Ingredients:

  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 3/4 cup (180ml) neutral oil
  • 1 tsp (5ml) pure vanilla extract
  • 3 cups (450g) grated zucchini, unpeeled and unsqueezed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) Dutch-processed cocoa powder
  • 1.5 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 9x13 pan thoroughly. I usually use a bit of oil and a dusting of cocoa powder instead of flour so there are no white streaks on the finished cake.
  2. Whisk the 3 eggs with both the 1 cup granulated and 1 cup brown sugar until the mixture looks pale and slightly frothy.
  3. Slowly stream in the 3/4 cup oil and 1 tsp vanilla while whisking constantly.
  4. Fold in the 3 cups of grated zucchini until the ribbons are fully coated in the liquid.
  5. In a separate bowl, whisk together the 2 cups flour, 3/4 cup cocoa, baking soda, baking powder, salt, and 1 tsp cinnamon.
  6. Add the dry ingredients to the wet mixture in two batches.
  7. Fold gently with a spatula until no white streaks of flour remain.
  8. Stir in the 1 cup of semi sweet chocolate chips.
  9. Pour the batter into your prepared pan and smooth the top.
  10. Bake for 45 minutes until a toothpick comes out with just a few moist crumbs.
  11. Let the cake cool in the pan for at least 20 minutes before slicing.