Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini (packed)
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Grate zucchini and squeeze out excess moisture.
- Whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.
- Add wet ingredients to dry; stir until just combined.
- Fold in zucchini and chocolate chips.
- Pour into pan and smooth the top.
- Bake 40–45 minutes or until toothpick comes out with moist crumbs.
- Cool before slicing and serving.
Notes
- For extra moisture, do not over-squeeze zucchini.
- Add a teaspoon of espresso powder for a richer chocolate flavor.
- Store leftovers in an airtight container to keep fresh.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg