Ingredients
Units
Scale
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 4oz (1/2 Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 cups Shredded Zucchini, Packed
- 125 grams (1 Cups) All-Purpose/ Plain Flour
- 63 grams (1/2 Cup) Cocoa Powder ( I prefer Dutch Process)
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 170 grams (1 Cup) Chocolate Chips or Chunks
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a large bowl mix together the oil, sugars, eggs, and vanilla extract. Fold in shredded zucchini.
- Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt. Gently use a spatula to fold in the dry ingredients until just almost combined, then add in chocolate chips and stir a few times to combine, but do not overmix.
- Pour the batter into the prepared pan. Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 30 minutes before inverting to cool completely. Store in an air-tight container.
Notes
- To shred the zucchini use a cheese grater
- To freeze the whole loaf let it cool completely then wrap it in plastic wrap, twice, and place in the freezer for up to three months. To thaw the cake let it sit in the fridge overnight.
- To freeze slices of cake make sure they are cooled completely then wrap them in plastic wrap, twice, and place the slices in a freezer-safe bag. Thaw a slice on the counter for about an hour depending on the size of the cake and temperature of your kitchen
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: American
