Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking
powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add
the oil and vanilla. Add to the dry ingredients along with the zucchini
and chocolate chips. Stir just until combined, and divide between the
Bake for 50-60 minutes, or until the tops are cracked and springy to
the touch. Makes 2 cakes.