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Its rumored that no one locks their cars around here, except for during zucchini season. If you forget to lock it you might come back to find a crate of zucchinis on your seat!
So what do you do when you have a lot of zucchini? Find a way to mix it with chocolate of course! This is not a new idea, nor a new recipe, but once you try it, you will love it.
This cake is thick, chewy, almost fudge like. No one can resist!
Preheat oven to 350 degrees.
Sift all dry ingredients and sugar in large bowl. (flour, cocoa, baking soda, baking powder, salt, cinnamon, sugar)
Add eggs, vanilla, and oil. Mix by hand.
Add in grated zucchini. (Its a good idea to place zucchini on clean towel and squeeze out as much water as possible.)
I used the largest side with my hand grater. I love the extra texture it adds to the cake.
Combine until all ingredients fully incorporated.
Place in greased 9×13 pan.
Cook for about 50 minutes. May need to go longer. Test cake with toothpick to determine if done.
If you really like dark chocolate, I think shaving some really good quality cacao over the top would be the perfect addition. Ghirardelli even has a 60% cacao bittersweet chip… which just might send a dark chocolate lover into cardiac arrest.
There’s no need for frosting, but if you prefer, cream cheese frosting goes really well!