Delicious chocolate cake that is moist and has a secret zucchini twist for added nutrition. Ideal as a sweet treat at any time of day or as a dessert.

Ingredients: 2 cups grated zucchini. 1 1/2 cups granulated sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1/2 cup buttermilk. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional. Powdered sugar for dusting optional.

Instructions: Set the oven temperature to 175C 350F. Coat a 9 x 13-inch baking pan with oil and flour. Grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract should all be combined in a sizable mixing bowl. Blend thoroughly. Sift the all-purpose flour, baking powder, baking soda, cocoa powder, and salt in a different bowl. Add the dry ingredients to the zucchini mixture gradually, beginning and ending with the dry ingredients and alternating with buttermilk. Blend until barely combined. If using, stir in chopped walnuts and semisweet chocolate chips. Evenly distribute the batter after pouring it into the baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. If desired, dust the top with powdered sugar after it has cooled. Enjoy your delectable Chocolate Zucchini Cake after slicing and serving!

Prep Time: 20 minutes

Cook Time: 35 minutes