Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini, un-drained
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chips (70% cocoa)

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease the Bundt pan with butter or baking spray, ensuring you coat every crevice of the design.
  2. Grate your zucchini using the medium hole of the box shredder; do not drain the liquid.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet, mixing on low speed until just combined.
  7. Using a rubber spatula, gently fold in the shredded zucchini and chocolate chips by hand.