- 3 cups all-purpose flour
- 1 cup cocoa powder, unsweetened
- 1 tbsp baking soda
- 3/4 tsp baking powder
- 1 1/2 tsp espresso powder, optional
- 3/4 tsp salt
- 1 ½ cup vegetable oil
- 1 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 6 large eggs, room temperature
- 1/2 cup sour cream or plain yogurt, room temperature
- 1 tbsp pure vanilla extract
- 4 1/2 cups zucchini, about 3 medium, shredded
- 1 1/2 cups of semi-sweet chocolate chips
- Preheat your oven to 350 degrees
- Using 2 8" cake pans, butter and flour each *yes, you can use non-stick, but still prep*
- Make a parchment round for each and place it inside.
- If you have them, use cake strips or make your own to prevent it from puffing in the middle, or you will have to trim off the dome, wasting cake!
- Mix the flour, cocoa powder, baking soda, espresso powder or finely ground instant coffee, and salt.
- Mix the oil, sugar, brown sugar, eggs, sour cream, and vanilla in another bowl.
- BEFORE ADDING IN THE ZUCCHINI: place in a double thickness of cheesecloth and squeeze it until you have gotten out as much water as you can.
- Then add to the wet ingredients and mix well. Mama did this by hand for 100 strokes!
- Add the wet to the dry until almost combined, then add the chocolate chips and fold them in.
- Pour evenly between the two pans and bake for 35 minutes or until it passes the toothpick test.
- Allow them to cool for a few minutes, then invert them and remove the parchment paper.
- Let cool completely.
Mama used a white cream cheese frosting on hers, but use whatever you like!