Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, a 10-cup bundt pan, or two 8-inch round cake pans. Prepare your pan thoroughly, as this moist chocolate zucchini cake recipe can stick.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, and ground cinnamon (if using) until all dry ingredients are well combined. This ensures even distribution in your chocolate zucchini cake recipe.
Step 3: In a separate medium bowl, whisk the eggs, vegetable oil, milk, and vanilla extract until thoroughly combined. Add the grated zucchini (do not drain!) and stir to combine. The moisture from the zucchini is key to this chocolate zucchini cake recipe’s texture.
Step 4: Pour the wet ingredients mixture into the dry ingredients. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to a tough cake. A few streaks of flour are acceptable.
Step 5: Gently fold in the semi-sweet chocolate chips. These add an extra layer of chocolatey goodness to your ultimate chocolate zucchini cake recipe.
Step 6: Pour the batter evenly into the prepared baking pan(s). Smooth the top with your spatula.
Step 7: Bake for 45-55 minutes for a 9×13 inch pan, 50-60 minutes for a bundt pan, or 30-35 minutes for two 8-inch round pans. The chocolate zucchini cake is done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Baking times can vary by oven.
Step 8: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before inverting it onto the rack to cool completely. Cooling completely is important for the cake to set and for easier handling and frosting.
Step 9: Once completely cooled, frost with your favorite cream cheese frosting, chocolate ganache, or simply dust with powdered sugar. Enjoy this delectable chocolate zucchini cake recipe!