I love secret ingredient recipes, and you’d never know there was shredded zucchini hiding inside this moist, chocolatey cake. Even my Picky Eater who normally runs away from zucchini (and many other “green” things) commented that he liked it. The cake is great on it’s own or served with a scoop of vanilla ice cream. While I like it best the day it’s made when the chocolate chips are still a little melty, it’s still very good the second day, too (and gets even more moist).
After grating the zucchini, I squeeze the excess water out of it before adding it to the cake batter. Also, I skip the nuts and double the chocolate chips, mixing some of them into the batter and sprinkling the rest on top of the batter. Enjoy!