Zucchini season is here, so we have an abundance of zucchini and are always looking for creative ways to use it up. This chocolate cake is so easy to make, and it's moist and delicious.
Mix all of the dry ingredients together, then add the oil and vanilla. Mix well and fold in the zucchini, chocolate chips and pecans. It will look a little crumbly, but let it set a few minutes for the liquid from the zucchini to moisten the mixture. Add 1 tbsp water, and mix well.
The batter should be very thick, but not dry. You can add a little more water if your batter seems too dry. i've only ever had to add 1 tbsp, but i suppose it depends on how much liquid is in your zucchini.
Pour into prepared pans and bake at 350 for 25-30 minutes until a toothpick poked into the center comes out clean. Let the cake cool and then frost and decorate as desired.
We devoured this cake and i failed to get a picture of it completed, but thought i'd at least get a picture of the last piece! i will be making this again soon.