Chocolate Lover’s Zucchini Cake

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the Zucchini and Milk: Fold in the grated zucchini, making sure to squeeze out excess moisture from it before adding. Then, add the milk and mix well.

Combine with Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients and stir until just combined. Be careful not to overmix.

Add the Chocolate Chips: If using, fold in the mini chocolate chips to the batter.

Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost (Optional): Allow the cake to cool completely in the pan on a wire rack before frosting.

Make the Frosting (Optional): In a medium bowl, beat the softened butter and cocoa powder together until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until you reach a spreadable consistency.

Frost the Cake: Spread the frosting over the cooled cake, and if desired, sprinkle additional mini chocolate chips on top.

Serving and Storage Tips: