Chocolate Zucchini Cake

Ingredients

• 3 cup all-purpose flour
• 2 tsp baking soda
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup cocoa powder
• 270 g semi-sweet mini chocolate chips (Almost a full 270 g pack, as stated; the amount is approximate.)
• 0.75 cup oil
• 1.5 cup milk
• zucchini (Fresh garden zucchini; amount not stated.)
• 2 tsp vanilla extract (The transcript says “two teaspoons or…” and then repeats that a little may be added; exact final amount is unclear.)

Steps

1. 1

   Set the garden-fresh zucchini aside. The transcript does not give an amount or describe how to prepare it.

2. 2

   In one bowl, add the all-purpose flour. Add the baking soda, then whisk briefly between ingredients as the transcript directs.

3. 3

   Add the granulated sugar, brown sugar, and cocoa powder to the bowl, whisking briefly between ingredients.

4. 4

   Add almost a full 270 g pack of semi-sweet mini chocolate chips.

5. 5

   Add the oil and milk. Mix until the batter is about 75% incorporated; the source gives no further description of the mixing method.

6. 6

   Add the vanilla extract. The transcript trails off after “two teaspoons or,” so the precise amount is unclear.

Notes

The source transcript ends during the ingredient/mixing instructions. It does not state the zucchini quantity or preparation, the complete mixing method, pan size, greasing details, or a reliable baking duration. The video text mentions baking at 350 degrees and an approximately stated number of minutes, but the minutes are not legible; those unsupported details are not supplied here.

Nutrition per serving

• dessert
• baked
• chocolate
• zucchini
• one-bowl