-
Preheat oven to 350F and grease a 9x9 cake pan with oil of choice (I like coconut or butter).
-
In a medium mixing bowl whisk together the dry ingredients.
-
Using a hand mixer or a mini food processor combine melted oil, coconut palm sugar, eggs and vanilla until fully incorporated.
-
Add wet ingredients to dry ingredients and mix until completely combined with no lumps.
-
Using cheese cloth or a nut mylk bag squeeze a bit of the moisture out of the zucchini and then stir into cake mix.
-
Add ½ cup of the chocolate chips to the cake mix.
-
Spread cake mix evenly into cake pan and smooth the top.
-
Sprinkle the last ¼ cup of chocolate chips over the top of the cake.
-
Place in the oven and bake 60 minutes until a tooth pick stuck in the middle of the cake comes out clean.
-
10. Remove from oven and let cool 5 minutes before transferring to a cooling rack.