Instructions:
- Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan or 8-inch round cake pan.
- Grate the zucchini and gently squeeze out any excess moisture using paper towels or a clean cloth. Set aside.
- In a large bowl, thoroughly whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk together the eggs, oil, and vanilla extract until just combined.
- Pour the wet mixture into the dry mixture. Using a spatula, mix only until just combined. Do not overmix.
- Gently fold in the prepared zucchini and the optional chocolate chips until evenly distributed throughout the batter.
- Slowly pour the hot water or coffee into the batter while gently stirring until the batter is smooth (it will be thin).
- Pour batter into the prepared pan. Bake for 50–60 minutes. Test for doneness by inserting a skewer into the centre; it should come out with moist crumbs attached.
- Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely before slicing or frosting.