Super Moist Chocolate Zucchini Cake

Finely grate 2 medium zucchini and place them in a colander set over a bowl to drain the excess water.

In a large bowl, beat 3 eggs with 200 g of sugar, 150 g of vegetable oil and ½ tsp of salt until well combined. Add 400 g of grated zucchini and stir.

Sift in 230 g of flour, 35 g of cocoa powder and 1½ tsp of baking powder, and mix until combined. Chop 100 g of dark chocolate and fold it into the batter.

Chop 100 g of white chocolate into small cubes. Grease the pan with a thin layer of oil and line it with parchment paper. Pour in the batter and sprinkle with the white chocolate.

Bake at 180°C (350°F) for 40–45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool slightly before removing it from the pan.