A moist and flavorful chocolate cake enhanced with zucchini and a hint of vanilla, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Greasing the pan ensures the cake doesn't stick and comes out easily.
In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, eggs, grated zucchini, vegetable oil, and vanilla extract. Mix on low speed until the ingredients are just combined.
Mixing on low speed prevents overmixing, which can make the cake dense.
Fold in the chopped pecans and chocolate chips gently using a spatula.
Folding gently ensures the mix-ins are evenly distributed without deflating the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Allow the cake to cool completely in the pan before slicing and serving.
Cooling the cake ensures clean slices and better texture.
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