Preparation Steps

• Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy.
• Lower the mixer speed and add the eggs one at a time, beating well after each addition.
• Add the shredded zucchini to the wet ingredients and mix until combined.
• In a separate bowl, whisk together the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda.
• Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
• Stir in the milk and vanilla extract until the batter is smooth. If using, fold in the chopped walnuts.
• Pour the batter evenly into the prepared baking pan.
• Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.