Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13 inch baking dish.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and creamy.

Stir in the grated zucchini.

In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure there are no lumps.

Gradually add the dry mixture to the wet ingredients, stirring just until combined.

Gently fold in the chocolate chips.

Divide the batter evenly between your prepared cake pans or pour it all into the baking dish.

Place in the oven and bake for 30–35 minutes for the round cakes or about 40–45 minutes for a rectangular cake.

Check for doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, you can frost your cake with your favorite chocolate frosting or simply enjoy it dusted with powdered sugar.