This unfussy, spectacularly good cake is adapted from the Volante Farms Cookbook. It's a great way to use up an abundance of zucchini and eat chocolate cake at the same time.
Preheat oven to 325°F with a rack in the center. Butter or spray a 9-inch round cake pan (I have one like this, or try one of these) with cooking spray. Line the bottom of the pan with a circle of parchment paper and butter or spray that too.
In a strainer, toss zucchini with 1 cup of the sugar and let sit for 10 minutes to drain. Use your hands to squeeze out all the liquid you can. In a mixing bowl, beat eggs with a fork, then beat in zucchini and oil. Sprinkle in the flour, remaining 1 2/3 cups sugar, cocoa powder, baking soda, baking powder, cinnamon and salt. Use the fork to stir the dry ingredients together a bit and then incorporate into the wet ingredients, mixing gently until well combined. Stir in chocolate chips. Scrape batter into pan and spread evenly.
Bake for 40-50 minutes, until the center doesn't jiggle a tester comes out clean unless you hit a chocolate chip. :) Cool in pan on a rack for at least 40 minutes before removing from pan to cool completely.
Sprinkle with powdered sugar and serve at room temperature.