Wash the courgette well and grate it using a grater. Do not peel it. Squeeze out extra water gently. Set it aside. This helps the cake stay moist but not too wet.

Preheat your oven to 180°C. Line your cake tin with baking paper. This prevents sticking. It also makes it easier to remove the cake after baking.

Take a large bowl. Add flour, cocoa powder, baking soda, baking powder and salt. Mix everything well. This step ensures even baking and a smooth texture.

In another bowl, add sugar, oil, eggs and vanilla extract. Whisk until smooth. The mixture should look creamy and well combined.

Slowly add the dry mixture into the wet mixture. Stir gently. Do not overmix. This keeps the cake soft and light.

Fold in the grated courgette. Mix gently until evenly spread. This adds moisture and softness without changing the flavor.

Add chocolate chips to the batter. Stir lightly. These melt during baking and make the cake extra rich.

Pour the batter into the prepared cake tin. Spread it evenly with a spatula. Make sure the surface is smooth.

Place the cake in the oven. Bake for 35–40 minutes. Check with a toothpick. If it comes out clean, the cake is ready.

Let the cake cool in the tin for 10 minutes. Then transfer to a rack. Slice and serve once fully cool. Enjoy every bite.