Ingredients
Scale
- 2 large eggs
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder, Dutch process
- 3/4 cup vegetable oil
- 1 Tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/3 cup chocolate chips
- 1 1/2 cups grated zucchini
- cream cheese frosting
- 4 Tbsp salted butter:
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 Tbsp vanilla
Instructions
- Preheat the oven to 350°F (175°C). Either line your pan with parchment paper or grease it with butter. Baking spray is also a good option if you prefer.
- In a large mixing bowl, whisk the eggs. Then, mix in the sugar, cocoa powder, oil, vanilla, and cinnamon until well blended.
- Add the baking soda, baking powder, and salt, then switch to a silicone spatula to incorporate the flour. When nearly combined, gently fold in the zucchini and chocolate chips until no dry flour remains. Avoid overmixing the batter.
- Transfer the batter to your prepared pan and smooth the top evenly.
- Bake for approximately 30-35 minutes, or until the top bounces back when lightly pressed and a toothpick inserted into the center comes out clean (moist crumbs are acceptable).
- Allow the cake to cool completely on a wire rack before adding the frosting. For easier frosting and slicing, lifting the cake out using the parchment paper is helpful.
- To make the cream cheese frosting, I prefer using a food processor with cold cream cheese. If using electric beaters, soften the cream cheese first. Process or beat the butter and cream cheese together until creamy, then mix in the powdered sugar and vanilla until smooth. For a thicker frosting, add more sugar; for a thinner consistency, add a small amount of milk or lemon juice.
- Spread the frosting evenly over the cooled cake and enjoy! Store any leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal per serving