Easy Moist Chocolate Chip Zucchini Cake
The most indulgent and moist chocolate zucchini sheet cake recipe ever! Loaded with chocolate chips and smothered in cream cheese frosting, this cake is perfect for chocolate lovers.
Servings: 24 pieces
Calories: 281kcal
Ingredients
- ½ cup milk
- 2 tbsp vinegar
- ½ cup butter
- ½ cup olive oil
- 1 ¾ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 ½ cup all-purpose flour sifted
- 4 tbsp cocoa sifted
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- 2 cups shredded zucchini
- 1 cup chocolate chips
- ½ block cream cheese can use vegan cream cheese
- 2 tbsp butter
- ½ tsp vanilla extract
- 2 cups icing sugar
Instructions
- Preheat oven to 350F. Grease a 9x13" pan.
- In a small bowl, mix together the milk and vinegar and let sit to thicken.
- Make the cake: In a medium size bowl, cream together the butter and oil.
- Add the sugar, and eggs one at a time. Then add the vanilla and milk mixture.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon.
- Pour the dry ingredients into the wet ingredients and mix until completely combined. Then fold in the shredded zucchini and chocolate chips. Batter will be slightly thick.
- Pour batter into a 9x13" pan. Bake for 33-36 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting and assembling.
- Make the frosting: In a medium size bowl, cream the cream cheese and butter together using an electric mixer. Add the vanilla and icing sugar and continue blending.
- Cover the leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Nutrition
Serving: 1grams | Calories: 281kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 117mg | Fiber: 1g | Sugar: 28g