Ingredients:

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Prepare the zucchini. Grate the zucchini using the fine holes of your grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink. Note: Squeeze for at least 30 seconds per section to remove all excess liquid.
  2. Mix wet ingredients. Whisk the melted butter and sugar together in a large bowl. Add eggs one at a time, beating well after each, then stir in the vanilla.
  3. Combine dry ingredients. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Merge the batter. Gradually fold the dry ingredients into the wet mixture. Use a spatula and stop as soon as the flour streaks disappear.
  5. Fold in extras. Stir in the squeezed zucchini and semi sweet chocolate chips. You'll smell the rich vanilla and cocoa starting to blend.
  6. Bake the cake. Spread the batter evenly into your greased 18x13 inch pan. Bake at 350°F (175°C) for 20-25 minutes. Wait until the edges pull away from the pan and a toothpick comes out with a few moist crumbs.
  7. Cool completely. Let the pan sit on a wire rack. If you frost a warm cake, the cream cheese will slide right off.
  8. Whip the frosting. Beat the softened cream cheese and butter until the mixture is smooth and glossy.
  9. Sweeten the topping. Gradually add powdered sugar and vanilla.
  10. Adjust consistency. Pour in heavy cream one tablespoon at a time. Stop when the frosting is fluffy and spreadable. Slather it over the cooled Chocolate Zucchini Sheet Cake.