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Moist Homemade Chocolate Chip Zucchini Sheet Cake

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A moist and flavorful chocolate chip zucchini sheet cake with tangy cream cheese frosting, perfect for summer gatherings and sneaking veggies into dessert.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175 g) semi-sweet chocolate chips
  • For the cream cheese frosting:
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
  2. Shred zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and wring out as much moisture as possible.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gently fold shredded zucchini and chocolate chips into the wet mixture.
  6. Slowly add dry ingredients to wet ingredients, folding gently until just combined. Avoid overmixing.
  7. Pour batter into prepared pan and spread evenly with a spatula.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cake completely in the pan on a wire rack before frosting.
  10. To make frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, beating after each addition. Mix in vanilla extract and salt until smooth and fluffy.
  11. Frost the cooled cake evenly. Chill for 15 minutes to set the frosting if desired.

Notes

Drain zucchini thoroughly to avoid soggy cake. Fold batter gently to keep cake tender. Cool cake completely before frosting to prevent melting. Use quality chocolate chips like Ghirardelli for best flavor. Frosting can be loosened with a teaspoon of milk if too thick.

Nutrition

Keywords: chocolate chip zucchini cake, zucchini sheet cake, summer dessert, cream cheese frosting, moist cake, easy cake recipe

Find it online: https://ovenmila.com/moist-homemade-chocolate-chip-zucchini-sheet-cake-recipe-easy-and-perfect-for-summer/