Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (240ml) shredded zucchini, squeezed slightly to remove excess water
  • 1 cup (170g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the melted butter, eggs, and vanilla extract.
  4. Stir with a spatula until just combined; stop as soon as the streaks of flour disappear.
  5. Gently fold in the shredded zucchini until evenly distributed, then fold in the chocolate chips.
  6. Smooth the batter into the prepared pan.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. For the optional frosting, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth, then spread over the cooled cake.