Chocolate Chip Zucchini Cake

Wondering what to do with that glut of zucchini? It’s time to make chocolate chip zucchini cake! If you love zucchini bread or zucchini muffins, this just-sweet enough cake is right up your alley. It tastes like classic zucchini bread but has the addition of mini chocolate morsels and a plush, tender texture that keeps it firmly in dessert territory. While this cake is really great on its own, a generous layer of rich chocolate frosting on top makes it truly incredible. Best of all, like many of my favorite cake recipes, it’s simple, unfussy, and easy to make. 

• It’s the perfect pairing of zucchini and chocolate. The cake has the perfect sweetness and balances the chocolate and zucchini well. The frosting is smooth, rich, and just chocolate-y enough without overpowering the cake. 
• It’s easy and unfussy. The cake bakes in a 9×13-inch pan, so there’s no dividing batter and no dealing with any layers.
• It serves a crowd. This is the perfect option for a party or potluck since it serves 24 and is super-easy to make and transport. But don’t let that stop you from keeping it at home because it’s way too easy to eat two pieces in one sitting.

• Zucchini. A full pound of zucchini gets grated and mixed into the cake batter. You’ll want to weigh the zucchini when selecting them, but plan on two medium zucchini.
• Buttermilk. This gives the cake a fuller flavor than whole milk and contributes to the cake’s moist texture.
• Granulated and brown sugars. There’s just enough granulated sugar to give the cake a subtly sweet flavor. You’ll also need light or dark brown sugar. I prefer dark because it lends a richer flavor, but both work well.
• Mini chocolate chips. I tested the cake with both regular and mini chips, and the latter was hands down the favorite among everyone who tasted both slices. They give just the right amount of chocolate-y goodness to the cake, and don’t leave large holes when the cake is cut.
• Cocoa powder. This gives the frosting its rich chocolate flavor. Use unsweetened natural or Dutch-processed cocoa powder, both work well here. 

1. Grate the zucchini. You’ll want to use the largest holes on the box grater for this step. Working in two batches, place the grated zucchini on a clean kitchen towel and squeeze over the sink to press out as much moisture from the zucchini as possible. 
2. Make the batter. Whisk together the dry and wet ingredients in two separate bowls. Stir the zucchini into the dry ingredients until no clumps remain, then combine the wet and dry ingredients before stirring in the mini chocolate chips.
3. Bake the cake. Bake in a 9×13-inch baking pan that’s lined with a greased parchment paper. Bake until a toothpick inserted into the middle comes out clean.
4. Make the frosting and frost the cake. While the cake is cooling, beat softened butter, powdered sugar, cocoa powder, milk, vanilla extract, and salt together until smooth. Spread the frosting over the top of the cooled cake.