3 cups all-purpose flour ½ cup unsweetened cocoa powder 2 tsps baking soda 1 tsp salt 3 cups white sugar 1 ½ cups canola oil 3 eggs 3 cups grated zucchini 1 tsp vanilla extract 1 cup buttermilk 1 (8 oz) pkg cream cheese, softened ¼ cup white sugar 1 egg ½ cup milk chocolate chips ½ cup semisweet chocolate chips
Directions
Step 1
Preheat oven to 350 degrees. Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
Step 2
In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, then pour the batter into the prepared baking pan.
Step 3
In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter; swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
Step 4
Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.
Note: This cake can easily have other variations (can be made without the cream cheese swirl/chips topping and have frosting on top, or can add other toppings such as coconut, nuts, and caramel).