Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ cup (120ml) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) grated zucchini
  • 1 cup (170g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese
  • ¼ cup (55g) unsalted butter
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  2. Create a well in the center of the dry ingredients. Pour in the vegetable oil, eggs, and vanilla extract. Stir with a spatula until just combined.
  3. Gently fold in the grated zucchini and chocolate chips until evenly distributed.
  4. Pour the batter into a prepared 9x9 inch baking pan. Bake for 30–35 minutes until edges pull away from the sides and a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once completely cold, apply the optional cream cheese frosting made from whipped cream cheese, butter, powdered sugar, and vanilla.