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Moist Homemade Chocolate Chip Zucchini Sheet Cake Recipe with Cream Cheese Frosting

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A quick and easy sheet cake featuring shredded zucchini and melty chocolate chips, topped with a light and luscious cream cheese frosting. Perfect for last-minute desserts that impress without stress.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or half whole wheat for nuttier flavor)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini (about 2 medium), squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch sheet pan or line with parchment paper.
  2. Shred zucchini using a box grater or food processor. Place in a clean towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a medium bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined.
  6. Fold in shredded zucchini and chocolate chips evenly.
  7. Spread batter evenly into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  8. Cool cake completely in pan on a wire rack for at least 1 hour.
  9. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating on low. Stir in vanilla and salt. Beat until light and fluffy.
  10. Spread frosting evenly over cooled cake. Chill 15 minutes if firmer frosting is desired before serving.

Notes

Squeeze zucchini thoroughly to avoid soggy cake. Use room temperature eggs and dairy for better mixing. Toss chocolate chips in a teaspoon of flour before folding to prevent sinking. Cool cake completely before frosting to avoid melting. Baking on middle rack ensures even heat. Cake can be baked a day ahead and frosted before serving for better flavor melding.

Nutrition

Keywords: zucchini cake, chocolate chip cake, cream cheese frosting, sheet cake, quick dessert, moist cake, easy baking, garden zucchini

Find it online: https://shimmersnack.com/moist-homemade-chocolate-chip-zucchini-sheet-cake-recipe-with-cream-cheese-frosting/