Description
Moist vanilla sheet cake filled with mini chocolate chips and shredded zucchini, topped with creamy vanilla chocolate chip frosting.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups finely shredded zucchini
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups confectioners sugar
- ½ cup heavy cream
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch baking pan.
- Whisk flour, baking powder, and salt together.
- Mix zucchini, sugar, oil, eggs, and vanilla in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in mini chocolate chips.
- Pour batter into pan and bake for 28 to 34 minutes.
- Cool cake completely.
- Beat butter, vanilla, and salt until fluffy.
- Add confectioners sugar gradually.
- Mix in heavy cream until smooth.
- Fold in mini chocolate chips.
- Spread frosting over cooled cake and serve.
Notes
- Do not squeeze moisture from zucchini.
- Do not overmix the batter.
- Cool completely before frosting.
- Store covered for up to 5 days.
- Freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 582
- Sugar: 52
- Sodium: 265
- Fat: 33
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 69
- Fiber: 1
- Protein: 5
- Cholesterol: 76