Hidden Zucchini Chocolate Sheet Cake

Serves 6 · 20 min prep · 30 min cook

Ingredients

• 1 1/2 cups shredded zucchini
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1/2 cup neutral oil
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 3/4 cup semisweet chocolate chips
• 1 cup powdered sugar
• 2 tbsp milk

Instructions

1. 1Preheat oven to 350°F. Grease a 9×13-inch metal baking pan and line the bottom with parchment for easy lift-out. Shred zucchini on the large holes of a box grater and squeeze firmly in a clean kitchen towel to remove excess liquid.
2. 2In a large bowl whisk flour, cocoa, both sugars, baking soda, baking powder, and salt until no cocoa lumps remain.
3. 3In a second bowl whisk eggs, oil, buttermilk, and vanilla until smooth and emulsified. Pour wet ingredients into dry and stir with a spatula just until combined.
4. 4Fold in the squeezed zucchini and most of the chocolate chips, reserving a handful for the top. The batter will be thick and glossy.
5. 5Spread batter evenly into the prepared pan and scatter remaining chips over the surface. Bake 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
6. 6Cool the cake in the pan on a wire rack for 20 minutes. Meanwhile whisk powdered sugar with milk until a thick pourable glaze forms.
7. 7Drizzle the glaze in thin ribbons over the slightly warm cake so it sets with a soft sheen. Let cool completely before cutting into squares.
8. 8Serve at room temperature; the zucchini keeps the crumb ultra-moist for lunchboxes and after-school treats.