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 cups grated zucchini
1 tsp vanilla extract
1 cup buttermilk
1 (8 oz) pkg cream cheese, softened
¼ cup white sugar
½ cup milk chocolate chips
½ cup semisweet chocolate chips
Preheat oven to 350 degrees. Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
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.
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.
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).