Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing, this cake is always a big hit. If you love cake with a melt-in-your-mouth texture, then this zucchini cake is for you. The best part? The batter is super easy to throw together in about 10 minutes. So what you waiting for? Indulge in this unique chocolate cake this summer.

⅓ cup mini chocolate chips, semi-sweet

1 medium zucchini, peeled and grated (about 1 cup)

For the cream cheese icing:

½ cup cream cheese, softened at room temperature

2 tablespoons honey (or maple syrup)

Preheat oven to 350F. Grease an 8-inch square pan with cooking oil spray.

In a large mixing bowl, whisk to combine all the dry ingredients including flour, sugar, cocoa powder, chocolate chips, baking soda, baking powder and salt. In a medium mixing bowl, whisk to combine all the wet ingredients including grated zucchini, oil, and eggs. Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until the ingredients are distributed evenly.  Make sure not to over mix. Carefully transfer the mixture into the greased baking pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire cooling rack and cool completely. Meanwhile, make the cream cheese icing by combining the softened cream cheese, milk, honey and sugar into a small mixing bowl. Mix well using a whisk or a hand mixer until smooth. Use an icing spatula to spread the cream cheese icing evenly over the chocolate cake. Slice and serve.