Step 1: Prepare the Zucchini and Pan

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9×13 inch baking pan or two 9-inch round pans for a layer cake.

• Wash and trim the zucchini, then shred it using a box grater or food processor.

• Important: Do not drain the zucchini! The moisture is key to the cake’s texture.

Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together the following dry ingredients:

  • All-purpose flour

  • Cocoa powder

  • Granulated sugar

  • Baking soda

  • Baking powder

  • Salt

  • Ground cinnamon

  • Ground nutmeg

• Set this dry mixture aside.

Step 3: Combine the Wet Ingredients

• In another bowl, beat together the following wet ingredients:

  • Eggs

  • Vegetable oil

  • Unsweetened applesauce

  • Vanilla extract

• Stir in the shredded zucchini, ensuring it is evenly combined with the wet ingredients.

• Add the hot coffee or hot water and stir.

Step 4: Make the Batter

• Pour the wet mixture into the dry mixture and stir gently until just combined. Be careful not to overmix the batter.

• If using, fold in the mini chocolate chips to add extra chocolatey goodness.

• The batter will be quite wet and pourable.

Step 5: Bake the Cake

• Pour the batter into the prepared pan(s).

• For a 9×13-inch pan, bake for 35-40 minutes.

• For round pans, bake for 25-30 minutes.

• To check for doneness, insert a toothpick into the center of the cake; it should come out with a few moist crumbs.

• Let the cake cool in the pan for about 10 minutes before turning it out onto wire racks to cool completely.

Step 6: Make the Frosting

• In a medium bowl, beat the softened cream cheese and butter until light and fluffy, about 3-4 minutes.

• Sift together the powdered sugar and cocoa powder to remove any lumps.

• Gradually add the sugar mixture to the cream cheese mixture, alternating with the cream. Continue to beat until smooth and creamy.

• Stir in vanilla extract and a pinch of salt. If the frosting is too thick, adjust the consistency with more cream or powdered sugar.

Step 7: Assemble and Serve

• Once the cake has completely cooled, spread the frosting over the top.

• For a layered cake, place one layer on a serving plate, spread a generous amount of frosting, then add the second layer and frost the top and sides.

• For a sheet cake, you can frost directly in the pan or after turning the cake out onto a serving platter.

• Refrigerate the cake for about 30 minutes to allow the frosting to set before serving.