Fudgy Chocolate Zucchini Sheet Cake

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch pan with butter or line it with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon until no large lumps remain.
3. In a separate large bowl, beat the eggs, oil, and buttermilk until smooth.
4. Gradually stir the dry mixture into the wet ingredients using a rubber spatula until just combined.
5. Fold in the shredded zucchini and chocolate chips.
6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
8. While the cake cools slightly, whisk the melted butter and cocoa powder together.
9. Gradually add powdered sugar, buttermilk, and vanilla. Beat until the frosting is glossy and spreadable.
10. Pour the frosting over the warm cake, spreading it to the edges.