Preheat oven to 350 degrees Fahrenheit. Spray a 13” x 18 “ sheet pan with baking spray. Place zucchini in a colander, sprinkle with salt and let sit 10 minutes. This helps draw out some of the moisture in the zucchini. After 10 minutes, squeeze the moisture out of the zucchini. To remove the most water, wrap the zucchini in a dish towel. Squeeze it and wring it out several times.

Sift together the flour,cocoa powder, baking soda and salt. Set aside.

In a mixing bowl, beat together 3 cups sugar with the canola oil until mixture is smooth, add 3 eggs, one at a time beating 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 buttermilk after each portion of flour mixture. Mix on med high speed for 1 minute. Pour into prepared pan.

In a bowl, mix together the cream cheese and 1/4 cup sugar until thoroughly combined, then mix In one egg until mixture is smooth. Spoon dollops all over cake mixture. Swirl the cream cheese thru the cake batter with a table knife to make a marbled effect. Sprinkle the chocolate chips over the cake. Today I used chocolate chips and Heath bar bits.

Bake in the preheated oven 25-30 minutes or until toothpick inserted in center of cake comes out with moist crumbs. Cool completely. Baking time varies start checking at 25 or 30 min.