Zucchini Chocolate Cream Cheese Cake

6 Tbsp butter

¼ cup vegetable oil

1 ½ cups sugar

2 eggs

6 small zucchini

½ cup buttermilk

2 ½ cups flour

½ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

Cream cheese filling

2 (8 oz) package cream cheese, softened
4 Tbsp butter, softened
½ cup sugar
2 Tbsp cornstarch
2 eggs
4 Tbsp milk
1 tsp vanilla extract

Preheat oven to 350 Degrees. Grease and flour a 9x13 inch pan. Mix the flour, cocoa, baking powder and salt and set aside.
In a large bowl, mix together the 6 Tbsp butter, oil, and sugar until well blended. Beat in the eggs, one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the shredded zucchini. Pour half of the batter into the prepared pan.

Make the filling by beating the cream cheese and the butter. Add the sugar and cornstarch. Beat in the eggs, milk, and vanilla. Pour over batter in the pan, evenly. Pour remaining chocolate batter over filling.

Bake in the oven for 60 minutes until a toothpick inserted into the center of the cake comes out clean. Enjoy!