Description
This moist and chocolatey Chocolate Chip Zucchini Cake combines shredded zucchini, cocoa powder, and semi-sweet chocolate chips for a rich homemade dessert with a tender crumb. It’s an easy treat for family gatherings, snacks, or any time you’re craving something sweet.
Ingredients
Scale
- 2 cups shredded zucchini, about 2 medium zucchini
- Semi-sweet chocolate chips, amount not specified in the article
- All-purpose flour, amount not specified in the article
- Granulated sugar, amount not specified in the article
- Brown sugar, amount not specified in the article
- Eggs, amount not specified in the article
- Vegetable oil or melted butter, amount not specified in the article
- Baking powder, amount not specified in the article
- Baking soda, amount not specified in the article
- Cocoa powder, amount not specified in the article
- Vanilla extract, amount not specified in the article
- Pinch of salt
Instructions
- Wash and shred the zucchini.
- Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
- In another bowl, whisk the eggs until light and frothy.
- Add the granulated sugar, brown sugar, oil or melted butter, and vanilla extract to the eggs. Mix until incorporated.
- Fold the shredded zucchini into the wet mixture.
- Gently fold the dry ingredients into the wet ingredients. Stir only until the flour is incorporated.
- Fold in the chocolate chips and any optional add-ins.
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean, aside from melted chocolate.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Squeeze the zucchini well to prevent excess moisture and a soggy cake.
- Measure the flour accurately by spooning it into the measuring cup and leveling it off.
- Baking times may vary, so check the cake for doneness.
- Semi-sweet chocolate chips can be replaced with dark, milk, or white chocolate chips.
- Optional additions include chopped walnuts or pecans, cinnamon, or nutmeg.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- For a vegan version, use flax eggs and dairy-free chocolate chips.
- The cake can be topped with cream cheese frosting, chocolate ganache, or powdered sugar.
- Store covered at room temperature for 1–2 days, refrigerate for longer storage, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 285 kcal
- Sugar: 25 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 47 mg
Keywords: chocolate chip zucchini cake, zucchini cake, chocolate zucchini cake, chocolate chip cake, zucchini dessert,