Chocolate Chip Zucchini Cake
Indulge in the rich, moist decadence of Chocolate Chip Zucchini Cake—a perfect fusion of chocolatey bliss and wholesome zucchini. This easy-to-make dessert combines finely shredded zucchini with a luscious blend of cocoa, warm cinnamon, and semi-sweet chocolate chips for a cake that's irresistibly tender and loaded with flavor. With just 20 minutes of prep time, this one-bowl wonder bakes to perfection in under an hour, making it a fuss-free treat for any occasion. Ideal for sneaking in veggies without sacrificing taste, this crowd-pleasing cake is finished with a dusting of powdered sugar for a hint of elegance. Whether served as an afternoon snack or a showstopping dessert, Chocolate Chip Zucchini Cake is a sweet sensation the whole family will love.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Vegetable oil
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Finely shredded zucchini (about 2 medium zucchini)
- 1.25 cups Semi-sweet chocolate chips
- 2 tablespoons Optional: powdered sugar, for dusting
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until smooth and well combined.
Add the eggs and vanilla extract to the sugar mixture, beating until light and creamy.
Gradually fold in the dry ingredients from the medium bowl, mixing just until combined. Avoid overmixing.
Add the finely shredded zucchini to the batter and gently fold it in until evenly distributed.
Fold in 1 cup of the semi-sweet chocolate chips, reserving 0.25 cup for sprinkling on top.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining 0.25 cup of chocolate chips over the top.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is okay, but no wet batter).
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once cooled, dust the cake with powdered sugar if desired. Slice into squares and serve.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 36.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
