Chocolate Chip Zucchini Snack Cake
Indulge your sweet tooth with this Chocolate Chip Zucchini Snack Cake—an irresistibly moist and flavorful treat that sneaks in a healthy twist! Made with two full cups of freshly grated zucchini, this cake combines the rich decadence of cocoa and gooey semisweet chocolate chips with a whisper of warm cinnamon spice. The addition of unsweetened applesauce keeps it tender and light, while a mix of brown and granulated sugars adds layers of sweetness. Perfectly balanced and easy to whip up in just 15 minutes of prep, this 9x13-inch cake bakes to perfection in under 40 minutes. Whether served as a crowd-pleasing dessert or a midday snack, this chocolate zucchini cake proves that veggies can be just as delicious as they are nutritious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2 cups zucchini, grated and packed
- 1 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce. Mix well until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the grated zucchini until evenly distributed throughout the batter.
Gently fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter if desired.
Pour the batter into the prepared baking dish, spreading it out evenly. Sprinkle the reserved chocolate chips on top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow the cake to cool completely in the pan before slicing into squares. Serve and enjoy!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 198 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.
