Easy Zucchini Cake with Chocolate Chips Recipe
Introduction
This easy zucchini cake is a moist, flavorful treat perfect for any time of day. Packed with warm spices and sweetened naturally with maple syrup, it’s a delicious way to enjoy the bounty of summer squash.
Ingredients
- 2 cups all-purpose flour, (spooned and level)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup plain Greek yogurt, (at room temperature)
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil, (or neutral oil of your choice)
- 2 large eggs, (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups grated zucchini, (squeeze out excess liquid)
- 1/2 cup chocolate chips, (plus more for sprinkling on top)
- 2 tablespoons turbinado sugar, (for sprinkling on top)
Instructions
- Step 1: Preheat the oven to 350 degrees F. Grease a 9×9-inch baking pan with nonstick cooking spray and set aside.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- Step 3: In a medium bowl, whisk together the Greek yogurt, maple syrup, oil, eggs, and vanilla extract.
- Step 4: Pour the liquid ingredients over the dry ingredients and stir until just combined. Gently fold in the shredded zucchini and 1/2 cup chocolate chips.
- Step 5: Spread the cake batter evenly into the prepared pan. Sprinkle with extra chocolate chips and turbinado sugar on top.
- Step 6: Bake for 25 to 30 minutes or until the cake is light golden brown, set, and a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Cut into squares and serve.
Tips & Variations
- If the zucchini is very watery, squeezing out the excess liquid will prevent the cake from becoming too dense.
- Substitute avocado oil with melted coconut oil for a subtle tropical flavor.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Use dairy-free yogurt to make this cake vegan-friendly, and swap eggs for flax eggs if desired.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week. Reheat slices gently in the microwave for about 15 seconds if you prefer it warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this cake?
Yes, you can use frozen zucchini but make sure to thaw and thoroughly squeeze out excess moisture before adding it to the batter to avoid a soggy cake.
Is this cake suitable for a gluten-free diet?
This recipe calls for all-purpose flour, but you can substitute a gluten-free flour blend with a 1:1 ratio. The texture may vary slightly, so choose a blend designed for baking.
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Easy Zucchini Cake with Chocolate Chips Recipe
- Total Time: 45 minutes
- Yield: 9 servings (1 square per serving) 1x
- Diet: Vegetarian
Description
This Easy Zucchini Cake is a moist and flavorful treat perfect for any occasion. Made with grated zucchini, warm spices like cinnamon and nutmeg, and sweetened with pure maple syrup, this cake is a healthier twist on a classic dessert. It’s enhanced with Greek yogurt for tenderness and studded with chocolate chips for a delightful burst of sweetness in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, (spooned and level)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup plain Greek yogurt, (at room temperature)
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil, (or neutral oil of your choice)
- 2 large eggs, (at room temperature)
- 2 teaspoons pure vanilla extract
Add-ins & Toppings
- 1 1/2 cups grated zucchini, (squeeze out excess liquid)
- 1/2 cup chocolate chips, (plus more for sprinkling on top)
- 2 tablespoons turbinado sugar, (for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly with nonstick cooking spray and set it aside to be ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, kosher salt, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the plain Greek yogurt, pure maple syrup, avocado oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cake tender. Then, fold in the grated zucchini (after squeezing out excess water) and 1/2 cup of chocolate chips evenly into the batter.
- Transfer Batter and Add Toppings: Spread the batter evenly into the prepared baking pan. Sprinkle additional chocolate chips on top, then sprinkle 2 tablespoons of turbinado sugar over the surface to add a sweet crunch.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the cake turns a light golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
Notes
- Squeezing out the excess moisture from the zucchini is crucial to avoid a soggy cake.
- You can substitute avocado oil with any neutral oil like canola or vegetable oil.
- Ensure all wet ingredients are at room temperature to get a smooth batter.
- For a nut-free version, verify the baking powder and other ingredients are processed in a nut-free environment.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Feel free to add nuts like walnuts for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zucchini cake, easy zucchini recipe, moist cake, cinnamon cake, vegetable cake, chocolate chip cake
