Description
This Chocolate Chip Zucchini Cake features a moist base packed with fresh zucchini and sweet chocolate chips, making it a delightful treat that’s simple to prepare. Perfect for dessert or an afternoon snack, it’s a great way to enjoy vegetables while indulging your sweet tooth!
Ingredients
Scale
- ½ cup (118.29 ml) neutral oil (avocado, coconut, vegetable)
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1⅓ cups (166.67 g) all-purpose flour
- 1 cup (124 g) finely shredded zucchini
- ½ cup (90 g) mini chocolate chips
- 3 tablespoons granulated sugar (for sprinkling on top)
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform, cake, or pie pan with non-stick spray.
- In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream until the mixture is light and airy.
- Add the salt, baking powder, cinnamon, nutmeg, and flour to the bowl, mixing until just combined. Gently fold in the shredded zucchini and mini chocolate chips.
- Pour the batter into the prepared pan, smoothing the top. Sprinkle the top with 3 tablespoons of sugar or turbinado sugar for an extra crunch.
- Bake for about 40-45 minutes, or until the cake is lightly golden brown. Allow it to cool slightly before serving.
Notes
This cake can be stored in an airtight container for up to 3 days at room temperature.
For a healthier option, you can substitute applesauce for the oil and adjust the sugars accordingly.
Feel free to add nuts or other mix-ins to customize the flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 33mg