Description

This Easy Zucchini Cake combines the irresistible flavors of grated zucchini, a hint of cinnamon, and rich chocolate chips. It’s a delightful, homemade dessert that is both simple to prepare and full of comfort, making it perfect for any occasion.

Ingredients

Scale

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

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Instructions

Preheat the oven to 350 degrees F. Grease a 9×9-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a medium bowl, mix the Greek yogurt, maple syrup, oil, eggs, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients and stir until just combined. Gently fold in the shredded zucchini and 1/2 cup chocolate chips.
Pour the batter into the prepared baking pan, smoothing it evenly. Top with additional chocolate chips and turbinado sugar.
Bake for 25 to 30 minutes or until golden brown, set, and a toothpick comes out clean. Let cool, then cut into squares and serve.

Notes

Ensure the zucchini is well-drained to avoid excess moisture in the cake.
Feel free to substitute the chocolate chips with nuts or dried fruits for a different flavor variation.
This cake can be stored in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 square
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg