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Chocolate Chip Zucchini Cake

Moist Chocolate Chip Zucchini Cake for Summer Bliss

A delightful Chocolate Chip Zucchini Cake that combines rich chocolate flavors with moist zucchini, perfect for summer celebrations.
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Prep Time 15 minutes
Cook Time 34 minutes
Cooling Time 10 minutes
Total Time 59 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 0.5 teaspoon salt Enhances flavor balance.
  • 2 cups finely shredded zucchini Don't squeeze out the liquid.
  • 1.5 cups granulated sugar Sweetens and contributes to fluffy texture.
  • 0.5 cup vegetable oil Keeps the cake moist.
  • 3 large eggs Use room temperature eggs.
  • 2 teaspoons vanilla extract Infuses depth and sweetness.
  • 1 cup mini chocolate chips Creates bursts of sweet flavor.
For the Frosting
  • 0.5 cup unsalted butter At room temperature for easy whipping.
  • 2 cups confectioner's sugar Sweetens the frosting.
  • 2-4 tablespoons heavy cream Adjust for desired consistency.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Whisk
  • spatula
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set aside.
  3. In another bowl, mix 2 cups of zucchini, 1 ½ cups of sugar, ½ cup of vegetable oil, 3 eggs, and 2 teaspoons of vanilla extract until combined.
  4. Fold the dry ingredients into the wet mixture. Mix gently until just combined.
  5. Stir in 1 cup of mini chocolate chips and pour the batter into the prepared baking pan.
  6. Bake for 28 to 34 minutes until it springs back slightly when touched.
  7. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating together ½ cup of butter, 1 teaspoon of vanilla extract, a pinch of salt, and gradually adding 2 cups of confectioner's sugar and heavy cream.
  9. Once cooled, frost the cake evenly and sprinkle additional mini chocolate chips on top if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

Use fresh zucchini for maximum moisture and ensure ingredients are at room temperature.

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