Imagine biting into a slice of moist, rich chocolate chip zucchini cake that tastes like a decadent dessert but is secretly packed with nutritious zucchini! This American classic combines the sweetness of chocolate with the subtle earthiness of garden-fresh zucchini, making it a delightful treat for any occasion. Perfect for using up that extra zucchini from your garden or simply indulging in a guilt-free dessert, this cake is sure to impress family and friends alike. Ready to uncover the secret to this irresistible recipe? Let’s dive in!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Wash and trim the zucchini, then grate it using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture to prevent a soggy cake.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well integrated.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Fold in the grated zucchini and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle additional chocolate chips on top if desired.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Once cooled, cut into 12 equal squares. Serve warm or at room temperature, optionally dusted with powdered sugar or topped with vanilla ice cream.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis, as they tend to have the best flavor and moisture content. Avoid large zucchinis, which can be watery and may lead to a soggy cake.
- Squeeze Out Excess Moisture: After grating the zucchini, use a clean kitchen towel to squeeze out as much moisture as possible. This step is crucial to ensure your cake has the perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense cake, so be gentle to keep it light and fluffy.
- Customize Your Chocolate: Feel free to experiment with different types of chocolate chips—dark, milk, or even white chocolate—to suit your taste. You can also add nuts for an extra crunch!
- Check for Doneness: Baking times may vary, so start checking for doneness a few minutes early. A toothpick should come out with a few moist crumbs, but not wet batter.
- Serve It Up: This cake is delightful on its own, but for an extra special treat, serve it warm with a scoop of vanilla ice cream or a dusting of powdered sugar.
- Store Properly: To keep your cake fresh, store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
