Description

This Easy Zucchini Cake is a delightful treat that combines fresh zucchini, chocolate chips, and warm spices for an irresistible flavor. Perfect for sharing and wonderfully simple to make, this cake is sure to be a favorite for anyone looking for homemade sweetness.

Ingredients

Scale

2 cups all-purpose flour, spooned and leveled
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, squeezed 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°F (175°C). Grease a 9×9-inch baking pan with nonstick spray.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a medium bowl, combine Greek yogurt, maple syrup, oil, eggs, and vanilla extract. Whisk until smooth.
Add the wet mixture to the dry ingredients, stirring just until combined. Gently fold in the grated zucchini and ½ cup chocolate chips.
Spread the batter evenly in the prepared pan. Top with additional chocolate chips and turbinado sugar.
Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean from the center. Allow to cool before cutting into squares.

Notes

Make sure to squeeze out excess liquid from the grated zucchini for the best texture.
This cake can be stored in an airtight container at room temperature for up to 3 days.
Consider adding chopped nuts for a crunchy texture if desired.

Nutrition

Serving Size: 1 square
Calories: 200
Sugar: 10g
Sodium: 120mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg