Chocolate Chip Zucchini Cake
Chocolate Chip Zucchini Cake:
If zucchini is taking over your counter, this cake is the answer. Grated zucchini melts into the batter as it bakes, keeping the crumb incredibly moist without any "vegetable" flavor — just a soft, lightly spiced cake studded with melty chocolate chips. Good for breakfast, dessert, or an afternoon snack, and it keeps well for days.
Ingredients (one 9x5 loaf, ~8 slices)
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 3 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (180ml) vegetable oil
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium), lightly squeezed of excess water
- 1½ cups chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, baking powder, cinnamon, and salt in one bowl.
- In another bowl, whisk eggs, both sugars, oil, and vanilla until smooth.
- Pour wet into dry and stir just until combined — don't overmix.
- Fold in the zucchini and 1 cup of chocolate chips.
- Pour into the pan and scatter remaining chips on top.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Cool in the pan 15 minutes, then transfer to a rack before slicing.
Tip: Don't peel the zucchini — the skin softens completely and adds nice green flecks. If it looks very wet after grating, squeeze it in a clean towel first so the cake doesn't turn dense.