Description

This Easy Zucchini Cake is a delightful treat that combines irresistible flavors of fresh zucchini and warm spices, all in a quick homemade dessert. Moist, flavorful, and topped with chocolate chips, it’s 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, whisk together the Greek yogurt, maple syrup, oil, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and stir until just combined. Gently fold in the shredded zucchini and ½ cup chocolate chips.
Spread the cake batter evenly into the prepared pan. Sprinkle with chocolate chips and turbinado sugar.
Bake for 25 to 30 minutes or until the cake is light golden brown, set, and a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Cut into squares and serve.

Notes

Ensure to squeeze out excess liquid from the grated zucchini for the best texture.
Feel free to substitute the chocolate chips with nuts or dried fruit for a different flavor.
This cake can be served warm or at room temperature.

Nutrition

Serving Size: 1 piece
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg