Chocolate Chip Zucchini Cake

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5 from 8 votes

Chocolate Chip Zucchini Cake

This Chocolate Chip Zucchini Cake is a delicious snack cake full of a summer garden staple.

Prep Time10

Cook Time30

Total Time40

Course: Desserts & Sweet Treats, Snacks

Cuisine: American

Diet: Vegan

Servings:

Calories: 164kcal

Author: Jenn Sebestyen

Equipment

Mixing bowls
Box Grater or food processor with shredding blade
8x8 baking dish
Parchment Paper

Ingredients

2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cane sugar
⅓ cup grapeseed oil or canola oil or vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
¾ cup unsweetened, plain non-dairy milk
1 cup shredded zucchini measure after wringing out all the liquid
½ cup dairy-free chocolate chips

Chocolate Drizzle, optional

¼ cup dairy free chocolate chips
1-2 tablespoon(s) non-dairy milk

Instructions

Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper or spray it lightly with cooking spray.
Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl.
In a large mixing bowl, whisk together the sugar, oil, vinegar, vanilla, and milk.
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix!
Add in the shredded zucchini and chocolate chips and stir gently to incorporate evenly.
Transfer the batter to the prepared baking dish and smooth out the top. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. (If the toothpick comes out with melted chocolate, that's fine and expected, but no batter should be on the toothpick).
Let cool in the pan on a cooling rack before removing and cutting into squares.
Drizzle the chocolate sauce, if using, over the top of the pieces of cake.

For the Chocolate Drizzle, if using

In a microwave safe bowl, heat the chocolate chips with 1 tablespoon milk on half power for 30 seconds. Stir, add more milk if necessary, and heat again on half power for another 30 seconds. Continue until the correct consistency is achieved. (You can also heat the chocolate chips and milk in a small saucepan over low heat on the stove. Stir continuously and don't walk away as it can burn quickly).

Notes

~ Measure the flour using the spoon-and-level method. Fluff up the flour then gently spoon the flour into a measuring cup until it is overfilled. Using the back of a knife (or some other straight edge) level off the top.

~ Do not over mix! Mix the batter just until combined. No white flour should be visible, but a few lumps are fine.

~ The quickest and easiest way to shred zucchini is by using a food processor fitted with a shredding blade. Use the smaller holes on the blade. Alternately, you can use the small holes on a box grater.

~ Squeeze out as much liquid as possible from the shredded zucchini! Wrap the shredded zucchini in a clean dish cloth and wring it out over the sink. Skipping this step will create too much moisture in the cake which could result in a soggy cake that doesn't bake properly.

~ Allow the cake to cool on a wire rack before slicing and adding the chocolate drizzle.

Nutrition facts calculated without the optional chocolate drizzle.

Nutrition