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Chocolate Chip Zucchini Cake

This chocolate chip zucchini cake is soft, moist, and packed with melty chocolate in every bite. Hidden zucchini keeps the crumb tender while everyone conveniently ignores the vegetable part.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 326 kcal

Equipment

  • Mixing bowl
  • whisk
  • Box Grater
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 1 1/2 cups zucchini shredded squeezed dry
  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Mix-Ins

  • 3/4 cup chocolate chips
  • 2 tbsp flour for coating chips

Topping

  • 2 tbsp chocolate chips

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  • Whisk brown sugar, melted butter, eggs, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Fold in zucchini gently.
  • Toss chocolate chips with flour, then fold most into batter. Reserve some for topping.
  • Spread batter evenly in pan. Scatter reserved chips across the top.
  • Bake 38 to 40 minutes until center springs back lightly and edges look set.
  • Cool 15 minutes before slicing. Serve warm for melty chocolate pockets.

Notes

For softer texture, squeeze zucchini well and avoid overbaking. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, orange zest, or dark chocolate for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Chocolate Chip Zucchini Cake, Ice Cream Cookie, Snack Cake