Description
This Easy Zucchini Cake is a moist and lightly spiced dessert that’s perfect for using up fresh zucchini. Naturally sweetened with pure maple syrup and enhanced with warm cinnamon, this cake combines tender crumb with melty chocolate chips for a delightful treat. Quick to prepare and baked in a single pan, it’s ideal for breakfast, snacks, or dessert, offering 12 generous servings.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 vanilla bean paste
Additional Ingredients
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan with nonstick cooking spray and set it aside to be ready for batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt until well combined. These dry ingredients form the base and leavening for your cake.
- Combine Wet Ingredients: In a separate medium bowl, whisk the plain Greek yogurt, pure maple syrup, avocado oil, eggs, and vanilla bean paste until smooth. This mixture adds moisture and flavor to the cake batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients over the dry ingredients and gently stir until just combined. Be careful not to overmix which helps keep the cake tender.
- Fold in Zucchini and Chocolate Chips: Gently fold the grated and well-drained zucchini along with 1/2 cup of chocolate chips into the batter, distributing them evenly throughout.
- Transfer Batter and Add Toppings: Spread the batter evenly into the prepared baking pan. Sprinkle additional chocolate chips and the turbinado sugar on top to add sweetness and a slight crunch.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is done when it turns light golden brown, is set, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, cut into 12 squares and serve.
Notes
- Be sure to squeeze out excess liquid from the grated zucchini to prevent the cake from becoming soggy.
- Using room temperature eggs and yogurt helps the ingredients blend smoothly.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty variation, consider adding 1/2 cup chopped walnuts or pecans into the batter.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
