Chocolate Chip Zucchini Cake
This Chocolate Chip Zucchini Cake is a great way you put your zucchini to good use. From it's perfectly spiced crumb to the pockets of chocolate chips and the creamy chocolate ganache frosting, this cake is a 10/10!
EQUIPMENT
- 13x9 baking dish - glass
INGREDIENTS
- 2 cups zucchini - shredded with large hole grater*
- 2 ¼ cup all-purpose flour - measured using the "spoon and level" method*
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup avocado oil - or vegetable oil
- 2 eggs
- ¾ cup granulated sugar
- ¾ cup brown sugar - very lightly packed
- 1 ½ teaspoons vanilla extract
- ½ cup mini semi-sweet chocolate chips - plus more for topping
Chocolate Ganache Frosting
- 1 ¾ cups mini semi-sweet chocolate chips
- 1 ½ cups heavy whipping cream
INSTRUCTIONS
- Preheat oven to 350 °F. Prepare a 13x9 baking pan with avocado oil or non-stick cooking spray.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg. Set aside.
- In a large bowl, whisk together the avocado oil, eggs, granulated sugar, brown sugar, and vanilla extract. Add the shredded zucchini and whisk until combined.
- Add the dry ingredients, and fold a few times with a spatula. Pour in the mini semi-sweet chocolate chips and carefully fold together until just combined.
- Pour cake batter into the prepared baking pan, and smooth out until evenly distributed. Bake for 35 to 45 minutes, or until a toothpick test comes out with few moist crumbs. Allow the cake to cool completely before moving on and making the frosting.
- To make the chocolate ganache frosting, place chocolate chips into a medium-sized bowl or measuring cup and set aside. Heat heavy whipping cream in a small saucepan on the stove top until just steaming (about 150 °F to 180 °F).
- Pour the steaming cream over the chocolate chips and allow it to rest 3 to 5 minutes. Whisk the two together until silky smooth.
- Spread the chocolate ganache frosting over the cake and refrigerate it for 15 min to set the frosting. Top the cake with more semi-sweet chocolate chips, slice into 12 pieces, and serve.
RECIPE NOTES
- 2 cups of shredded zucchini is about one medium-sized zucchini. When measuring out, do not pack it into the measure cup.
- The shredded zucchini doesn’t have to be squeezed completely dry, you just don’t want a ton of excess moisture in your cake. I squeeze out what feels like half of the moisture.
- The best way to shred zucchini is with a cheese grater or box grater (the coarse side with big holes).
STORING INFORMATION
- Refrigerated, in an airtight container or covered tightly with plastic wrap, for up to 5 days.
- Storing at room temperature is not recommended. The heavy cream in the frosting can spoil and give you a stomach ache.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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