Description

This Easy Zucchini Cake combines fresh zucchini with Greek yogurt and chocolate chips for a moist, flavorful dessert. It’s simple to prepare and a delightful treat that everyone will love, 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 your oven to 350 degrees F and grease a 9×9-inch baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, kosher salt, and ground nutmeg.
In another medium bowl, whisk the Greek yogurt, maple syrup, avocado oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredient mixture and stir just until combined. Gently fold in the grated zucchini and ½ cup chocolate chips.
Spread the batter evenly into the prepared baking pan and sprinkle additional chocolate chips and turbinado sugar on top.
Bake for 25 to 30 minutes, or until the cake is light golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool, cut into squares, and serve.

Notes

Ensure to squeeze out excess liquid from the grated zucchini for the best texture.
You can substitute the avocado oil with any neutral oil of your choice if preferred.
Feel free to add nuts or more chocolate chips for extra flavor.

Nutrition

Serving Size: 1 square (1/12 of cake)
Calories: 180
Sugar: 9g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg