Chocolate Chip Zucchini Cake Recipe

Chocolate Chip Zucchini Cake - Plowing Through Life

Chocolate Chip Zucchini Cake Recipe image source: plowingthroughlife.com
Chocolate Chip Zucchini Cake is a delicious dessert that ships a familiar flavor with a unique twist. A perfect combination of moist chocolate cake, luscious chocolate chips, and zucchini makes for an unforgettable dish that’s both comforting and satiating. The recipe combines easily-accessible ingredients with easy instructions for a decadent treat.

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Chocolate Chip Zucchini Cake Recipe Overview

Chocolate Chip Zucchini Cake is a classic dessert with a unique blend of flavors. Preparing this delicious treat involves combining ingredients like vegetable oil, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, cinnamon, ground nutmeg, grated zucchini, and semi-sweet chocolate chips. The mixture is then poured into a greased cake pan or baking dish and baked in the preheated oven for half an hour or until a toothpick inserted in the center comes out clean. Enjoy the cake on its own or add a dollop of cream for a special treat.

To make the recipe more suitable for a variety of dietary preferences, the type of oil or chocolate chips can be swapped out and replaced with healthier options such as coconut oil and dark chocolate chips, respectively. Furthermore, with a few tweaks, the recipe can be adapted for safety or allergy considerations and still be loaded with flavor.

The cake takes around an hour to prepare, including baking time, and yields 8-10 servings.

Equipment required to make the cake includes a bowl, whisk, spatula, measuring cups, cake pans, and oven.

Ingredients:

1 cup vegetable oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups grated zucchini
1 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350F and grease a 13×9” cake pan or 9″ springform pan.
In a large bowl, combine the oil, sugar, eggs, and vanilla extract and whisk until combined.
Add the flour, baking powder, baking soda, cinnamon, and nutmeg and mix into the egg mixture until smooth.
Mix in the grated zucchini and chocolate chips. Pour the mixture into the prepared pan.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before serving.

Nutritional Information:

Calories: 400
Fat: 18g
Carbohydrates: 53g
Protein: 4g

Cooking Time & Servings:

Cooking Time: Around an hour, including baking time
Yields 8-10 servings

Equipment:

Bowl
Whisk
Spatula
Measuring cups
Cake pans
Oven

Serving Suggestions:

Serve warm with freshly-whipped cream or a scoop of ice cream
Drizzle with melted dark or white chocolate for a decadent touch.
Dust with powdered sugar or a sprinkle of cinnamon for added flavor.
Enjoy it as a breakfast item, snack or dessert anytime of day!

Variation Ideas:

Add a cup of chopped walnuts or pecans for crunch.
Swap out chocolate chips and use peanut butter chips, butterscotch chips, or white chocolate chips.
Replace all-purpose flour with almond flour for a healthier version.
Add a teaspoon of orange zest for flavor.

Substitutions:

Vegetable oil –> Coconut oil (for healthier option)
Semi-sweet chocolate chips –> Dark chocolate chips (for healthier option)
Grated zucchini –> Grated carrots, apples, or bananas (for texture and flavor)
All-purpose flour –> Almond flour (for gluten-free option)
Sugar –> Maple syrup, honey, or coconut sugar (for healthier option)

Storage:

Store Chocolate Chip Zucchini Cake in an air-tight container at room temperature for up to 3 days.
The cake can also be stored in the refrigerator or the freezer for longer (make sure to wrap the cake tightly in plastic wrap).

Tips:

Grate the zucchini using a food processor or a hand grater for best results.
Make sure to squeeze out as much liquid as possible from the zucchini (this will aid in the cake’s texture).
Mix in the chocolate chips by hand rather than for an even distribution.
Do not overmix the batter to keep the cake from becoming dense.

Notes:

Chocolate Chip Zucchini Cake can be served at room temperature or warm.
The cake is delicious on its own but can also be enhanced with a dollop of freshly-whipped cream.
It makes for an excellent breakfast item, snack, or dessert.
For a more decadent treat, add a drizzle of melted white or dark chocolate over the top of the cake.

Frequently Asked Questions:

Q: How long will the cake last?
A: The cake can be stored in an airtight container at room temperature up to 3 days.
Q: Can it be frozen?
A: Yes, the cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and immediately consume.
Q: What are the main ingredients?
A: The main ingredients are vegetable oil, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, cinnamon, ground nutmeg, grated zucchini, and semi-sweet chocolate chips.
Q: Can I replace the chocolate chips?
A: Absolutely! You can swap out the chocolate chips for peanut butter chips, butterscotch chips, or white chocolate chips.

Personal Thought

Chocolate Chip Zucchini Cake is an amazing recipe that marries a delicious comfort taste with a light and moist texture. The combination of easy-to-access ingredients with unique flavors – such as zucchini, chocolate chips, and a hint of cinnamon – makes for a delectable treat with amazing appeal. It’s simple to make and can be tailored to fit any diet, so everyone can enjoy it. Enjoy as a breakfast item, snack, or dessert, or surprise your loved ones with this special treat!

I encourage you to try this recipe as soon as possible! It’s fun to make, even more fun to eat, and also a great way to get your kids involved in the kitchen. And if you feel inspired, make variations to the original recipe according to your taste. Who knows, you might stumble upon another delicious surprise!

Thank you for taking the time to read about this Chocolate Chip Zucchini Cake recipe and I hope you try it at home! Let me know what you think about it and if you make any changes to the recipe that work for you.