Zucchini Chocolate Chip Cake
A moist and flavorful zucchini chocolate chip cake that combines the richness of cocoa and warm spices with the subtle sweetness of shredded zucchini. Perfect for chocolate lovers and those seeking a vegetable-infused treat, this cake offers a delightful balance of indulgence and freshness, suitable for any occasion.
Ingredients
- 1/2 cup butter ⓘ
- 1 3/4 cups sugar
- 2 eggs ⓘ
- 1 teaspoon baking soda ⓘ
- 2 1/2 cups flour ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup oil ⓘ
- 2 cups shredded zucchini ⓘ
- 1/2 cup sour milk ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 4 tablespoons cocoa ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/4 cup chocolate chips ⓘ
Instructions
- Cream sugar, butter, and oil together until well combined.
- Add beaten eggs, vanilla extract, and sour milk; mix well.
- In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, cocoa, and ground cloves.
- Gradually add dry ingredients to the creamed mixture, beating well after each addition.
- Stir in shredded zucchini until evenly incorporated.
- Pour batter into a greased and floured 9 x 13-inch cake pan.
- Sprinkle the top with chocolate chips.
- Bake at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the chocolate flavor, consider increasing the cocoa to 6 tablespoons. If sour milk is unavailable, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice. For a healthier option, replace half of the butter with applesauce. This cake can be made in advance and freezes well if wrapped tightly in plastic wrap.
Serving Suggestions
Serve the cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. This cake pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside a refreshing Frosted Cranberry Salad for a delightful contrast.
Storage & Reheating
Store leftover Zucchini Chocolate Chip Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Chocolate Chip Cake contains roughly 357 calories, with 3g protein, 29g carbohydrates, and 27g fat. It is a good source of calcium (18% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1303mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of zucchini?
While zucchini is the star here, you can experiment with finely grated carrots or even sweet potatoes for a twist. Just ensure the moisture content is similar to that of zucchini to maintain the cake's texture.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just check for one that includes xanthan gum or add it separately to help with the cake's structure.
How can I tell when the cake is finished baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, it needs more time. Keep an eye on it towards the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).