Zucchini Chocolate Chip Cake

This zucchini chocolate chip cake is tender, moist, full of rich cocoa flavor, and a delicious way to use up fresh summer squash from the garden.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 330 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 2 cups grated zucchini
• 1 cup chocolate chips
• 0.5 cup milk
• 0.5 cup vegetable oil
• 0.5 teaspoon baking powder
• 0.5 cup butter, softened
• 2.5 cups all-purpose flour
• 1.5 cups white sugar
• 0.25 cup unsweetened cocoa powder

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.

Step 2

Combine milk and vinegar in a large bowl; let stand to sour milk, about 5 minutes.

Step 3

Meanwhile, combine flour, cocoa powder, baking soda, and baking powder in a medium bowl.

Step 4

Add sugar, butter, oil, eggs, and vanilla to soured milk; beat until incorporated. Add flour mixture; stir until just combined. Fold in zucchini. Pour batter into the prepared baking dish. Sprinkle with chocolate chips.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.