Chocolate Chip Zucchini Snack Cake

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 52g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1/2 cup neutral oil
• 2 tsp vanilla extract
• 1 1/2 cups finely grated zucchini
• 3/4 cup mini chocolate chips
• for dusting powdered sugar

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with a parchment sling for easy removal.
2. 2In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. 3In a large bowl whisk the granulated sugar, brown sugar, eggs, oil, and vanilla until the mixture looks smooth and slightly thickened.
4. 4Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture, then fold it into the wet ingredients.
5. 5Add the dry ingredients to the wet bowl and stir gently with a spatula just until no dry flour remains; the batter will be thick.
6. 6Fold in most of the mini chocolate chips, reserving a small handful for the top. Spread the batter evenly into the prepared pan and scatter the remaining chips over the surface.
7. 7Bake for 28 to 34 minutes until the top is golden, the center springs back lightly when touched, and a toothpick inserted in the middle comes out with a few moist crumbs.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then lift out using the parchment. Dust lightly with powdered sugar, cut into six squares, and serve slightly warm or at room temperature.