One-Bowl Chocolate Zucchini Snack Cake

When summer gardens overflow with zucchini, home bakers fold the shredded squash into cocoa batter for a moist chocolate snack cake. This easy one-bowl version stays tender with oil and eggs, then gets studded with semisweet chips.

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 390 cal
• 6g protein
• 52g carbs
• 19g fat
• 4g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup neutral oil
• 1 tsp vanilla extract
• 1 1/2 cups packed shredded zucchini
• 3/4 cup semisweet chocolate chips
• for dusting powdered sugar

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square metal pan and line the bottom with parchment for easy lift-out.
2. 2In a large bowl whisk together flour, cocoa, sugar, baking soda, salt, and cinnamon until evenly colored.
3. 3Add eggs, oil, and vanilla; stir with a spatula until a thick batter forms and no dry flour pockets remain.
4. 4Fold in the shredded zucchini (do not squeeze it dry—the moisture keeps the cake tender) until fully distributed.
5. 5Stir in most of the chocolate chips, reserving a small handful for the top.
6. 6Scrape the batter into the prepared pan, smooth the surface, and scatter the remaining chips over the top.
7. 7Bake 28 to 34 minutes until the center springs back lightly when touched and a toothpick inserted near the middle comes out with a few moist crumbs, not wet batter.
8. 8Cool in the pan on a wire rack 15 minutes, then lift out and cool completely before dusting with powdered sugar and cutting into six generous squares.
9. 9Store covered at room temperature up to two days; the zucchini keeps it surprisingly moist without tasting vegetal.