Zucchini Chocolate-Chip Snack Cake

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 365 cal
• 5g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line the bottom with parchment paper for clean release.
2. 2In a large bowl whisk the flour, granulated sugar, cocoa powder, baking soda, salt, and cinnamon until no streaks of cocoa remain.
3. 3In a separate bowl whisk the oil, eggs, and vanilla until smooth and fully emulsified.
4. 4Pour the wet ingredients into the dry ingredients and stir until a thick batter just comes together.
5. 5Fold in the well-squeezed shredded zucchini and most of the chocolate chips, reserving a small handful for the top; the batter will loosen as the zucchini releases moisture.
6. 6Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the surface.
7. 7Bake 28 to 34 minutes until the center springs back when lightly pressed and a toothpick inserted in the middle comes out with only a few moist crumbs.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely.
9. 9Dust lightly with powdered sugar, cut into 6 squares, and serve at room temperature. Store leftovers covered at room temperature up to two days.