Description

This easy zucchini cake is a delightful treat with its rich flavor and moist texture. Made with fresh zucchini, this cake combines healthy ingredients like yogurt and maple syrup for a delicious dessert that’s quick to prepare—ideal for satisfying your sweet cravings!

Ingredients

Scale

2 cups all-purpose flour, spooned and level
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 cup plain greek yogurt, at room temperature
1/2 cup pure maple syrup
1/4 cup avocado oil, or neutral oil of your choice
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups grated zucchini, squeeze out excess liquid
1/2 cup chocolate chips, plus more for sprinkling on top
2 tablespoons turbinado sugar, for sprinkling on top

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Instructions

Preheat the oven to 350 degrees F and grease a 9×9-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a medium bowl, combine the Greek yogurt, maple syrup, oil, eggs, and vanilla extract. Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the grated zucchini and 1/2 cup of chocolate chips.
Spread the batter evenly in the prepared pan. Top with additional chocolate chips and turbinado sugar.
Bake for 25 to 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow to cool, then cut into squares and serve.

Notes

Squeeze out excess moisture from the grated zucchini for the best texture.
Feel free to substitute the chocolate chips with nuts or dried fruit if preferred.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg