Chocolate-Chip Zucchini Coffee Cake
This Chocolate-Chip Zucchini Coffee Cake is moist, chocolatey, and packed with hidden veggies—a perfect treat for breakfast, snack, or dessert!
Servings: 8 servings
Ingredients
- 1 cup grated zucchini (approximately one medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon ground cinnamon
Instructions
- Grate zucchini using the fine side of a box grater or food processor; do not squeeze out moisture. Preheat oven to 350°F (175°C) and grease or line an 8-inch square baking pan with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually fold dry ingredients into wet mixture until just combined. Fold in grated zucchini and chocolate chips evenly.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake in pan for 15 minutes then transfer to wire rack to cool completely. Serve warm or at room temperature.
Equipment
- Box grater
- Food Processor
- Medium Bowl
- Large Bowl
- Spatula
- 8-inch Square Baking Pan
- Parchment Paper
Notes
- Use fresh medium zucchinis for best texture; very large zucchinis can be watery.
- Do not squeeze out zucchini moisture to keep cake tender and moist.
- Try adding chopped walnuts or pecans for extra crunch.