Description

This Easy Zucchini Cake is a delightful treat with a moist texture and rich flavor. Made with fresh zucchini, Greek yogurt, and a hint of cinnamon, it’s a simple yet delicious dessert perfect for gatherings or a comforting treat at home.

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 separate medium bowl, mix the Greek yogurt, maple syrup, oil, eggs, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients and stir until just mixed. Gently fold in the grated zucchini and ½ cup chocolate chips.
Spread the batter evenly in the prepared pan, topping with more chocolate chips and turbinado sugar.
Bake for 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares and serving.

Notes

Make sure to squeeze out excess liquid from the grated zucchini for a better texture.
Add nuts for extra crunch if desired.
Store leftovers in an airtight container to keep them moist.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg