Chocolate Chip Zucchini Cake
Have an extra zucchini? Make this chocolate chip zucchini cake with 4 ingredients and one bowl. This easy recipe starts with a boxed mix and bakes up super moist and chocolatey.
Equipment
- 1 metal grater
- 1 8"x8" square baking pan A square glass or metal pan will work for this cake. You can also use a 9"x9" square pan, but I would start checking for doneness 5-10 minutes earlier.
- 1 mixing bowl large
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Silicone spatula
Ingredients
- 2 large eggs
- 1 box chocolate cake mix 13-16 ounces
- 2 medium zucchinis, shredded about 2 cups of shredded zucchini
- 1 cup chocolate chips I like semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 and lightly grease an 8"x 8" inch square baking pan.
- Crack the eggs into a large mixing bowl, then beat them with a whisk until well mixed.2 large eggs
- Add the cake mix to the eggs and mix until the cake mix is fully dissolved and forms a batter that is thick but scoopable.1 box chocolate cake mix
- Pat the shredded zucchini with paper towels to remove any excess water. Add the zucchini to the bowl and fold it into the batter.2 medium zucchinis, shredded
- Add about 3/4 cup of the chocolate chips to the batter, reserving about ¼ to sprinkle across the top. Fold the chocolate chips into the batter evenly.1 cup chocolate chips
- Pour the batter in the prepared baking dish and spread evenly. Sprinkle the remaining chocolate chips evenly across the top of the batter.
- Place the cake in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean with no batter clinging to it. The center will no longer look glossy. It should look matte when set. Allow the cake to cool, then slice and enjoy!
Notes
Cake mix sizes have been changing! You can use anywhere between a 13 ounce-16 ounce cake mix for this recipe and it will still be delicious. This recipe can vary in the size of the cake mix because most of the moisture comes from the zucchini.
If your batter seems a little too thick to the point where it's not scoopable, add a tablespoon or two of milk until you can easily scoop it.
You can use either an 8"x8" or a 9"x 9" pan for this recipe. I don't recommend using a 9" x 13" pan unless you double the recipe. Using the larger rectangular pan will give you really thin bars that bake a lot faster instead of cake.
Nutrition
Calories: 342kcal | Carbohydrates: 46g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 416mg | Potassium: 359mg | Fiber: 3g | Sugar: 26g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 4mg