Description
Enjoy this moist and delicious chocolate chip zucchini snack cake. It’s a perfect treat for any time of day.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed of excess moisture
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in zucchini and chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares and serving.
Notes
- Squeeze excess moisture from the shredded zucchini to prevent a soggy cake.
- Adjust baking time depending on your oven.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg