super moist chocolate chip zucchini cake

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I’m off to the farmer’s market and my favorite hippie chick’s farm stand to get a bunch of corn for roasted corn panzanella, heirloom tomatoes for more caprese, plum tomatoes for tomato jam … and maybe a squash. The last time I went, I ended up with a HUGE zucchini (for a dollar!) that was added to a cheesy casserole, made into fries and baked into a loaf of bread and this luscious, rich, moist chocolate cake! You can frost this cake if you’d like but there’s really no need. And, no, it does not taste like zucchini. Gracie was a little scared of it because of the name, and then she tried it and ate a huge piece for her after-school snack yesterday. You can even pretend this is health food because you use 3 whopping cups of shredded, unpeeled zucchini, a bunch of high protein/high fiber greek yogurt, and everyone knows that chocolate is good for you.

4 large eggs

3/4 cup canola or light olive oil

3 tightly-packed cups shredded zucchini, squeezed dry

1 and 1/4 cup plain greek yogurt

2 teaspoons pure vanilla extract

2/3 cup unsweetened cocoa powder

2 and 1/4 cups sugar

2 teaspoons baking soda

2 teaspoons baking powder

4 cups cake flour

2 cups semi-sweet chocolate chips

Combine the eggs, oil, zucchini, yogurt and vanilla in a large mixing bowl until just incorporated.

In another large mixing bowl, combine the cocoa powder, sugar, soda, baking powder, and cake flour. Using a wire whisk, mix until all dry ingredients are combined.

Add half of the dry mixture to the wet mixture. Mix until just incorporated. Repeat with the second half of the dry mixture. Don’t over-mix. Fold in chocolate chips.

Generously butter a 9 x 13 glass cake pan. Pour the cake batter into the pan and, using a rubber spatula, smooth the top to even out the batter.

Bake at 350 degrees for 45 to 60 minutes. Just until the cake starts to pull away from the edges of the pan and is set in the middle. The toothpick test is semi-unreliable for this cake because you will very possibly hit a chocolate chip when testing.

Allow cake to cool in the pan. Enjoy warm, at room temperature or chilled. Jeff loves his with a scoop of vanilla ice cream.



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  2 comments for “super moist chocolate chip zucchini cake

  1. Sophia
    April 13, 2014 at 9:09 am

    Hi there Melissa! Just dropping in to say that I love all the beautiful pictures and recipes you share with us on Facebook. You are always sure to brighten my day 🙂

    For this zucchini cake, do you think I could substitute in any whole wheat flour? As long as we’re putting all this wonderful veg in it, I wonder if I could justify making it more often by going a bit healthier? What do you think?

    Thank you for everything!!


    • Melissa
      April 14, 2014 at 12:02 pm

      Hello there, Sophia 🙂

      What a sweet message to find in my mailbox. You made my day!

      I think you could easily sub some of the regular flour with whole wheat. I just got a shipment of Bob’s Red Mill 10 Grain Flour that I think would be good in this cake as well. Just sub half so your batter isn’t too too moist… Sometimes when I try to sub more than half my cakes flop and have a weird, rubbery texture. LOL


      Hope that helps!

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