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Moist Chocolate Chip Zucchini Snack Cake Easy Recipe with Cream Cheese Frosting

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A moist and tender chocolate chip zucchini snack cake with a tangy cream cheese frosting that hides the zucchini perfectly, making it a comforting and clever treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini), finely grated and excess moisture squeezed out if watery
  • 1 cup (170g) semi-sweet chocolate chips
  • For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. Finely grate about 1½ cups of zucchini. If watery, press in a clean kitchen towel to remove excess moisture.
  3. In a large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon (if using). Stir to combine.
  4. In a separate bowl, whisk together granulated sugar, light brown sugar, and vegetable oil until slightly dissolved and glossy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually fold the dry ingredients into the wet mixture gently until just combined.
  7. Carefully fold in the grated zucchini and chocolate chips.
  8. Spread the batter evenly in the prepared pan and tap lightly to remove air bubbles.
  9. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating well after each addition.
  12. Stir in vanilla extract and lemon juice if using. Spread the frosting evenly over the cooled cake.
  13. Chill for 15 minutes if a firmer frosting texture is desired before slicing.

Notes

[‘Use fresh zucchini and squeeze out excess moisture to avoid soggy cake.’, ‘Do not overmix the batter to keep the cake tender.’, ‘Test doneness starting at 40 minutes to prevent overbaking.’, ‘Room temperature eggs, cream cheese, and butter ensure smooth mixing.’, ‘If frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.’, ‘For dairy-free frosting, substitute cream cheese and butter with coconut cream and vegan butter.’, ‘Can be made gluten-free by using almond flour or gluten-free flour blends.’, ‘Cake can be baked as muffins at 350°F for 20-25 minutes with adjusted frosting.’]

Nutrition

Keywords: zucchini cake, chocolate chip cake, snack cake, cream cheese frosting, easy baking, moist cake, vegetable dessert

Find it online: https://realityeats.com/moist-chocolate-chip-zucchini-snack-cake-easy-recipe-with-cream-cheese-frosting/