Chocolate Chip Zucchini Cake
It's late summer and what better way to use those garden vegetables than by making Chocolate Chip Zucchini Cake. It's moist and chocolatey, and so simple to make. Enjoy!
Chocolate Chip Zucchini Cake
Cake:
2½ cups flour
2 tsp baking soda
1 tsp salt
2 cups finely shredded zucchini, undrained
1½ cups sugar
1 cup oil
3 lg eggs
1 Tbsp vanilla
1 cup mini chocolate chips
Frosting:
1 cup butter, room temperature
1 tsp vanilla
¼ tsp salt
3 cups powdered sugar
½ cup heavy whipping cream
½ cup mini chocolate chips
Cake:
• Preheat oven to 350°. Lightly grease a 13” × 9” cake pan.
• In a medium bowl whisk together the flour, baking powder and salt. Set aside.
• In a large bowl, combine the shredded zucchini, sugar, eggs, oil and vanilla. Stir until completely mixed.
• Add in the flour mixture and mix until just combined. Fold in chocolate chips until evenly distributed.
• Pour the batter into the 13” × 9” pan and bake for about 30-35 minutes. The cake is done when a toothpick in the center comes out with cake crumbs, not wet batter.
• Cool completely while making the frosting.
Frosting:
• In the bowl of a stand mixer, beat together the butter, vanilla and salt until light and fluffy.
• Add the powdered sugar a little at a time on low speed, then beat on medium speed for a few minutes until fluffy.
• Add the heavy whipping cream and beat again.
• Add in the chocolate chips and stir gently until mixed thoroughly.
• Spread the frosting over the cooled cake. Sprinkle the top with more chocolate chips if desired.
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