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Square of zucchini chocolate chip cake dusted with powdered sugar on gray plate.

Fluffy Zucchini Chocolate Chip Cake

Yield: 12 -15 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients

  • 1 ½ cups (318 g) granulated sugar
  • ¾ cup (182 g) buttermilk (see note)
  • ½ cup (98 g) neutral-flavored oil, like canola, vegetable, grapeseed
  • 3 large (150 g) eggs
  • 1 teaspoon vanilla extract
  • 2 cups (253 g) finely shredded zucchini, about 2 medium zucchini (see note)
  • 2 ¼ cups (320 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 to 1 ½ cups (170-255 g) semisweet chocolate chips (optional)
  • Powdered sugar, for dusting and serving (optional)

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan (preferably a metal, light-colored pan) and set aside. If using a glass pan or a dark coated metal pan, reduce the oven temperature to 325 degrees F.
  • In a large bowl, whisk together the sugar, buttermilk, oil, eggs and vanilla until well-combined. Stir in the zucchini.
  • Add the flour, baking soda, cinnamon, salt, baking powder, and chocolate chips (if using), and mix until all the ingredients are evenly combined and the dry streaks disappear (don't over mix).
  • Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch (adding time as needed, especially if using a glass pan and baking at a lower temperature).
  • Let the cake cool completely. Cut into squares and serve. Optional: dust the top of the cake or individual pieces with powdered sugar before serving.

Notes

Zucchini: finely shredded zucchini works best here (large zucchini shreds produce a slightly gummy-textured cake). I don't squeeze any water out of the zucchini before using but if it has been shredded in advance and a lot of liquid has pooled at the bottom, discard that liquid before using. Lightly pack the zucchini into the measuring cup to measure it out. Finally, don't peel the zucchini before shredding.
Buttermilk: my go-to substitute for store bought buttermilk is whisking together equal parts sour cream and milk. 
Flour: this recipe works well as a one-bowl recipe as long as the flour you are using doesn't have a lot of clumps. If it does, consider sifting in the flour (measure and then sift).