Chocolate Chip Zucchini Cake
Chocolate chip zucchini cake is a moist vanilla sheet cake filled with mini chocolate chips. It's perfect for summer birthdays and parties!
Servings: 16 or more people
Calories: 582kcal
Ingredients
Cake
- 2.5 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups (270 g) finely shredded zucchini, do not squeeze liquid out
- 1.5 cups (300 g) granulated sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (177 g) mini chocolate chips
Frosting
- 1 cup (226 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (340 g) confectioner's sugar
- ½ cup (114 g) heavy cream
- ½ cup (88 g) mini chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees Fahrenheit and lightly grease (or line with parchment paper) a 9x13 baking pan. Set aside.
- In a bowl, add dry ingredients: flour, baking powder, and salt. Whisk to remove clumps and set aside.
- In a separate bowl, add wet ingredients: shredded zucchini (do not squeeze liquid out), granulated sugar, oil, eggs, and vanilla extract. Stir until incorporated.
- Add dry ingredients to wet ingredients and stir until just incorporated (do not overmix). Add chocolate chips and stir to combine.
- Pour cake batter into prepared 9x13 baking pan and bake for about 28 to 34 minutes, or until the center pops back when gently pressed, or a toothpick inserted into the center comes out with crumbs, not wet batter.
- Allow cake to cool completely to room temperature before frosting or slicing.
Frosting
- In a large bowl, add butter, vanilla extract, and salt. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute.
- Add confectioner's sugar, ⅓ at a time, mixing on low speed until incorporated. Once all of sugar is incorporated, beat at medium-high speed until light and fluffy, about a minute.
- Add heavy cream and beat until light and fluffy, about a minute. Add chocolate chips and gently stir to incorporate.
- Spread frosting in an even layer onto cooled cake. Optionally, top with more mini chocolate chips.
Recommended Equipment
Notes
- Frosting recipe makes a nice thick layer of frosting for your 9x13 sheet cake (as pictured). If you prefer less frosting, feel free to cut the frosting recipe in half.
- Nutrition based on slicing cake into 16 pieces. Cake can be sliced to serve 24 or more guests with smaller slices.
- Cake will keep for 3 to 5 days in a tightly sealed container at room temperature. Cake can also be frozen for up to 3 months. To thaw, place on the countertop at room temperature for 2 to 3 hours.
Nutrition Estimate
Serving: 1slice | Calories: 582kcal | Carbohydrates: 69g | Protein: 5g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 265mg | Potassium: 87mg | Fiber: 1g | Sugar: 52g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg