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Zucchini Chocolate Chip Cake

These Zucchini Cakes with chocolate chips are lightly spiced and mixed with shredded fresh zucchini for a moist and flavorful cake—but in miniature size. With both chocolate chips and a sweet chocolate frosting, there’s no lack of rich chocolate flavor. Not only are these personal cakes adorable, but also a fun way to use up some leftover zucchini.

Zucchini Chocolate Chip Cake

Chocolate Chip Zucchini Cake – a tender and moist zucchini cake with lots of chocolate chips, and topped with a chocolate frosting.
Prep Time25 mins
Cook Time25 mins
Cooling10 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate zucchini cake, Cream Cheese Frosting, Zucchini Chocolate Chip Cake
Servings: 2
Calories: 433kcal

Equipment

  • Measuring Cups/Spoons 
  • Glass Liquid Measuring Cups
  • 6-Ounce Ramekin Set
  • Glass Nesting Bowls
  • 9" Wire Whisk
  • 7-Speed Digital Hand Mixer
  • High-Heat Scraper
  • 10" Serrated Knife
  • 4.5" Offset Spatula

Ingredients

THE CAKES, WHISK

  • cup All-purpose flour
  • ¾ tsp. Ground cinnamon
  • ½ tsp. Baking powder
  • ¼ tsp. Ground nutmeg
  • ¼ tsp. Table salt
  • tsp. Ground allspice

STIR

  • ¼ cup Granulated sugar
  • 2 tbsp. Canola oil
  • ½ tsp. Pure vanilla extract
  • ¼ cup Finely shredded zucchini
  • 1 tbsp. Mini semisweet chocolate chips
  • 1 Egg white

THE FROSTING, BEAT

  • ¼ cup Heavy cream
  • 1 tbsp. Powdered sugar
  • 1 ½ tsp. Unsweetened cocoa powder
  • Pinch of kosher salt
  • Mini semisweet chocolate chips

Instructions

  • Preheat oven to 350°. Coat two 6-oz. ramekins with nonstick spray.

The Cakes

  • Whisk together flour, cinnamon, baking powder, nutmeg, salt, and allspice.
  • Stir together granulated sugar, oil, and vanilla. Add zucchini and 1 Tbsp. chocolate chips, then stir in flour mixture.
  • Beat egg white with a mixer until soft peaks form; fold into batter. Divide batter between ramekins.
  • Bake cakes until a toothpick inserted into centers has only a few crumbs on it, about 25 minutes. Let cakes cool in ramekins 10 minutes; turn onto a rack to cool completely.

The Frosting

  • Beat cream, powdered sugar, cocoa, and salt in a chilled bowl with a hand mixer until stiff peaks form, 4–5 minutes.
  • Halve cooled cakes crosswise. Spread 1 Tbsp. frosting on top of each bottom layer. Arrange top layers on frosted bottoms. Spread remaining frosting on tops of cakes; sprinkle with chocolate chips.

Notes

Per serving, Calories: 433
 

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories433
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 9g 45%
  • Cholesterol 41mg 14%
  • Sodium 469mg 20%
  • Total Carbohydrate 46g 16%
    • Protein 5g 10%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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