How to Make Zucchini Cake

by Jan Hoffman

My husband prefers this cake instead of Zucchini Bread. It has chocolate chips on top, which of course makes anything better!! :-)


  • 3 Eggs
  • ¾ Cups Brown Sugar
  • ¾ Cups Sugar
  • 2 Cups Grated zucchini (peeled, seeded)
  • ¾ Cups Oil
  • 2 ½ Cups Flour
  • 1 Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • ¼ Teaspoons Baking powder
  • 1 Teaspoon Cinnamon
  • 2 Teaspoons Vanilla extract
  • 12 Ounces Chocolate chips (semi sweet)
  • Instructions

    Step 1

    Crack 3 eggs into your bowl.

    Step 2

    Beat slightly with wire whisk.

    Step 3

    Add 3/4 cup oil to the eggs.

    Step 4

    Next rinse off the fresh zucchini.

    Step 5

    Peel off the green skin with either a knife or a vegetable peeler. I used a cheap one from the dollar store - worked great.

    Step 6

    Cut the zucchini into manageable pieces so you can remove the spongy center that contains the seeds.

    Step 7

    A grapefruit spoon was my tool of choice.

    Step 8

    The bigger the zucchini, the bigger the seeds. I have actually skipped this part if the seeds are tiny, as with some store-bought zucchini.

    Step 9

    Now you get to grate the zucchini.

    Step 10

    You'll need two cups.

    Step 11

    Mix the grated zucchini into the eggs.

    Step 12

    Add 3/4 cup white sugar to the wet mixture (eggs, zucchini).

    Step 13

    Add 2 teaspoons vanilla extract to wet ingredients.

    Step 14

    Mix well.

    Step 15

    Now in a separate bowl, start mixing the dry ingredients, beginning with 2 1/2 cups of flour.

    Step 16

    Next add 3/4 cup brown sugar.

    Step 17

    As you may have figured out by now, I was multiplying my recipe by four because I wanted 3 large cakes to share. One making of the recipe is enough if you use a 10x13 pan.

    Step 18

    Mix the brown sugar in well. Sometimes I sift the brown sugar if its hard & lumpy. You can also sift it with the flour.

    Step 19

    Now would be a good time to preheat your oven to 350 degrees.

    Step 20

    Add 1 teaspoon salt & mix well.

    Step 21

    Add 2 teaspoons of Baking Soda.

    Step 22

    And 1/4 teaspoon Baking Powder.

    Step 23

    Add 1 teaspoon Cinnamon.

    Step 24

    Now you should have one bowl of dry ingredients and one bowl of wet ingredients (including the sugar). It's time to mix them...

    Step 25

    I add the dry to the wet, stirring between scoops.....just enough to moisten the flour mixture.

    Step 26

    Like this....

    Step 27

    Ending up with a slightly bubbly cake batter.

    Step 28

    There......that should be enough batter!! :-)

    Step 29

    Grease the pans with shortening.

    Step 30

    Just enough to smear all over the bottom and sides a bit.

    Step 31

    I'm using disposable pans so I can make sharing them easy. They came with clear lids. My homemade cakes looked store-bought.

    Step 32

    Sprinkle some flour in and shift the pan so that the flour sticks to the crisco. I bang the pans lightly to loosen excess flour - then dump out the extra.

    Step 33

    I quadrupled the recipe to accommodate for these over-sized pans. One making is enough for a 10x13 pan. I've used tin, metal, and glass pans - they all work fine.

    Step 34

    If you remember to pour the batter and smooth it up the corners a bit (so the center is slightly lower), you can get an even cake. I forgot so mine will be raised in the center. Oops!

    Step 35

    Now what makes this cake great....

    Step 36

    Sprinkle liberally with chocolate chips. The batter is thick enough that they should remain on top. You don't have to use all 12 ounces on each cake.

    Step 37

    Yum! Place in the preheated oven (350 degrees). Bake for 1 hour or until done. I check them with a toothpick - if it comes out clean, it's done.

    Step 38

    Get your glass of milk ready! It's time to eat!

    Step 39

    This cake also freezes great! Just cover it well.

    Step 40

    This Snapguide was made for my LCTH friend Madonna....thanks for the zucchini! Hope you enjoy!