Chocolate Chip Zucchini Cake

Happy Zucchini Bread Day! I love using zucchini both ways, savory and sweet, but the sweet version definitely has a special place in my heart. The moisture from the zucchini creates a nicely textured sweet bread. I wanted to take it up a notch this time and add chocolate chips (you remember my love of chocolate, right?) and icing. I guess the icing makes it a cake, right? Well, the bundt cake pan assumed so anyway. 🙂 This cake is not too sweet as cakes tend to go, it’s just right because we tend to like it that way.

Start by preheating your oven to 325 degrees and spraying Pam’s Baking spray to a bundt pan. Don’t you just love this stuff! What a time saver! Let me tell you about the time hubby offered to help me in the kitchen while I was baking one time. He offered to wash some of the dishes for me. How sweet? You know how they tend to pile up when you’re baking/cooking. I had just finished buttering and flouring my bundt pan (you know how long this can take especially when you’re using a bundt pan with tons of crevices) and placed it on the counter while I finished the batter. I turn around to grab my carefully greased and floured pan and it was in the sink filled with suds.  Hubby assumed it was to be washed because it looked dirty.  OMG! Really? Thanks for your help, sweetie! Thank you Lord for peace AND Pam’s Baking Spray. It’s a marriage saver! 🙂

Combine 3 cups of all-purpose flour, 1 tsp. of kosher salt, 1 tsp. of baking powder, 1 tsp. of baking soda, 2 tsp. of Korintje cinnamon, and a 1/2 tsp. ground nutmeg in a large mixing bowl. Grate your zucchini to make about 2 cups and set aside. Beat 3 eggs, 1 cup of vegetable oil, 2 and 1/4 cups of sugar, and 1 T. of vanilla extract in a mixer with a paddle attachment until blended. Now gradually add your dry ingredients until combined. Fold in your grated zucchini, 1 cup of semi-sweet chocolate chips, and 1 cup of toasted walnuts by hand. Pour your batter into your 2ndly prepared pan. 🙂  Bake for about 1 hour or until a toothpick comes out clean. Allow the cake to cool on a wire rack for about 15 minutes and then remove it from the pan to cool completely.

To make the glaze, beat 4 oz. of cream cheese and 1/2 stick of butter until smooth. Gradually add 1 cup of powdered sugar and beat until smooth. Stir in 1 tsp. of vanilla and add about a 1/4 cup of whipping cream to create a pourable consistency.  To make the chocolate ganache, place 1/4 cup of heavy whipping cream into a saucepan and bring to a low simmer. Pour cream over 1/2 cup of semi-sweet chocolate chips and allow it to sit for about a minute. Whisk until smooth. Pour glaze and then the ganache over entire cake. Say grace and enjoy!

Chocolate Chip Zucchini Cake

Felesha Bell

This delicious zucchini bread turned cake is packed with chocolate chips and walnuts, then drenched in cream cheese icing and chocolate ganache.

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings 12

Ingredients

  

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• 3 cups of all-purpose flour
• 1 tsp. of kosher salt
• 1 tsp. of baking powder
• 1 tsp. of baking soda
• 2 tsp. Korintje cinnamon
• 1/2 tsp. ground nutmeg
• 2 cups zucchini grated
• 3 eggs room temperature
• 1 cup of vegetable oil
• 2 and 1/4 cups of sugar
• 1 T. vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup of toasted walnuts
• Glaze
• 4 oz. cream cheese room temperature
• 1/2 stick butter room temperature
• 1 cup powdered sugar
• 1 tsp. vanilla
• Chocolate Ganache
• 1/2 cup heavy whipping cream divided
• 1/2 cup semi-sweet chocolate chips

Instructions

 

• Start by preheating your oven to 325 degrees and spraying Pam's Baking spray to a bundt pan.
• Combine flour, kosher salt, baking powder, baking soda, Korintje cinnamon, and a ground nutmeg in a large mixing bowl.
• Grate your zucchini to make about 2 cups and set aside.
• Beat eggs, vegetable oil, sugar, and vanilla extract in a mixer with a paddle attachment until blended.
• Now gradually add your dry ingredients until combined.
• Fold in your grated zucchini, chocolate chips, and toasted walnuts by hand.
• Pour your batter into your prepared pan. Bake for about 1 hour or until a toothpick comes out clean. Allow the cake to cool on a wire rack for about 15 minutes and then remove it from the pan to cool completely.
• To make the glaze, beat cream cheese and butter until smooth.
• Gradually add powdered sugar and beat until smooth.
• Stir in vanilla and add whipping cream to create a pourable consistency.
• To make the chocolate ganache, place heavy whipping cream into a saucepan and bring to a low simmer. Pour cream over chocolate chips and allow it to sit for about a minute. Whisk until smooth. Pour glaze and then the ganache over entire cake. Say grace and enjoy!

Tried this recipe?Let us know how it was!

Adapted from Euna Mae’s Zucchini Bread