Chocolate Chip Zucchini Cake (sweetened with maple syrup)

Zucchini season is here!  With that comes an overabundance making you wonder what in the world you'll do with all of that squash?  Here's an easy and delicious recipe to use up a small portion of it.

This cake is sweetened with maple syrup.  As we've moved away from refined sugar, I've re-worked favorite recipes to change out the sweeteners to honey or maple syrup as well as coming up with delicious new ones.  This one is a new favorite - it's very moist, perfectly sweet, and so so good.

If you have family members who you want to hide the zucchini from, I would peel it first so there are no green specks to be found in the cake. 

Some of you will ask, can you replace the maple syrup with refined sugar?  Yes.  I would replace the maple syrup with 1/2 cup - 3/4 cup sugar and reduce the flour to 1 1/2 cups.  I would also start checking the cake for doneness at 20 minutes.  Less liquid ingredients mean it may be done a few minutes earlier.

About the ingredients:

Milk - you can use any milk (dairy, non-dairy) or just use water. Water makes for a little less rich cake but it's still incredibly good!

Flour - I have cut the white a/p flour in half with whole wheat as well as with spelt but have not tried this recipe with any other flours.

No eggs? Nope, no eggs are used in this recipe.

Sweetener - this recipe is created for maple syrup, although honey may work as well.  I haven't tried it.  Please see notes above if you would like to swap the maple syrup out for refined sugar.

Cinnamon - this truly is optional and (I think) delicious with chocolate.  If you like it, include it.  If you don't, leave it out.

Oil - any liquid oil/butter will do.  If you would like to reduce this, I have successfully cut the oil in half and substituting the other half with applesauce.  We didn't notice much difference in texture or flavor.

Chocolate Chips - I prefer mini chocolate chips, but this could certainly be made with the traditional size chips.  I use semi-sweet.

Zucchini - you can substitute this with yellow summer squash.  As noted above, if you are hiding the fact that this cake uses zucchini, peel the squash before grating.  If not, grate it with the peel on.

printable copy here

Chocolate Chip Zucchini Cake

makes 1 - 8x8" cake

1 3/4 cups all-purpose flour

1 teaspoon cinnamon, optional but delicious

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cups mini chocolate chips (+ an additional 1/2 cup for frosting if you would like)

1 teaspoon white or ACV vinegar

1 cup milk (or water)

1/2 cup maple syrup

5 Tablespoons oil

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini

Preheat the oven to 350 degrees Fahrenheit.  Grease an 8x8" square baking pan.

In a bowl or measuring cup add vinegar to milk.  Set aside.

In a large bowl, add all dry ingredients (flour thru salt) and whisk to combine.  Stir in the 1/3 cup chocolate chips.  Add the maple syrup, oil, milk/vinegar mixture, and vanilla. Stir just to combine.  Add in the shredded zucchini and stir until all flour is incorporated.  

Bake 30-35 minutes, or until the center is no longer jiggly/when a toothpick inserted into the center comes out clean.

Remove from oven and place on a wire rack.  If you would like to add the chocolate chip frosting, immediately sprinkle the additional 1/2 cup of chocolate chips over the top of the hot cake.  Let sit 2-3 minutes then take a spatula and lightly spread the now melted chocolate over the top of the cake.

Let cool completely before serving.

Some of my other zucchini recipes:

The BEST Chocolate Zucchini Cake

Zucchini Biscuits

Zucchini Fritters

The Best Chocolate Chip Zucchini Muffins

Cinnamon Swirl Zucchini Bread

Skillet Squash