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Delish Easy Zucchini Cake

A moist, spiced zucchini cake studded with chocolate chips and crunchy walnuts — quick to mix and perfect for snacks, brunch, or dessert. Simple swap-ins like Greek yogurt and avocado oil keep it tender without fuss.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12

Ingredients

Dry ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg

Wet ingredients & mix-ins

  • 2/3 cup plain Greek yogurt, room temperature
  • 1/2 cup pure maple syrup
  • 1/3 cup avocado oil (or neutral oil)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups grated zucchini, squeezed dry
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup chopped walnuts

Topping

  • 2 tbsp turbinado sugar for sprinkling
  • 2 tbsp extra chocolate chips, for sprinkling (optional)

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line an 8- or 9-inch square baking pan with parchment leaving an overhang, then lightly grease the paper and sides.
  • In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until evenly combined; set aside.
  • In a separate large bowl whisk the Greek yogurt, maple syrup, avocado oil, eggs, and vanilla until smooth and slightly glossy.
  • Stir the dry ingredients into the wet mixture in two additions, folding gently with a spatula until just combined — do not overmix.
  • Fold in the drained grated zucchini, chocolate chips, and chopped walnuts until evenly distributed. Let the batter sit for 8–10 minutes to hydrate the flour and relax the texture.
  • Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the surface with the extra chocolate chips and turbinado sugar.
  • Bake in the center of the oven for about 30 minutes, rotating the pan once at the 15-minute mark, until the top is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  • Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing into 12 squares.
  • Serve room temperature or lightly warmed; store leftovers wrapped in the refrigerator for up to 4 days or freeze individual squares for longer storage.

Notes

For a moister crumb, shred the zucchini on the larger holes and press out excess liquid but don’t dry it completely. Leftover squares freeze well — thaw at room temperature or warm briefly in the microwave.
This recipe is an original creation inspired by classic Delish Easy Zucchini Cake flavors. All ingredient ratios and instructions are independently developed.