Easy Zucchini Cake
Published on August 01, 2025
Quick Summary
A simple Zucchini Cake that's moist, lightly spiced, and studded with chocolate chips. Made with everyday ingredients and no frosting needed, it's perfect for using up summer zucchini and enjoying any time of day.
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Pin ItEasy Zucchini Cake (No Frosting Needed)
I'm the queen of baking with zucchini, have you tried my chocolate zucchini bread or zucchini brownies? One word…YUM!
Every summer when the zucchini floods my kitchen, I'm all about putting it to good use. I love taking this humble vegetable and turning it into something magical, and this easy zucchini cake is definitely one of my favorite recipes. It's a simple cake that always hits the spot and makes the most of garden-fresh zucchini.
The zucchini keeps it moist and light, while the warm cinnamon and a sprinkle of nutmeg add a little cozy flavor. Toss in some melty chocolate chips, and you've got little pockets of chocolate in every bite. Plus, the crunchy sugar sprinkled on top gives it a nice little finish that makes it feel a bit special.
No frosting, no fancy steps, just basic ingredients to make this delicious cake! It's great for dessert, makes a perfect snack, and I've even enjoyed a piece for breakfast. Zucchini, eggs, Greek yogurt, sweetened with pure maple syrup? Sounds like breakfast food to me:)
Give it a try! I think you'll make this zucchini recipe again and again!
Ingredients (with Helpful Notes)
- All-purpose flour: Spoon and level when measuring to avoid a dense cake.
- Baking powder & baking soda: Help the cake rise beautifully.
- Ground cinnamon & nutmeg: Add warmth and cozy spice.
- Plain Greek yogurt : Use full-fat for the richest texture and make sure it is at room temperature.
- Pure maple syrup: Natural sweetness with a hint of caramel.
- Avocado oil: A neutral oil that keeps the crumb tender. You can also use vegetable oil or canola oil.
- Eggs: Use large eggs that are at room temperature.
- Vanilla extract: Always use pure vanilla extract, not imitation.
- Grated zucchini: Make sure to squeeze out the extra water!
- Chocolate chips: I like to use semi-sweet chocolate chips, but dark chocolate or milk chocolate work too. Use your favorite.
- Turbinado sugar: Sprinkled on top for a crunchy finish.
Tips for Making Zucchini Cake
- Don't skip squeezing the zucchini: Zucchini holds a ton of moisture, and if you don't remove some of the water, your cake could turn soggy in the middle. Wrap it in a clean kitchen towel or paper towels and give it a good squeeze.
- Mix the wet and dry ingredients separately first: This helps avoid overmixing, which can lead to a tough cake.
- Grease your pan well: This cake is moist, so make sure you spray the pan well with nonstick cooking spray. You can also line it with parchment paper.
- Add extra chocolate chips on top before baking: This cake doesn't have frosting, so adding a few more chocolate chips on top gives it a finished look and an extra boost of chocolaty goodness.
- Sprinkle with turbinado sugar: It adds a nice sparkle and sugary crunch to the cake.
- Check for doneness with a toothpick. It should come out with a few moist crumbs, not wet batter.
Easy Zucchini Cake
Ingredients
- 2 cups all-purpose flour, spooned and level
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup plain Greek yogurt, at room temperature
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil, or neutral oil of your choice
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups grated zucchini, squeeze out excess liquid
- 1/2 cup chocolate chips, plus more for sprinkling on top
- 2 tablespoons turbinado sugar, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×9-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- In a medium bowl, whisk together the Greek yogurt, maple syrup, oil, eggs, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and stir until just combined. Gently fold in the shredded zucchini and ½ cup chocolate chips.
- Spread the cake batter evenly into the prepared pan. Sprinkle with chocolate chips and turbinado sugar.
- Bake for 25 to 30 minutes or until the cake is light golden brown, set, and a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Cut into squares and serve.
Notes
- At room temperature: Keep the cake covered or in an airtight container for up to 2 days to maintain its moisture and texture.
- In the freezer: Slice the cake into portions and freeze in a single layer on a baking sheet. Once frozen, transfer the pieces to a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight at room temperature or warm gently before enjoying.
Nutrition
Have you tried this recipe?
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