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Moist Chocolate Chip Zucchini Cake Recipe with Easy Brown Butter Frosting

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A moist chocolate chip zucchini cake with a rich, nutty brown butter frosting that sneaks in a veggie boost without sacrificing indulgence. Perfect for any occasion, this cake balances comfort and surprise with simple ingredients and easy preparation.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (110 g)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 medium zucchinis (about 2 cups grated, packed), peeled or unpeeled
  • 1 cup semi-sweet chocolate chips (170 g)
  • ½ cup unsalted butter (115 g), for frosting
  • 3 cups powdered sugar (360 g), sifted
  • 1 tsp vanilla extract (for frosting)
  • 2–3 tbsp heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour baking pan(s) or line with parchment paper.
  2. Grate 2 medium zucchinis to yield about 2 cups packed. Do not squeeze out moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
  4. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth and slightly thickened, about 2 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add dry ingredients to wet mixture in batches, folding gently until just combined.
  7. Fold in shredded zucchini and chocolate chips carefully.
  8. Pour batter evenly into prepared pan(s) and smooth the top.
  9. Bake for 40-45 minutes for a 9×13 pan or 30-35 minutes for two 8-inch round pans, until a toothpick comes out with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  11. To make frosting, melt butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty (5-7 minutes). Remove from heat and cool to room temperature.
  12. In a bowl, beat browned butter, powdered sugar, vanilla, and 2-3 tbsp cream or milk until smooth and fluffy. Adjust consistency with more cream if needed. Add a pinch of salt.
  13. Spread brown butter frosting evenly over cooled cake with a spatula, creating swirls and peaks for a rustic look.

Notes

Do not squeeze out zucchini moisture to keep cake moist. Brown butter carefully to avoid burning; remove from heat at a deep golden color with nutty aroma. Cool cake completely before frosting to prevent melting. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, use coconut oil and vegan butter with coconut cream.

Nutrition

Keywords: chocolate chip zucchini cake, brown butter frosting, moist cake, easy dessert, vegetable dessert, chocolate chip cake, zucchini recipe

Find it online: https://chrisfeasts.com/moist-chocolate-chip-zucchini-cake-recipe-with-easy-brown-butter-frosting/