Choco Zucchini Espresso Cake

When you get gifted a MASSIVE Zucchini you have to create a few recipes to use that baby up so why not make a delicious zucchini cake!

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients

  • ½ cups all-purpose Flour

  • 2-3 Tsp Evoolution Espresso Dark Balsamic Vinegar 

  • 1 Tsp. Baking Soda

  • ½ Tsp. Baking Powder

  • ½ Tsp. Salt

  • 2 Large Eggs

  • 1½ Cups Zucchini, shredded/grated

  • 1 Cup White Sugar

  • ½ Cup Vegetable Oil

  • 1 Tsp Vanilla Extract

  • 1 Cup Chocolate Chips (rolled/coated in 2 Tbsp. Flour) plus extra to add on top

Directions

  • Preheat the oven to 350F. Lightly grease (or butter) a loaf pan. Whisk together the flour, baking soda, baking powder and salt. Set aside.

  • In a separate bowl, lightly beat the eggs. Add the zucchini, sugar, oil, espresso vinegar and vanilla extract and beat until smooth. Pour the wet ingredients into the dry ingredients and mix just until combined.

  • Fold in the chocolate chips (including the extra flour with it). Transfer to the prepared loaf pan. Top with extra chocolate chips too! Bake in the preheated oven for about 50-60 minutes or until a tester inserted in the middle comes out clean.

  • Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.

Jessica DeRaaf