Ingredients
Scale
- ½ cup (118.29 ml) neutral oil avocado, coconut, vegetable
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 1⅓ cups (166.67 g) all-purpose flour
- 1 cup (124 g) finely shredded zucchini
- ½ cup (90 g) mini chocolate chips
- 3 tablespoons granulated sugar for sprinkling on top
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or cake pan with non-stick spray.
- In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream until the mixture is light and airy.
- Incorporate salt, baking powder, cinnamon, nutmeg, and flour, mixing until just combined. Gently fold in the shredded zucchini and mini chocolate chips.
- Pour the batter into the greased pan. Sprinkle the sugar on top for a sweet, crunchy finish (consider using turbinado sugar for added texture).
- Bake for approximately 40-45 minutes until the cake is lightly golden brown. Allow it to cool slightly before serving.
Notes
Ensure the zucchini is finely shredded for even distribution in the cake.
For added flavor, consider mixing in chopped nuts or using flavored oil.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 16g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.