Zucchini Cake

 

Zucchini Cake

Yields: 9x13 pan or 2 round layers

Ingredients

½ cup unsalted butter, melted

½ cup granulated sugar

½ cup coconut sugar

½ cup brown sugar (light or dark)

1 small very ripe banana 

3 large eggs

2 tsp vanilla extract

1 cup all-purpose flour

1 cup almond flour

1 tsp baking soda

½ tsp salt

1 tsp cornstarch

1 tbsp cinnamon (optional: add ¼ tsp nutmeg)

2 cups finely shredded zucchini, unpeeled, lightly packed

1 cup chopped walnuts or pecans (optional)

1 cup Ghirardelli mini chocolate chips

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 pan or line with parchment.

2. Mix wet ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, coconut sugar, brown sugar, eggs, and vanilla until smooth.

3. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking soda, salt, cornstarch, cinnamon, and nutmeg (if using).

4. Combine: Add the dry mixture to the wet ingredients and stir gently until just combined.

5. Fold in: Add zucchini, nuts (if using), and chocolate chips. Stir until evenly distributed.

6. Bake: Spread the batter evenly in the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Tip... internal temp should be apx. 190°

7. Cool: Let cool in the pan before slicing.