It’s zucchini season, Baby. I love zucchini! Someone had some huge zucchinis out in front of their house with a big free sign, and I was all over that. Quickly, I jumped out of the car and grabbed four of them. I went home and got them all shredded and portioned out the zucchini to freeze for future use. I kept one cup out of the freezer bags so I could make this yummy and healthy Zucchini Chocolate Chip Snack Cake.
I see lots of zucchini bread, muffins, and some new recipe experimenting in my family’s future.
After-School Snacks Kids Love
- Chewy Peanut Butter Chocolate Chip Granola Bars
- Amazing Samoa Rice Krispie Treats
- The Best Pumpkin Chocolate Chip Cookies
- Healthy Banana Snack Cake
- No-bake Peanut Butter Energy Bites
- Pumpkin Chocolate Chip Snack Cake
So a word on snack cake: Snack cake is sort of the consistency of muffins but cooked in a 9×13 pan. It usually has healthy-ish ingredients and is super easy to mix up, spread in a 9×13 pan, and bake. It’s even sturdy enough to hold in your hand for easy distribution to the masses. Boo Ya!
I love to make it for a quick after-school snack or to take to things like Cub Scout Pack meetings or youth church activities. You can sneak healthy stuff in it, but it is still called “cake” so kids are all over it. If you like this, you should try my Pumpkin Chocolate Chip Snack Cake recipe.
HOW TO MAKE ZUCCHINI CHOCOLATE CHIP SNACK CAKE
- Preheat oven to 325 degrees.
- Spray a 9×13 pan with cooking spray and set aside.
- Combine yogurt, butter, brown sugar, and granulated sugar. Mix well with a hand mixer or in a stand mixer for 1 minute or until thoroughly combined.
- Add eggs and mix until thoroughly incorporated.
- Next, add shredded zucchini and quick oats. Stir and let sit for 5-10 minutes.
- Mix in the flour, cinnamon, baking soda, baking powder, and salt until evenly combined.
- Stir in chocolate chips and spread evenly in the greased 9×13 pan.
- Bake at 325 degrees for 20-23 minutes or until a toothpick comes out clean.
- Enjoy!
Tips for making Zucchini Chocolate Chip Snack Cake
- I use whole wheat flour in this snack cake to give it more fiber and protein, but it will be great with all-purpose flour, too.
- You can experiment with throwing in a little flax seed or chia seeds and substituting coconut oil for the butter if you feel so inclined. (It’s really hard to mess this recipe up.)
- Don’t skip the rest period. Letting the batter sit for 5-10 minutes after adding the shredded zucchini and quick oats gives the zucchini a chance to seep and a chance for the quick oats to absorb moisture.
It's Zucchini Season!
- ⅓ cup vanilla or plain yogurt
- 3 tbsp butter, softened
- ½ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 2 eggs
- 1 cup shredded zucchini
- ¾ cup quick oats
- 1¼ cup whole wheat flour
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt, scant
- ½ cup semi-sweet chocolate chips, heaping
- Preheat oven to 325 degrees.
- Spray a 9x13 pan with cooking spray and set aside.
- Combine yogurt, butter, brown sugar, and granulated sugar. Mix well with a hand mixer or in a stand mixer for 1 minute or until thoroughly combined.
- Add eggs and mix until thoroughly incorporated.
- Next, add shredded zucchini and quick oats. Stir and let sit for 5-10 minutes. (This step gives the zucchini a chance to seep and a chance for the quick oats to absorb moisture.)
- Mix in the flour, cinnamon, baking soda, baking powder, and salt until evenly combined.
- Stir in chocolate chips and spread evenly in the greased 9x13 pan.
- Bake at 325 degrees for 20-23 minutes or until a toothpick comes out clean.
- Enjoy!
Zucchini Dinner Recipes
This was so yummy! I had some shredded zucchini in the freezer that I wanted to use up and this was the perfect recipe. I love that it’s healthy but just enough sweetness to feel like a treat.
So glad you liked it Nichole! I make some version of snack cake almost every week because it’s such an easy snack and I know all my kids will like.
Amazing recipe. Everyone loves it! So good. #julygiveaway