Zucchini Chocolate Chip Cake with Cinnamon Oat Crumble

Every season brings a plentiful produce item that I find myself creatively including in many meals and snacks. Right now that item is zucchini.

From muffins to cakes to cookies, from grilled, to spiralized and diced, my family has been eating it in all sorts of ways this season.

After combing the internet for the perfect zucchini cake recipe that used ingredients that I had available, I came up empty handed and decided to merge a few to create my very own cake.

My family hopes you’ll enjoy this as much as we do!

Zucchini Chocolate Chip Cake with Cinnamon Oat Crumble

Zucchini Chocolate Chip Cake with Cinnamon Oat Crumble | www.jenniferdyck.com

Ingredients:

Cake:

  • 2 1/2 cups whole-wheat flour
  • 1/2 cup rolled oats
  • 2 Tbsp wheat germ
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 eggs
  • 1 cup low fat plain Greek yogurt
  • 1/2 cup canola oil
  • 1 Tbsp vanilla
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 cups packed shredded zucchini (peel on)
  • 1/2 cup chocolate chips
  • 3/4 cup chopped walnuts (optional)

Cinnamon Oat Crumble:

  • 2/3 cup rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup whole-wheat flour
  • 1/4 cup canola oil
  • 2 tsp cinnamon
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 325ºF.  Prepare a 9 x 11 pan with parchment.
  2. In a large bowl, whisk together flour, oats, wheat germ, cinnamon, baking soda and baking powder.
  3. In a second large bowl, beat together eggs, yogurt, canola oil and vanilla until well combined. Add the sugars and continue beating. Stir in the zucchini until well combined.
  4. Add wet ingredients to flour mixture and stir just to combine ingredients.
  5. Add the chocolate chips and walnuts (if using) and stir just to combine ingredients.
  6. Add batter to prepared cake pan and leveled into the corners as needed.
  7. To prepare the crumble: combine oats, sugar, flour, canola oil and cinnamon until well blended. Stir in the chocolate chips. Mixture will appear like damp sand. Sprinkle this mixture over the top of the entire cake.
  8. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool in pan on a wire rack. Serve warm with ice cream for a decadent treat or slice and serve at room temperature for a coffee time snack.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins | www.jenniferdyck.comIt’s zucchini time!  On the Prairies from late July until the end of August it’s zucchini season.

Did you know these summer squash can grow up to 1 meter long!?

Stop in at any farm yard or visit an urban garden enthusiast at this time of year and I’m sure you’ll leave toting a zucchini too large to fit in your fridge.

I like to make them into delicious cakes, loafs, muffins and other baked treats.  Save the small tender ones for grilling and eating raw.  You can also grate and freeze extra zucchini for winter baking or for adding into sauces and soups.

Here is our family favourite recipe for Chocolate Zucchini Muffins.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins | www.jenniferdyck.com

Ingredients:

  • 2 1/2 cups whole-wheat flour
  • 1/4 cup cocoa powder
  • 2 Tbsp wheat germ
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup 1% milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350F.  Prepare pan with parchment muffin liners.
  2. In medium size bowl, whisk together flour, cocoa powder, wheat germ, cinnamon, baking soda and baking powder.
  3. In a second bowl, beat together sugar, canola oil, milk, eggs and vanilla.
  4. Add wet ingredients to flour mixture and stir just to combine ingredients.
  5. Add zucchini and chocolate chips and stir just to combine ingredients.
  6. Add batter to prepared muffin pans using leveled 2 Tbsp (30 mL) measure.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.

Notes:

Mini-muffins – makes 24.  Bake at 350F for 12-14 minutes.

Storage:

Keep in a resealable container on the counter for 1-2 days or in the freezer for up to a month.