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Ingredients
Scale
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup shredded zucchini
- 1 1/2 cups chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Melt the butter in a medium saucepan over medium heat until it turns brown and nutty.
- In a bowl, combine flour, baking powder, cinnamon, salt, nutmeg, and ginger.
- Whisk brown sugar and granulated sugar into the melted butter. Then add the egg, egg yolk, and vanilla, followed by shredded zucchini.
- Gently fold the dry mixture into the wet mixture, avoiding over-mixing.
- Add 1 cup of chocolate chips, mix well, and pour into the prepared baking pan. Top with remaining chocolate chips.
- Bake for 25 to 32 minutes, checking with a toothpick for doneness. Let cool before cutting.
Notes
Squeeze excess moisture from the shredded zucchini for better texture.
Feel free to swap chocolate chips for dark or white varieties for a different flavor.
Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30