Chocolate Chip Zucchini Cake

Name: Chocolate Chip Zucchini Cake
Yield: Makes 8 to 10 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup (packed) light brown sugar; 1 teaspoon pure vanilla extract; 3 large eggs, at room temperature; 2 cups coarsely grated zucchini; 1 cup semisweet chocolate chips; 1/2 cup walnuts, toasted and chopped; Special equipment: 12-cup Bundt or fleur-de-lis pan

November 7, 2012

More than one Epicurious editor considers this cake flawless: buttery and firm, sweet but not too sugary, moist but still cakey. If you’re leery of the dense, oily texture of most zucchini bread, this zucchini cake will be a pleasant revelation. And if you’re buried in a bounty of late-summer zucchini, this is a great go-to recipe to help burn through it using a short list of pantry staple ingredients. (Oh, and don’t be afraid to eat it for breakfast!)

Recipe notes

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