Fluffy Zucchini Chocolate Chip Cake

For 12 -15 servings, Fluffy Zucchini Chocolate Chip Cake keeps the list centered on granulated sugar, buttermilk and neutral-flavored oil. Set aside about 55 minutes.

• Yield 12 -15 servings
• Ready in 55 minutes
• Prep 25 minutes
• Cook 30 minutes

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup buttermilk
• 1/2 cup neutral-flavored oil, like canola, vegetable, grapeseed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely shredded zucchini, about 2 medium zucchini
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 to 1 1/2 cups semisweet chocolate chips (optional)
• Powdered sugar, for dusting and serving (optional)

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan (preferably a metal, light-colored pan) and set aside. If using a glass pan or a dark coated metal pan, reduce the oven temperature to 325 degrees F.
2. In a large bowl, whisk together the sugar, buttermilk, oil, eggs and vanilla until well-combined. Stir in the zucchini.
3. Add the flour, baking soda, cinnamon, salt, baking powder, and chocolate chips (if using), and mix until all the ingredients are evenly combined and the dry streaks disappear (don't over mix).
4. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch (adding time as needed, especially if using a glass pan and baking at a lower temperature).
5. Let the cake cool completely. Cut into squares and serve. Optional: dust the top of the cake or individual pieces with powdered sugar before serving.

Cool the layers before you stack them.