Chocolate Chip Zucchini Cake

Chocolate Chip Zucchini Cake | My Simple Kitchen

My dad keeps bringing us zucchini and I keep baking with it. I love having fresh, local fruits and veggies available.  Every spring I say I want to start a garden but I haven’t made the jump.  The idea of walking into my backyard to get ingredients for dinner sounds amazing! The problem is, I’ve been known to kill a plant or two.  My husband is the only reason my flower baskets last as long as they do every year.  I have a serious problem with the whole remember to water thing.  Oh well, at least I have an amazing dad to keep my fridge stocked!  

I’m really excited to share this recipe with you. It is such an easy one and tastes fabulous! The cream cheese frosting pairs perfectly with the zucchini cake.



Chocolate Chip Zucchini Cake
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For the cake
  1. 2 cups flour
  2. 2 tsp. cinnamon
  3. 2 tsp. baking soda
  4. 1 tsp. salt
  5. 2 cups sugar
  6. 1 1/4 cup vegetable oil
  7. 4 eggs
  8. 2 cups shredded zucchini
  9. 1 cup mini chocolate chips
For the frosting
  1. 1 8oz. package cream cheese
  2. 3-4 cups powdered sugar
  3. 1 tsp. vanilla
  1. Preheat oven to 350 degress F. Grease 2 round cake pans; set aside
  2. Whisk together flour, cinnamon, baking soda and salt; set aside.
  3. Cream together sugar and oil.
  4. Add eggs one at a time.
  5. Slowly add flour mixture and mix until just combined.
  6. Fold in zucchini and chocolate chips.
  7. Divide batter into prepared pans and bake for 35-40 minutes.
  8. Let cool completely before frosting.
  9. To make the frosting, beat cream cheese on high until fluffy.
  10. On slow, lowly add powdered sugar and vanilla, then beat on high until smooth.
My Simple Kitchen

Peach Pie Sugar Cookie Cups

Peach Pie Sugar Cookie Cups

I wanted to call these “little pieces of heaven” because they were delicious! I said “were” because they are already all eaten up.  Sorry family, no chance for distributing. I love the versatility of this dessert because you can use whatever fruit you want! My father-in-law brought us more peaches from the island and I couldn’t wait to make a pie but honestly, I was feeling very lazy and not up for the challenge.  I grabbed a package of sugar cookie mix to use for the crust.



 Take about 2 heaping tablespoonful of dough and roll it into a ball.  Press into bottom of cupcake tin using thumb to press against sides, making the “cup”.

11Once out of the oven, use the back of a large spoon to gently press the center to reform the cup shape.


Of course, top with whipped cream!

Peach Pie Sugar Cookie Cups
Yields 12
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  1. 1 17.5 oz. package sugar cookie mix + ingredients it calls for.
  2. 2 cups chopped peaches
  3. 1 tsp. sugar
  4. 1/2 tsp. cinnamon
  5. Pinch of nutmeg
  1. Preheat oven to 350 degrees F.
  2. Make sugar cookie dough according to package.
  3. Take about 2 tablespoonful of dough and roll it into a ball.
  4. Press into bottom of cupcake tin. Using your thumb, gently press against side, forming a cup shape.
  5. Bake for 30-35 minutes.
  6. Meanwhile, heat chopped peaches, sugar, cinnamon and nutmeg in a medium saucepan over medium heat.
  7. Bring to boil, stirring frequently.
  8. Reduce heat to low and let simmer about 10 minutes, stirring occasionally.
  9. When the sugar cookie cups are baked, remove from oven and use the back of a large spoon and gently press down in the center to re-form the cup shape.
  10. Spoon peach mixture to cups and enjoy!
  1. If you will not be eating all of the cups immediately, keep peach mixture refrigerated until ready to eat, then top cookie cup and heat.
My Simple Kitchen


No Bake S’mores Cheesecake Bites

S'mores Cheesecake BitesHappy Thursday all!  I love Thursday because for me, it’s the last work day of the week.   This Thursday is especially exciting because our new dishwasher comes today! Woohoo!  I never imagined I would be so excited for a new appliance.  I feel very old now. Gone are the days of anxiously awaiting my new Coach handbag to arrive, we’ve moved on to appliances. But seriously, I cannot wait to get home and see my new shiny dishwasher in my newly remodeled kitchen.

I’ve been on a s’mores kick lately.  It’s full on summer now and I have yet to go camping.  Maybe this is how I’m coping?  By coming up with s’mores treats.  These are almost sinful.  I thought cute little bites were such a good idea. However, after popping 5 of them in under a minute, I’m not so sure.  


s'mores2 S'mores1

Did I mention the best part of these guys? They are no bake! Which is always a plus, especially in the summer months.


No Bake S'mores Cheesecake Bites
Yields 24
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  1. 1 cup finely crushed graham crackers
  2. 2 tbsp. brown sugar
  3. 1/2 cup butter, room temperature
  4. 3 cups mini marshmallows
  5. 1 tbsp. butter
  6. 1 8 oz. package cream cheese
  7. 1/2 cup Hershey's chocolate chips
  1. To start the crust, mix crushed graham crackers, brown sugar, and 1/2 cup butter until fully mixed. I used my stand mixer with whisk attachment.
  2. Take about a rounded teaspoonful of graham cracker mix and press firmly into mini muffin tin. I used the back of my cookie scoop to and it worked perfectly!
  3. Place in refrigerate and let chill for 1-2 hours.
  4. To start the filling, melt 1 tbsp. butter in small saucepan over low-medium heat, add marshmallows and stir frequently, about 5 minutes. It's ok if there is a few lumps.
  5. Beat together melted marshmallows and cream cheese until smooth and fluffy, about 2 minutes.
  6. Remove muffin tins from fridge an scoop rounded teaspoonful of filling into crusts.
  7. Melt 1/2 cup chocolate chips. I put them in the microwave - cook for 15 seconds, stir and repeat until fully melted -about a minute.
  8. Drizzle over bites and enjoy!
My Simple Kitchen

S’mores Cake

Smores Cake

It’s officially summer and we’ve had some great summer weather here in the NW.  I’m getting excited for weekend camping trips once it warms up a little more.  Of course one of my favorite things about camping is the campfire and cooking everything over the open flame. This super easy cake was inspired by my favorite camping treat, s’mores!  

Smores Cake3

Smores Cake2

Smores Cake4

S'mores Cake
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  1. 1 box yellow cake mix
  2. 1 cup finely crushed graham crackers
  3. 1/4 cup vegetable oil
  4. 3 eggs
  5. 1/2 cup heavy whipping cream
  6. 1 13 oz. jar marshmallow creme
  7. 3/4 cup cocoa powder
  8. 1/2 cup butter
  9. 4 cups powdered sugar
  10. 1 tsp. vanilla extract
  11. 1/2 cup milk
  1. Preheat oven to 350 degrees F. Grease 2 8" round baking pans, set aside.
  2. Mix cake mix, crushed graham crackers, oil, eggs and whipping cream together until fully combined.
  3. Divide evenly into baking pans.
  4. Bake for 20 minutes. Insert toothpick in center to be sure it comes out clean.
  5. Let cakes cool completely then remove from pans.
  6. Spread marshmallow cream on 1 layer of cake, then top with 2nd layer.
  7. Refrigerate for 1 hour - very important not to skip this step.
  8. Meanwhile, start frosting - melt butter and cocoa powder in microwave for about 1 minute. Set aside.
  9. Mix together powdered sugar, vanilla extract and milk until fully combined.
  10. Add chocolate mixture and mix on high until smooth, about 1 minute.
  11. Frost cake and decorate!
  1. It's very important to refrigerate cake after the creme layer. If you skip this step, the marshmallow creme spreads too much and your cake with slip (I say this coming from experience).
My Simple Kitchen






Sweet Potato Cake

Sweet Potato CakeWith Easter this Sunday I was feeling festive and wanted to make a dessert that reminded me of the holiday.  I first thought of my Grandma’s carrot cake.  I’ve had it on my mind to make it for some time now.  I came across the recipe last week while looking through her cookbook.  I seriously couldn’t believe the ingredient list. It called for jars of carrot baby food! Carrot baby food?? YUCK! Seriously, it sounded so gross.  It was the only carrot cake recipe in her book so I asked my mom if that was the one she always used to make.  It sure was.  The baby food is what makes the cake so moist.  

I don’t have baby food lying around the house and as lazy as this sounds, I reaaaaaaally didn’t want to go to the grocery store. I had some mashed sweet potatoes leftover so decided that would be a good substitute.  Oh. My. Gosh. Pure amazingness!  Topped with creamy cream cheese frosting, it is seriously good! I am so happy with how this cake turned out.  And bonus! You make it in 1 bowl!

Sweet Potato Cake
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For the cake
  1. 2 cups sugar
  2. 1 1/4 cup vegetable oil
  3. 4 eggs
  4. 1 cup mashed sweet potatoes
  5. 2 cups flour
  6. 2 tsp. cinnamon
  7. 2 tsp. baking soda
  8. 1 tsp. salt
For the frosting
  1. 1/2 cup butter
  2. 1/2 cup cream cheese
  3. 1 tsp. vanilla
  4. 3-4 cups powdered sugar
  1. Preheat oven to 350 degrees F. Lightly grease 9x13 baking pan, set aside.
  2. Beat together sugar and oil until combined.
  3. Add in eggs 1 at a time, then add sweet potatoes.
  4. In medium bowl, stir together flour, cinnamon, baking soda, and salt.
  5. Gradually mix in flour mixture and beat until fully combined.
  6. Pour batter into prepared pan and bake for 35-40 minutes. Let cool completely.
  7. To start the frosting, beat together cream cheese, butter, and vanilla.
  8. Add in milk and half of powdered sugar until just combined.
  9. Add remaining powdered sugar and beat for about 3 minutes, until smooth.
  10. I wanted individual cakes, so I took an empty tin can and cut out circular cakes. I made 2-layer individual cakes with 1 layer of frosting. For an easier option that serves more, just frost the cake in the 9x13 pan.
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