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

Double Chocolate Chip Zucchini Muffins

Doube chocolate chip zucchini muffins

My dad’s garden is in full bloom and I’m so excited because that means fresh veggies for us!  He brought over some zucchini this weekend and I knew exactly what I wanted to do with it.  I’ve had double chocolate chip muffins on my list of “things to make” for quite a while.  I wanted a dense but moist muffin (like the Costco ones) and I thought the zucchini would be perfect for them.  It was. These muffins turned out amazing! 

Double chocoalte chip zucchini muffins3

Double chocolate chip zucchini muffins2

Double chocolate chip zucchini muffins1

Double Chocolate Chip Zucchini Muffins
Yields 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 2 cups flour
  2. 1/2 cup cocoa powder
  3. 1 1/2 tsp. baking soda
  4. 1/2 tsp. baking powder
  5. 1/2 tsp. salt
  6. 1/2 cup butter, melted
  7. 1 cup sugar
  8. 2 eggs
  9. 1 tsp. vanilla
  10. 2 cups shredded zucchini
  11. 1 cup chocolate chips
  1. Preheat oven to 375 degrees F. Line muffin tin with liners; set aside.
  2. In medium bowl, mix together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  3. Beat together sugar and melted butter until fully mixed.
  4. Add eggs, 1 at a time, then vanilla.
  5. Gradually add flour mixture and mix until just combined.
  6. Fold in shredded zucchini and chocolate chips.
  7. Evenly pour batter into muffin tin and bake for 30 minutes.
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After Dinner Coffee Cocktail

The admins over at Spoonful of Foodies put together a “date night” menu.  Each of us chose a course and made something special.  I’m bringing to you a lovely coffee cocktail to cap off your night.  

Whip cream coffee cocktail

After Dinner Coffee Cocktail
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  1. 6 oz. hot coffee
  2. 1/4 tsp. cocoa powder
  3. 1 oz. whipped cream vodka
  4. 1/2 oz. half and half
  1. Spoon 1/4 tsp. cocoa powder in the bottom of a coffee mug.
  2. Pour hot coffee into mug and stir to dissolve cocoa powder.
  3. Add whipped cream vodka and half and half.
  4. Gently stir and enjoy!
  1. You could substitute half and half for milk or heavy whipping cream if you have it on hand.
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Be sure to check out all of the courses. These are some seriously good recipes!

Drink: Paloma cocktail from Jennifer at Milk and Honey

Paloma text

Bread: Garlic Bread Rolls from Derik at House of Bakes


Appetizer: Roasted Spicy Chickpeas from Janelle at Bakesinslippers


First course: Arugula, Pear, and Raspberry Salad from Sarah at The Chef Next Door

Arugula Pear Rasp Salad

 Apricot Gazpacho from Michelle at The Complete Savorist 


 Main Course: Crockpot Spaghetti Bolognese from Trisha at The Lazy Mom Cooks

631x472xSpaghetti-Bolognese-4-1024x767.jpg.pagespeed.ic.1O0YFgUXazDessert: Fruit and Goat Cheese Tarts from Loriann at Casa del la Cargill

Fruit and Goat Cheese TartsAlmond Lace Napoleons from Katie at Pearls + Girls


 We had a lot of fun putting together this menu! Hope you enjoy! 

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!
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