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Moist Chocolate Chip Zucchini Banana Snack Cake Recipe with Easy Brown Butter Frosting

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A moist and flavorful chocolate chip zucchini banana snack cake topped with a rich, nutty brown butter frosting. Perfect for a quick snack or casual breakfast, this cake balances natural sweetness with indulgent frosting.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (240g) ripe bananas, mashed (about 2 medium bananas)
  • 1 cup (110g) finely shredded zucchini, squeezed dry
  • ¾ cup (130g) semi-sweet chocolate chips
  • ½ cup (113g) unsalted butter (for frosting)
  • 1 ½ cups (180g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk or cream (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred 1 cup (110g) zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon (if using).
  4. In a separate bowl, beat eggs with vegetable oil and vanilla extract until smooth. Stir in mashed bananas.
  5. Pour wet ingredients into dry ingredients and gently fold together until just combined.
  6. Fold in shredded zucchini and chocolate chips evenly.
  7. Pour batter into prepared pan, smoothing the top lightly. Fill about ¾ full.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make frosting, melt butter in a saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and cool slightly.
  11. In a bowl, whisk powdered sugar, vanilla extract, and salt. Slowly add browned butter and 2-3 tablespoons milk or cream, whisking until smooth and spreadable. Adjust milk for desired consistency.
  12. Spread brown butter frosting evenly over cooled cake. For a rustic look, create swirls and peaks with a spatula.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Stir brown butter constantly to prevent burning. Do not overmix batter to keep cake tender. Let cake cool completely before frosting to prevent melting. Frosting can be chilled for 10 minutes if too runny.

Nutrition

Keywords: chocolate chip cake, zucchini cake, banana cake, brown butter frosting, snack cake, easy dessert, moist cake, quick cake, kid-friendly dessert

Find it online: https://bitesienna.com/moist-chocolate-chip-zucchini-banana-snack-cake-recipe-with-easy-brown-butter-frosting/