How to Make Zucchini Choco-Chip Muffin Cake Squares
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Preheat oven to 350°F (175°C). Grease and line an 8x8-inch pan.
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In a bowl, whisk eggs, Greek yogurt, applesauce, coconut sugar, and vanilla.
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Add flour, baking powder, baking soda, and salt; stir until just combined.
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Fold in grated zucchini and mini chocolate chips.
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Spread batter into pan and bake for 22-25 minutes, until golden and a toothpick comes out clean.
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Cool before cutting into squares.
Pro Tips for Perfect Zucchini Choco-Chip Muffin Cake Squares
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of finely grated zucchini, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Zucchini Choco-Chip Muffin Cake Squares?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Zucchini Choco-Chip Muffin Cake Squares?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for finely grated zucchini?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.