Chocolate Chip Zucchini Cake
Chocolate Chip Zucchini Cake is one of our family’s go-to desserts in early fall. This recipe is an easy way to use up the last of the season’s zucchini in a moist decadent cake. The blend of chocolate chips, zucchini, and walnuts come together, making every bite a perfect mix of sweet, nutty goodness. Whether you’re hosting a potluck or simply indulging in a cozy weekend bake, this cake is sure to impress.
This Chocolate Chip Zucchini Cake holds a special place in our hearts, especially as the cooler months start to roll in. My kids loved coming home from school to help grate our garden-fresh zucchini in the kitchen knowing it would turn into a tasty treat.
Chocolate Chip Zucchini Cake
You can serve it warm with a scoop of vanilla or chocolate ice cream, or cut it into bite-sized squares for a dessert platter that’s perfect for sharing–it’s a perfect dessert to welcome the fall season.
: Chocolate Chip Zucchini Cake
Why I love this recipe
- A perfect way to use up the last of summer zucchini.
- A wonderful way to sneak integrate veggies into a desert!
- Great for batch baking and freezing to serve at a later date.
- Can serve by itself or warm with a scoop of vanilla or chocolate ice cream.
Gather these ingredients
- Butter – room temperature
- Vegetable oil
- Eggs
- Sugar
- Vanilla extract
- Buttermilk
- Flour
- Cocoa
- Baking soda
- Cardamom
- Salt
- Zucchini – grated
- Brown sugar
- Chocolate chips
- Walnuts – chopped
How to make Chocolate Chip Zucchini Cake
- Preheat the oven to 350 degrees F.
- Prepare a 9” x 13” baking pan with cooking spray
- Cream together (in a mixing bowl) the butter, oil, eggs, sugar, and vanilla for about 3 minutes.
- Add in buttermilk and vanilla.
- Mix together the flour, cocoa, baking soda, salt, and cardamom in a separate bowl and whisk.
- Combine the dry ingredients to the creamed ingredients and continue to mix until blended together.
- Incorporate the grated zucchini and gently mix together (don’t over mix it – otherwise it will make the batter too runny).
- Pour the batter into the prepared baking dish.
- Sprinkle brown sugar, walnuts, and chocolate chips over the top of the cake.
- Bake at 350 degrees F for 35-40 minutes. Be careful not to overbake the cake. Use a toothpick to check for doneness by sticking it into the middle of the cake, it should come out clean, or with a few crumbs.
- Serve and enjoy!
Tips & substitutions
- Press the grated zucchini between paper towels to remove excess moisture which helps keep the cake fluffy.
- You can swap semi-sweet chocolate chips for dark chocolate, white chocolate, or peanut butter chips!
- Add a pinch of cinnamon or nutmeg for a warmer, fall-time flavor profile.
Serving suggestions
This Chocolate Chip Zucchini Cake pairs beautifully with other fall-time entrees like butternut squash soup, pumpkin enchilada bake, or pork tenderloin with apple cranberry chutney. These hearty, comforting dishes complement the rich, chocolatey sweetness of the cake, making it a great addition to any cozy autumn meal.
Storage
You can store leftovers at room temperature in an airtight container for up to 3 days, or in the refrigerator for 5 days. This cake freezes well! Wrap individual slices or the entire cake in plastic wrap, then place in the freezer for up to 3 months.
Check out these fabulous fall-time desserts while you’re here
- Apple Crisp
- Fall Dinner Party Pumpkin Cake with Maple Frosting
- Cinnamon Roll Pecan Cake
- Easy Pear Cobbler
Get the Recipe:
Chocolate Chip Zucchini Cake
Ingredients
- ½ cup butter room temperature
- ½ cup vegetable oil
- 2 eggs
- 1 ¾ cups sugar
- 1 teaspoon vanilla
- ½ cup buttermilk
- 2 ½ cups flour
- 4 Tablespoons cocoa
- 1 teaspoons soda
- 1 teaspoons cardamom
- ½ teaspoons salt
- 2 ½ cups zucchini
Topping:
- ½ cup dark brown sugar
- 1 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees. Prepare a 9″ x 13″ baking pan with cooking spray.
- Grate the zucchini and set aside on a layer of paper towels. Press down with more paper towels on top to remove any water.
- In a mixing bowl, cream together butter, oil, eggs, sugar and vanilla, for about 3 minutes.
- Add in buttermilk and vanilla.
- Next, mix together the flour, cocoa, soda, salt, and cardamom in a separate bowl and whisk.
- Add the dry ingredients to the creamed ingredients and mix until combined.
- Add grated zucchini and gently mix just. Don’t over mix, because it will make the batter runnier.
- Pour the batter in the prepared baking dish.
- Sprinkle brown sugar, walnuts, and chocolate chips over the top of cake.
- Bake 350 degrees for 35-40 minutes. Be careful to not overbake the cake. To check for doneness stick a toothpick in the middle of the cake, it should come out clean, or with a few crumbs.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
