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. 

taking a bite of chocolate zucchini cake

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. 

square piece of chocolate cake: 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.
ingredients to make Chocolate Chip Zucchini Cake

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 a zucchini cake

How to make Chocolate Chip Zucchini Cake

  1. Preheat the oven to 350 degrees F. 
  2. Prepare a 9” x 13” baking pan with cooking spray
  3. Cream together (in a mixing bowl) the butter, oil, eggs, sugar, and vanilla for about 3 minutes. 
  4. Add in buttermilk and vanilla.
  5. Mix together the flour, cocoa, baking soda, salt, and cardamom in a separate bowl and whisk. 
  6. Combine the dry ingredients to the creamed ingredients and continue to mix until blended together.
  7. Incorporate the grated zucchini and gently mix together (don’t over mix it – otherwise it will make the batter too runny).
  8. Pour the batter into the prepared baking dish.
  9. Sprinkle brown sugar, walnuts, and chocolate chips over the top of the cake.
  10. 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.
  11. Serve and enjoy!
making the topping for zucchini cake

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.
piece of chocolate cake

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. 

a baked zucchini cake with crunchy top

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

taking a bite of chocolate zucchini cake
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Get the Recipe:

Chocolate Chip Zucchini Cake

This delicious Chocolate Chip Zucchini Cake is a family favorite, packed with flavor grated zucchini and chocolate in every bite!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12
Print Recipe Pin Recipe

Ingredients
 

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.
Cuisine: American
Course: Dessert
Calories: 567kcal, Carbohydrates: 70g, Protein: 7g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 186mg, Potassium: 290mg, Fiber: 3g, Sugar: 45g, Vitamin A: 354IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 3mg
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a serving of Chocolate Chip Zucchini Cake