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 CakeWhy 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
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.