This chocolate chip zucchini cake is a moist, tender treat that’s perfect for using up extra zucchini from the garden or farmer’s market. The zucchini adds incredible moisture and a subtle flavor, while chocolate chips bring just the right amount of sweetness. It’s a crowd-pleaser that even picky eaters will love, making it an ideal dessert or snack for any time of year.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (260g) packed grated zucchini (about 2 medium zucchini)
- 1 1/4 cups (210g) semi-sweet chocolate chips, divided
- 1/2 cup (120ml) buttermilk (or milk + 1/2 tablespoon lemon juice or vinegar)
Instructions
- Preheat your oven: Set the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan with nonstick spray or line with parchment paper for easy removal.
- Prep the zucchini: Wash and dry the zucchini. Grate them using a box grater (no need to peel). Place grated zucchini in a fine mesh strainer or clean towel and gently squeeze out excess moisture, but don’t squeeze them dry—some moisture is needed for a tender cake.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- Mix wet ingredients: In a separate large bowl, whisk together oil, melted butter, and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- Combine wet and dry: Add half the dry ingredients to the wet mixture and stir gently. Pour in the buttermilk and mix until just incorporated. Add the remaining dry ingredients and stir until a few streaks of flour remain.
- Fold in zucchini and chocolate chips: Gently fold in the grated zucchini and 1 cup (170g) of chocolate chips, being careful not to overmix.
- Pour into pan: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup (40g) chocolate chips over the top for extra chocolatey goodness.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Start checking at 35 minutes; bake times can vary depending on your oven and pan.
- Cool: Remove from oven and let the cake cool in the pan on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Tips
- Substitutions: Swap half the all-purpose flour for whole wheat flour for a nutty flavor and extra fiber. You can use coconut oil for a subtle tropical note, or dairy-free butter and plant-based milk for a vegan version (use flax eggs as needed).
- Don’t overmix: Overworking the batter can make the cake dense. Mix just until combined after each addition.
- Grating zucchini: Fine or medium grating both work. Do not peel the zucchini—its skin is tender and adds color, nutrition, and moisture.
- Extra add-ins: For a twist, fold in 1/2 cup chopped walnuts or pecans for crunch, or swap chocolate chips for white or dark chocolate chunks.
Serving Suggestions
- Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- Dust cooled cake with a little powdered sugar or a drizzle of chocolate sauce for extra flair.
- Enjoy plain with coffee or tea as a snack or breakfast treat—its subtle sweetness and moist crumb make it versatile.
- Dress it up for parties with a simple cream cheese frosting or chocolate ganache.
Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Check that your chocolate chips are gluten-free.
- Vegan: Use plant-based butter, non-dairy milk with 1/2 tablespoon vinegar, and replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let gel for 5 minutes).
- Spiced: Add a pinch of nutmeg or allspice for a warm, spiced flavor profile.
- Double chocolate: Use mini chocolate chips in the batter and drizzle with melted chocolate after baking for a richer treat.
- Muffins or cupcakes: Divide batter among lined muffin tins and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
Storage and Reheating
Once cooled, cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 6 days—bring to room temperature before serving for best texture. To freeze, slice the cooled cake and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw slices overnight in the fridge or for 1-2 hours at room temperature.
To reheat individual slices, microwave on medium power for 15-20 seconds until just warmed through. Avoid overheating, as it can dry out the cake.
Frequently Asked Questions
- Can I taste the zucchini in the cake?
- No, the zucchini adds moisture and a tender crumb but is virtually undetectable in flavor. Most people can’t tell it’s there, making it great for picky eaters.
- Should I peel the zucchini?
- No need to peel! The skin is soft and blends right in. It also adds extra nutrients, color, and texture to the cake.
- Do I have to squeeze out all the water from the zucchini?
- Gently squeeze out some of the excess water, but don’t make the zucchini bone dry. A little moisture is needed to keep the cake moist and tender.
- Can I use frozen grated zucchini?
- Yes, thaw the frozen zucchini and drain off excess liquid. Squeeze gently and use as directed in the recipe. Measure after draining and squeezing.
- What’s the best way to tell when the cake is done?
- Insert a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), the cake is ready. Ovens vary, so start checking at 35 minutes.
- Can I bake this cake in a bundt pan?
- Yes, you can use a well-greased 10-cup bundt pan. Bake for 45-55 minutes, checking for doneness after 45 minutes. Let cool in the pan for 15 minutes before turning out.
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Chocolate Chip Zucchini Cake Recipe: Moist, Easy, and Delicious