Chocolate Chip Zucchini Cake is a quick and easy one-bowl recipe! It’s easy because it’s made without frosting, but has walnuts and chocolate chips (hello double chocolate) on top instead. Trust me, you won’t miss the icing on this cake!
It is moist and tender underneath a crunchy streusel topping that’s to die for! It’s amazing served all by itself, or add a scoop of vanilla ice cream to take it completely over the top!
I’m always looking for a good zucchini recipe because I always get overly ambitious and plant more plants than I should in the spring. By the middle of the summer I’m making Zucchini Meatballs, Grilled Zucchini, serving Oatmeal Zucchini Cookies for breakfast, and stuffing it in every other recipe I can think of.
Really though, you can’t taste zucchini at all in this cake and if you peel it you won’t be able to see that it’s in there either. If you have kids, I’d recommend peeling them so they’re disguised!
Adding zucchini does make an incredibly moist cake though…and I LOVE that!
Why You’ll Love This Recipe:
- The struesel topping is to die for! Really! It’s so good!
- It’s made with simple pantry ingredients + zucchini.
- This is an easy one bowl recipe.
- It always turns out perfectly!
Ingredients Needed:
For this recipe, you’ll need normal pantry/refrigerator ingredients. As usual, I’m going to give you a few suggestions just in case you don’t have everything on hand. I’m not into running to the grocery store for just a couple of ingredients. So here are a few suggestions.
- Butter – You can use all vegetable or canola oil if that’s what you have. Butter gives it a rich flavor though.
- Buttermilk – If you don’t have store-bought you can make homemade buttermilk by mixing 1/2 cup milk with 1/2 Tablespoon of white vinegar.
- Zucchini – I like using fresh zucchini SOOOO much better than frozen zucchini. However, you can use frozen zucchini if you’d like.
- Walnuts – If you don’t like them, leave them out. I add them to a small corner or the cake because I’m the only one in my family that likes them. Pecans would also be fantastic.
- Chocolate Chips – Semi-sweet, milk chocolate, or a combination is great. You could even try white chocolate chips.
How to Make Zucchini Cake:
STEP 1: Beat eggs, butter, oil, and granulated sugar together until fluffy.
STEP 2: Add buttermilk and vanilla and beat.
STEP 3: Add flour, cocoa, cinnamon, soda, and salt to a mixing bowl or sifter. If you’re adding it to a mixing bowl whisk to combine.
STEP 4: Add dry ingredients to wet ingredients. Mix until incorporated.
STEP 5: Add grated zucchini.
STEP 6: Gently mix zucchini into the cake batter only until it’s combined. Overmixing will wring extra water out of the zucchini and make the cake batter runny.
STEP 7: Spread cake batter in a greased 9 inch by 13-inch baking pan.
STEP 8: This is where it gets fun! Sprinkle the top of the unbaked cake with brown sugar, chocolate chips, and chopped walnuts. Don’t stir.
I’m pretty much the only one in my family that likes walnuts. It’s easy to just add them to a portion of the cake to make it for nut lovers and non nut lovers!
STEP 9: Bake the cake. Remove from oven and let cool.
Recipe FAQs:
Although some cake recipes will work in a bundt pan, this isn’t one of them because there isn’t enough surface area for the chocolate chips and walnuts.
Yes! This cake can be frozen in a freezer bag or airtight container for up to 3 months.
Of course! Using frozen zucchini in baked goods can be a little bit tricky because as it freezes and thaws it releases extra water. Squeeze some of the water, but not all of it, from thawed zucchini before adding it to the cake. It’s kind of an unscientific balancing act. This is why I prefer using fresh zucchini.
Serving Suggestions
This cake really does stand on it’s own and doesn’t really NEED ice cream. But, adding ice cream doesn’t hurt either! Add a scoop of vanilla ice cream or even a bit of fresh whipped cream!
Other Zucchini Recipes:
- Pumpkin Zucchini Muffins
- Zucchini Brownies
- Chocolate Sheet Cake with Zucchini
- Double Chocolate Zucchini Cookies
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Zucchini Cake with Chocolate Chips
Ingredients
Ingredients for the Cake
- 1/2 cup butter room temperature
- 1/2 cup vegetable oil
- 2 eggs
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 1/2 cups flour
- 4 Tablespoons cocoa
- 1 teaspoons soda
- 1 teaspoons cinnamon
- 1/2 teaspoons salt
- 2 1/2 cups zucchini
Ingredients for the Topping
- 1/2 cup brown sugar
- 1 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease a 9" x 13" baking pan.
- Cream together butter, oil, eggs, sugar and vanilla, about 2 minutes
- Stir in buttermilk and vanilla.
- Add flour, cocoa, soda, salt, and cinnamon to the bowl and whisk. Or add to a sifter.
- Mix the dry ingredients with creamed ingredients until combined.
- Add grated zucchini and gently mix just until combined. Overmixing will "wring" the water out of the zucchini making the batter runnier.
- Spread the batter in a greased 9 x 13" pan.
- Sprinkle brown sugar, walnuts, and chocolate chips over the top of cake. Do not stir.
- 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.
Notes
- You can peel the zucchini if you’d like or leave it on. The cake will taste the same either way. It will have little green flecks if you leave the peel on.
- Frozen zucchini can be used. Thaw zucchini, gently squeeze to get a little bit of the extra water out. Then add to recipe as called for.
- Cover the cake with plastic wrap and store at room temperature for up to 3 days.
- Freeze in an airtight container or a freezer bag for up to 3 months. Thaw cake at room temperature or in the fridge before serving.
- This cake is amazing all by itself.
- Serve with vanilla ice cream.
- Serve with whipped cream.
Nutrition
Jane Chess says
Delicious cake! I made it for a picnic, everyone loved it!
Amy Engberson says
I’m glad you enjoyed it!
Alexa Devine says
I love this recipe. I first made this in 2016 (recipe by Little Dairy on the Prairie). The original recipe calls to bake at 325 for 35-40 minutes, however, the batter was raw. I made notes on the recipe to cook at 350 for 35-40 minutes and did the trick.
Amy Engberson says
This was formerly “Little Dairy on the Prairie”. I rebranded in 2021. I always bake this cake at 350 for 35-40 minutes and it’s always done. I’m glad you found what works best for you! Either way, the cake is delicious!
myrtle still says
i made an adjustment to this i used a half a cup of sour cream instead ofthe buttermilk then for the topping i sprinkled about two tablespoons of sugar overthe cake batter in the pan of course and added chocolate chips over that and a half a cup of nuts deliscious
Amy Engberson says
That’s a great idea! I’m glad you loved it!
Elaine says
This is one of the best cakes I have ever made I made it today again for the third time in bout 4 weeks. My family loves it
Amy Engberson says
I’m glad you enjoy it as much as we do!
Marsha Mahne says
This cake is DELICIOUS, it is light and moist, but the topping is what makes this cake. Will be making this again. You have so great zucchini recipes!
Amy Engberson says
Thanks! I totally agree with you, the topping is the best part although the cake is pretty delicious too!
Annie Q says
Most delicious variation on a chocolate cake EVER. The zucchini makes it moist and the topping of nuts, brown sugar and chocolate chips far outweighs plain old frosting!! Have made this several times!! Y U M!
Amy Engberson says
Yes! Adding zucchini makes this cake so moist! I love the addition of a crunchy topping too! I’m glad you enjoyed it as much as we do!
Annie says
I have made this cake and it’s ALWAYS a hit!!! And one piece just ISN’T ENOUGH!!
Yum yum YUM!!!
Amy Engberson says
You just made my day! I’m in the “I just can’t stop myself from eating all the cake” camp too! Glad you enjoy it!
Nancy says
Thank you, love your recipes!
Amy Engberson says
I’m thrilled you found recipe you love! Thanks for stopping by!
Lindsey says
Easy and super delicious. Thanks for sharing!
Amy Engberson says
Zucchini season is the best! Glad you enjoyed it!
Annie says
Can you use frozen grated zucchini in this cake recipe? It will be quite soggy when thawed., not to mention I think it will measure differently than fresh?
Amy Engberson says
Hi Annie! I love using fresh zucchini and its available almost year around now, so I don’t mess with freezing it. When I’ve used frozen zucchini in the past I felt like it altered the texture and consistency of my recipes. I stick with fresh!
Christine says
I freeze grated zucchini for zucchini bread in the winter. I take 4 cups grated zucchini and freeze, zucchini bread takes 2 cups of grated zucchini and the 4 cups condenses down to 2 cups. The bread turns out like fresh.
Amy Engberson says
Great tips! Thanks for sharing!
Sharon says
This turned out fantastic and I used grated zucchini that I had frozen from last year’s garden!!!
Amy Engberson says
What a great treat to enjoy during the winter!
Elaine Duckett says
One of our employees left a bags of zukes here by the office front door the other day, and bam, here comes a zukes recipe from you. I appreciate your putting the two recipes together, what a time saver for me.
I think you should share your zuke relish recipe with your readers. I love using that during the winter months.
Mom