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!
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 THE 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 a 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.
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.
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
Zucchini Cake with Chocolate Chips
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
- 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.
- 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.