Go Back
+ servings
A square of chocolate zucchini cake with walnuts and chocolate chips on top.

Zucchini Cake with Chocolate Chips

Chocolate Chip Zucchini Cake is a quick and easy chocolate zucchini cake 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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 18 Servings
Calories 377kcal
Author Amy


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.
To store the Cake:
  • 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.
Serving Suggestions:
  • This cake is amazing all by itself.
  • Serve with vanilla ice cream.
  • Serve with whipped cream.


Calories: 377kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 129mg | Potassium: 192mg | Fiber: 2g | Sugar: 30g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg