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moist chocolate chip zucchini cake with melted chocolate chips on top

Chocolate Chip Zucchini Cake Recipe

This chocolate chip zucchini cake is light, moist, and full of rich chocolate flavor with hidden garden zucchini. A family-favorite dessert that’s easy to bake and perfect for potlucks, gatherings, or everyday indulgence.
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Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 380kcal
Cost: $8

Equipment

  • 9x13 inch baking pan
  • Box grater
  • Large mixing bowl
  • Rubber spatula
  • Wire cooling rack
  • Parchment paper

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs beaten
  • 1 cup vegetable oil
  • 2 cups zucchini finely shredded (about 2 medium)
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips divided

Optional Frosting

  • ½ cup butter softened
  • ¼ cup cocoa powder
  • 2 cups powdered sugar
  • 3–4 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven, grease and line 9x13 pan.
  • Whisk flour, cocoa, sugar, baking soda, salt, cinnamon.
  • Beat eggs, add oil, vanilla, then fold in zucchini.
  • Mix wet into dry, fold in chocolate chips.
  • Pour batter, top with chips, bake 35–40 minutes.
  • Cool completely, frost if desired.

Notes

For extra flavor, double the glaze and let it soak into the warm loaf before adding a second drizzle once cooled.

Nutrition

Serving: 120g | Calories: 380kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 330mg | Potassium: 290mg | Fiber: 4g | Sugar: 34g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg