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Chocolate Chip Zucchini Cake Recipe

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3.8 from 4 reviews

This moist and flavorful Chocolate Chip Zucchini Cake combines the freshness of grated zucchini with rich cocoa and semi-sweet chocolate chips, all baked into a tender cake topped with a crunchy walnut and brown sugar layer. Perfect as a dessert or a sweet snack, this cake offers a delightful blend of textures and deep chocolatey notes with a hint of cardamom for warmth.

  • Total Time: 50-55 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • ½ cup butter, room temperature
  • ½ cup vegetable oil
  • 2 eggs
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla bean paste
  • ½ cup buttermilk

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt

Additional Ingredients

  • 2 ½ cups grated zucchini, drained
  • ½ cup dark brown sugar
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9″ x 13″ baking pan with cooking spray for easy removal.
  2. Prepare Zucchini: Grate the zucchini and place it on a layer of paper towels. Press another layer of paper towels on top to absorb excess moisture to avoid soggy batter.
  3. Cream Wet Ingredients: In a large mixing bowl, cream together the room temperature butter, vegetable oil, eggs, sugar, and vanilla bean paste using an electric mixer for about 3 minutes until smooth and fluffy.
  4. Add Buttermilk: Mix in the buttermilk and vanilla until fully incorporated with the creamed ingredients.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and ground cardamom thoroughly to combine evenly.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
  7. Add Zucchini: Gently fold in the grated zucchini, careful not to over mix as it can thin the batter too much.
  8. Assemble Cake: Pour the batter into the prepared baking dish, smoothing the top gently.
  9. Add Toppings: Evenly sprinkle the dark brown sugar, chopped walnuts, and semi-sweet chocolate chips over the surface of the batter for a crunchy, sweet topping.
  10. Bake: Bake in the preheated oven at 350°F (175°C) for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs. Avoid overbaking to maintain moistness.

Notes

  • Drain the zucchini well to prevent excess moisture that can make the cake soggy.
  • Do not over mix the batter after adding zucchini to keep the cake tender.
  • Use room temperature butter and eggs for better mixing and texture.
  • You can substitute walnuts with pecans or omit nuts for nut-free option.
  • Store leftover cake covered at room temperature for 2-3 days or refrigerate for up to a week.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/chocolate-chip-zucchini-cake-recipe/