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This super moist chocolate zucchini cake is topped with the most amazing brown sugary-chocolate chip topping. Warm and comforting with a hint of cinnamon, this cake is the perfect way to use up all that zucchini that your neighbors keep sharing with you. Such a fun and delicious way to get your greens in!

Not to brag but…this might just be the
Best Zucchini Cake Recipe EVER

If there’s one thing I’ve learned over countless hours in the kitchen, it’s that baking with vegetables is a game-changer. I know, I know—chocolate and zucchini sound like an unlikely pair. But trust me on this one. I’ve been making this recipe for years, tweaking the ratios, and finding the perfect balance between rich chocolate and the subtle, moist goodness that zucchini brings to the table. This isn’t just a recipe I found online; it’s the culmination of years of baking passion, and I’m so excited to share it with you!

This particular chocolate zucchini cake recipe is a testament to the fact that simple, wholesome ingredients can create something truly spectacular. I’ve made this cake more times than I can count, and it always disappears VERY quickly. It’s the perfect way to use up all that zucchini from the garden, and I promise you, even the pickiest eaters won’t guess the secret ingredient.

Why you’ll love this Easy Chocolate Zucchini Cake ->

This recipe creates a cake that is so moist and flavorful, it’ll become a new family favorite. The key to its incredible texture is the zucchini, which keeps the cake from drying out, while the cocoa powder and chocolate chips deliver a deep, rich chocolate flavor (and bonus…you’re getting your greens in!). The brown sugar and chocolate chips baked on top create a crispy, crunchy crust that is pure perfection.

Easy Zucchini Cake ingredients

Full amounts listed at the bottom of the post!

• Butter: salted and softened
• Oil: I typically use veggie or canola
• White sugar
• Eggs
• Zucchini: shred by hand, or throw it into your Ninja and have it finely chopped. I prefer shredded, but I am so not above taking the shortcut that is my Ninja chopper.
• Vanilla
• Buttermilk
• All-purpose flour
• Cocoa powder: my favorite is Ghirardelli cocoa powder (really anytime we are dealing with anything remotely chocolate, I default to Ghirardelli!)
• Cinnamon
• Salt
• Baking soda
• Baking powder
• Chocolate chips: I prefer a mixture of semi-sweet and dark chocolate chips, but you can also use one or the other. Again, it’s hard to beat Ghirardelli. 😉
• Brown sugar

How to make Chocolate Zucchini Cake with Chocolate Chips

1. Prep: Preheat your oven to 350 degrees F. Grease a 9×13 glass or cake pan. I typically use my cake pan, but a glass Pyrex pan would work well, too (and easy storage if it has one of the lids!).
2. Mix: Place the butter, oil, white sugar, and eggs into the bowl of a stand mixer. Cream until light and fluffy! Next, add in your shredded zucchini, vanilla, and buttermilk. Mix on a low speed until combined.
3. Dry Ingredients: in a separate bowl, whisk together the flour, cocoa powder, cinnamon, salt, baking soda, and baking powder.

4. Combine: gradually add the dry ingredients to the zucchini mixture; mix on a low speed until combined. Pour the cake batter into the prepared pan.
5. Topping: Evenly sprinkle the chocolate chips onto the top of the cake, then repeat with the brown sugar.
6. Bake: Bake at 350 for 35-40 minutes. Once cake it cooked through, remove from the oven and allow to cool slightly before serving.

How to store

Once cooled, it can be kept on the counter for 1-2 days, or in the fridge for up to 5. Just make sure it is well covered (pyrex pan lid, plastic wrap, etc.). If leaving on the counter, be mindful of the temperature in your home. If it’s on the warm side, your cake could mold!

Enjoy every decadent, moist bite! This cake is perfect on its own, but give it a go with a scoop of vanilla ice cream or a dollop of whipped cream to take it to the next level.

Let me know what you think when you give it a try!

More Favorites from Sweetly Petite

BEST CHOCOLATE ZUCCHINI CAKE

• 1/2 cup butter, softened
• 1/2 cup oil
• 1 3/4 cup white sugar
• 2 eggs
• 2 cups grated zucchini
• 1 tsp vanilla
• 1/2 cup buttermilk
• 2 1/2 cups all-purpose flour
• 6 tablespoons cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup semi-sweet or dark chocolate chips
• 1 cup brown sugar

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 glass or cake pan. Set aside.
2. In a large mixing bowl or in the bowl of a stand mixer, cream together the butter, oil, white sugar, and eggs until light and fluffy.
3. Add in the shredded zucchini, vanilla, and buttermilk. Mix on a low speed until combined.
4. In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, cinnamon, salt, baking soda, and baking powder.
5. Gradually add the dry ingredients to the zucchini mixture; mix on a low speed until combined. Pour the cake batter into the prepared pan.
6. Evenly sprinkle the chocolate chips onto the top of the cake, then repeat with the brown sugar.
7. Bake at 350 for 35-40 minutes. Once cake it cooked through, remove from the oven and allow to cool slightly before serving.