A single layer chocolate chip zucchini cake topped with a sugary coating. It's a quick one bowl recipe that is easy to throw together and tastes light and fresh.
Chocolate chip zucchini cake is a favorite to make when your garden or local store are loaded with fresh zucchini. It's the best way to sneak some veggies into a simple, sweet cake. My kids absolutely love this one and I love that it requires such little effort to make.
For more single layer cakes try my strawberry coconut cake, my brown butter cake, or my apple buttermilk cake.
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Why You Will Love This Recipe
- Zucchini Season: The perfect way to enjoy your zucchini during the late summer and early fall months.
- Single Layer: A simple single layer with no need to frost.
- Texture: The added sour cream and zucchini helps make this cake so tender and moist.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: Any neutral oil will work great for this cake. I love using melted coconut oil.
- Sugar: You will use granulated sugar for both the cake and the topping.
- Flour: All-purpose or gluten free will work great for this cake.
- Sour Cream: I always suggest using full fat because that will help the cake stay moist. You can also sub in buttermilk or greek yogurt.
- Zucchini: One medium zucchini was the perfect size for this cake.
- Chocolate Chips: I love using mini chocolate chips because they distribute more evenly throughout the whole cake.
Step by Step Instructions
- Step 1: In a large mixing bowl whisk together oil, sugars, eggs, vanilla and sour cream until light and airy.
- Step 2: Mix in salt, baking powder, cinnamon, nutmeg and the flour until combined. Fold in the shredded zucchini and chocolate chips.
- Step 3: Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of sugar.
- Step 4: Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Expert Baking Tips
- You do not need to squeeze out the liquid from shredding the zucchini. It will help keep the cake extra moist.
- This cake would also be great with cinnamon chips or butterscotch chips subbed in.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, just sub in a 1:1 gluten free flour such as cup4cup or measure for measure and everything else remains the same.
No, the skin is very soft and can remain on the zucchini.
Yes, I think my chocolate ganache frosting would be a perfect topping for this cake as well.
Storing & Freezing
Chocolate chip zucchini cake should be stored at room temperature in an airtight container. You can wrap it in tinfoil, as this will help the sugar topping from getting too sticky and moist.
This cake freezes well for up to 3 months. If frozen, thaw and allow to come to room temperature before serving. Or, freeze individual slices in ziplock bags for an easy grab and go snack!
Other Popular Recipes to Try
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Chocolate Chip Zucchini Cake
Ingredients
- ½ cup (118.29 ml) neutral oil avocado, coconut, vegetable
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 1⅓ cups (166.67 g) all-purpose flour
- 1 cup (124 g) finely shredded zucchini
- ½ cup (90 g) mini chocolate chips
- 3 tablespoons granulated sugar for sprinkling on top
Instructions
- Preheat oven to 325 F. Spray a 9 inch spring form pan, cake or pie pan with non-stick spray.
- In a large mixing bowl whisk together oil, sugars, eggs, vanilla and sour cream until light and airy.
- Mix in salt, baking powder, cinnamon, nutmeg and the flour until combined. Fold in the shredded zucchini and chocolate chips.
- Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of sugar (or use turbinado sugar if you prefer more of a crunchy sugar coating).
- Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Sandy
Such an easy delicious cake that comes together quickly. I love using up zucchini in a new way!
Sharon
Loved it🩷