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Homemade Chocolate Chip Zucchini Cake

Homemade Chocolate Chip Zucchini Cake
Homemade Chocolate Chip Zucchini Cake
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If you're looking for easy zucchini recipes for dessert, this Homemade Chocolate Chip Zucchini Cake is a must try. If you're someone who doesn't like super sweet desserts, yet still wants to indulge, this is the cake recipe for you. Made in a bundt pan, this cake eats more like a bread, unless you choose to make the optional custard glaze and pour some on top. This recipe is great for a sweet breakfast, snack or dessert, and goes great paired with a cup of tea or coffee. For more zucchini recipes, check out these 13 Easy Zucchini Desserts.


  • Tossing the chips with the flour allows them to remain in suspension, not sink to the bottom, when the cake is baked. 

  • This recipe can be made with or without this Vanilla Custard Sauce.


Chilling Time5 min

Cooking Time1 hr 15 min

Cooking MethodOven

Cooking Vessel SizeBundt pan


  • 1/2 cup sliced almonds, divided
  • 2 1/2 cups flour, divided
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 4 tablespoons soft butter
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (approximately 1 medium zucchini)
  • 1/2 cup chocolate chips


  1. Preheat oven to 325 degrees F. Spray a Bundt pan with baking spray. Sprinkle about 2 tablespoons of the sliced nuts on the bottom; set the remainder aside.

  2. Reserve 1 tablespoon of the flour in a small bowl, then measure remaining flour, cocoa, baking soda, cinnamon and nutmeg into a medium bowl. Whisk to combine.

  3. In the bowl of an electric mixer, beat sugar with oil and butter until smooth. Combine buttermilk, eggs and vanilla and whisk lightly, then pour into the mixer and, with machine running, slowly add the combined dry ingredients. Scrape down the sides.

  4. Toss the chocolate chips with the reserved tablespoon of flour. By hand, stir the chips, zucchini and remaining nuts into the batter. Spoon into the prepared pan and bake for 1 hour to 1 hour, until a toothpick inserted in the center of the cake comes out completely clean.

  5. Cool the cake in its pan for 5 minutes, then invert onto a cooling rack until completely cool before slicing and serving. Dust with powdered sugar or serve with Custard Sauce.

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