A moist crumb cake infused with cocoa and speckled with tender shreds of zucchini, topped off with a generous sprinkling of chocolate chips that melt into gooey pools and toasted walnuts that provide a satisfying crunch.
This moist, rich confection combines the unexpected duo of zucchini and chocolate, creating a treat that’s both indulgent and surprisingly wholesome. (Okay, the “wholesome” part may be a stretch…but ya know.) Perfect for any occasion, this cake is a testament to the magic of baking with garden-fresh ingredients.
Growing up, our family had a huge garden with a plethora of zucchini every year. We couldn’t grow much of anything else…but we had zucchini! Not every kid’s favorite and let’s be real…one could only eat so much steamed zucchini!
Thankfully, mom found this recipe from a good friend, who was an amazing cook and baker! She never told us that she snuck “squash” into this cake. All we knew was… it was delicious, and we weren’t eating steamed squash for dinner that night…but having chocolate cake!
I recently ran across her recipe! (Hooray!) It is one of my very favorite cakes EVER! I’m not a huge frosting lover and the melty chocolate chips and toasted walnut topping is superb!! It’s super moist, tender, chocolaty, and a breeze to make. Let’s get baking!
Ingredients List
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup cocoa powder
- 1 teaspoon salt
- ½ cup butter-softened, you can substitute with margarine. (I wouldn’t…but you can. Lol)
- ½ cup vegetable oil
- 1¾ cup sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups zucchini, grated and unpeeled
- 1–6 ounce package of semi-sweet chocolate chips…you can eyeball it! (You can never have too much chocolate!)
- ¾ cup chopped walnuts-you could substitute with pecans if preferred.
Instructions for Chocolate Zucchini Cake
Preheat oven to 325°(F). Spray a 9×13 pan with non-stick cooking spray and flour. Set aside.
In a medium-sized bowl, combine flour, baking soda, cocoa, and salt. Sift the ingredients together. I like to put my dry ingredients into a fine wire strainer and shake to sift into a medium-sized bowl.
TIP: You can stir the dry ingredients with a whisk instead of sifting. It gives you similar results. However, sifting removes any possible lumps.
In the bowl of your stand mixer, or a large bowl, on low speed, cream together the butter, oil, and sugar until light and fluffy. Scrape the bowl down to be sure all the ingredients are combined.
Add eggs one at a time to creamed sugar and butter. Mix until well combined.
Add the vanilla to the buttermilk. Stir to combine.
TIP: I love adding buttermilk to cakes and muffins. Not only does it add incredible moisture, it adds a slight tang that combines beautifully with the rich sweetness of a chocolate dessert.
Make sure you have scraped down the sides and bottom of the bowl during mixing so that all the ingredients are well combined.
Alternate adding the buttermilk mixture with the dry ingredients into the creamed sugar mixture. Mix well after each addition.
Finishing Cake
This creates such a rich, thick and creamy cake batter!
NOTE: Don’t be concerned that it is light brown rather than a darker chocolate color! That is how it is supposed to look.
Once you have the wet and dry ingredients combined, and the bowl scraped down, with everything incorporated, add the grated zucchini!
Using a wooden spoon or spatula, stir until the grated zucchini is completely integrated into the cake batter. It should look flecked with grated squash, but don’t worry, it will cook down and barely be noticeable once baked. We are trying to hide it from the kids!
Pour the prepared cake batter into the greased and floured 9×13 baking dish. Spread the batter evenly in the cake pan.
Sprinkle the top of the cake evenly with the chocolate chips first.
NOTE: You can use milk chocolate chips if you prefer, but I love the rich flavor of the semi-sweet with this cake, and they are my husband’s favorite.
Next up, the chopped walnuts! One of the things I love about this cake is how the walnuts toast during baking. It adds such a wonderful depth of flavor and crunch to this cake!
Sprinkle the walnuts all over the top of the cake. They should fill in around the chocolate chips so that the entire top of the cake is covered.
Baking Instructions
Place the cake in the preheated 325° oven and bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
I have to tell you… Mom made a note on this recipe…” Super Excellent”! In capital letters and underlined twice! TWICE!!! Y’all, that’s one serious notation from Mom!! She didn’t take the time to leave a comment on the actual recipe…unless she meant it!
Imagine sinking your fork into a slice of this Chocolate Zucchini Cake! It’s the perfect “snack” cake and great for any occasion! A weekday treat, or a dinner party dessert!
The chocolate chips stay nice and soft after baking, the walnuts toasty. The cake is so moist with the perfect crumb. If you can eat only one piece…you’re a better person than I am!
It’s a decadent delight that defies expectations.
Serve it warm with a dollop of whipped cream, or a side scoop of ice cream. Enjoy it plain alongside a cup of coffee or tea. With its moist texture, rich flavor, and “wholesome” ingredients, this cake is bound to become a favorite in your baking repertoire.
It stores for up to 3 days when covered with plastic wrap. You can refrigerate it, but the chocolate chips get a tad hard again. I prefer to leave it out on the counter…where I can dig into it as I pass by! (Yep, I steal a chocolate chip or two on my way by)
Other Favorite Cake Recipes
- Gingerbread with caramel sauce
- Vintage Lemon-Jello Poke Cake
- Red, White, and Blue Poke Cake
- Cranberry, Orange Buttermilk Coffee Cake
- Banana Cake with Cream Cheese Frosting
- Easiest Applesauce Cake from Allrecipes.com
Whether you’re looking to use up excess zucchini from your garden or simply craving a new twist on a classic treat, this Chocolate Zucchini Cake with its chocolate chip and walnut topping is sure to impress.
Thanks for stopping by my Nest! Have a Great Day Friends!
Printable Recipe
Chocolate Walnut Zucchini Snack Cake
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup baking cocoa powder
- ½ cup butter
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups zucchini, unpleed and grated
- 6 ounces semi-sweet chocolate chips
- ¾ cup walnuts, chopped
Instructions
- Preheat oven to 325°(F). Grease and flour a 9×13 baking pan. Set aside.
- In a medium bowl, combine the flour, baking soda, cocoa powder, and salt. Sift together.
- In the bowl of your mixer, with the paddle attachment, add butter, oil, and sugar. Cream together on low speed until light yellow and fluffy. Scrap the bowl occasionally.
- Add eggs, one at a time, to the creamed butter mixture. Mix well to combine.
- In a measuring cup, add buttermilk and vanilla extract. Mix to combine.
- Alternate the buttermilk and dry ingredients into the creamed sugar mixture, while mixing on low speed. Mix until well incorporated, scrapping the bowl to insure all the ingredients are well combined.
- Stir in the grated zucchini.
- Pour cake batter into prepared baking dish. Spread evenly in cake pan. Sprinkle the top of the cake batter with chocolate chips, and then the chopped walnuts.
- Bake in preheated oven for 55 minutes or until the center, poked with a toothpick, comes out clean. Remove and cool. Cut to serve. Store covered for up to three days.
Nutrition
About Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!