Chocolate Zucchini Cake with Chocolate Chips - Overhead angles shot of a Chocolate Zucchini Cake with a slice taken out and two gold forks placed next to it | Image and Copyright Policy: © Beyond the Butter, LLC

Chocolate Zucchini Cake with Chocolate Chips

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 10-12 slices 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: Dessert


This Chocolate Zucchini Cake with Chocolate Chips recipe is moist, rich, and slightly fudgy with little semi-sweet chocolate chips baked in for an added treat! Top it off with some of this devilishly good chocolate frosting and your guests will be asking for seconds!



chocolate zucchini cake with chocolate chips

chocolate frosting

  • 1 1/4 pounds (5 sticks) Unsalted Butter, room temperature
  • 2 cups Confectioners Sugar, sifted
  • 1 1/2 cups Unsweetened Cocoa Powder
  • 1/8 teaspoon Salt
  • 1 cup Light Corn Syrup
  • 1 1/2 teaspoons Vanilla Extract
  • 1 pound 0f Chocolate, melted and cooled


chocolate zucchini cake with chocolate chips

  1. Set your oven rack to the 2nd level position and preheat your oven to 325ºF.
  2. Spray your 3, 6 inch cake pans with a flour-based baking spray. Place a circle of parchment paper in each pan, and respray the bottom with the flour-based spray. Alternatively, you can grease the pans with butter and coat in flour, but it’s important to still add in the parchment paper circles (it helps to release the cake from the pan).
  3. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda. Set to the side.
  4. Using your hand-held mixer or stand mixer fitted with a paddle attachment cream the unsalted butter, vegetable shortening, vegetable oil, and granulated sugar together on medium-high speed until well blended.
  5. Add in the egg, vanilla extract, and sour milk.
  6. Switching your mixer speed to low, gradually add in the whisked dry ingredients and mix until just combined. Add in the shredded zucchini.
  7. Fold in the chocolate chips.
  8. Evenly distribute the cake batter into each prepared cake pan, then place in the oven to bake for 45-50 minutes at 325ºF or until an inserted toothpick comes out clean from the center of each cake.
  9. Cool cakes in the pans for 10 minutes, then carefully invert to cool completely on wire cooling racks.

chocolate frosting

  1. Using your hand-held mixer or stand mixer fitted with a paddle attachment mix the unsalted butter, granulated sugar, unsweetened cocoa powder, and salt on medium speed until well blended. Scrape down the sides of the bowl as needed. Alternatively, you can use a food processor – America’s Test Kitchen recommendation to make this frosting.
  2. Add in the light corn syrup, vanilla extract, and the melted and cooled chocolate, and mix until the frosting is well blended and smooth in texture.
  3. Frost your cake once it’s completely cooled.


Cake recipe is adapted from the 2001, “A Taste of Bedminster Elementary” Cookbook.

Frosting recipe is adapted from “The Perfect Cake” book by America’s Test Kitchen.

Keywords: chocolate zucchini cake, cake, chocolate cake, zucchini cake, chocolate zucchini cake, how to make chocolate zucchini cake, chocolate chips, chocolate zucchini cake with chocolate chips

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