Chocolate Chip Zucchini Cake Recipe with Moist Chocolate Chips

The texture of this zucchini snack cake lands between zucchini bread and a classic sheet cake: moist, slightly crumbly, and just sweet enough for dessert while still working great with coffee or tea.

My kids don’t usually seek out zucchini, but I sneak it into many family favorites—they never notice in things like roll-ups, enchiladas, or pasta sauce. They do know zucchini is in this cake, but since it blends so well into the crumb, nobody minds. In our house this has become a favorite way to enjoy zucchini.

Ingredients you need

Ingredient notes and substitutions

• Flour – All-purpose flour produces a light texture. Whole wheat can be used but will make the cake slightly denser. If you need gluten-free, use a 1:1 gluten-free baking blend designed to replace wheat flour.
• Sugar – Cane sugar is recommended, but you can substitute half cane and half brown sugar or use coconut sugar for a slightly different flavor.
• Vinegar – Apple cider or distilled white vinegar reacts with baking soda to help the cake rise in this egg-free recipe. Do not skip it.
• Milk – Use an unsweetened, plain non-dairy milk such as almond, soy, oat, or rice milk.
• Oil – A neutral oil like grapeseed, canola, or vegetable oil works best. You can substitute applesauce for a lower-fat option, though the cake will be denser.
• Zucchini – Shred the zucchini and squeeze out as much liquid as possible. Measure 1 cup of shredded zucchini after wringing out the moisture. A food processor with a shredding blade or a box grater both work well.
• Extras – Chocolate chips are the classic add-in here; use regular or mini chips. Chopped nuts like walnuts or pecans can be added, but keep total add-ins under about 3/4 cup so the cake holds together. An optional chocolate drizzle or your favorite frosting finishes the cake nicely.

1. Step 1: Whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, salt).

2. Step 2: In a separate bowl, whisk together the wet ingredients (sugar, oil, vinegar, vanilla, non-dairy milk).

3. Step 3: Add the dry ingredients to the wet and stir until just combined — avoid overmixing.

4. Step 4: Fold in the squeezed shredded zucchini and chocolate chips until evenly distributed.

7. Step 5: Transfer the batter to a prepared 8×8-inch baking pan and smooth the top. Bake until set.

8. Step 6: Cool completely before slicing. Drizzle with melted chocolate or frost if desired.

If you prefer frosting, a simple vegan peanut butter or vanilla frosting works well. For a lighter finish, melt a small amount of dairy-free chocolate with 1 to 2 tablespoons of non-dairy milk and drizzle over cooled squares.

Storage and freezing

Room temperature: Store leftovers in an airtight container for 1 to 2 days.

Refrigerator: To keep the cake 4–5 days, refrigerate in an airtight container.

Freezer: Freeze for up to 3 months. Thaw whole cake in the fridge overnight or thaw individual slices at room temperature.

Pro tips and tricks

Measure flour using the spoon-and-level method for accurate results. Fluff the flour, spoon it into the cup, then level with a knife.

Do not overmix: stir until the dry ingredients are just incorporated. A few lumps are okay.

Always squeeze as much liquid as possible from shredded zucchini—wring it in a clean dish towel—so the cake doesn’t become soggy.

Allow the cake to cool completely on a rack before slicing or adding any drizzle or frosting.

FAQs

I hope you enjoy this recipe. If you try it, please leave feedback and a rating in the recipe card below. For more family-friendly vegetarian recipes, explore the author’s collection.