Chocolate Chip Zucchini Cake (4 Ingredients, One Bowl)
*This post may contain affiliate links. See our affiliate policy here.
When a zucchini is giving you the side-eye from the fridge, make cake! My chocolate chip zucchini cake uses just 4 ingredients and one bowl. Zucchini keeps it moist, and the cake may even disappear before it cools.
Table of Contents
Why We Love Chocolate Chip Zucchini Cake
- Easy To Make – With only four ingredients, this chocolate chip zucchini snack cake comes together fast!
- Great For Lunchboxes And Snacks – This makes a great lunchbox treat and also works for an afterschool snack. My zucchini brownies, one bowl zucchini muffins, or two ingredient pumpkin muffins are also great choices for snacks and lunchboxes.
- A Little Vegetable Boost – I don’t recommend hiding vegetables from your family, but adding a little extra to your cake can be a great way to enjoy them. Think of it as an extra boost of veggies.
Ingredients For Chocolate Chip Zucchini Cake
Find the full printable recipe with specific measurements and directions below in the recipe card.
- eggs
- chocolate cake mix – 13-16 ounces of cake mix. Manufacturers have changed box sizes, but this recipe is flexible.
- zucchini – shredded and patted dry with paper towels. A little moisture from the zucchini is ok as it helps to give the cake a tender crumb. Too much moisture, especially with summer zucchini can make the cake gummy. The zucchini shouldn’t be dripping, a quick pat with a paper towel works just fine.
- chocolate chips – I used semi-sweet.
How To Make Chocolate Chip Zucchini Cake
- Preheat the oven to 350 and lightly grease an 8×8 inch square baking pan.
- Crack the eggs into a large mixing bowl, then beat them with a whisk until well mixed.
- Add the cake mix to the eggs and mix until the cake mix is fully dissolved and forms a batter that is thick but scoopable.
- Pat the shredded zucchini with paper towels to remove any excess water. Add the zucchini to the bowl and fold it into the batter.
- Add about 3/4 cup of the chocolate chips to the batter, reserving about ¼ to sprinkle across the top. Fold the chocolate chips into the batter evenly.
- Pour the batter in the prepared baking dish and spread evenly. Sprinkle the remaining chocolate chips evenly across the top of the batter.
- Place the cake in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean with no batter clinging to it. The center will no longer look glossy. It should look matte when set. Allow the cake to cool, then slice and enjoy!
Chocolate Chip Zucchini Cake FAQ
No, the fine shreds melt into the batter pretty well. Peel only if green flecks really bother you or your family.
Yes, you can use frozen shredded zucchini! Thaw the zucchini, drain it and then pat it dry well. Measure after draining to get 2 cups.
Slice the ends off the zucchini, then slice it in half the long way. With a spoon scoop out the seeds, then shred as you normally would for zucchini.
Yes, soft yellow squash works. It’s also sometimes called summer squash.
I would not swap in harder squash like butternut; they do not always behave like zucchini. Though you may want to try my pumpkin brownies or other pumpkin recipes if that’s the type of squash you have!
No, just pat it dry. This keeps the cake from having too much liquid.
A little liquid from the zucchini will add moistness to the cake, but too much liquid can make the cake feel a little too gummy. Patting the zucchini dry is especially important with fresh summer zucchini which tends to hold a lot of water inside.
Yes, this recipe should work ok with most gluten free cake mixes. The crumb on the cake may be a little more delicate though than when using a standard cake mix.
Chocolate Chip Zucchini Cake Variation Ideas
Try Different Chocolate Chips – I’ve used semi-sweet chocolate chips, but dark chocolate chips, white chocolate chips or milk chocolate chips all work. Mini chocolate chips can help mix into the chocolate even more! You can also get creative and try peanut butter chocolate chips or other fun seasonal flavors.
Swap Out Different Flavors Of Cake Mix – Chocolate and zucchini go really well together, but other flavors may work too. Try a spice cake mix or a yellow cake mix. Some seasonal flavors may also work.
Dust With Powdered Sugar – This cake tastes delicious with a light dusting of powdered sugar on top, and it looks pretty too!
Can You Freeze Chocolate Chip Zucchini Cake?
This cake freezes like a dream, just place it in a freezer safe container for up to 2-3 months for the best taste. I like to wrap pieces tightly in plastic wrap or freezer paper individually if I think I will be freezing it longer than a few weeks for best results.
Kristy’s Freezing Tip
Individually wrapping and freezing pieces of zucchini cake can make great lunchbox treats. Just throw them in the fridge the night before, and by lunch they are usually defrosted.
How Long Will Chocolate Chip Zucchini Cake Last?
Expect this chocolate chip zucchini cake will taste best if enjoyed within 3-4 days.
You can store this cake on the counter in a covered airtight container. If it’s extra hot outside or really humid, I recommend storing the cake in the fridge so it lasts longer.
More Dessert Recipes
Zucchini Brownies
Pumpkin Brownies (2-Ingredient, So Easy!)
2-Ingredient Pumpkin Muffins (So Easy!)
One Bowl Zucchini Chocolate Chip Muffins
Chocolate Chip Zucchini Cake
Equipment
- 1 metal grater
- 1 8"x8" square baking pan A square glass or metal pan will work for this cake. You can also use a 9"x9" square pan, but I would start checking for doneness 5-10 minutes earlier.
- 1 mixing bowl large
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Silicone spatula
Ingredients
- 2 large eggs
- 1 box chocolate cake mix 13-16 ounces
- 2 medium zucchinis, shredded about 2 cups of shredded zucchini
- 1 cup chocolate chips I like semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 and lightly grease an 8"x 8" inch square baking pan.
- Crack the eggs into a large mixing bowl, then beat them with a whisk until well mixed.2 large eggs
- Add the cake mix to the eggs and mix until the cake mix is fully dissolved and forms a batter that is thick but scoopable.1 box chocolate cake mix
- Pat the shredded zucchini with paper towels to remove any excess water. Add the zucchini to the bowl and fold it into the batter.2 medium zucchinis, shredded
- Add about 3/4 cup of the chocolate chips to the batter, reserving about ¼ to sprinkle across the top. Fold the chocolate chips into the batter evenly.1 cup chocolate chips
- Pour the batter in the prepared baking dish and spread evenly. Sprinkle the remaining chocolate chips evenly across the top of the batter.
- Place the cake in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean with no batter clinging to it. The center will no longer look glossy. It should look matte when set. Allow the cake to cool, then slice and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
