Zucchini Walnut Chip Chocolate Cake Recipe

Read Reviews
5 8 8
Publisher Photo
Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-15 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts, optional
  • 1/2 cup semisweet chocolate chips

Nutritional Facts

1 slice: 298 calories, 16g fat (6g saturated fat), 59mg cholesterol, 270mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 4g protein.


  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
  2. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Zucchini Chocolate Cake in Quick Cooking September/October 2001, p61

Reviews for Zucchini Walnut Chip Chocolate Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Loiscooks User ID: 3656565 233453
Reviewed Sep. 25, 2015

"Great cake! I made 1/2 recipe and baked it in an 8-inch square pan. I used 1 egg. I started making the cake and realized I was out of canola oil, so I had to substitute with olive oil. It must have worked, because the cake was delicious. I was reluctant to make this cake because it called for cinnamon, but I think the cinnamon added something to the cake. I will make this cake again. Thanks for the great recipe."

jmkasprak User ID: 2880256 36687
Reviewed Oct. 3, 2014

"This is a beautifully moist cake. You wouldn't know there was zucchini in it. I added regular chocolate chips to the batter and then used mini chips on top. I didn't add the walnuts."

Ej122 User ID: 7423774 56009
Reviewed Sep. 29, 2013

"I made this cake for my sister who is gluten free, with a combination of oat and rice flour, and it turned out Amazing! We were both thrilled!"

copelah User ID: 1282457 32655
Reviewed Jul. 22, 2013

"Very moist and delicious every time."

copelah User ID: 1282457 80760
Reviewed Jul. 22, 2013

"Very moist and delicious every time."

ChrisCooper2 User ID: 7013098 108788
Reviewed Dec. 9, 2012

"Best chocolate cake I have ever ate. Whole family loved it!"

wanttobechef User ID: 1030417 80756
Reviewed Jan. 21, 2011

"Delicious beyond words. A new family favourite and guests gobble it up."

kpensinger User ID: 3239846 36683
Reviewed Aug. 18, 2010

"I tweaked this recipe just a bit. Subbed 3/4 c whole wheat flour, no walnuts in the house, and used mini chocolate chips (1 cup instead of 1/2). Made it into "muffins", sprinkled a few mini chips on top when still hot. Ridiculously moist, chocolatey and delicious! Just made them last week--making it again in cake form today."

Loading Image