Save on Pinterest

Zucchini Walnut Chip Chocolate Cake

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


  • 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


  • 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.
  • Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 slice: 298 calories, 16g fat (6g saturated fat), 59mg cholesterol, 270mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Loiscooks
    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
    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
    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!

  • torchoh
    Aug 11, 2013

    No comment left

  • copelah
    Jul 22, 2013

    Very moist and delicious every time.

  • copelah
    Jul 22, 2013

    Very moist and delicious every time.

  • ChrisCooper2
    Dec 9, 2012

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

  • wanttobechef
    Jan 21, 2011

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

  • kpensinger
    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.

  • idawolf
    Sep 27, 2009

    No comment left