Moist Chocolate Chip Zucchini Cake Recipe

This chocolate chip zucchini cake is incredibly moist with hints of brown sugar and cinnamon. It’s filled with chocolate chips, then drizzled with chocolate ganache on top. Made in a bundt pan—simple to prepare and full of flavor.

If you have an abundance of fresh zucchini from your garden, this chocolate chip zucchini cake is a wonderful way to use it. Grated zucchini keeps the cake exceptionally moist while cinnamon, brown sugar and vanilla add warm, comforting flavor. Mini chocolate chips are folded through the batter and a glossy chocolate ganache is poured over the finished bundt for a beautiful, indulgent finish. The texture is dense but springy—similar to banana or carrot cake—making it a satisfying dessert or afternoon treat.

Because it’s baked in a bundt pan, there’s no need for layered cakes or complex frostings. The cake slices beautifully and is easy to serve, yet keeps well for several days if stored properly.

Making Chocolate Chip Zucchini Bundt Cake

1. Prep. Preheat the oven to 350°F (180°C) and grease a 12-cup non-stick bundt pan with non-stick spray or brush with pan release. Even with non-stick pans, greasing helps ensure the cake releases cleanly.
2. Whisk the dry ingredients. In a large bowl combine all-purpose flour, cinnamon, ground nutmeg, baking soda, baking powder and salt. Whisk well so the spices are evenly distributed.
3. Combine wet ingredients and sugars. In a separate large bowl whisk together the vegetable oil, light brown sugar, granulated sugar, vanilla extract, eggs and sour cream until smooth and free of lumps. An electric mixer can be used if preferred. The oil and sour cream make the cake exceptionally moist without imparting an oily taste.
4. Fold wet into dry. Make a well in the dry ingredients and pour in the wet mixture. Gently fold together with a rubber spatula or wooden spoon until combined; the batter will be thick. Stop mixing as soon as the ingredients are combined to avoid a tough crumb.
5. Fold in grated zucchini. Stir in the grated zucchini. There’s no need to peel first; trim the ends and grate. If there is excess liquid after grating, do not add the pooled liquid to the batter.
6. Stir in the chocolate chips. Mini chocolate chips are recommended because they distribute more evenly through the batter and are less likely to sink.
7. Bake. Spoon the batter into the prepared bundt pan and bake in the center of the preheated oven for 50–60 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs, but not raw batter. The cake should begin to pull away from the pan sides when done.
8. Cool and invert. Let the cake cool in the pan for 20–30 minutes, then carefully invert onto a cooling rack to cool completely before adding the ganache.

When the cake is cooled, finish with a simple chocolate ganache for a glossy, decadent topping.

1. Heat the cream. Use heavy cream (33–35% milk fat). Warm the cream until it is almost boiling—either in short microwave intervals or gently on the stovetop over low heat while stirring to prevent scorching.
2. Make the ganache. Place finely chopped semi-sweet chocolate or chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes, then whisk until smooth. If some chocolate remains unmelted, return to the microwave for short bursts at medium power or whisk over low heat until fully combined.
3. Drizzle over the cake. Place the cooled cake on the serving plate and pour the ganache over the top, allowing it to drip down the sides for an attractive finish.

Recipe Tip

If you prefer, you can decorate this cake with chocolate buttercream or cream cheese frosting instead of ganache. Both options pair well with the warm spice notes and chocolate chips, and offer a softer, spreadable finish that slices nicely.

More Zucchini Recipes to Try

• Chocolate Chip Zucchini Muffins — a portable, snackable option with similar flavors.
• Zucchini Spice Cake with Cream Cheese Frosting — for a brighter, tangy frosting contrast.
• Double Chocolate Zucchini Cake — extra chocolatey and fudgy, topped with rich frosting.

Chocolate Chip Zucchini Cake

A moist, dense bundt cake flavored with cinnamon and brown sugar, studded with chocolate chips and finished with a glossy chocolate ganache. Makes about 12 slices.

Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins
Servings: 12 slices

Equipment

• 12-cup bundt pan

Ingredients

Zucchini Bundt Cake

• 3 cups all-purpose flour (375 grams), measured carefully
• 2 teaspoons cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup vegetable oil (240 ml)
• 1 cup light brown sugar (210 grams)
• 1 cup granulated sugar (200 grams)
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature
• 6 tablespoons sour cream (90 ml), room temperature
• 2 cups grated zucchini (about 220–250 grams), no need to peel
• 1 to 1½ cups mini chocolate chips (optional)

Chocolate Ganache

• 4 ounces semi-sweet chocolate (112 grams), finely chopped, or ½ cup chocolate chips
• ½ cup heavy cream (120 ml), 33–35% milk fat

Instructions

Chocolate Chip Zucchini Cake

1. Preheat the oven to 350°F (180°C). Grease a 12-cup non-stick bundt pan.
2. Whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt in a very large bowl.
3. In another large bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla and sour cream until smooth.
4. Make a well in the dry ingredients and pour in the wet ingredients. Fold gently until combined.
5. Fold in the grated zucchini; the batter will be thick. Stir in the chocolate chips.
6. Pour the batter into the prepared pan and bake for 50–60 minutes. A toothpick should come out clean or with a few moist crumbs.
7. Cool in the pan for 20–30 minutes, then invert onto a cooling rack and cool completely before glazing.

Chocolate Ganache

1. Place chopped chocolate in a heatproof bowl.
2. Heat the cream until almost boiling, then pour over the chocolate. Let sit 2–3 minutes.
3. Whisk until smooth. If needed, warm briefly until fully combined.
4. Place the cooled cake on a serving plate and pour ganache over the top, allowing drips down the sides.

Notes

1. Zucchini: No need to peel—simply trim the ends and grate. Discard any excess liquid that pools after grating; do not add it to the batter.
2. Storage: Store cake in an airtight container at room temperature up to 3 days, or refrigerated up to 5 days. For best flavor, prepare ganache the day of serving if you bake the cake earlier.
3. Yield: Recipe is written for 12 generous slices; you can cut 14 smaller slices if preferred.

Nutrition (estimate per slice)

Calories: 522 kcal, Carbohydrates: 62 g, Protein: 6 g, Fat: 28 g, Saturated Fat: 8 g, Sugar: 36 g, Fiber: 2 g, Sodium: 124 mg.