Moist Chocolate Chip Zucchini Cake Recipe

This chocolate chip zucchini cake is incredibly moist with subtle notes of brown sugar and cinnamon. It’s studded with chocolate chips and finished with a glossy chocolate ganache. Baked in a bundt pan, it’s simple to make and deeply flavorful.

If you have an abundance of fresh zucchini from the garden, this chocolate chip zucchini bundt cake is a delightful way to use it. The grated zucchini keeps the cake exceptionally moist while adding a tender crumb similar to banana or carrot cake. The batter is brightened with cinnamon, a touch of nutmeg, brown sugar and vanilla, and folded together with mini chocolate chips so each bite has little pockets of melted chocolate. A quick pour of chocolate ganache across the top makes the cake feel special without any complicated decorating.

The texture of this bundt cake is dense yet slightly springy, making it satisfying as a dessert or a mid-morning treat. Because it’s baked in a single pan, there’s no need for layers or frosting—just a simple ganache drizzle or your favorite frosting if you prefer.

Making Chocolate Chip Zucchini Bundt Cake

1. Prep. Preheat the oven to 350°F (180°C). Grease a 12-cup non-stick bundt pan well with baking spray or pan release. Even with a non-stick pan, greasing helps prevent the cake from sticking.
2. Whisk the dry ingredients. In a large bowl combine the flour, cinnamon, ground nutmeg, baking soda, baking powder and salt. Whisk until evenly blended so the spices are distributed throughout the flour.
3. Mix the wet ingredients and sugars. In a separate 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 you prefer. The oil and sour cream keep the cake moist and tender; their presence is subtle once baked thanks to the other flavors.
4. Combine wet and dry. Make a well in the dry ingredients and pour the wet mixture into it. Gently fold with a rubber spatula or wooden spoon until just combined. The batter will be thick—stop mixing as soon as it’s incorporated to avoid a tough crumb.
5. Fold in the zucchini. Fold grated zucchini into the batter. There is no need to peel the zucchini; grate it and add it directly. If you notice a pool of water after grating, discard the excess liquid rather than adding it to the batter.
6. Add chocolate chips. Stir in mini chocolate chips. Mini chips distribute more evenly and are less likely to sink to the bottom compared with larger chips.
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 near the center should come out clean or with a few moist crumbs—not raw batter. The cake should begin to pull away from the sides of the pan when it’s done.
8. Cool & invert. Allow the cake to cool in the pan for 20–30 minutes, then carefully invert onto a cooling rack and let it cool completely before adding the ganache.

Once the cake has cooled, make a simple chocolate ganache to finish it. The ganache is quick and gives a shiny, professional-looking finish.

1. Heat the cream. Warm heavy cream (33–35% fat) until almost boiling. You can do this on the stove over low heat while stirring carefully, or in the microwave in short intervals. Avoid letting the cream burn.
2. Pour over chocolate. Place finely chopped semi-sweet chocolate or chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2–3 minutes, then whisk until smooth. If necessary, heat briefly again to fully melt the chocolate, stirring continuously.
3. Drizzle the cake. Place the cooled cake on the serving plate and pour the ganache over the top, allowing it to drip down the sides.

Recipe Tip

If you prefer something other than ganache, this cake is also excellent with chocolate buttercream or a tangy cream cheese frosting. Either option complements the spice and chocolate in the cake well.

More Zucchini Recipes to Try

• Chocolate Chip Zucchini Muffins
• Zucchini Spice Cake with Cream Cheese Frosting
• Double Chocolate Zucchini Cake — extra fudgy with chocolate frosting