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This Chocolate Chip Zucchini Cake is a delicious snack cake full of a summer garden staple. Similar to my Banana Snack Cake, it’s easy to make and perfect for snacks or dessert!
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This zucchini snack cake has a texture that falls somewhere between zucchini bread and traditional sheet cake. It’s just sweet enough to satisfy as dessert, but works equally as well as a snack with coffee or tea.
My kids don’t particularly love zucchini, although I sneak it in all sorts of things and they have no idea – like my Southwest Rollups, Vegan Enchiladas, and this Veggie Pasta Sauce.
They know I add zucchini to this chocolate chip cake, but they don’t mind. They can’t taste it and you won’t be able to either. My daughter says, “This is the only way I’ll eat zucchini!”
If you love adding veggies into your baked goods, be sure to try this delicious vegan carrot cake, too!
Ingredients you need
Ingredient notes and substitutions
- Flour ~ All-purpose flour works great. I have used whole wheat flour to make this zucchini cake once or twice and it also works, but will be just a bit more dense.
I have not tried it using gluten-free flour, but I imagine it would turn out fine if you use a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Sugar ~ Cane sugar is my go-to, but you can use half cane sugar and half brown sugar or coconut sugar if you prefer.
- Vinegar ~ Don’t skip this! Because vegan baking doesn’t use eggs, we need to use a different leavening agent. Vinegar, when combined with a base like baking soda, will help the cake to rise. I typically use apple cider vinegar, but white distilled vinegar works, too.
- Milk ~ Use an unsweetened, plain variety. I used almond milk, but soy milk, rice milk, cashew milk, etc. can be used.
- Oil ~ Use a neutral flavored oil. I like grapeseed or canola in baking. Vegetable oil or melted coconut oil can be used as well. I have made this without oil in the past using applesauce instead, but it’s more dense and spongier than this light and fluffy version.
- Zucchini ~ Shred the zucchini. Using a food processor with a shredding blade is super quick and easy, but a box grater works great too.
Whichever method you use, make sure to squeeze as much liquid as possible out of the shredded zucchini before adding it to the cake batter. This can be done by wrapping the shredded zucchini in a clean dish cloth and “wringing it out” over the sink.”
You’ll need 1 cup of shredded zucchini, measured after you squeeze out all the liquid. I shredded two whole zucchinis and ended up with a little more than the 1 cup needed for this cake. Use leftover shredded zucchini in these veggie potato fritters or add it to soups, chilis, pasta, or casseroles.
Love zucchini? Try my vegan zucchini muffins, spring vegetable quinoa, and stir fry zucchini noodles.
- Extras ~ We love chocolate chips in this zucchini cake. Regular or mini chocolate chips would be perfect.
You could also add chopped nuts, like walnuts, pecans, or almonds. Or add both, but don’t add more than about ¾ cup of add-ins or the cake may not hold together well.
The chocolate drizzle on top is optional, but highly recommended by my children!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Add all dry ingredients to a bowl and whisk together well.
- Step 2: In a separate bowl, add all wet ingredients and whisk together.
- Step 3: Add the dry into the wet and stir until just combined.
- Step 4: A few lumps are fine and expected, but no white flour should remain visible.
- Step 5: Add the shredded zucchini and chocolate chips.
- Step 6: Stir until evenly incorporated.
- Step 7: Transfer the batter to a prepared 8×8 baking pan.
- Step 8: Bake until set and a toothpick inserted into the center comes out clean. Allow the cake to cool before cutting into squares.
Drizzle the chocolate sauce, if using, over the top of the sliced cake. If you prefer to top this chocolate chip zucchini cake with frosting, feel free to use your favorite. Or try this dreamy Vegan Peanut Butter Frosting!
Storage and freezing
Fridge: Store leftovers of this chocolate chip zucchini cake in an airtight container at room temperature for 1 to 2 days. To keep it longer, up to 4 to 5 days, transfer it to the fridge.
Freezer: You can also freeze this cake for up to 3 months. If you freeze the whole cake, thaw it in the fridge overnight before serving. If you freeze individual slices of cake, thaw on the counter at room temperature before serving.
Pro tips and tricks
~ Measure the flour using the spoon-and-level method. Fluff up the flour then gently spoon the flour into a measuring cup until it is overfilled. Using the back of a knife (or some other straight edge) level off the top.
~ Do not over mix! Mix the batter just until combined. No white flour should be visible, but a few lumps are fine.
~ Squeeze out as much liquid as possible from the shredded zucchini! Wrap the shredded zucchini in a clean dish cloth and wring it out over the sink. Skipping this step will create too much moisture in the cake which could result in a soggy cake that doesn’t bake properly.
~ Allow the cake to cool on a wire rack before slicing and adding the chocolate drizzle.
FAQs
No, you don’t need to peel the zucchini. I love seeing the little flecks of green in the cake and if you peel them you won’t see the zucchini at all (which I guess could be a good thing if you’re serving it to someone who doesn’t like zucchini).
Yes! Squeeze out as much liquid as you can from the shredded zucchini. Skipping this step could result in a soggy cake that doesn’t set properly.
I haven’t personally tried this chocolate chip zucchini cake with gluten-free flour. However, I think it would work with a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio. I do not recommended using a single gluten-free flour.
More vegan summer baking recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Chocolate Chip Zucchini Cake
Recommended Equipment
- Box Grater or food processor with shredding blade
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cane sugar
- ⅓ cup grapeseed oil or canola oil or vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened, plain non-dairy milk
- 1 cup shredded zucchini measure after wringing out all the liquid
- ½ cup dairy-free chocolate chips
Chocolate Drizzle, optional
- ¼ cup dairy free chocolate chips
- 1-2 tablespoon(s) non-dairy milk
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper or spray it lightly with cooking spray.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl.
- In a large mixing bowl, whisk together the sugar, oil, vinegar, vanilla, and milk.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix!
- Add in the shredded zucchini and chocolate chips and stir gently to incorporate evenly.
- Transfer the batter to the prepared baking dish and smooth out the top. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. (If the toothpick comes out with melted chocolate, that's fine and expected, but no batter should be on the toothpick).
- Let cool in the pan on a cooling rack before removing and cutting into squares.
- Drizzle the chocolate sauce, if using, over the top of the pieces of cake.
For the Chocolate Drizzle, if using
- In a microwave safe bowl, heat the chocolate chips with 1 tablespoon milk on half power for 30 seconds. Stir, add more milk if necessary, and heat again on half power for another 30 seconds. Continue until the correct consistency is achieved. (You can also heat the chocolate chips and milk in a small saucepan over low heat on the stove. Stir continuously and don't walk away as it can burn quickly).
Notes
Nutrition facts calculated without the optional chocolate drizzle.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Raluca Dascalu
Loved this, so moist and nice.
Jenn Sebestyen
Wonderful! So happy to hear you enjoyed it.
Matt
Hah – “this works for adults too”! Love this recipe and will be trying soon. We’ve never really tried incorporating zucchini in our baking, but this inspires us to for sure.
Jenn S.
HeeHee! True story. 🙂 I hope you enjoy these, Matt!
Scottie Draper
I have so much zucchini in my fridge! I am going to have to make these to use it up. Thanks for sharing!
Jenn S.
Sounds like my fridge! Let me know if you try these. Thanks, Scottie!
Linda from Veganosity
These sound like the perfect snack for me, not too sweet and filled with chocolate.
Jenn S.
Exactly right! Thanks, Linda!
Jasmine Briones
Seriously DROOLING! I need to make these but I am definitely going to have to get help eating them because if not I would probably eat them ALL myself 😛
Jenn S.
Thank you, Jasmine! My kids have definitely helped me, but I’m not going to lie – I’ve snuck a few extra after they were in bed! 🙂
Strength and Sunshine
Chocolate and zucchini is probably one of my favorite combos, hands down!
Jenn S.
Everything is better with chocolate! 🙂
Laura
You did a great job in hiding you veggie, they look delicious. Zucchini is a great vegetable to hide, they do not have a strong taste.
Jenn S.
Agree! They add moisture, but not much flavor. Total win! Thanks, Laura!
Trang
These are not cake or bread, they’re vegetables, which mean I can eat them all day long 😉
Jenn S.
I like the way you think!! 🙂
Tina
I’m so glad you posted this. Sometimes I am drowning in zucchini and don’t know what to do with them!
Jenn S.
We are currently drowning. 🙂 There’s only so many zoodles I can eat! Hope you love them, Tina!
Christina
Great for lunch boxes, instead of junk filled Little D—-e cakes!! These are easy to make, too!
Jenn S.
Yes! So true! Thanks, Christina!
Jeni @ Biscuits & Booze
These sound like the perfect kid (and Mom!) friendly treat. I love all kinds of zucchini bread, so I can see where this would work!
Jenn S.
Thanks, Jeni! It’s an all around family fave!