The Best Go To Chocolate Chip Zucchini Cake

Is it a cake or a brownie? It’s legit a cross right smack in the middle. Sometimes my friends will say it is like a brownie and others a cake they want more of.

I think the only reason I really grow Zucchini is to bake with it. This year I have been better at picking the zucchini before it gets huge and frying it up with other veggies.

My kids aren’t huge fans, and they eat it, but not because they want to. And the truth is, I prefer it in baked goods too.

I love making Zucchini bread, but this chocolate chip cake is our favorite. It’s not too sweet, and the cocoa leaves a pleasant aftertaste.

It gives you a hint of fall, but not too much I like to say that’s the cloves and cinnamon we add.

I prefer to eat baked goods in the morning with my coffee and now my girls do to, minus the coffee part.

You don’t need any frosting for this chocolate zucchini cake because the chocolate chips do the job for you.

Best part is getting a big bag of chocolate chips from BJs and then you can load the cake up as much or littles as you want.

My nine year old daughter now loves to make this.

Scroll all the way down for printable recipe.

If you end up making this, let me know how it turns out in the comments below.

The best part is the pigs and ducks love eating the peels. Our chickens walk right on by it. Anyone else’s?

I love my kitchenaid mixer and if you are new to baking, it’s one of the best investments to make in the kitchen. There are some things in life you can not cheap out on, and the Kitchenaid Mixer, and Ninja Coffee maker are two of those things.

INGREDIENTS:

• 1/2 cup butter softened
• 1-3/4 cups sugar
• 1/2 cup vegetable oil
• 2 eggs- room temp
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 2 Tablespoons baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup buttermilk- I add in 1 tablespoon lemon juice to our milk to turn it to buttermilk
• 2 cups shredded peeled zucchini
• 2 cups semisweet chocolate chips

DIRECTIONS:

In a large mixing bowl or your stand up mixer bowl, cream your butter and sugar.

Beat in oil, eggs and vanilla. Stir your dry ingredients in a separate bowl.

Add your dry ingredients alternately with the buttermilk.

Stir in your zucchini.

Pour into a greased 13x9x2 in pan. Sprinkle the top with chocolate chips. You can add more or less however you prefer.

Bake at 350° for 45-50 minutes. Check for doneness in cake by inserting a toothpick if it comes out clean it’s done. I use a meat thermometer to check it or a sharp knife too it we don’t have toothpicks.

This is one of our favorites and I hope it becomes a favorite in your home too.

Thanks for stopping by and happy baking.

It sure goes quickly! If you love this recipe be sure to pin it!

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