Chocolate Zucchini Cake with Walnuts and Chocolate Chips

Introduction

Grated zucchini keeps this chocolate cake moist without making it heavy, and the cocoa, cinnamon, and cloves give it more depth than a standard sheet cake. The walnuts and semisweet chocolate chips on top add texture and a little contrast to the soft crumb. You can bake it in one 9 x 13-inch pan, cut it into squares, and use it for dessert, snacks, or make-ahead lunches.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 16

Ingredients

• 115 g butter or margarine
• 120 ml vegetable oil
• 350 g white sugar
• 2 eggs
• 120 ml sour milk or buttermilk
• 5 ml vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 250 g sifted all-purpose flour
• 5 g baking soda
• 1 g ground cinnamon
• 1 g ground cloves
• 3 g salt
• 20 g unsweetened cocoa powder
• 280 g grated zucchini
• 20 g ground walnuts
• 40 g semisweet chocolate chips

Instructions

1. Cream together butter, vegetable oil and sugar.
2. Add eggs, sour milk, and vanilla. Blend well.
3. In a separate bowl, sift dry ingredients together.
4. Blend dry ingredients into the butter mixture.
5. Add grated zucchini, and mix well.
6. Spread in a greased floured 9 x 13-inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.
7. Bake in a preheated 325°F (165°C) oven for 45 minutes.

Variations

• Replace the ground walnuts with ground pecans if you want a slightly sweeter, softer nut flavor on top.
• Replace the semisweet chocolate chips with dark chocolate chips for a less sweet finish and a stronger chocolate edge.
• Use buttermilk instead of sour milk if you want a cleaner tang and slightly lighter flavor in the batter.
• Leave out the ground walnuts for a nut-free version; the cake will lose some texture on top but still bake well.

Tips for Success

• Grate the zucchini finely so it disappears into the crumb instead of leaving wet strands throughout the cake.
• When you cream together butter, vegetable oil and sugar, mix until the texture looks smooth and evenly combined; any unmixed butter can leave dense spots.
• Sift the dry ingredients thoroughly so the cocoa powder and baking soda distribute evenly and you do not get bitter pockets.
• Check doneness in the center of the pan, not near the chocolate chips, since melted chips can make a tester look underbaked.
• Grease and flour the 9 x 13-inch pan well, especially the corners, so the cake releases cleanly after cooling.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. If you want to keep it longer, wrap individual pieces tightly and freeze them in a freezer-safe container or bag for up to 2 months.

For reheating, microwave a slice for 10 to 15 seconds to soften the crumb and chocolate chips slightly. You can also let refrigerated slices sit at room temperature for 20 to 30 minutes before serving.

FAQ

Do you need to peel the zucchini?

No. If the zucchini skin is tender, you can grate it and use it as is. The peel is not noticeable once the cake is baked.

Can you use frozen zucchini?

Yes, but thaw it first and drain off excess liquid so the batter does not get too wet. Measure it after draining.

Can you make this without walnuts?

Yes. You can omit the ground walnuts entirely if you need a nut-free cake, and the top will still set properly with the chocolate chips.

Why does the batter seem thick before baking?

That is normal. The grated zucchini releases moisture as the cake bakes, which gives you a moist crumb without needing a loose batter.