This chocolate zucchini cake with chocolate chips and nuts is a sweet way to use up that extra zucchini coming in from your garden!
It’s that time of year again where the zucchini out in the garden is growing like crazy. Every year I am surprised by how much zucchini a plant produces. I love eating it fried in a skillet with onions, on a sheet pan with sausage and other veggies, or even as pizza crust. But there are times when we still have more zucchini, and this recipe is a great way to use some up in a sweet treat!
We made this chocolate zucchini cake with chocolate chips and nuts when I was a kid, and we loved it. In this version of the recipe, I have cut the sugar and replaced some of the flour with almond flour to make it a little bit healthier. It is a one-bowl chocolate zucchini cake recipe so that means less dishes, which is always a win in my book!
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Ingredients in Chocolate Zucchini Cake with Chocolate Chips and Nuts
To make this chocolate zucchini cake you will need:
- coconut oil
- all-purpose flour
- almond flour
- cocoa powder
- baking powder
- baking soda
- chopped nuts
- chocolate chips
What is buttermilk?
Buttermilk is fermented milk. Traditionally it was the liquid left behind after making butter with fresh cream. These days, store-bought buttermilk is milk with bacteria added to cause fermentation.
How to make buttermilk
If you don’t have buttermilk on hand (which I never do), it is simple to make it. Just add 1 Tbsp of white vinegar to the bottom of a measuring cup. Add milk until it measures 1 cup. Let the milk and vinegar mixture sit for a few minutes before using.
If interested, you can read more about buttermilk here.
How to make chocolate zucchini cake with chocolate chips and nuts
Begin by softening the butter and coconut oil. Once softened, cream it together. I just mix it by hand but you could also use a hand mixer.
Add the eggs and vanilla and stir well.
Next, add in the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, and mix well.
Stir in the buttermilk. Lastly, add the zucchini to the batter and stir to incorporate.
Spread the cake batter into a greased jellyroll pan and top with chopped nuts and chocolate chips.
Bake at 350°F for 35-40 minutes or until a toothpick inserted comes out clean.
I enjoy eating this once it has been cooled and even refrigerated. However, it would be really good served with vanilla ice cream as well!
- 1 cup butter, softened
- 2/3 cup coconut oil, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 cups almond flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 4 cups shredded zucchini
- 1 cup chopped nuts (pecans, walnuts, almonds)
- 1 cup chocolate chips
- Soften the butter and coconut oil and cream them together with the sugar.
- Add eggs and vanilla, and stir well.
- Add flours, cocoa, baking powder, baking soda, cinnamon, and salt. Mix well.
- Add buttermilk and stir to combine.
- Stir in shredded zucchini.
- Spread batter in a greased jelly roll pan. Sprinkle with chopped nuts and chocolate chips.
- Bake in a 350°F oven for 35-40 minutes.
Buttermilk can be made by putting 1 Tbsp of white vinegar in the bottom of a measuring cup. Add milk to the cup until you reach the 1 cup mark. Let the mixture sit for a few minutes before using.
Amount Per Serving: Calories: 248Total Fat: 17gSodium: 205mgCarbohydrates: 24gSugar: 15gProtein: 4g