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chocolate chip zucchini cake

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  • pat of butter or oil, for coating the bundt pan

Wet ingredients

  • 3 extra large eggs
  • 1 cup vegetable or melted coconut oil
  • 1 3/4 cups brown sugar (light or dark)
  • 2 capfuls of pure vanilla extract
  • 2 cups grated zucchini, un-squeezed

Dry ingredients

  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice


  • 1/2 cup chopped walnuts
  • 1 cup chocolate chips


  1. Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking.
  2. In a large mixing bowl, lightly beat the eggs. Add the oil, sugar, and vanilla and whisk thoroughly to combine. Stir in the zucchini.
  3. In another mixing bowl, sift together all of the dry ingredients.
  4. Combine the dry and wet ingredients together. Fold in the walnuts and chocolate chips; do not over mix. Pour the batter into your prepared pan. Tap the pan on the counter once or twice to remove any air bubbles.
  5. Bake for about 1 hour and 10 minutes (test at the 1 hour mark). Note: baking times will vary according to the type of pan you are using (my bundt pan is glass and conducts heat faster than dark, non-stick pans). Please adjust your cook time accordingly. Give it a few extra minutes if needed.
  6. Cool, in the pan, on a wire wrack for 1 hour. Carefully remove the cake from the pan to finish cooling.
  7. Right before serving, dust with powdered sugar. Cut into slices and serve.