Zucchini Chocolate Cake

We added chocolate chips and almonds to this classic family favourite cake. A great way to use up some of your harvested summer zucchini. This cake can also be made ahead and frozen for a special occasion. 

Storage Time: Up to 3 days on the shelf, up to 5 days in the refrigerator and up to 2 months in the freezer.  


Yield: Serves 12

Zucchini Chocolate Chip Cake


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup salted butter, softened
  • 1 cup packed golden brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup chocolate chips
  • 1/2 cup all-purpose flour
  • 1/2 cup toasted natural almonds, chopped


  1. Preheat oven to 350°F. Grease and Flour a 10 cup Bundt pan.
  2. Combine 2 cups flour, baking soda, cinnamon, baking powder, ginger and salt; set aside.
  3. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. Using low speed, add flour mixture to butter mixture, beating just until combined.
  5. Combine, zucchini, chocolate chips, 1/2 cup all-purpose flour and almonds in a bowl; add to batter, stirring just until blended.
  6. Spoon batter into prepared Bundt pan.
  7. Bake until a cake tester inserted in centre comes out clean, about 45 - 50 minutes.
  8. Cool cake in pan on a rack for 10 minutes. Invert onto rack and cool completely.
Nutritional analysis per serving:


415 calories, 23.2 g fat, 6.1 g protein, 48.7 g carbohydrate, 2.3 g fibre, 317 mg sodium