Moist Zucchini Chocolate Chip Cake

I never used to be a fan of vegetable-based cakes, but this moist zucchini chocolate chip cake completely changed my mind. It has become my go-to recipe for a simple, delicious dessert that disappears in minutes. Friends always ask me for this recipe after trying it at dinner parties, and I love telling them the secret ingredient is a humble courgette.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 10-12 slices
Difficulty: Easy

Why You’ll Love This Moist Zucchini Chocolate Chip Cake

Unbelievably tender crumb: The grated zucchini (courgette) releases moisture as the cake bakes, creating a texture that stays soft and luscious for days.
Perfect balance of flavours: The subtle, earthy notes of courgette pair beautifully with rich chocolate chips, without any single flavour overpowering the others.
A sneaky way to use garden courgettes: If your vegetable patch is overflowing, this is the most delicious way to use up a glut of courgettes, and nobody will guess what’s inside.
Simple, reliable method: This recipe comes together in one bowl with basic staple ingredients, making it perfect for both novice and experienced bakers.
Versatile and adaptable: It works beautifully as a teatime cake, a dessert with a dollop of cream, or even as a lunchbox treat for the week ahead, much like Easy Lemon Curd Tartlets.

moist zucchini chocolate chip cake

15 min prep · 50 min cook · 8 servings

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Ingredients You’ll Need

200g plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
150g caster (superfine) sugar
100g light brown sugar, packed
180ml vegetable oil (such as sunflower or rapeseed)
2 teaspoons vanilla extract
250g grated zucchini (courgette), squeezed dry (about 2 medium courgettes)
150g dark chocolate chips (or milk chocolate chips)

Tip: When grating your courgettes, use the large holes of a box grater. After grating, place the shreds in a clean tea towel and squeeze firmly over the sink to remove excess liquid. This is crucial – too much water will make your cake dense rather than fluffy.

How to Make Moist Zucchini Chocolate Chip Cake

Preheat your oven to 180°C (350°F) fan-forced. Grease and line a 20cm (8-inch) round cake tin with parchment paper. The paper should come up about 2cm above the rim for easy lifting later.
Whisk the dry ingredients together. In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, and cinnamon. Whisk them thoroughly until the mixture looks pale and uniform, with no lumps of bicarbonate of soda visible.
Mix the wet ingredients. In a separate large bowl, whisk the eggs and both sugars together until the mixture becomes thick, pale, and slightly frothy – this should take about 2 minutes of vigorous whisking. The colour should shift from golden to a light cream, and you should see ribbons fall from the whisk when lifted.
Add the oil and vanilla. Pour in the vegetable oil and vanilla extract, then whisk again until the mixture is smooth and glossy, with a single, cohesive sheen across the surface.
Combine wet and dry ingredients. Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, fold gently – do not stir vigorously. Fold just until you see the last streak of flour disappear. The batter will look thick and slightly lumpy, and that is exactly right.
Fold in the courgette and chocolate chips. Add the squeezed-dry grated courgette and the chocolate chips. Fold them in with 8-10 strokes of the spatula. The batter should now look speckled with green and dark brown, and it will feel heavy and thick in the bowl. The aroma of cinnamon and vanilla will be quite prominent at this stage.
Bake until golden and springy. Scrape the batter into the prepared tin and spread it evenly. Bake for 45-50 minutes. After 40 minutes, check the cake: the top should be a deep golden brown, and the edges should be pulling away slightly from the parchment paper. Insert a skewer into the centre – it should come out with a few moist crumbs attached, but no wet batter. The kitchen will smell of warm, spiced chocolate.
Cool completely before slicing. Place the tin on a wire cooling rack and let the cake rest for 15 minutes. Then, lift it out using the parchment paper and transfer it directly to the rack to cool fully for at least 1 hour. The cake will feel firm to the touch but very tender when you press it gently. Do not slice while warm, or it will crumble.

Tips From My Kitchen

Do not skip squeezing the courgette. I used to struggle with this dish until I discovered this technique. Fresh courgettes hold a surprising amount of water. If you skip the squeezing step, the excess liquid will create steam in the oven, resulting in a gummy, dense cake rather than a light, moist crumb. Squeeze firmly over the sink until no more water drips out.
Use room-temperature eggs. Cold eggs can seize the oil and sugar mixture, making the batter stiff and uneven. Take your eggs out of the fridge 30 minutes before you start baking, or place them in a bowl of warm (not hot) water for 5 minutes to bring them up to temperature quickly.
Measure your flour correctly. Spoon the flour into your measuring cup or weigh it on a digital scale. Scooping directly with the measuring cup packs the flour down, adding up to 30g extra. Too much flour dries out the cake and makes it heavy. If you do not have a scale, spoon and level the flour.
Do not overmix the batter. Once you add the dry ingredients to the wet, mix only until everything is just combined. Overmixing develops the gluten in the flour, which will make your cake tough and chewy instead of tender. Stop folding the moment you no longer see dry flour.
Let the cake cool completely. I know it is tempting to slice into a warm cake, but this one needs patience. The crumb is very delicate when warm, and cutting too early will cause the slices to fall apart. Cooling allows the structure to set fully, giving you clean, beautiful slices.

Equipment You’ll Need

Stand mixer or hand mixer
20cm (8-inch) round cake tin
Parchment paper
Box grater
Wire cooling rack
Large mixing bowls
Rubber spatula
Clean tea towel (for squeezing courgette)

Common Mistakes to Avoid

Overcrowding the pan: This batter is quite thick and heavy, so do not be tempted to use a smaller tin than specified. If you use a 15cm (6-inch) tin, the cake will dome excessively and may not bake through in the centre, leaving a raw pocket. Stick to the recommended 20cm round tin for even baking.
Wrong temperature: Baking at too high a temperature will brown the outside before the centre has cooked, resulting in a burnt crust and a raw middle. Always bake at 180°C (350°F) fan-forced. If your oven runs hot, reduce the temperature by 10°C and bake for an extra 5 minutes, checking with a skewer.
Skipping the rest time: The 15-minute rest in the tin is not optional. During this time, the cake continues to set from the residual heat. Removing it immediately from the hot tin can cause it to crack or sink. Let it rest, then lift it out gently.

What to Serve With Moist Zucchini Chocolate Chip Cake

A generous dollop of clotted cream or crème fraîche for a lovely tangy contrast
A simple dusting of icing sugar and a handful of fresh berries, such as raspberries or sliced strawberries
A warm mug of tea or coffee alongside for a perfect afternoon treat

Still hungry for ideas? You might also love Moist And Delicious Banana Cake Recipe, Carrot Cake Cupcakes Recipe Moist from our sister kitchens.

Frequently Asked Questions

Can I freeze this cake?

Yes, this cake freezes beautifully. Once completely cool, wrap the whole cake or individual slices tightly in cling film, then place in a freezer-safe bag or container. It will keep for up to 3 months. To thaw, leave it at room temperature for 2-3 hours, or overnight in the fridge. The texture remains wonderfully moist.

Can I use white chocolate chips instead of dark?

Absolutely, you can substitute dark chocolate chips with white, milk, or even butterscotch chips. Keep in mind that white chocolate is much sweeter, so you may wish to reduce the caster sugar by 20g to balance the flavour. The baking time and method remain the same.

Why did my cake sink in the middle?

A sunken centre usually indicates the cake was underbaked or the oven door was opened too early. Always wait until the cake has baked for at least 40 minutes before checking on it. Also, ensure your oven is at the correct temperature – an oven that runs too cool can cause the centre to collapse as it cools.

Can I make this cake gluten-free?

Yes, you can substitute the plain flour with a good-quality gluten-free plain flour blend that contains xanthan gum. The texture will be slightly more delicate, so handle the batter gently and do not overmix. You may also need to add an extra tablespoon of milk if the batter seems too thick.

Can I add nuts to this recipe?

Certainly, chopped walnuts or pecans make a lovely addition. Fold in 75g of roughly chopped nuts along with the chocolate chips. Toast the nuts lightly in a dry pan for 3-4 minutes before adding them – this enhances their flavour and keeps them crunchy within the moist cake crumb.