Chocolate-Chip Zucchini Cake with Orange Cream Cheese Frosting

This nostalgic Zucchini Cake recipe is so good, it disappears in minutes.

Zucchini in cake? It might sound strange—until you take your first bite. This ultra-moist, chocolate-speckled zucchini cake recipe has been in my family since before I could reach the counter. It’s a recipe that carries memories, like the smell of cinnamon baking in Grandma’s kitchen or sneaking chocolate chips from the bowl when she wasn’t looking.

This isn’t just any zucchini cake recipe, though. I’ve added my own spin: mini chocolate chips for richness and a whipped orange cream cheese frosting that brightens each bite. The result is a cake that’s cozy, craveable, and surprisingly easy. It’s perfect for summer gatherings, brunches, or weeknight dessert just because you feel like it.

💡 Cooking tip from my kitchen: Zucchini releases a lot of water when grated. To avoid a gummy cake, press the shredded zucchini between paper towels or through a sieve before adding it to the batter. This small step makes a huge difference in texture!

For another no-fuss dessert with fruit and spice, don’t miss my pineapple heaven cake.

Table of Contents

Table of Contents

👩‍🍳 From my Santa Rosa kitchen to yours…

I’m Bethany Delish, a home baker and recipe developer here at The Recipe Mix, where I share dishes that combine real-life simplicity with nostalgic flavor. I grew up with flour-dusted countertops, handwritten recipe cards, and zucchini piled high from our backyard garden. Today, I create modern twists on those memories—like this rich zucchini cake recipe that’s ready in under an hour.

Readers come to me for clear steps, real ingredients, and recipes that work. Whether it’s my banana chocolate chip muffins or this zucchini cake recipe, you’ll always get tried, tested, and totally delicious results.

Whether it’s a rustic sweet potato bread or a nostalgic lemon blueberry crumble cheesecake, you’ll always get simple steps, real flavor, and a dash of fun.

🧡 Why You Can Trust This Zucchini Cake Recipe

Every recipe I share on The Recipe Mix comes straight from my own kitchen. I test each one multiple times in real-life conditions—standard ovens, grocery store ingredients, and a busy family schedule. This zucchini cake recipe is one I’ve made for bake sales, birthdays, and even brunch with friends, and it never fails. The techniques I use (like draining the zucchini and balancing spice with citrus) come from over a decade of hands-on baking, plus knowledge passed down from three generations of home cooks. I believe in flavor first, ease always, and sharing recipes that actually work—not just look good in photos.

🥒 What Makes This Zucchini Cake Recipe Special?

This zucchini cake recipe isn’t just soft—it’s spectacular. The secret? Zucchini. It melts into the batter, adding moisture without changing the flavor. That means you can pack this cake with warm cinnamon, rich cocoa, and decadent chocolate chips without it feeling heavy.

What makes this version better than the rest:

• Mini chocolate chips melt into fudgy specks
• Cocoa + cinnamon create deep, warm flavor
• Orange cream cheese frosting adds a pop of brightness
• One pan = no layering, no stress, maximum satisfaction

Zucchini cake is a humble masterpiece—easy to make, easy to love. You won’t taste the zucchini, but you’ll see the difference in every moist, rich bite.

If you’re a fan of soft, snackable cakes, you’ll love our cloud cake recipe and sweet potato bread too.

🧁 How to Make Chocolate Zucchini Cake (Step-by-Step)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yields: 20 servings

✨ Ingredients:

Dry Mix:

• 2 cups all-purpose flour
• 1 ¾ tsp cinnamon
• 1 tsp cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• ¼ tsp baking powder

Wet Mix:

• 3 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp orange zest

Add-ins:

• 2 cups grated zucchini (moisture pressed out)
• ½ cup mini chocolate chips
• 1 cup chopped pecans or walnuts (optional)

Frosting:

• 3 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 tsp fresh orange juice
• 1 tsp orange zest
• 1½–2 cups powdered sugar

🧁 Step-by-Step Instructions for the Best Zucchini Cake Recipe

Follow these easy, detailed steps to create a moist and flavorful zucchini cake from scratch. No layers, no fancy tools—just real ingredients, real results.

1. Preheat your oven and prepare the pan

Start by preheating your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray, then lightly dust it with flour. This helps the cake release easily after baking.

🧡 Bethany’s Tip: You can also line the pan with parchment paper if you want to lift the cake out and frost it outside the pan.

2. Mix the dry ingredients

In a medium mixing bowl, whisk together the following:

• 2 cups all-purpose flour
• 1¾ teaspoons ground cinnamon
• 1 teaspoon cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder

Set this bowl aside. Mixing dry ingredients first ensures even distribution of your leaveners and spices, no clumps in your final batter.

3. Beat the wet ingredients

In a large bowl, crack in 3 eggs and beat them on medium-high speed for 1–2 minutes until frothy. This adds air for a lighter crumb.

Then add:

• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional, but recommended)

Mix until smooth and glossy. The sugar should dissolve into the mixture.

---

4. Combine wet and dry mixtures

Add the dry ingredients to the wet mixture in three parts, stirring gently after each addition. Don’t overmix—just stir until the flour is incorporated. You should have a thick but scoopable batter.

---

5. Fold in the zucchini and add-ins

Grate 2 cups of zucchini using the coarse side of a box grater. Use your hands or a clean towel to squeeze out as much water as you can. This is key to avoid a soggy cake.

Then gently fold into the batter:

• The grated zucchini (2 cups, squeezed dry)
• ½ cup mini chocolate chips
• 1 cup chopped pecans or walnuts (optional)

👩‍🍳 Pro Tip: Mini chocolate chips spread more evenly than regular ones. You can lightly dust your nuts and chips with flour to keep them from sinking.

---

6. Pour and smooth the batter

Pour the batter into your prepared pan. Use a spatula to spread it evenly into all corners and smooth the top. Tap the pan gently on the counter to release any air bubbles.

7. Bake until golden and set

Place the cake on the center rack of your oven and bake for 40–45 minutes. You’ll know it’s ready when:

• The top springs back lightly when touched
• A toothpick inserted in the center comes out clean (a few moist crumbs are okay)

Let the cake cool completely in the pan on a wire rack before frosting.

8. Make the orange cream cheese frosting

In a medium bowl, beat together:

• 3 oz cream cheese, softened
• ¼ cup unsalted butter, softened

Once smooth, mix in:

• 1–2 cups powdered sugar (add slowly to adjust thickness)
• 1 teaspoon orange zest
• 1 teaspoon orange juice

Whip until fluffy and spreadable.

🍊 Don’t skip the orange zest—it gives a fresh lift that cuts the richness perfectly!

9. Frost, slice, and serve

Once the cake is completely cool, spread the frosting generously over the top. Use an offset spatula for smooth swirls or a butter knife for rustic charm.

Slice into squares and serve!

🎯 Extra Tips for Best Results

• Want more orange flavor? Add a drop of pure orange extract to the frosting. Just a little goes a long way.
• Frosting too runny? Chill it for 15 minutes or add more powdered sugar a tablespoon at a time.
• Gluten-free option: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum for best structure.

Need something just as easy but fruitier? Don’t miss our cloud cake or the dreamy pineapple heaven cake—they’re both 9×13 classics.

🔁 Storage Tips, Easy Substitutions & Delicious Variations for This Zucchini Cake Recipe

Thanks to the naturally high moisture content in zucchini, this zucchini cake recipe stays incredibly soft and fresh for several days—making it perfect for baking ahead or enjoying throughout the week.

🧊 How to Store Zucchini Cake

• Room Temperature: Cover the cake tightly with foil or store in an airtight container. It will stay moist at room temp for 1 to 2 days.
• Refrigerator: For longer freshness, refrigerate your zucchini cake for up to 5 days. Let it come to room temperature before serving for best texture.
• Freezer: Want to save it for later? Freeze unfrosted slices wrapped in plastic and foil. They’ll keep for up to 3 months. Just thaw overnight in the fridge before frosting or serving.

♻️ Easy Ingredient Substitutions

• Nut-Free Option: Omit the pecans or walnuts completely. You can increase the mini chocolate chips to keep the texture fun and crunchy.
• No Citrus? Replace the orange zest and juice with lemon for a different citrus twist—or leave it out for a classic cream cheese frosting.
• Gluten-Free Version: Swap in a 1:1 gluten-free flour blend and add ½ teaspoon of xanthan gum to help the cake hold its structure.

Whether you’re baking this zucchini cake recipe for a crowd or adapting it for dietary needs, these flexible swaps ensure it’s always a success. For another allergy-friendly dessert, check out our banana chocolate chip muffins—they’re nut-free and freezer-friendly too.

🍰 Want more quick and easy desserts? Try our lemon lavender cookies or rice krispie treat ice cream next.

🥗 Nutrition Benefits of Zucchini in Baking

Zucchini is more than just a moisture-booster—it adds quiet nutrition to every bite of this zucchini cake recipe. Naturally low in calories and high in water content, zucchini brings moisture without added fat. It’s also a good source of vitamin C, potassium, and fiber, which support heart health and digestion. According to the USDA, one cup of raw zucchini contains just 20 calories and nearly 1.5 grams of fiber. When grated into baked goods, zucchini disappears in texture and flavor—but leaves behind subtle nutritional benefits. It’s an easy, delicious way to sneak more vegetables into your family’s favorite treats, especially for picky eaters.

Real-Life Feedback from My Readers 💬

“This zucchini cake recipe is better than my mom’s (don’t tell her). The orange frosting is genius!” – Sarah M.
“Even my toddler ate two slices. I didn’t tell him there was zucchini until after!” – Marcus T.
“I made this for the church potluck. Gone in 10 minutes.” – Judy B.

I love hearing from you! If you try this recipe, tag @therecipemix on Instagram or leave a comment below.

Print

---

FAQ: Zucchini Cake Recipe Questions 🙋‍♀️