Chocolate Chip Zucchini Cake

The Mighty Zucchini

As I begin to write this, I realize that I have been posting a lot of zucchini recipes lately. Sorry if you hate zucchini…lol! I guess that shows just how versatile zucchini is as a food. You can add it to savory meals like eggs and bacon or roasted in the oven but you can also add to sweet meals like cakes and muffins. Zucchini is great for adding volume without adding a bunch of calories for those fellow macro counters out there.

This recipe came from a play off of our chocolate chip cookie bars. I again had a bunch of zucchini and decided to add them to the cookie bar recipe. The zucchini adds a lot of volume and moisture to turn the “bars” into a cake.

You Can Have Cake!

Jessica and I love creating recipes that taste delicious but also keep you on track to reach your health goals. That being said if you decide you want to double this recipe and make a huge cake with lots of frosting or you go to a friends house and have giant piece of cake go for it! That one piece of cake will not ruin your progress. EAT IT, ENJOY IT and MOVE ON!

Let’s Make Cake

First take your zucchini and shred in a food processer. To do the initial shredding I normally use the taller circle blade. Then I shred again with this blade to make the zucchini pieces smaller.

Move your shredded zucchini to a bowl and add your dry ingredients.

  • Oat Flour
  • Almond Flour
  • Coconut Sugar
  • Baking Soda
  • Salt

Mix your dry ingredients and the zucchini together. Yes it will look kind of weird.

Next up add your wet ingredients.

  • Melted Butter
  • Pure Maple Syrup
  • Liquid Egg White

Fold in your dark chocolate chips. Because we are always trying to make macro friendly treats, I don’t add very many chocolate chips. I honestly taste chocolate in every bite but if you want to add more go for it!

For this recipe I used a 9″ form pan so that I could take it out to add the frosting. I love the taste of this cake and eat it pretty regularly with my dessert. I will cook it in a 8×8 baking dish and leave the frosting off. Makes for a great addition to my yogurt.

Bake in the oven at 350 degrees for 18-20 minutes.

For the Love of Frosting

Hands down my #1 go to frosting is cream cheese frosting. It’s really easy to make and tastes delish. Start by taking your softened cream cheese and add to a large bowl. Using a hand mixer, mix until light an fluffy.

Next add in your honey and vanilla, mix thoroughly. You could also use pure maple syrup as a sweetener.

After your cake has cooled completely add your frosting. If you try to frost too early the cake doesn’t transfer as easily. Also when you add the frosting the cake wants to come apart. I highly recommend waiting until fully cooled and I have had the best luck spreading with a silicone spatula.

I love this cake because it’s easy to make, it’s not so indulgent that I can’t make it and eat it on the regular. The zucchini adds so much moisture that this cake seems to get better the longer it sits. This dessert was gone in a matter of hours, we couldn’t keep our mitts off of it!

I hope you love it as much as we do. 💖

Chocolate Chip Zucchini Cake

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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling and Frosting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 240kcal



  • 2 cups Zucchini Shredded with the skin on **See Notes**
  • 3/4 cup Oat Flour
  • 1/2 cup Almond Flour
  • 2 tbsp Coconut Sugar
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tbsp Butter Melted – I used Kerrygold
  • 2 tbsp Pure Maple Syrup I used the Organic Kirkland brand from Costco
  • 1/4 cup Liquid Egg White
  • 3 tbsp Dark Chocolate Chips I used the Enjoy Life brand

Cream Cheese Frosting

  • 4 oz Cream Cheese Softened **See Notes**
  • 2 tbsp Honey
  • 1 tsp Vanilla Extract



  • Preheat oven to 350 degrees.
  • Shred zucchini in the food processor and put into a large bowl.
  • Add your flours, coconut sugar, salt and baking soda to the bowl with the zucchini and mix together. (yeah it will look a little weird)
  • Next add your melted butter, syrup and liquid egg whites and stir.
  • Fold in your chocolate chips.
  • Pour batter into a 9" form pan **see notes** and bake for 18-20 minutes


  • Using a hand mixer mix the cream cheese until light and fluffy.
  • Add your vanilla and honey and mix thoroughly.
  • Before frosting the cake make sure the cake is cool. If you try to frost too early it can cause the cake the crack. I have also found that a silicone spatula works best for spreading the frosting.


**Shredding the zucchini – I use the larger blade first to initially shred and then put the zucchini back in with the smaller blade.  This will make the zucchini pieces smaller. **
** I used 4 oz of cream cheese when making this recipe because I am not much into frosting and again always looking for ways to keep macro friendly.  As you can see from the pictures the top is fully covered but not much on the side.  You can 100% add more frosting.  Increase the cream cheese to 6-8oz, you may need to then increase your sweetener.**
**You could use a smaller form pan and make 2 for a double decker cake.  Also I eat this cake on the regular so I don’t normally add the frosting.  I will just cook the cake in a 8×8 baking dish.  Test it out…whatever works for you.**
Keep the cake in the fridge – best if eaten within 3-4 days.


Serving: 1Slice | Sodium: 332mg | Calcium: 62mg | Vitamin C: 6mg | Vitamin A: 402IU | Sugar: 13g | Fiber: 2g | Potassium: 189mg | Cholesterol: 23mg | Calories: 240kcal | Saturated Fat: 7g | Fat: 14g | Protein: 6g | Carbohydrates: 24g | Iron: 1mg

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