Chocolate Zucchini Cake is a rich, moist, and deeply chocolatey dessert that proves vegetables and sweets can be a perfect match. The addition of grated zucchini ensures an incredibly soft texture without making the cake taste like vegetables. Instead, it blends seamlessly into the batter, adding natural moisture while enhancing the deep cocoa flavor. This cake is studded with semi-sweet chocolate chips for an extra layer of indulgence, making it an irresistible treat for chocolate lovers.
What makes this cake truly special is its smooth chocolate ganache topping, which adds a luxurious finish. The ganache, made with just two ingredients—semi-sweet chocolate chips and heavy cream—creates a glossy, melt-in-your-mouth layer that complements the moist cake perfectly. Whether you’re making this cake for a family gathering, a potluck, or just as a way to use up an abundance of zucchini, it’s sure to be a crowd-pleaser. Serve it chilled for a fudgier texture, or at room temperature for a soft, melt-in-your-mouth experience.
Why You’ll Love This Recipe:
• Ultra-Moist Texture: The zucchini keeps the cake soft without making it soggy.
• Rich Chocolate Flavor: A perfect balance of cocoa, chocolate chips, and ganache.
• Easy to Make: No complicated steps, just mix, bake, and top with ganache.
Ingredients
Chocolate Zucchini Cake:
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs, room temperature
• 1 ¼ cups vegetable oil
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 3 cups grated zucchini
• 1 cup semi-sweet chocolate chips
Chocolate Ganache:
• 1 ½ cups semi-sweet chocolate chips
• 1 cup heavy whipping cream
Instructions
Step 1: Preheat and Prepare the Pan
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Prepare the Wet Ingredients
1. In a large bowl, mix the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and grated zucchini until fully incorporated.
Step 4: Combine the Batter
1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light and tender.
2. Gently fold in the chocolate chips for an extra layer of chocolatey goodness.
Step 5: Bake the Cake
1. Pour the batter into the prepared baking pan, spreading it evenly.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with no wet batter (a few moist crumbs or melted chocolate from the chips is fine).
3. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Chocolate Ganache
1. Place the chocolate chips in a medium bowl.
2. In a small saucepan, heat the heavy cream over low heat until small fine bubbles appear around the edges (do not let it boil).
3. Pour the warm cream over the chocolate chips, cover the bowl with plastic wrap, and let it sit for 10 minutes to melt the chocolate.
4. After 10 minutes, stir the mixture thoroughly until it becomes smooth and glossy. This may take a few minutes of stirring.
Step 7: Assemble the Cake
1. Allow the ganache to cool for about 15 minutes so it thickens slightly before pouring it over the cake.
2. Spread the ganache evenly with a spatula, ensuring a smooth finish.
3. Let the ganache set for 30 minutes at room temperature before refrigerating the cake.
Step 8: Serve and Enjoy
1. For best results, chill the cake in the refrigerator for at least 1 hour before slicing.
2. Serve chilled for a fudgy texture, or let it sit at room temperature for 15 minutes for a softer, melt-in-your-mouth consistency.
Tips
• Shredding the Zucchini: Use the fine side of a grater to ensure the zucchini blends into the cake without noticeable strands.
• Prevent Overmixing: Stir just until the flour disappears—overmixing can make the cake dense.
• For a Sweeter Ganache: Use milk chocolate chips instead of semi-sweet.
• Extra Toppings: Sprinkle with chopped nuts, chocolate shavings, or a dusting of cocoa powder for decoration.
Storage Options
• Refrigeration: Store in an airtight container for up to 5 days. The ganache sets beautifully in the fridge.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: If you prefer a warm slice, microwave it for 10-15 seconds for a softer texture.
