Chocolate Zucchini Cake

This easy Chocolate Zucchini Cake bakes up moist and rich with a two-ingredient chocolate frosting. Use those garden zucchini to make yourself a real chocolate lover's treat.

Course dessert/cake

Cuisine American

Keyword chocolate zucchini cake recipe, how to make chocoalte zucchini cake, zucchini chocolate cake

Prep Time 25

Cook Time 35

Servings

Calories 701kcal

Author Beth Pierce

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 semisweet chocolate chips
1 cup heavy whipping cream

Instructions

Preheat oven to 350 degrees. Grease or line with parchment paper a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, stir together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and zucchini. Add the flour mixture to the wet ingredients and mix just until combined. Fold in the chocolate chips.
Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with no wet batter. You may have a few moist crumbs or a little melted chocolate from the chips.
Add the chocolate chips to a medium bowl. Warm the heavy cream on the stovetop over low heat just until small fine bubbles surface. Pour the warm cream over the chocolate chips, cover with plastic wrap, and let it sit for about 10 minutes to melt the chocolate. Uncover and stir until smooth and combined. This may take several minutes of stirring.
Let the chocolate ganache cool for about 15 minutes before pouring it over the cake and gently spreading it with a spatula. Let the cake set for about 30 minutes and then place it in the refrigerator.

Notes

Measure the flour properly. Spoon the flour into a measuring cup and level it off with a table knife, pushing any excess back into the flour canister.
Grate the unpeeled zucchini with the large grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
Bring the eggs to room temperature.
Check for doneness after 30 minutes and every 3 minutes or so after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
It can take several minutes to stir the heavy cream and chocolate. Take your time and try to get it smooth.
Allow the ganache to sit for 15 minutes before pouring it over the cake. This way, the ganache slightly thickens, and it makes it easier to spread.
Chocolate ganache does not harden like chocolate candy. Instead, it becomes semi-hard, like a soft fudge.
To be on the safe side, refrigerate the cake until ready to serve and refrigerate leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap in two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.

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