Description

An incredibly moist chocolate cake made with zucchini and topped with a rich, fudgy ganache glaze. This one-bowl recipe is easy to make, freezes well, and hides vegetables for a guilt-free indulgence.

Ingredients

Scale

2 cups packed grated zucchini (about 300g, squeezed dry)
1 ½ cups all-purpose flour (190g)
1 cup granulated sugar (200g)
½ cup vegetable oil (120ml)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup unsweetened cocoa powder (75g)
½ cup hot coffee or hot water (120ml)
½ cup heavy cream (120ml)
8 oz semi-sweet chocolate chips (225g)
2 tablespoons butter
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper.
Wash and grate the zucchini using the fine side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze tightly to remove excess moisture until the towel feels only damp.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, cinnamon, and salt until no lumps remain.
In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Stir in the squeezed zucchini, then slowly pour in the hot coffee or hot water. Stir until the batter is smooth.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Pour over the chocolate chips in a heat-proof bowl and let sit for 5 minutes.
Stir the chocolate and cream gently from the center outwards until smooth. Stir in the butter and pinch of salt.
Let the ganache cool for 10 minutes until slightly thickened but still pourable.
Pour the ganache over the completely cooled cake and spread to the edges.

Notes

Squeezing the zucchini is crucial to prevent a soggy cake. The hot coffee blooms the cocoa powder for richer flavor but does not taste like coffee. The cake can be frozen for up to 3 months. For best results, chill the cake for a few hours before serving to allow the ganache to set.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 320
Sugar: 30
Sodium: 180
Fat: 16
Saturated Fat: 8
Carbohydrates: 42
Fiber: 3
Protein: 5

Keywords: zucchini chocolate cake, fudgy ganache, moist cake, one bowl cake, easy dessert, gluten-free option, dairy-free option