Indulge in this rich and decadent Chocolate Zucchini Cake, perfect for chocolate lovers looking to add a veggie twist to their dessert. Topped with a smooth chocolate ganache, this moist and flavorful cake is the ultimate treat for satisfying your sweet tooth while sneaking in some extra nutrition. Ideal for any occasion where indulgence meets a healthy twist!

Prep Time 20

Cook Time 40

Total Time 1

Course Bakery

Cuisine European

Servings 12

Calories 350 kcal

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups grated zucchini squeezed to remove excess moisture
1 cup semi-sweet chocolate chips

For the Ganache

1 cup heavy cream
8 oz semi-sweet chocolate chopped

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir until just combined.
Fold in the grated zucchini and chocolate chips.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
Allow the cake to cool completely before spreading the ganache over the top.