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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!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.
Keyword chocolate cake, zucchini cake