What size and shape cake pan can I use?

This recipe is quite versatile and fits perfectly into a 9x9 inch or 8x8 inch square baking dish. If you use the 8x8 inch pan, the cake will be slightly thicker and may require an additional five to seven minutes in the oven. You can also use a 9 inch round pan if you wish to serve it as a traditional circular cake.

Do I have to peel zucchini before baking with it?

There is no need to peel the zucchini before you begin grating it for the batter. The skin is very tender and will effectively disappear into the cake as it bakes, leaving behind only the moisture and nutrients. Ensure you wash the exterior thoroughly to remove any garden soil before you start the shredding process.

Can I use a different frosting?

While the ganache is a classic choice, a rich chocolate buttercream or even a simple dusting of powdered sugar would work beautifully. If you choose a frosting that does not require chilling, you can serve the cake as soon as it reaches room temperature. The ganache, however, provides a specific fudgy quality that we highly recommend for the best experience.

How should I store the leftover cake?

Keep any remaining slices in an airtight container within the refrigerator for up to five days. Because of the moisture from the zucchini and the dairy in the ganache, the cake stays fresh longer when kept cool. Take a slice out about twenty minutes before eating to let the chocolate soften slightly.

Can I freeze this chocolate zucchini cake?

Yes, this cake freezes remarkably well either as a whole or in individual portions. Wrap it tightly in plastic wrap and then a layer of foil to prevent freezer burn for up to two months. When you are ready to enjoy it, thaw the cake slowly in the refrigerator overnight to maintain the integrity of the ganache.

What is the best way to shred the zucchini?

A standard box grater is the most traditional tool, using the side with the smaller holes for a finer texture. If you are making a larger batch, a food processor with the shredding attachment can save time and effort. The goal is to have small, uniform pieces that will distribute evenly throughout the chocolate batter.

Moist Chocolate Zucchini Cake Recipe

Description

This decadent chocolate zucchini cake uses garden-fresh zucchini to achieve an incredibly tender, moist crumb paired with a rich ganache topping. It is a perfect way to balance deep cocoa intensity with the natural moisture of summer produce for an unforgettable dessert.

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon espresso powder
1/2 cup salted butter, melted
1/2 cup canola oil
1/2 cup sour cream
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
2 cups shredded zucchini
1/2 cup mini chocolate chips
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips (for ganache)

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Instructions

Prepare oven and pan. Preheat your oven to 350°F and grease a 9×9 inch baking dish with butter.
Combine dry ingredients. Whisk together the flour, cocoa powder, baking soda, baking powder, sea salt, and espresso powder in a medium bowl until uniform.
Whisk wet ingredients. In a separate large bowl, combine the melted butter, oil, and sour cream, then whisk in the eggs and vanilla extract.
Sweeten the batter. Pour the granulated sugar into the wet mixture and whisk until the grains dissolve and the base is glossy.
Fold in extras. Gently stir the dry ingredients into the wet mixture, then fold in the shredded zucchini and mini chocolate chips until just combined.
Bake the cake. Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake. Allow the cake to cool completely on a wire rack or in the refrigerator to set the structure before adding the topping.
Prepare the ganache. Heat the heavy cream until simmering, then remove from heat and stir in the chocolate chips and vanilla until smooth and reflective.
Assemble and chill. Pour the ganache over the cooled cake and refrigerate for at least three hours to allow the topping to firm up.

Notes

Ensure the zucchini is finely grated so it incorporates smoothly without leaving distinct vegetable strands in the cake.
Use room temperature eggs to ensure the melted butter and other fats emulsify properly into a stable batter.
Spoon and level your flour measurements to prevent the cake from becoming too dense or dry.
The espresso powder is a secret weapon that significantly deepens the natural fruity profile of the cocoa.
If the ganache separates or looks oily, whisk in a tiny amount of cold cream to bring the emulsion back to a glossy finish.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American