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Moist Double Chocolate Zucchini Cake with Rich Ganache

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A moist and tender double chocolate zucchini cake topped with a rich, glossy ganache. This dessert sneaks in veggie goodness while delivering deep chocolate flavor, perfect for dessert fans.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200g) grated zucchini, well-drained
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • For the ganache:
  • 3/4 cup (180ml) heavy cream
  • 8 ounces (225g) bittersweet or semi-sweet chocolate, chopped
  • 2 tablespoons (30g) unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  4. In a separate bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; do not overmix.
  6. Fold in grated zucchini and chocolate chips gently into the batter.
  7. Pour batter evenly into prepared pan and smooth the top.
  8. Bake for 40–45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back lightly when pressed.
  9. Cool the cake completely in the pan on a wire rack.
  10. To make ganache: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped chocolate in a heat-safe bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in softened butter.
  11. Pour and spread ganache evenly over cooled cake. Let set at room temperature or chill briefly for a firmer finish.
  12. Slice and serve. Optionally serve with vanilla ice cream.

Notes

Drain zucchini thoroughly to avoid soggy cake. Do not overmix batter to keep cake tender. Use good quality cocoa powder and chocolate for best flavor. Ganache is best spread while warm. Cake tastes better after resting overnight. Can be frozen for up to 3 months.

Nutrition

Keywords: double chocolate zucchini cake, chocolate cake, zucchini dessert, moist chocolate cake, chocolate ganache, easy chocolate cake, vegetable dessert

Find it online: https://lumalunch.com/moist-double-chocolate-zucchini-cake-recipe-with-rich-ganache-perfect-for-dessert-fans/