Description
Chocolate Zucchini Cake is a moist, rich, and easy-to-make dessert that blends deep chocolate flavor with the hidden goodness of zucchini. Perfect for any occasion, this crowd-pleaser will quickly become a family favorite. Try it today and share the love!
Ingredients
For the Cake:
2 medium zucchini, grated and strained
4 large eggs
½ cup melted butter
½ cup sour cream
½ cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 ½ teaspoons baking powder
⅔ cup unsweetened cocoa powder
For the Ganache:
2 cups semi-sweet chocolate chips
¾ cup heavy cream
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare Zucchini: Grate the zucchini with the skin on and press it in a fine mesh sieve to remove excess liquid.
- Mix Wet Ingredients: Combine the zucchini, eggs, melted butter, sour cream, oil, and vanilla extract in a large mixing bowl until smooth.
- Incorporate Dry Ingredients: Gently fold in flour, sugar, baking soda, baking powder, and cocoa powder. Mix just until combined.
- Bake: Spread the batter evenly in the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool while preparing the ganache.
- Make Ganache: Place chocolate chips in a bowl. Heat cream until just boiling, pour over chocolate, wait 1 minute, then stir until smooth.
- Frost & Set: Spread ganache over the cooled cake and refrigerate for 15 minutes to set.
Notes
Do not overmix the batter for the best texture.
Use high-quality cocoa powder and chocolate chips for deeper flavor.
For a lighter version, skip the ganache and dust with powdered sugar.
This cake tastes even better the next day as the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 417
- Sugar: 35g
- Carbohydrates: 52g
- Protein: 6g