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Moist Chocolate Zucchini Cake Recipe with Silky Ganache

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A moist, rich chocolate zucchini cake topped with a silky, glossy ganache. This easy and delicious cake balances indulgence with subtle vegetable moisture for a tender crumb.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150 g) grated zucchini, squeezed lightly to remove excess water
  • ½ cup (120 ml) buttermilk (or regular milk with 1 tablespoon lemon juice as substitute)
  • 8 oz (225 g) semisweet or bittersweet chocolate, finely chopped
  • ¾ cup (180 ml) heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
  2. Wash and grate zucchini using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel until damp but not dripping.
  3. In a medium bowl, sift or whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients to wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix gently until just combined.
  6. Fold grated zucchini into batter carefully with a rubber spatula.
  7. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Start checking at 35 minutes.
  8. Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Stir in butter and a pinch of salt.
  10. Spread ganache evenly over cooled cake. Allow to set at room temperature for at least 30 minutes or refrigerate briefly to speed up.

Notes

Squeeze excess moisture from zucchini to avoid soggy cake. Use room temperature eggs for better batter texture. Mix gently to prevent dense cake. Check doneness starting at 35 minutes. Ganache can be warmed gently if too thick. For gluten-free, substitute flour with gluten-free blend. Vegan adaptations possible with flax eggs and dairy-free substitutes.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, zucchini dessert, silky ganache, easy chocolate cake, vegetable in cake, quick dessert

Find it online: https://fuzzyforker.com/moist-chocolate-zucchini-cake-recipe-with-silky-ganache-easy-and-delicious/