Description
This rich and moist Chocolate Zucchini Cake is a delicious way to use up extra zucchini. Made with cocoa powder, brown sugar, and a luscious chocolate ganache topping, it’s the perfect dessert that no one will guess has vegetables in it!
Ingredients
- Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup neutral oil (vegetable or canola)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (lightly packed, not squeezed)
- 1/4 cup milk (dairy or plant-based)
- 1/2 cup bittersweet chocolate chips or chopped chocolate (optional)
- Ganache:
- 4 oz bittersweet chocolate, chopped
- 2 tablespoons coconut oil (refined for neutral flavor or unrefined for coconut taste)
- Topping:
- 1 square bittersweet chocolate, shaved into curls
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan and line the base with parchment paper.
- In a large bowl, whisk together flour, sifted cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs and brown sugar until slightly frothy and combined. Add oil, vanilla, and milk. Stir in shredded zucchini.
- Gently fold the dry ingredients into the wet ingredients until just combined. Stir in chocolate chips or chopped chocolate if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan.
- For the ganache: Place chopped chocolate and coconut oil in a heatproof bowl over a pan of simmering water (bain-marie). Do not let the bowl touch the water. Melt chocolate and oil together, then remove from heat and let sit for 1–2 minutes before stirring until smooth.
- Allow ganache to sit for 10–15 minutes to slightly thicken. Pour over cooled cake and spread evenly with an offset spatula or spoon.
- Use a vegetable peeler to make chocolate curls and scatter over the ganache. Slice and serve.
Notes
- No need to peel the zucchini before shredding.
- Let the cake cool completely before adding the ganache to avoid melting it too much.
- This cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- You can use almond or oat milk for a dairy-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 516
- Sugar: 38g
- Sodium: 253mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 43mg
