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Moist Chocolate Zucchini Cake Recipe with Rich Ganache Frosting

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A moist and chocolatey zucchini cake with a rich, silky ganache frosting that sneaks veggies into dessert while delivering indulgent flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed lightly to remove excess moisture
  • ½ cup (120ml) buttermilk or plain yogurt
  • 8 oz (225g) bittersweet or semisweet chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your baking pan(s) or line them with parchment paper.
  2. Grate the zucchini using a box grater or food processor; then place it in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a large bowl, beat the granulated sugar, brown sugar, and eggs together until pale and slightly fluffy. Slowly add the oil and vanilla extract, mixing just until combined.
  5. Alternate adding the dry mixture and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently with a rubber spatula or low speed to avoid overworking the batter.
  6. Fold in the grated zucchini carefully, making sure it’s evenly distributed without deflating the batter.
  7. Pour the batter into the prepared pan(s), smoothing the top with the spatula. Tap the pan gently on the counter to release any big air bubbles.
  8. Bake for 35-40 minutes (for 9×13 pan) or 30-35 minutes (for 8-inch rounds). Insert a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
  9. Let the cake cool completely in the pan on a wire rack before frosting.
  10. Prepare the ganache frosting: Heat heavy cream in a saucepan over medium heat until it just starts to simmer (don’t boil). Pour it over the chopped chocolate in a heatproof bowl. Let sit for 3 minutes, then stir gently until smooth. Add butter and vanilla extract, stirring until glossy and fully combined. Let ganache cool slightly until thickened but still spreadable.
  11. Frost the cooled cake with the ganache using an offset spatula or the back of a spoon. Optionally, sprinkle flaky sea salt or grated chocolate on top.
  12. Slice and serve. Best enjoyed the same day but keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.

Notes

Squeeze excess moisture from zucchini to avoid soggy cake. Use both baking powder and baking soda for light texture. Avoid overmixing batter after adding flour. Cool cake completely before frosting. Use high-quality chocolate for best ganache flavor. Ganache can be made dairy-free by substituting coconut milk and dairy-free chocolate.

Nutrition

Keywords: chocolate zucchini cake, zucchini dessert, moist chocolate cake, ganache frosting, easy chocolate cake, vegetable dessert, homemade dessert

Find it online: https://leilameals.com/moist-chocolate-zucchini-cake-recipe-with-rich-ganache-frosting-easy-homemade-dessert/