This Chocolate Zucchini Cake is a chocolate lover’s dream come true with a moist cake with rich chocolate flavor, semi-sweet chocolate chips, and a chocolate ganache glaze. Though rich in flavor, it comes together quickly, making it easily doable during the week. This is a great way to use up those garden zucchini and make yourself a sweet treat.
How to Make Chocolate Zucchini Cake
First, in a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, stir together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and shredded zucchini. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
Pour the batter into a well-greased or parchment paper lined baking pan. Bake until a toothpick inserted in the center of the cake comes out with no wet batter. You may have a few moist crumbs or a little melted chocolate from the chips.
Add the chocolate chips to a medium bowl. Warm the heavy cream on the stovetop over low heat just until small fine bubbles surface. Pour the warm cream over the chocolate chips, cover with plastic wrap, and let it sit for about 10 minutes to melt the chocolate. Then uncover and stir until smooth and combined. This may take several minutes of stirring.
Let the chocolate ganache cool for about 15 minutes before pouring it over the cake and gently spreading it with a spatula. Let the chocolate ganache set for about 30 minutes, and then place the cake in the refrigerator.
Helpful Recipe Tips
- Measure the flour properly. Spoon the flour into a measuring cup and level it off with a table knife, pushing any excess back into the flour canister.
- Grate the unpeeled zucchini with the large grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
- Bring the eggs to room temperature.
- Check for doneness after 30 minutes and every 3 minutes or so after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
- It can take several minutes to stir the heavy cream and chocolate. Take your time and try to get it smooth.
- Allow the ganache to sit for 15 minutes before pouring it over the cake. This way, the ganache slightly thickens, and it makes it easier to spread.
- Chocolate ganache does not harden like chocolate candy. Instead, it becomes semi-hard, like a soft fudge.
- This is a rich cake, so slice it into small pieces.
- To be on the safe side, refrigerate the cake until ready to serve and refrigerate leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap in two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.
Does Chocolate Ganache Harden?
Well yeah, kind of! It does not harden like chocolate candy, but it does harden like the texture of soft fudge, which makes the most delicious melt-in-your-mouth coating over moist rich chocolate cake.
Can I use Frozen Zucchini?
Yes, you most certainly can but plan ahead and defrost the zucchini. Squeeze out or drain any excess moisture. This is a great way to use up all that garden zucchini in the summertime.
Can you Freeze Chocolate Zucchini Cake?
Make sure the cake and the ganache are fully cooled. Leave the cake in the dish provided that it is freezer-safe. Wrap with 2 layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
More Zucchini Recipes
Chocolate Zucchini Cake
Ingredients
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 3 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Chocolate Ganache
- 1 ½ cups semisweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Grease or line with parchment paper a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, stir together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and zucchini. Add the flour mixture to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with no wet batter. You may have a few moist crumbs or a little melted chocolate from the chips.
- Add the chocolate chips to a medium bowl. Warm the heavy cream on the stovetop over low heat just until small fine bubbles surface. Pour the warm cream over the chocolate chips, cover with plastic wrap, and let it sit for about 10 minutes to melt the chocolate. Uncover and stir until smooth and combined. This may take several minutes of stirring.
- Let the chocolate ganache cool for about 15 minutes before pouring it over the cake and gently spreading it with a spatula. Let the cake set for about 30 minutes and then place it in the refrigerator.
Notes
- Measure the flour properly. Spoon the flour into a measuring cup and level it off with a table knife, pushing any excess back into the flour canister.
- Grate the unpeeled zucchini with the large grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
- Bring the eggs to room temperature.
- Check for doneness after 30 minutes and every 3 minutes or so after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
- It can take several minutes to stir the heavy cream and chocolate. Take your time and try to get it smooth.
- Allow the ganache to sit for 15 minutes before pouring it over the cake. This way, the ganache slightly thickens, and it makes it easier to spread.
- Chocolate ganache does not harden like chocolate candy. Instead, it becomes semi-hard, like a soft fudge.
- To be on the safe side, refrigerate the cake until ready to serve and refrigerate leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap in two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.
Nutrition
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Marysa
Great way to use up Zucchini from the garden! This was so tasty. A true chocolate lovers cake and a fun recipe for dessert.
Janey
This cake was so moist and decadent! Thank you so much for sharing your recipe, it’s so easy to follow.
Yeah Lifestyle
Using vegetables in cakes works so well, I have used beetroort before, but the zucchini worked really well too.
Melissa
Your Chocolate Zucchini Cake recipe is a game-changer! The combo of chocolate and zucchini blew my mind. The detailed instructions made it a breeze to whip up. Thanks for sharing this delightful treat idea that’s both yummy and sneaky healthy! 🍫🍰🥒
Beth Pierce
Thanks, Melissa! We love it too!
Lasonia
You have hit the nail on the head. Your cake is very close to my grandmother’s chocolate zucchini cake which I always loved. She used a simple glaze but I like the chocolate ganache better. I will make this again and again.
Tanya
This Chocolate Zucchini Cake is an absolute delight for chocolate enthusiasts. With its luscious moistness, decadent chocolate taste, and the added goodness of semi-sweet chocolate chips, it’s a dreamy creation. And that chocolate ganache glaze is pure perfection.
Beth Pierce
Thanks, Tanya! We love this rich chocolate cake too! It is so good!
Tammy
Zucchini cake is so delicious! It makes the cake incredibly moist and you cannot even tell it’s in there. It just melts into the batter once it’s baked. I really love adding it to chocolate loaves as well. Delicious recipe 😀
Beth Pierce
I could not agree more, Tammy!
Karen
Chocolate zucchini cake is my favorite. The chocolate ganache really makes this cake stand oout. It is really just that good and a recipe every chocoalte lover should try. Thanks for sharing.
Beth Pierce
Thanks, Karen! I am so glad that you enjoyed the cake.
Lisa
This chocolate zucchini cake is the best chocolate cake ever. My daughter and I made it and we loved every bit of it. It is a must try for true chocolate lovers.
Beth Pierce
Thanks, Lisa! I am so glad that you and your daughter liked the zucchini cake!
Marie
I love it! This chocolate cake is moist with rich chocolate flavor. I love the gananche for frosting. It really takes it over the top.
Beth Pierce
Thanks, Marie! I am so glad that you liked it.
Catalina
All the flavors that I like in one cake! I am making it tonight!
Tisha
This is one of my favorite desserts!
Beth Pierce
Me too, Tisha!
Erin
Chocolate lovers unite. This is the best chocolate cake ever.