Print

Moist Chocolate Zucchini Cake Recipe Easy Homemade Ganache Frosting

moist chocolate zucchini cake - featured image
Print Recipe

A simple, moist chocolate zucchini cake with a tender crumb and a rich, creamy ganache frosting. This cake balances chocolate indulgence with the subtle earthiness of zucchini, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (about 225g) zucchini, finely shredded and lightly squeezed
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment paper.
  2. Shred zucchini using a box grater or food processor. Squeeze out excess moisture with a towel.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk sugar and oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Add dry ingredients to wet ingredients in batches, folding gently with a rubber spatula until just combined.
  6. Fold in shredded zucchini evenly. If batter is too dense, add 1-2 tablespoons of milk to loosen.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 38 minutes.
  9. Cool cake in pan on wire rack for 20 minutes, then remove and cool completely before frosting.
  10. Heat heavy cream in a small saucepan over medium heat until it begins to simmer; do not boil.
  11. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  12. Stir in softened butter until fully combined.
  13. Pour ganache evenly over cooled cake, spreading with a spatula if needed. Let set at room temperature or refrigerate briefly before slicing.

Notes

Squeeze zucchini well to avoid a gummy cake. Use good-quality cocoa powder for best flavor. Do not overmix batter to keep cake tender. Cool cake completely before applying ganache to prevent sliding. Oven temperatures vary; start checking cake doneness at 38 minutes. Ganache can be made ahead and warmed gently before use.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, homemade ganache, easy chocolate cake, zucchini dessert, spring cake, summer cake

Find it online: https://junomeals.com/moist-chocolate-zucchini-cake-recipe-easy-homemade-ganache-frosting/