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Moist chocolate zucchini cake with a tender chocolate crumb, chocolate chips, and silky chocolate ganache.

Moist Chocolate Zucchini Cake with Chocolate Ganache

An incredibly moist chocolate zucchini cake made with cocoa, shredded zucchini, chocolate chips, and a silky semisweet chocolate ganache.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 2 hours 35 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • FOR THE CHOCOLATE ZUCCHINI CAKE
  • 2 cups finely shredded fresh zucchini lightly squeezed
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 3/4 cup neutral oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup hot brewed coffee or hot water
  • 3/4 cup semisweet chocolate chips
  • FOR THE CHOCOLATE GANACHE
  • 8 ounces semisweet chocolate finely chopped
  • 3/4 cup heavy cream

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan.
  2. Finely shred the zucchini.
  3. Place the zucchini in a clean kitchen towel and gently squeeze out obvious excess moisture without completely drying it. Measure 2 cups.
  4. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  5. In another large bowl, combine the granulated sugar and brown sugar.
  6. Whisk the eggs into the sugars until evenly combined.
  7. Slowly whisk in the neutral oil.
  8. Add the Greek yogurt or sour cream and vanilla extract and whisk until smooth.
  9. Fold in the shredded zucchini.
  10. Add the dry ingredients to the wet ingredients and begin folding gently.
  11. Slowly pour in the hot coffee while continuing to fold until no large dry streaks remain.
  12. Fold in the semisweet chocolate chips.
  13. Pour the batter into the prepared pan and spread it evenly.
  14. Bake for 35–42 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no liquid batter.
  15. Transfer the pan to a wire rack and cool completely.
  16. Place the finely chopped semisweet chocolate in a heat-safe bowl.
  17. Heat the heavy cream until steaming with small bubbles around the edges. Do not vigorously boil.
  18. Pour the hot cream over the chocolate and leave undisturbed for 3 minutes.
  19. Stir gently from the center outward until the ganache is completely smooth.
  20. Allow the ganache to cool for 10–15 minutes until slightly thickened.
  21. Spread the ganache over the completely cooled cake.
  22. Allow the ganache to set for approximately 30 minutes.
  23. Cut the cake into 16 pieces and serve.

Notes

Measure the zucchini after lightly squeezing out excess moisture.
Do not wring the zucchini completely dry because some moisture helps keep the cake tender.
Hot coffee intensifies the chocolate flavor but can be replaced with hot water.
Do not overmix the batter after adding the flour.
Avoid overbaking. A toothpick should come out with moist crumbs rather than completely dry.
Allow the cake to cool completely before adding chocolate ganache.
Finely chop the chocolate before adding the hot cream so it melts evenly.
Let freshly made ganache cool for 10–15 minutes before spreading if it seems too thin.
Store the finished cake covered in the refrigerator for up to 5 days.
For freezing, freeze the cake without ganache for up to 2 months.