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Moist Chocolate Zucchini Cake Recipe with Easy Decadent Ganache Drip

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A rich and moist chocolate zucchini cake topped with a luscious ganache drip, perfect for any occasion and sneaking in some veggies.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (150g) shredded zucchini, packed (about 1 medium zucchini, unpeeled)
  • ½ cup (120ml) buttermilk or plain yogurt
  • ¾ cup (180ml) heavy cream
  • 6 oz (170g) semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. Grate the zucchini finely using a box grater. Place the zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and slightly fluffy.
  5. Stir the shredded zucchini and buttermilk (or yogurt) into the wet mixture until evenly combined.
  6. Gradually add dry ingredients to the wet bowl, folding gently with a spatula just until combined. Avoid overmixing.
  7. Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in butter for shine.
  10. Using an offset spatula or spoon, spread ganache over the top of the cooled cake, letting it drip naturally down the sides. Chill briefly to set if desired.

Notes

Squeeze excess moisture from zucchini to avoid soggy cake. Fold batter gently to keep crumb tender. Use fresh cocoa powder for best flavor. Pour ganache over cooled cake for perfect drip. Ganache can be prepared a day ahead and gently reheated.

Nutrition

Keywords: chocolate zucchini cake, ganache drip, moist chocolate cake, easy chocolate cake, zucchini dessert, homemade cake, chocolate dessert

Find it online: https://emmastirs.com/moist-chocolate-zucchini-cake-recipe-with-easy-decadent-ganache-drip/