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Moist Dark Chocolate Zucchini Cake Recipe with Easy Espresso Ganache

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A moist dark chocolate zucchini cake that is rich yet light, topped with an easy espresso ganache for a subtle coffee kick. This cake is perfect for any occasion and uses simple pantry staples with fresh zucchini to keep it moist without heaviness.

Ingredients

Scale
  • 1½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar, packed (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1½ cups zucchini, finely shredded and gently squeezed to remove excess water (about 1 medium zucchini)
  • ½ cup sour cream or Greek yogurt (120g)
  • 4 ounces dark chocolate, chopped (115g)
  • ⅓ cup heavy cream (80ml)
  • 1 tablespoon brewed espresso or strong coffee (15ml)
  • 1 teaspoon unsalted butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray and line the bottom with parchment paper.
  2. Finely shred one medium zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture gently. Set aside.
  3. In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  4. In a separate bowl, beat granulated sugar and brown sugar with eggs until pale and slightly fluffy. Slowly add vegetable oil and vanilla extract, mixing gently.
  5. Add sour cream or Greek yogurt to the wet mixture, then fold in the shredded zucchini.
  6. Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Avoid overmixing.
  7. Pour batter into prepared pan, spread evenly and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Bake an additional 3-5 minutes if needed.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For the ganache, heat heavy cream with brewed espresso until just simmering. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in unsalted butter if using.
  11. Pour ganache over the cooled cake, spreading evenly. Let set at room temperature or chill for 20 minutes before slicing and serving.

Notes

Always squeeze the zucchini to remove excess moisture to prevent sogginess. Use room temperature ingredients for better mixing. Avoid overmixing the batter to keep the cake tender. Let the cake cool completely before adding ganache to prevent it from sliding off. For dairy-free, substitute sour cream with coconut yogurt and heavy cream with coconut cream. For gluten-free, use a 1:1 gluten-free baking blend instead of all-purpose flour.

Nutrition

Keywords: dark chocolate zucchini cake, espresso ganache, moist chocolate cake, zucchini dessert, easy chocolate cake, gluten-free chocolate cake, dairy-free chocolate cake

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