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Chocolate Zucchini Cake


Scale

Ingredients

For the cake:

  • 1/2c butter, softened
  • 1/2c canola or grapeseed oil
  • 1 3/4c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3/4c unsweetened baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2c sour cream
  • 2 1/2c flour
  • 23c grated zucchini (no need to peel)
  • 1/2c semi-sweet chocolate chips

For the ganache:

  • 9oz (about 1 1/2c) semi-sweet chocolate chips
  • scant 3/4c whole milk + 1 Tbsp butter (or 3/4c heavy cream)

Instructions

For the cake:

  1. In a stand mixer or large bowl, cream together butter, oil, and sugar. Add eggs one at a time, incorporating well after each addition. Stir in vanilla. Add cocoa, baking soda, baking powder, and salt.
  2. Next, add 1/2 of the sour cream, followed by 1/2 of the flour. Repeat with second half of sour cream and second half of the flour. Finally, fold in zucchini and chocolate chips.
  3. Spread batter into a greased 9×13″ baking dish and bake at 325 degrees for 30-40 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Allow cake to cool slightly while you make the ganache.

For the ganache:

  1. In a small saucepan over low heat, melt chocolate chips together with milk and butter until very smooth. Be sure to stir very regularly so as not to scorch chocolate.
  2. Drizzle ganache over the still-warm cake and smooth with a spatula (a flat icing spatula works especially well, but a regular spatula will do the job just fine). Allow cake to cool completely and ganache to set.
  3. (If you’re in a hurry, you can refrigerate the cake to speed up the process). Slice and serve!
  4. Any leftover cake can be sliced and frozen.