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Moist Chocolate Zucchini Cake with Creamy Ganache

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A rich and moist chocolate zucchini cake topped with a silky, creamy ganache that sneaks veggies into dessert without compromising flavor. Perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can substitute with gluten-free flour blend)
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar (reduce to 3/4 cup for less sweetness)
  • 2/3 cup (160ml) vegetable oil (can swap with melted coconut oil)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) grated zucchini, squeezed to remove excess water
  • 1/2 cup (120g) plain Greek yogurt (use dairy-free yogurt if needed)
  • For the Creamy Ganache:
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream, warmed (substitute with full-fat coconut milk for dairy-free)
  • 2 tablespoons (28g) unsalted butter, softened

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. Grate the zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
  3. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
  4. In a large bowl, whisk the sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and Greek yogurt until fully incorporated.
  5. Gradually fold the dry ingredients into the wet ingredients, stirring gently but thoroughly. Avoid overmixing; a few lumps are okay.
  6. Fold the grated zucchini into the batter evenly. The batter should be thick but moist.
  7. Pour the batter into the prepared pan and spread evenly with a spatula.
  8. Bake for 40-45 minutes, starting to check at 38 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. To prepare ganache, place chocolate chips in a heatproof bowl. Warm the cream until it just begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes.
  11. Stir gently until smooth, then add softened butter and stir until glossy.
  12. Pour ganache evenly over the cooled cake and spread with a spatula if needed. Let set for at least 30 minutes before slicing.

Notes

Always squeeze excess moisture from zucchini to prevent soggy cake. Avoid overmixing batter to keep cake airy and tender. Warm cream gently for ganache to avoid scorching chocolate. If ganache is too thick, warm gently again. Let cake cool completely before glazing for best results. Variations include gluten-free, vegan, spiced, nutty, and fruit additions.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, zucchini dessert, creamy ganache, easy chocolate cake, vegetable dessert, gluten-free chocolate cake, vegan chocolate cake adaptation

Find it online: https://lyrafeast.com/moist-chocolate-zucchini-cake-recipe-with-creamy-ganache-easy-and-best/