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Chocolate Zucchini Cake with 2-Ingredient Chocolate Ganache
This chocolate zucchini cake is extra moist, rich, and deeply chocolatey thanks to shredded zucchini, cocoa powder, and bittersweet chocolate, all finished with a silky chocolate ganache and chocolate curls on top. You can’t taste the zucchini, but it keeps this easy one‑bowl chocolate zucchini cake tender for days and makes it the perfect dessert for using up extra zucchini.
Servings: 8 slices
slices
Equipment
- 9 inch springform pan
Ingredients
Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- ½ cup neutral oil, (vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini, (no need to peel; lightly packed, not squeezed)
- ¼ cup milk, (dairy or plant-based like almond or oat)
- ½ cup bittersweet chocolate chips or chopped chocolate , optional for extra richness
Ganache
- 6 oz semi sweet chocolate chips
- ¾ cup heavy whipping cream
Topping
- 1 square bittersweet chocolate, shaved into curls
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round springform cake pan and line the base with parchment paper.
- In a large bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, add the eggs and brown sugar. Beat together until slightly frothy and well combined. Add the oil, vanilla extract, and milk, whisk to combine then stir in the shredded zucchini.
- Add the dry ingredients to the wet ingredients and gently fold everything together until only just combined. If you're using chocolate chips or chopped chocolate, stir them in now.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Leave to cool in the pan.
Make the ganache
- Place the chocolate chips in a medium bowl.
- Microwave the cream until it is just starting to simmer, but do not boil it, about 1-1 ½ minutes.
- Pour the hot cream over the chocolate chips, place a plate on top, and let it sit for 1-2 minutes. Then use a whisk to stir it together. It may take a few minutes, just keep stirring.
Pour over the Cake
- Let the ganache sit for 10–15 minutes to thicken slightly, then pour it over the cooled cake and spread to the edges with an offset spatula or back of a spoon. It will set to a soft, glossy finish.
- Use a vegetable peeler to make some chocolate curls and scatter them over the top of the cake.
- Slice, serve and enjoy!
Nutrition Facts
Chocolate Zucchini Cake with 2-Ingredient Chocolate Ganache
Amount per Serving
Calories
516
% Daily Value*
Fat
30
g
46
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
43
mg
14
%
Sodium
253
mg
11
%
Potassium
420
mg
12
%
Carbohydrates
59
g
20
%
Fiber
4
g
17
%
Sugar
38
g
42
%
Protein
7
g
14
%
Vitamin A
128
IU
3
%
Vitamin C
4
mg
5
%
Calcium
107
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
- Ovens vary a lot. If your cake regularly domes or dries out, try lowering your oven temperature by 25°F and baking a few minutes longer, checking early for moist crumbs on the toothpick.
- A springform pan will leak a little if the seal isn’t tight, so I like to set it on a baking sheet to catch any drips and make it easier to move in and out of the oven.
- For cleaner ganache slices, chill the cake until the ganache is firm, then use a warm knife (run under hot water and dried) to cut neat slices without dragging the topping.
- The cake tastes more chocolatey on day two. If you’re serving guests, bake it the day before, store it covered in the fridge, and bring it back to room temperature before slicing.
- This recipe works well as cupcakes: fill liners about ⅔ full, bake for less time (start checking around 18–20 minutes), and spoon ganache on top once they’re completely cool.
