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A wooden table with a pitcher and a green plate holding a chocolate bundt cake drizzled in chocolate ganache.
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4.75 / 4 votes

Chocolate Zucchini Cake

This chocolate zucchini cake is made with flour, sugar, butter, cocoa powder, and a summery abundance of squash. The zucchini makes for marvelously moist cake.
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 8 to 12 servings
Calories: 683

Ingredients

For the chocolate zucchini cake

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 sticks unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 cups finely grated zucchini, from about 2 zucchini

For the ganache

  • 4 ounces dark chocolate, at least 60% cocoa, chopped
  • 1/2 cup heavy cream
US - Metric

Instructions

Make the chocolate zucchini cake

  • Preheat the oven to 350°F (175°C). Butter a 10-inch (25-centimeter) Bundt pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping the sides of the bowl after each addition. Stir in the vanilla. Alternate adding the flour mixture and milk to the mixer bowl, beginning and ending with the flour. Stir in the zucchini. The batter will be quite thick.
  • Scrape the batter into the prepared pan and bake the cake until a tester inserted into the center comes out clean, about 50 minutes. Allow the cake to cool for 10 minutes in the pan before inverting it onto a wire rack to cool completely.

Make the ganache

  • Place the chocolate in a medium heatproof bowl. Pour the cream into a small saucepan and bring it to a boil over medium-high heat. Pour the hot cream over the chocolate and let it stand for 5 minutes. Whisk until the ganache is smooth though quite thick.

Assemble and serve the cake

  • Pour the ganache over the cake. Slice the cake into wedges and make a lot of people happy.

Notes

Nutrition

Serving: 1portion | Calories: 683kcal | Carbohydrates: 83g | Protein: 9g | Fat: 37g | Saturated Fat: 23g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 401mg | Fiber: 5g | Sugar: 49g