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Double Chocolate Zucchini Cake with Chocolate Ganache!

Zucchini Double Chocolate Cake

This is the best Chocolate Zucchini Cake, ever. Totally moist, full of amazing flavor, and destined to be your go-to recipe!

Course Dessert
Cuisine American
Keyword Zucchini Double Chocolate Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Amanda Rettke


  • 1/2 cup (113g) butter
  • 1/2 cup (99g) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/4 cup hot coffee (or espresso)
  • 3 cups shredded zucchini
  • 1 cup chocolate chips


  • 1 cup (225g) whipped cream
  • 2 cups (350g) semi-sweet chocolate chips


  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
  2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

  3. Beat in the eggs.
  4. In a small bowl, combine buttermilk and coffee.
  5. Add the buttermilk mixture to the butter mixture alternating with the flour.
  6. Add the cocoa mixing until smooth.
  7. Fold in the zucchini and chocolate chips and then pour batter into pan.
  8. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, or center no longer appears wet.


  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully so that it does not boil over.

  2. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  3. Allow the ganache to cool slightly before pouring over a cake.
  4. Start at the center of the cake and work outward.