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Double Chocolate Zucchini Cake with Chocolate Ganache!
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5 from 1 vote

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Zucchini Double Chocolate Cake
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


  • Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
  • In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
  • Beat in the eggs.
  • In a small bowl, combine buttermilk and coffee.
  • Add the buttermilk mixture to the butter mixture alternating with the flour.
  • Add the cocoa mixing until smooth.
  • Fold in the zucchini and chocolate chips and then pour batter into pan.
  • Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, or center no longer appears wet.


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