Zucchini Double Chocolate Cake

filed under: Chocolate Cakes on April 3, 2015
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  • This is the best Chocolate Zucchini Cake, ever. Totally moist, full of amazing flavor, and destined to be your go-to recipe!

    Double Chocolate Zucchini Cake with Chocolate Ganache!

    And while I did add poured chocolate ganache AND piped chocolate ganache… the truth is that this cake really doesn’t need any frosting at all.

    All on its own it’s full of rich chocolate flavor and a delicate and glorious crumb.

    In spite of its stand-alone amazingness, I went a step further. Well, a couple steps further.

    I added not only a beautiful poured ganache but a whipped ganache!

    Double Chocolate Zucchini Cake with Chocolate Ganache!

    While this recipe is definitely all about the beauty of a perfect chocolate cake, I couldn’t help myself. I was mesmerized by these sweet little whipped ganache stars.

    Zucchini Double Chocolate Cake
    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins

    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
    Servings: 8 servings
    Author: Amanda Rettke
    • 1/2 c 113g or 8 tablespoons butter
    • 1/2 c 99g vegetable oil
    • 1 3/4 347g cups sugar
    • 1 tsp. vanilla extract
    • 1 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 2 100g large eggs
    • 1/2 c 113g buttermilk
    • 2 1/2 298g cups all-purpose flour
    • 3/4 64g cup cocoa powder
    • 1/4 c 30g hot coffee (or espresso)
    • 3 c about 450g shredded zucchini
    • 3/4 c 130g chocolate chips
    • 1 c 225g whipped cream
    • 2 c 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.

    Recipe adapted from King Arthur Flour.

    Tips for Success:

    Let’s talk zucchini: I typically leave the peeling on because I happen to love seeing little flecks of green through my dessert. You can certainly peel yours if you do not want to see any trace of the vegetable. If you do end up peeling it, people will never know there is zucchini in your cake… unless you tell them of course!

    When peeling zucchini I try to choose the smallest size on the grater. I also did not drain my zucchini for this recipe. It benefits from all the moisture the zucchini offers. The level of moisture varies depending on the size of the zucchini… the bigger the zucchini the less moisture.

    I chose a rich, dark, bold coffee. Here is where I am going to be a bit bold myself: No. No, you cannot replace the coffee with hot water. I mean, yes of course you can, but NO you do not want to. The cake will not taste like coffee in the slightest, I promise. It simply enhances the chocolate flavor. If you replace the coffee or simply omit it, your cake will not taste as rich.

    I followed the recipe above for my pourable ganache… but then I made another batch. And when that batch had cooled I whipped it and added 3 cups of powder sugar. Working quickly, I piped the mini stars on top of the cake. (The frosting stiffens the longer it sits.)

    PRO TIP: Put the frosting right into a disposable pastry bag for storage as well as easy use!

    Double Chocolate Zucchini Cake with Chocolate Ganache!

    I mean, yeah.

    It is just as moist and rich as you would image it to be. More even.

    This is definitely my new go-to Zucchini Chocolate Cake!

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  • Jocelyn (Grandbaby cakes) says:

    This cake is a stunner! And I love the zucchini addition!

    • Amanda says:

      You are so sweet. Thanks girl!

    • Laura ~ Raise Y our Garden says:

      I’m always trying to figure out what it is about zucchini and chocolate that makes a homer every time but it sure does! Loving every single ingredient in here. Scrumptious. We are so past zucchini bread and onto something special here. My girls (3 and 5) and gonna pound this, gobble it down.

      • Amanda says:

        Yay!! Hope you love it!

  • Jen | Baked by an Introvert says:

    Can I eat my veggies this way all the time? This cake is simply gorgeous!

    • Amanda says:

      Great idea! 🙂

  • amanda @ fake ginger says:

    Gorgeous! I want to eat all my veggies in a cake like this!

  • Eva @ Eva Bakes says:

    I love zucchini this time of year and can’t get enough. This looks so incredible! Pinned! 🙂

  • Tasha @thatssoyummy says:

    I just want to rub my face in that chocolate ganache!!!!!

  • Beth @ bethcakes says:

    Oh, this cake looks so chocolaty! I have recently joined the zucchini club so I’m going to have to try this cake 🙂

  • kelley {mountain mama cooks} says:

    I’ve been on the hunt this summer for the “perfect” chocolate zucchini cake. I for one say the ganache and buttercream are mandatory! This looks amazing!!

  • Elio says:

    Hi Amanda, This looks amazing! I have a craving for some chocolate cake now.

  • Cakespy says:

    INTO IT.

  • Katalina @ Peas and Peonies says:

    I love ganache so much but have never tried to make a whipped version, that must change very soon, I like how your zucchinis are loaded with chocolate 🙂

  • Cathie says:

    OMG, You are right, this is the best chocolate cake ever! Thanks for the recipe!

  • Olga says:

    Wow is my first time visit your blog and you have delicious recipes.

  • Thalia @ butter and brioche says:

    Yes to everything zucchini and chocolate at the moment! I can’t get enough of the pairing.

  • Robin says:

    I’ve made your chocolate cake before, and it’s the best EVER!! The coffee cannot be tasted but adds something special to the cake for sure. Cannot wait to try this with the addition of zucchini and mouthwatering ganache. Oh my heavenly stars! lol

    • Karen says:

      You said that when peeling zucchini you choose the smallest size on the grater. I’ve never used a grater for peeling. How is it done?

  • Jessica @ Jessica in the Kitchen says:

    Knowing how easy it is to make that ganache will tempt me so much! I’m the girl who makes mug cakes, so that’ll definitely be a feature on top of them. This cake is just absolutely beautiful and I can only imagine how much moisture the zucchini adds in each bite!

  • Sabrina says:

    I cannot wait to try this! I loved all the other cakes I made from your blog, amazing!!! Just one question, can I use cream instead of the buttermilk in the cake? I can only get the half gallon jugs of buttermilk and I never know what else to use it for so I don’t want it to go to waste… ?

  • Coco in the Kitchen says:

    This is how I want to eat my veggies.

  • Alison says:

    This looks delicious! I have some zucchini in my freezer from last summer and now I know what I want to do with it!

  • Faathima says:

    Hi. is it possible to use the recipe as a normal chocolate cake, without the zuccini? really need a moist chocolate cake recipe. thanks 🙂

  • jeftini kolaci says:

    Wow this look amazing tasty, I love this recipe. Very nicely decorated cake.

  • Sonam says:

    What can I replace egg with??

  • Caroline Mallatt says:

    Your recipes look delicious!
    Since I am 89 years old I do not do much baking but in my dy I had a desert on the table almost every night.
    My favorites are pies and I still make our Thanksgiving pies for our family gathering.
    Thank you for sharing all the delicious recipes with us.

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