Chocolate Zucchini Cake with Chocolate Ganache
Course: Cake, DessertDifficulty: EasyServings
10-12
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesThis moist cake is a chocolate lovers dream! The zucchini creates a perfect texture, without revealing any zucchini flavor. I’m not sure I’ll make any other chocolate cake recipe. It’s perfect served with the ganache!
Ingredients
1/2 cup canola oil
1 1/2 cups sugar
1 tablespoon vanilla
2 cups Featherlight flour
1 teaspoon xanthan gum
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups finely shredded zucchini (do NOT drain!)
1 1/4 cups chocolate chips (semi sweet or milk chocolate)
3/4 cup Ghirardelli milk chocolate chips
3/4 cup heavy whipping cream
Directions
- Preheat oven to 350º.
- In a large stand mixer combine oil, sugar and vanilla, then mix until fully incorporated.
- Add flour, xanthan gum, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
- Fold in zucchini. Allow batter to rest for 5 minutes.
- Add 1 1/4 cups chocolate chips and stir again. Batter should appear more wet. If not, let it rest for 5 more minutes and stir again.
- Spread cake mixture into a 9 x 13 inch greased pan. Bake for 25-35 minutes, until toothpick comes out clean.
- While the cake is baking prepare the ganache. Combine the Ghirrardelli milk chocolate chips and the heavy whipping cream in a small pan. Stir over medium heat until chips melt and combine well with the cream. Let it cool.
- You can serve the cake by either pouring the ganache on top of the whole cake, then cutting and serving it, or you can cut individual pieces of cake, then spoon ganache on top. It’s delicious warm or cold.
