What size and shape cake pan can I use?

This recipe is designed for a 9x9 inch square baking pan, but an 8x8 inch pan also works well if you increase the baking time by about five minutes. You can also use a 9-inch round cake pan if you prefer a circular shape. If you want a larger dessert, you can double the ingredients and bake it in a standard 9x13 inch rectangular pan.

Do I have to peel zucchini before baking with it?

There is no need to peel the zucchini before grating it for this cake. The skin is very thin and softens completely during the baking process, making it invisible in the final dark chocolate crumb. Just make sure to wash the exterior well and trim off the woody ends before you start grating.

Can I use a different frosting?

Yes, this cake is incredibly versatile and pairs well with many different toppings. A classic cream cheese frosting offers a nice tang, while a simple dusting of powdered sugar is perfect for a lighter weekday treat. If you choose a frosting that does not require setting, you can skip the long refrigerator chill time.

How should I store the leftover cake?

Because of the fresh zucchini and the ganache topping, this cake should be stored in an airtight container in the refrigerator. It will stay fresh and moist for up to five days, though it rarely lasts that long in most kitchens. You can also leave it on the counter for a few hours during a party, but return it to the fridge for long-term storage.

Can I freeze this zucchini cake for later?

This cake freezes beautifully, either as a whole loaf or in individual slices for quick snacks. Wrap the cake tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn for up to two months. Thaw it in the refrigerator overnight before serving to maintain the best texture in the ganache and the crumb.

Is there a way to make this cake gluten-free?

You can successfully swap the all-purpose flour for a high-quality gluten-free measure-for-measure flour blend. Look for a brand that contains xanthan gum to ensure the cake has enough structure to hold the moisture from the zucchini. The flavor remains exactly the same, and most guests will never know the difference.

Moist Chocolate Zucchini Cake Recipe Guide

Description

This decadent chocolate cake utilizes grated zucchini to achieve an incredibly tender, moist crumb without any vegetable flavor. It is a one-bowl wonder topped with a silky chocolate ganache, making it the perfect quick-fix dessert for busy weeknights.

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon espresso powder
1/2 cup melted butter
1/2 cup canola oil
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
2 cups shredded zucchini
1 cup mini chocolate chips
1/2 cup heavy cream

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Instructions

Prep the pan. Preheat the oven to 350°F and thoroughly grease a 9×9 inch baking pan.
Whisk dry ingredients. Combine flour, cocoa powder, baking soda, baking powder, sea salt, and espresso powder in a medium bowl until uniform.
Combine wet base. In a large bowl, whisk together the melted butter, oil, sour cream, eggs, and vanilla until smooth and pale.
Sweeten the batter. Add the granulated sugar to the wet ingredients and whisk vigorously for thirty seconds until glossy.
Merge the mixtures. Gradually fold the dry flour mixture into the wet ingredients, mixing only until the streaks of flour disappear.
Add flavor inclusions. Use a spatula to gently fold in the shredded zucchini and mini chocolate chips until evenly distributed.
Bake the cake. Spread the batter into the prepared pan and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
Prepare the ganache. Warm the heavy cream on the stove until simmering, then stir in the remaining chocolate chips and vanilla until smooth.
Glaze and chill. Pour the warm ganache over the cooled cake and refrigerate for at least three hours to set the topping.

Notes

Ensure the shredded zucchini is finely grated so it incorporates smoothly without leaving noticeable green strands.
Use room temperature eggs to prevent the melted butter and oil from seizing during the mixing process.
Measure flour using the spoon-and-level technique to avoid adding too much, which could result in a dense cake.
Fix a broken ganache by whisking in a small teaspoon of room temperature heavy cream until the emulsion recovers.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American