Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. This is a great recipe for Chocolate Zucchini Cake with 1 cup of shredded zucchini. This cake may be the only way I’ll eat somєthing green for dessert.
1 cup all-purpose flour
1 tsp baking soda
¼ cup butter melted
¼ tsp baking powder
¼ cup unsweetened cocoa powder
1 cup zucchini shredded
¾ cup sugar
½ tsp salt
¼ cup canola oil
2 eggs beaten
¼ cup sour cream
½ cup mini chocolate chips
1 tsp vanilla
½ tsp espresso powder
1 cup chocolate chips or chopped chocolate
¼ tsp vanilla extract optional
1 cup heavy whipping cream
Grease a 9×9” baking dish. Preheat the oven to 350 degrees F.
Add flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder in a medium bowl and mix well. Set aside.
In a large bowl, put melted butter, oil, sour cream, eggs, sugar and vanilla together, beat well to combine.
Add dry ingreďïệnts to the wet ingreďïệnts and beat until the batter is smooth.
Fold zucchini and chocolate chips into the batter with a spatula until evenly distributed.
Pour batter into the prepared pan.
Bake until the sides are set and a toothpick inserted in the center comes out clean (about 25-30 minutes).
Let the cake cool completely on a cooling rack.
Make the chocolate ganache:
Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. You should turn off the heat before the middle comes to a rolling boil.
Turn off the heat and add the chocolate and vanilla and beat until the mixture is smooth and begins to thicken.
Remove from the warm burner and let the ganache cool slightly while whisking.
Combine it together.
Pour over top of the cake while the ganache is still warm; it will set as it cools. Serve!