Chocolate & Zucchini Cake
Whoever discovered that zucchini was useful for baking was a genius! This chocolate zucchini cake always turns out super moist and delicious!
Servings: 18 mini Bundt cakes
Ingredients
For the cake
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup neutral oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk or sour milk (2 tsp vinegar with ½ cup milk)
- 2 ½ cups all-purpose flour
- 4 tbsp Dutch-process cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ tsp ground cinnamon
- ¾ tsp ground cloves
- 2 cups grated zucchini seeds removed
- ½ cup chocolate chips (miniature variety preferred)
For the ganache
- 4 oz semi-sweet chocolate
- ½ cup heavy cream
Instructions
For the cake
- Preheat oven to 350°F.
- Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.2 cups grated zucchini
- Cream together butter, oil, and sugar until light and fluffy, 4 minutes.8 tbsp (1 stick) unsalted butter, ½ cup neutral oil, 1 ¾ cups granulated sugar
- Add eggs, one at a time, and vanilla extract, and mix until incorporated.2 large eggs, 1 tsp vanilla extract
- In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.2 ½ cups all-purpose flour, 4 tbsp Dutch-process cocoa powder, ½ tsp baking powder, 1 tsp baking soda, ½ tsp kosher salt, ¾ tsp ground cinnamon, ¾ tsp ground cloves
- Alternately add the dry ingredients with the buttermilk in three additions, beginning and ending with the dry.½ cup buttermilk or sour milk (2 tsp vinegar with ½ cup milk)
- Stir in zucchini and chocolate chips.½ cup chocolate chips (miniature variety preferred)
- Spray pans with nonstick baking spray and fill with batter. Bake until a toothpick inserted in middle comes out clean, about 20 minutes. I used miniature Bundt pans, which makes approximately 18 cakes. You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
- Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
For the ganache
- Prepare ganache by heating heavy cream until steaming.½ cup heavy cream
- Pour over the chopped chocolate and stir until smooth and melted.4 oz semi-sweet chocolate
- Drizzle ganache on slightly cooled cakes.
Video
Nutrition
Serving: 1mini Bundt cake | Calories: 329kcal