The Ultimate Chocolate Zucchini Cake
The Ultimate Chocolate Zucchini Cake
Think zucchini doesn’t belong in dessert? One bite of this rich, fudgy chocolate cake will change your mind forever!
Ingredients
- For the cake:
- 3/4 cup grapeseed oil
- 1/4 cup melted salt free butter
- 1 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup Greek yogurt (I use Grassfed)
- 2 1/2 cups all purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 cups shredded zucchini with skin on
- 1/2 cup chocolate chips
- For the ganache:
- 1 cup chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350
- In a large bowl whisk together the oil, butter, sugar and vanilla. Add the eggs and whisk. Mix in the yogurt.
- In a medium bowl combine the flour, cocoa powder, baking powder, baking soda and salt.
- Carefully fold the dry ingredients into the wet ingredients.
- Fold in the chocolate chips and zucchini.
- Generously grease a Bundt pan. Spread the batter in the pan.
- Bake for 55 minutes or until a toothpick inserted comes out clean.
- Remove from over and cool for 30 minutes. Gently tap the sides of the pan to release and invert the cake onto a serving plate.
- To make the ganache, place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 30 seconds, stir and repeat until fully melted and incorporated. Let cool for about 5-10 minutes. Drizzle over cake and let is set up for about 10 minutes. Then sprinkle with coarse sea salt or kosher salt.
- It is extra delicious with whipped cream on top or vanilla ice cream on the side.