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Amazing zucchini chocolate cake recipe

Tip No. 1: Do not try to remove moisture from zucchini, so do not add salt and do not squeeze them!

Tip No. 2: You will see below that after you butter the cake pan then you have to cover the buttered surface with cocoa powder. Add enough cocoa podwder in order to cover the pan, you can add the excess quantity back to its box.  And if you do not have enough cocoa powder, do not add flour, your cake will look as if it's stained.

Course Dessert
Keyword cake

Ingredients

For the cake

  • 260 gr all purpose flour
  • 55 gr unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 100 gr butter, at room temperature
  • 200 gr brown sugar
  • 150 gr sugar
  • 120 ml olive oil
  • 120 gr plain yogurt
  • 1 tsp vanilla extract
  • 300 gr grated zucchini
  • 100 gr bittersweet chocolate, melted and cooled to room temperature

For making the ganache

  • 110 gr bittersweet chocolate, melted and cooled to room temperature
  • 110 ml heavy whipping cream
  • 1 tsp vanilla extract or rum/liquor

Instructions

  1. Butter and spread with cocoa powder a cake pan. Set aside. Keep in mind that the cake will be baked at 180* C. But  I do not suggest to turn the oven on at this point, we still have time. 

  2. Then, start with preparing the ingredients. So, remove butter and eggs out of the refrigerator and then melt bittersweet chocolate. Cut the chocolate into  small pieces and add it at a bain marie. Once it has melted (you can stir with a wooden spoon in order to help chocolate to melt), set it aside in order to come at room temperature.

  3. Continue with grating zucchini. Remember that we need the moisture of the zucchini so we do not squeeze it. Leave aside.

    Now, you can turn the oven on at 180* C.

  4. Like most cakes, put all the dry ingredients in a bowl. So, after sifting the flour (well if you do not sift it, it's not the end of the world) combine it along with cocoa, soda and salt. Leave aside.

  5. Then, in a stand mixer, at medium speed, cream together the butter with the two types of sugar, for about five minutes. Then add the oil, one egg at a time and finally the vanilla extract.

  6. Add the flour mixture alternately with the yogurt in 3 additions each.

  7. Remove the bowl from the mixer and add the grated zucchini and then the melted chocolate (check if it has come to room temperature before adding it to the mixture.)
  8. Pour the mixture into the cake pan and bake for about 45 minutes. As each oven is different, it is good to do the toothpick / knife test before removing it out of the oven. The difference here with the majority of the cakes is that we do not want to come out clean but with some moist crumb. Let it cool.

For making the ganache

  1. Cut chocolate into small pieces while in a small saucepan heat the heavy whipping cream just before boiling point.

  2. Remove from heat and then add chocolate. Leave  it as it is for a minute and then with a wooden spoon stir until the chocolate to melt. Add vanilla extract or the rum/liquor.

  3. You can spread ganache over the cake but after it has cooled down.