Super Moist Chocolate Zucchini Cake
This Super Moist Chocolate Zucchini Cake will soon become a family favorite! Irresistibly moist and tender, it's super flavorful with rich chocolate and extra tender from zucchini! No one will know you snuck veggies into this delicious cake!
Servings: 10 -12
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated white sugar
- 1/2 cup baking cocoa powder such as Rodelle
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 3/4 cup plain yogurt or sour cream
- 1/4 cup oil I like vegetable or canola
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini squash
- FOR THE GANACHE:
- One (4-ounce bar) semi-sweet chocolate finely chopped
- 1/2 cup heavy whipping cream
- 1 cup miniature chocolate chips
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 10 or 12-cup Bundt pan with shortening and flour or cooking spray; set aside.
- In the bowl of a stand mixer, add in the flour, sugar, cocoa powder, baking powder and soda, and salt, whisking well to mix together. Meanwhile, in a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until blended and smooth. Add to the dry mixture and mix on low-speed until incorporated. Fold in the grated zucchini.
- Pour the mixture into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- Invert the cooled cake onto a wire rack with parchment paper lined underneath of the rack. Add the chopped chocolate bar to a small bowl. Heat the heavy whipping cream in the microwave for 30 seconds or until hot to the touch. Pour the heavy cream over the chopped chocolate and let set for 5 minutes. Whisk together until the ganache becomes smooth and cohesive.
- Drizzle the ganache evenly over the cake and sprinkle liberally with the mini chocolate chips.