Ingredients
- For the chocolate cake:
- 2 cups all-purpose flour
- 1 cup Dutch processed cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut oil, melted (or vegetable oil)
- 10 tablespoons unsalted butter, melted
- 1 1/2 cups light brown sugar
- 3 cups shredded zucchini
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups mini chocolate chips
- For the chocolate ganache:
- 1 cup dark chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk melted coconut oil, melted butter, brown sugar, and shredded zucchini until well combined.
- Add eggs and vanilla extract; whisk until smooth.
- Gently fold in the dry ingredients until just combined; do not overmix.
- Fold in mini chocolate chips.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool the cake in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- To make ganache, place dark chocolate chips in a bowl and pour heavy cream over them. Microwave in 30-second intervals, stirring until smooth and glossy.
- Pour ganache over cooled cake and let set before slicing.
Notes
- No need to peel zucchini; the skin blends into the cake.
- Do not squeeze moisture out of fresh zucchini.
- Add espresso powder for richer chocolate flavor.
- Use white chocolate or dark chocolate chunks as a variation.
- Store unfrosted cake in freezer and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
