Double Chocolate Zucchini Snacking Cake

With the abundance of fresh zucchini in the gardens and farmers markets, it is only natural that we are coming up with all the ways to use it. 

I’ve been making this cake for years, and realized that it is only on a piece of paper in my old records. Time to add it to the blog!

This cake is fudgy, moist, tender, and gets a double dose of chocolate from both the cocoa powder in the batter, and the chocolate in the ganache frosting.

Ingredients

The ingredients are simple, and easy to replace if you need to go gluten free, egg and or dairy free.  I am showing the recipe as enough to fill an 8 x 8 inch baking pan, but you can easily double it to fill a 9 x 13 inch pan.

Flour: Whole wheat for structure and balance to the moist grated zucchini.  Yes, you can totally replace this with a gluten free cup for cup blend.  

Zucchini: grate the amount needed, and don’t squeeze out the excess liquid, it will be needed in the batter.  If however, there is a lot of excess liquid, hold some back till you have folded the wet ingredients into the dry.  If you don’t find that it folds into a lovely batter and requires some of the remaining liquid, add a little at a time till the batter is smooth and spreadable.

Eggs: one large egg is all that you need.  If you need to be egg-free, go ahead an use the flaxseed replacement: combine one tbsp of ground flax with two tbsp of water in a small bowl. Mix, and after five minutes, you will find that it has thickened and will make the perfect binder for the cake.

Milk: Use whole milk, or your favourite non dairy milk replacement.  I used Elmhurst Walnut Milk here, because it happened to be what I have on hand (since I am currently on a dairy free diet, thanks to recent blood work outlining some food sensitivities)

Oil: any neutral oil will work.  Avocado oil or a mild olive oil are my go-to’s. 

Cocoa Powder: Dutch process cocoa powder is what you will need for the richest batter.

Sugar: use your favourite granulated sugar or sugar replacement.

The rising agents are baking soda and baking powder.  The baking soda is there for the Dutch process cocoa powder since the two work together for best results.

Flavour from vanilla extract and instant coffee, just enough to actually bring out the cocoa flavour!

Method

Start with grating the zucchini in one bowl.  In one large bowl combine the flour, cocoa powder, baking powder, sugar, baking soda and some salt.  In another bowl combine the egg, zucchini, oil, milk, vanilla and instant coffee.  Make a well in the dry ingredients and pour the wet ingredients into it.  Use a wooden spoon or spatula to fold till just combined, no further. Pour this into a prepared baking pan, and bake in a 350F oven till a skewer comes out pretty clean (a few crumbs is fine).  Let it cool while you work on the ganache.

Chocolate Ganache

A classic combo of chopped chocolate and cream.  Place the chopped chocolate in a bowl.  Heat the cream (you can replace heavy or whipping cream with coconut cream) in a small sauce pan over medium heat till just starting to steam.  Pour the cream over the chocolate.  Ensure that all the chocolate is covered.  Let it sit for a few minutes.  Then stir to combine and make the ganache smooth.  You can let the bowl sit on the counter and stir it every once it a while until it thickens enough to spread as a frosting.  You can also place it in the fridge.  You will need to check it every few minutes since the chill will thicken the ganache faster.  Don’t let it get to hard or stiff though, it will be difficult to spread on the cake.

Spread the ganache onto the cake.  Give it a little while to set up before slicing.  It will harden to a fudgy consistency the longer you let it sit.  But even the next day it will be delightfully sliceable.  And yes, as the ganache cools, it will lose its sheen somewhat, and look darker, but that is the nature of chocolate, all is good.

Final Thoughts

This snacking cake will last a few days covered with cling wrap, on the counter, and then the fridge.  It really won’t last long! The final texture is the best: fudgy, moist and tender. Like I mentioned, this can easily be doubled and baked in a 9 x 13 inch baking pan, if you are bringing something to a potluck.  And yes, it can be made all year round for a chocolatey and healthy fix!  My absolutely favourite way to enjoy zucchini! 

To bake these up as cupcakes, you will need a regular sized 12 cup muffin tin, lined with paper liners.  Fill between 2/3 and 3/4 full. Bake at the same temperature as the cake, for approximately 30-35 minutes or until a toothpick comes out clean. Frost with the same ganache for very elegant results.

Feel free to add 1/2 cup of chocolate chips and turn this into a Triple Chocolate Cake!

For other zucchini recipes check out my Zucchini Spanakopita Crustless Quiche, Zucchini Carrpt Cake with Pineapple Flowers, Zucchini Involtini with Kale and Spinach Ricotta Filling, Zucchini Halloumi Fritters with Barberries

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Double Chocolate Zucchini Snacking Cake

Fudgy, tender, moist, this simple cake with plenty of zucchini will be a hit with all chocoholics, young and old. The chocolate ganache takes the cake somewhere special. Shown as an 8 inch square cake, the recipe can be doubled to fit into a 9 x 13 inch cake pan

Course Dessert

Cuisine North American

Keyword chocolate zucchini cake, zucchini

Prep Time 30 minutes

Cook Time 45 minutes

Servings 9 squares

Ingredients

Cake

• 144 grams (3/4 cup) grated zucchini squash, (see Notes)
• 190 grams (1 1/4 cups) whole wheat flour, or gluten free cup for cup blend
• 120 grams (10 tbsp) granulated sugar
• 20 grams (3 tbsp) cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 egg, or 1 tbsp ground flax meal mixed with 2 tbsp water in a small bowl and left for five minutes to thicken
• 3 tbsp olive oil
• 175 ml (3/4 plus 2 tbsp) whole milk, or unsweetened non-dairy milk
• 1 tsp vanilla extract
• 1 tsp instant coffee

Ganache Frosting

• 115 grams (4 oz) chopped semi-sweet chocolate
• 1/2 cup heavy or whipping cream, or coconut cream

Instructions

Cake

1. Preheat oven to 350°F. Grease an 8 x 8 inch baking pan, and line with parchment paper, cutting it so that two sides hang over the edges.
2. Grate the zucchini using the large holes of a box grater into a bowl.
3. In a medium bowl, blend the flour, sugar, cocoa powder, baking soda, baking powder and salt with a hand whisk.
4. In a separate bowl combine the egg (or flax mixture). the zucchini, milk, olive oil, vanilla extract and instant coffee,and whisk till smooth.
5. Make a well in the dry ingredients, and add the zucchini mixture into it. Use a wooden spoon or spatula to mix just until evenly moistened.
6. Spread the batter evenly in the prepared baking pan, and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean. If a few separate crumbs are attached this is fine. Remove from the oven and let cool completely on a wire rack.

Ganache Frosting

1. Place the chopped chocolate into amedium bowl. In a small saucepan, gently heat the cream on medium heat, till it just starts to steam. Gently pour the hot cream over the chocolate ensuring that all the choclate is covered. Let it sit for a minute, and then whisk until the chocolate is melted and the mixture is smooth. Let the mixture sit at room temperature, coming back to stir it every eight minutes or so till it starts to thicken. You want it spreadable, but not so thick that it will be hard to move on the cake top. Depending on how warm your kitchen is, it may take 45 minutes till it is ready to spread. You can speed it up by placing the bowl in the fridge, but you will need to stir it more frequently, every 4-5 minutes or so. Don't let it get to stiff.
2. Spread the frosting on the cooled cake. Give it a few minutes before cutting and serving.
3. The cake can be stored at room temperature, covered for a day or so. It will also keep in the fridge, covered for up to five days, but it really won't last that long!

Recipe Notes

If you find that the zucchini you have grated is dripping too much excess liquid, just give it a gentle squeeze. You don't want the remaining zucchini to be dry though, you want some of that liquid to help create moisture in the cake.
This recipe will also create 12 cupcakes. Line a standard muffin tin with cupcake papers. Fill the muffin cups between 2/3 and3/4 full. The baking time will be reduced to 30-35 minutes, or until a toothpick inserted into the center comes out clean. Frost or pipe using the ganache as desired.
This recipe is easily doubled to fit into a 9 x 13 inch baking pan, and will make 24 cupcakes.
You can also double and create a 7-8 inch layer cake with two layers. Double the ganache to frost the entire cake.