The Ultimate Moist & Fudgy Zucchini Chocolate Cake with Decadent Ganache

Deeply rich, intensely chocolatey, and delightfully fudgy – this Zucchini Chocolate Cake is hands down the most delicious and inventive way to embrace the seasonal bounty of zucchinis from your garden. Whether you’re a seasoned gardener facing a summer squash surplus or simply looking for an extraordinary chocolate dessert, this recipe offers a perfect solution. It’s incredibly simple to prepare, requiring just a bowl and a spoon, and can be baked as an elegant round cake, a rustic loaf, or convenient square slices. For the ultimate indulgence, enrobe it in a glossy, silky chocolate ganache glaze, transforming it into a chocolate lover’s dream come true. (Skip to recipe.)

The Great Zucchini Invasion: A Gardener’s Sweet Dilemma

Ah, the joys of summer gardening! One moment you’re carefully nurturing tiny zucchini seedlings, and the next, it seems like an army of “Zucchini Monsters” has quietly staged an overnight invasion. They appear stealthily, multiplying under their unsuspecting plant parents, often leaving behind a surprising harvest of varying sizes and shapes. It’s a familiar scenario for many home gardeners: a sudden, overwhelming glut of this versatile squash that demands creative culinary solutions.

Luckily, this time, our Zucchini Monsters were a rather friendly bunch. They didn’t leave us with those gigantic, baby-blimp-sized specimens that are often tough and seedy. Instead, we found an interesting assortment of smaller, more manageable oddities – perfect for baking! And since these zucchini invaders arrived in peace, they were rewarded by being transformed into this absolutely delectable Zucchini Chocolate Cake. After all, a sweet, “beany” smile like that deserves nothing less than a truly special treat.

From Garden Patch to Gourmet Treat: The Magic of Zucchini in Baking

While our zucchini and summer squash crop wasn’t overwhelmingly prolific this year – we had huge plants but only a few ‘monsters’ lurking beneath – there was still plenty to work with. I planted a variety of types: classic green zucchinis, bright yellow straightneck squash, charming pattypan squash, and the intriguing Italian trumpet zucchinis. Though the pattypan varieties didn’t quite take off, and the trumpet zucchinis (which boast a wonderfully firm flesh with minimal seeds) only yielded a handful of their distinctive curly forms, the overall harvest was still incredibly useful. It provided enough for our beloved crustless zucchini pie, a vibrant batch of zucchini salsa, and a tangy zucchini relish. Crucially, we had more than enough to bake several rounds of this divinely chocolatey zucchini cake. The beauty of zucchini in baking lies in its unique ability to add incredible moisture and tenderness without imparting any noticeable vegetable flavor, making it the perfect secret ingredient for a truly rich and satisfying cake.

The Versatility of a Zucchini Chocolate Cake: From Loaf to Lavish Dessert

Typically, I prepare this versatile Zucchini Chocolate Cake as a simple loaf. There’s a particular satisfaction in slicing off thick, fudgy slabs and enjoying it plain. In these moments, we can almost convince ourselves of our virtuous choices, knowing it contains vegetables while effortlessly satisfying our deepest chocolate cravings. It’s a comforting, wholesome treat perfect for a casual breakfast or an afternoon snack. However, on a recent occasion, I decided to elevate the experience. I baked it in a round pan and generously enrobed it in a glistening, shiny chocolate ganache. And that, my friends, is when all pretense of virtue completely vanished. I’m almost embarrassed to confess that the two of us devoured the entire cake in just two days. We became unabashed chocolate gluttons, indulging in slices for breakfast, as a decadent dessert, and for midday pick-me-ups. But hey, it’s got vegetables, remember? That’s our excuse, and we’re sticking to it!

An Intense Chocolate Experience: Beyond Just “Chocolate Cake”

This isn’t merely a “chocolate cake”; it’s an intense chocolate experience that caters to true aficionados. The cake itself boasts an incredibly moist, light-yet-dense crumb, punctuated by delightful, fudgy bites of melted chocolate chips. And then there’s that soft, rich, utterly decadent ganache glaze that pushes it over the edge into pure bliss. This Zucchini Chocolate Cake is definitely not for those with a faint heart or a preference for mild chocolate flavors. It’s a full-on celebration of cocoa, deep and complex, yet wonderfully balanced and not overly sweet. Subtle whispers of vanilla and cardamom are woven into the batter, not to be distinctly tasted, but to amplify the chocolate, helping it “blare its trumpet” just a little louder and deeper. And those “invisible” shreds of zucchini? They are the unsung heroes, diligently working behind the scenes to keep every single bite perfectly moist, incredibly soft, and utterly luscious. You won’t taste the zucchini, but you’ll certainly appreciate the unparalleled texture it contributes.

The Magic of Chocolate Ganache Glaze: Simple Yet Sublime

The secret to transforming this already fantastic cake into an absolute masterpiece lies in that divine chocolate ganache glaze. It’s surprisingly simple to make, requiring just two key ingredients: rich heavy cream and high-quality dark chocolate. Yet, the result is nothing short of spectacular – a glaze that is profoundly rich, sumptuously smooth, and incredibly silky. When first made, it flows beautifully, coating every curve of the cake. What’s even better is that it maintains its soft, fudgy texture for days, resisting the urge to harden or crack. Though, truth be told, our cakes rarely last long enough for us to truly test the ganache’s longevity! (A convenient excuse to bake it again, wouldn’t you agree?) This simple addition elevates the Zucchini Chocolate Cake from a wonderful homemade treat to an unforgettable gourmet dessert.

So, to all the chocolate lovers out there – come one, come all! This Zucchini Chocolate Cake, especially when crowned with its luscious ganache, is your essential pit stop on the road to chocolate heaven. Prepare to be delighted, to indulge, and to perhaps find your new favorite way to enjoy both vegetables and dessert in perfect harmony.

* * * * *

Kitchen Frau Notes: This Zucchini Chocolate Cake is designed for ease and convenience. The batter comes together much like a simple muffin mix, requiring nothing more than a spoon and two bowls. Its moist, dense crumb ensures it stays wonderfully fresh and delicious for several days when stored at room temperature. You have the flexibility to bake this cake in various forms to suit your occasion: a classic loaf pan for everyday enjoyment, a round springform or cake pan for a more elegant presentation, or a square pan for easy-to-grab snacking cake. Feel free to use the type of zucchini you have on hand – green, yellow, or even the firmer trumpet varieties all work beautifully, adding moisture without altering the flavor of the rich chocolate.

The chocolate ganache glaze is equally forgiving and versatile. It maintains its delightful moist and fudgy texture even on subsequent days, making leftovers (if you’re lucky enough to have any!) a true treat. Don’t let any drips or extra ganache go to waste! Scrape up any runoff from your cooling rack – it’s pure gold. Use leftover ganache to swirl into your morning coffee for a luxurious homemade mocha, stir it into warm milk for an indulgent hot chocolate, spread it over toast (especially delicious with a dollop of peanut butter!), sandwich it between cookies for an instant dessert, or simply enjoy it straight from the spoon – because, let’s be honest, it’s essentially a rich chocolate truffle in spreadable form. Any remaining ganache can also be frozen for future use, ensuring you always have a touch of chocolatey luxury on hand.

Zucchini Chocolate Cake (or Loaf) with Decadent Chocolate Ganache Glaze

Ingredients:

For the Zucchini Chocolate Cake:

• 2 large eggs (at room temperature for best results)
• ½ cup oil (avocado oil, melted coconut oil, or a neutral vegetable oil work well)
• 1⅓ cups (200gms) coconut sugar or 1 cup (200gms) packed light brown sugar (brown sugar will give a slightly more caramel note)
• 1 teaspoon pure vanilla extract (the better the vanilla, the better the cake!)
• 2 cups (275gms) shredded zucchini, unpeeled and lightly packed (do not squeeze out excess moisture; this is key for a moist cake)
• 1¾ cup (250gm) all-purpose flour or a high-quality gluten-free all-purpose flour blend
• ½ cup (40gms) unsweetened cocoa powder (Dutch-processed cocoa will yield a darker, less acidic flavor)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt (enhances the chocolate flavor significantly)
• ½ teaspoon ground cardamom (a secret ingredient that subtly deepens the chocolate notes without being obvious)
• ½ cup (80gms) chocolate chips (use good quality dark chocolate chips; dairy-free if necessary)

For the Chocolate Ganache Glaze (optional, but highly recommended for an ultimate experience):

• ¾ cup (180ml) heavy whipping cream (minimum 35% fat, or full-fat canned coconut milk for a delicious dairy-free alternative)
• 1 cup (160gms) chopped dark chocolate or chocolate chips (again, quality matters; dairy-free if necessary)

Instructions:

Preparing the Cake:

1. Preheat your oven to 350°F (175°C).
2. Prepare your chosen baking pan:
   • For a loaf: Grease a 9x5x3 inch (23x13x8 cm) loaf pan. For easy removal, line it with a parchment paper sling, allowing the paper to extend over the two long sides.
   • For a round or square cake: Grease an 8-inch (20cm) diameter springform pan, or an 8-inch round or square cake pan. Line the bottom with parchment paper cut to fit precisely.
3. In a large bowl, combine the wet ingredients: beat the eggs, oil, sugar (coconut or brown), and vanilla extract together until the mixture is smooth and well combined.
4. Stir in the shredded zucchini. Make sure it’s evenly distributed throughout the wet mixture. Set this bowl aside.
5. In a separate, medium-sized bowl, whisk together all the dry ingredients: the flour (or gluten-free blend), cocoa powder, baking powder, baking soda, salt, and ground cardamom. Ensure there are no lumps and everything is thoroughly combined.
6. Add the dry ingredients into the wet ingredients. Stir gently with a spoon or spatula just until they are combined. Be careful not to overmix; a few streaks of flour are acceptable, as overmixing can lead to a tough cake.
7. Gently fold in the chocolate chips, distributing them evenly throughout the batter.
8. Pour the finished batter into your prepared pan. Use a spatula to smooth the top.
9. Bake in the preheated oven:
   • For a loaf pan: Bake for approximately 1 hour.
   • For a round or square pan: Bake for 40 to 50 minutes.

   The cake is done when the center springs back lightly when touched, or when a wooden skewer inserted into the center comes out clean (if it hits a melted chocolate chip, just poke in another spot!).

10. Let the cake cool in the pan for 5 minutes. Then, carefully run a knife around the edges to loosen it. Invert the cake onto a wire rack to finish cooling completely. This step is crucial before glazing.
11. Once the cake is completely cool, you can proceed to coat it with the luxurious chocolate ganache glaze, if desired.

Making the Chocolate Ganache Glaze:

1. Heat the heavy cream (or full-fat coconut milk) in a small saucepan over medium heat or in the microwave until it is hot and just beginning to simmer around the edges, but not boiling rapidly.
2. Place your chopped dark chocolate or chocolate chips in a heatproof bowl. Pour the hot cream directly over the chocolate.
3. Let the mixture sit undisturbed for 5 minutes. This allows the heat from the cream to melt the chocolate thoroughly.
4. After 5 minutes, begin to stir or whisk the chocolate and cream together. At first, it might look a little lumpy or separated, but keep stirring! With continuous mixing, it will magically come together into a thick, dark, and wonderfully smooth, luxurious glaze.
5. Allow the ganache glaze to cool for about 20 minutes at room temperature. This cooling period is important as it allows the glaze to thicken slightly, making it the perfect consistency for pouring and coating the cake.
6. To glaze the cake: Place the cooled cake onto a wire rack, and position the rack over a piece of parchment paper or a baking sheet. This setup will catch any drips, making cleanup easy and allowing you to salvage leftover ganache.
7. Pour the slightly thickened glaze generously over the center of the cake. Gently allow it to drape and flow over the sides. If there are any bare spots, you can gently encourage the glaze with the back of a knife or spatula.
8. Carefully transfer the glazed cake to a serving plate. Allow the glaze to set for about 30 minutes, or until it is tacky to the touch, before slicing. The glaze will remain wonderfully soft and easily sliceable at room temperature for days.

Tips for Leftover Ganache: Don’t waste a single drop! Scrape up any ganache drips from your parchment paper. You can rewarm them gently and use them again, or repurpose them in many delightful ways:

• Stir a spoonful into coffee for a delicious mocha.
• Mix into warm milk for an instant hot chocolate.
• Drizzle over ice cream or fresh fruit.
• Spread on cookies or toast (especially good with a thin layer of peanut butter).

Leftover ganache can also be stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.

Guten Appetit!

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too.  (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

PIN IT HERE to save the recipe for later:

You might also like these other delicious recipes:

Chocolate Banana Loaf

Polish Honey Cake

Strawberry Velvet Cake

German Chocolate Cake

Our Favourite Banana Bread