This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It's easy to make (no mixer required) and topped with the most delicious chocolate ganache! It's the best zucchini cake recipe you'll ever eat!
Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.
Turn off heat and whisk in chocolate and vanilla until the mixture is smooth and begins to thicken.
Remove from the warm burner and let the ganache cool slightly while whisking.
Assemble, Chill & Serve
Pour the chocolate ganache over the cooled cake and spread it evenly over the surface.
Chill the cake in the refrigerator for at least 3 hours, or until the ganache has set up.
Serve!
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Notes
*Nutrition facts calculated for this recipe making 16 servings.
If you use a different frosting recipe, like a chocolate buttercream frosting, that doesn't need chill time to set up, you can serve the cake immediately.
Double the RecipeYou can double the recipe and bake it in a 9x13" pan. Ingredient Substitutions
Butter/canola oil. This recipes calls for 1/4 cup butter and 1/4 cup canola oil. I think this is the best ratio/combination for a moist texture and buttery flavor. You can use only butter or only canola oil if you prefer (a 1/2 cup of each). Coconut oil and ghee are also possible substitutions.
Sour Cream. Greek yogurt can be used in place of sour cream if desired.
Granulated sugar. Organic cane sugar or brown sugar can be used instead of white sugar.
All-purpose flour. You can substitute up to half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour. All-purpose gluten-free baking flour also works well.
Espresso Powder. I highly recommend buying a container of espresso powder if you want to make the best chocolate cakes. However, instant coffee can be substituted in a pinch!
Mini chocolate chips. For the best texture and dispersion of little pockets of chocolate, use mini chips. You can use regular sized chocolate chips but they will be more noticeable in the cake.
Pan Size/TypeYou can bake this zucchini cake in a 9x9" or 8x8" square baking dish - the 8x8" will just take slightly longer to bake. You can also use a 9" round cake pan, or two 6" round cake pans to make a double layer cake. StoreStore any chocolate zucchini cake leftovers in an airtight container in the refrigerator for up to 5 days. FreezeYou can freeze the entire cake by making the recipe and chilling it until it's completely cooled, then cover the top tightly with plastic wrap and foil (or bake in a pan with a lid) and freeze for up to two months. Thaw in the refrigerator.Alternately, you can freeze individual slices by spreading the chilled zucchini cake pieces apart on a baking sheet lined with wax paper and freezing. Once they are frozen (about 3-4 hours), wrap the individual pieces in plastic wrap and store in an airtight container in the freezer.