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!
Grease an 8x8” or 9x9” baking dish, or a 9” round cake plate, set aside.
In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside.
In a large bowl, add melted butter, oil, sour cream, eggs, and vanilla and whisk to combine.
Add sugar and whisk until combined.
Add dry ingredients to the wet ingredients and whisk until batter is smooth.
Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.
Spread batter into prepared pan.
Bake 25-30 minutes until the sides are set and a toothpick inserted in the center comes out clean.
Let the cake cool on a cooling rack to room temperature, or in the refrigerator.
Make the chocolate ganache:
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.
Putting it together.
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.
*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.
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.