Home Recipes Desserts Chocolate Zucchini Cake Chocolate Zucchini Cake Ingredients Preparation Nutrition Comments Ingredients Preparation Nutrition Comments Chocolate Zucchini Cake A Tasty Chocolate Cake This chocolate and zucchini cake has extra chocolate… And it’s ultra soft and delicious! Plus, this cake recipe, with its tasty chocolate frosting, is a nice change from zucchini muffins and breads. It’s a great opportunity to use your last garden zucchinis. Serve it with a chocolate ganache, fruit coulis, or simply vanilla ice cream. Any way, it’ll surely be a hit. Do you like to make cakes with vegetables? Try this deconstructed carrot cake or this tomato cake! SIMPLY DELICIOUS: Are you a chocolate lover? You must try these recipes! Dark chocolate cookies Ultra-soft zucchini and chocolate muffins Lactose-free Nut-free Peanut-free Vegetarian Desserts Dinner party By:Hubert Cormier, Ph.D. in nutrition Preparation 25 min Cooking 40 min 10 servings Piece of cake (easy) Ingredients Système métrique Système impérial Dark chocolate zucchini cake Eggs - 3 3 To discover! Egg yolks - 2 2 To discover! Sugar - ½ cup 125 mL To discover! Dark chocolate chips - 1 ¼ cup 310 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! All-purpose flour - ¼ cup 60 mL To discover! Cocoa powder - ¼ cup 60 mL To discover! Zucchinis, well drained and grated - 1 ½ cup 195 g To discover! Chocolate ganache High quality dark chocolate - 1 cup 150 g To discover! 15% M.F. cooking cream - ½ cup 125 mL To discover! Preparation Passer en mode cuisine Chocolate cake 1. Preheat the oven to 180 °C (350 °F). Butter and flour a Bundt mold. 2. With a stand mixer, beat the eggs and egg yolks for at least 5 minutes. The mixture should triple in volume and form a ribbon when lifted with a spatula. Gradually add the sugar during this process. 3. Meanwhile, melt the dark chocolate in a microwave-safe bowl or double boiler, stirring frequently. Add the vanilla extract. Set aside. 4. Reduce the stand mixer’s speed to the minimum and add the sifted flour and cocoa powder. 5. Finally, using a spatula, gently incorporate the grated zucchinis and melted chocolate to the mix. 6. Pour the preparation into the Bundt mold. 7. Cook in the oven for 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool a few minutes before unmolding on a rack. 8. Let cool completely before transferring the cake unto a serving plate. Garnish with the chocolate ganache. Chocolate ganache 9. To make the chocolate ganache, slowly heat the cooking cream (without boiling it). 10. Meanwhile, weigh the chocolate in a metal or glass bowl. 11. Then, pour the cream onto the chocolate. Let cool during 5 minutes. 12. Emulsify the ganache using a whisk. Serve immediately with the chocolate and zucchini cake. Can I whip the ganache? Absolutely! Just let your ganache cool during at least 1 hour. Then, you can whip it using a stand or hand mixer. The result will be light and delicious. For an even lighter ganache, add a little bit of whipped cream to the mix. It’s almost too good to be true!