Home Recipes The best dessert recipes Chocolate Zucchini Cake Chocolate Zucchini Cake Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 25 min Cooking 40 min Refrigeration 0 min Freezing 0 min 10 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Peculiarities Lactose-free Nut-free Peanut-free Vegetarian Categories Desserts Thematics Desserts Dinner party 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 Bonà savoir 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! Ingredients Metric system Imperial system 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 Switch to cook mode Chocolate cake Step 1 Preheat the oven to 180 °C (350 °F). Butter and flour a Bundt mold. Step 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. Step 3 Meanwhile, melt the dark chocolate in a microwave-safe bowl or double boiler, stirring frequently. Add the vanilla extract. Set aside. Step 4 Reduce the stand mixer’s speed to the minimum and add the sifted flour and cocoa powder. Step 5 Finally, using a spatula, gently incorporate the grated zucchinis and melted chocolate to the mix. Step 6 Pour the preparation into the Bundt mold. Step 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. Step 8 Let cool completely before transferring the cake unto a serving plate. Garnish with the chocolate ganache. Chocolate ganache Step 9 To make the chocolate ganache, slowly heat the cooking cream (without boiling it). Step 10 Meanwhile, weigh the chocolate in a metal or glass bowl. Step 11 Then, pour the cream onto the chocolate. Let cool during 5 minutes. Step 12 Emulsify the ganache using a whisk. Serve immediately with the chocolate and zucchini cake. Like it? Share it!