Chocolate Zucchini Cake

Grated zucchini makes for a surprisingly rich and dense chocolate cake, with chocolate ganache on top.

This Chocolate Zucchini Cake is smoky and intensely chocolatey in just the right way.

2 cups of grated zucchini should be used in this and it is better to squeeze it with a paper towel before adding it to the batter.

Ingredients for Chocolate Zucchini Cake – For Cake: – 1 cup unsalted butter, softened to room temperature (2 sticks) – 1 cup brown sugar (packed) – 3/4 cup granulated sugar – 2 large eggs – 1 tsp vanilla extract – 2 1/2 cups all purpose flour – 3/4 cup cocoa powder – 1 teaspoon espresso powder (optional, brings out chocolate flavor) – 1 tsp baking soda – 1/2 tsp baking powder – 1/2 tsp salt – 1/2 cup plain yogurt or sour cream – 3 cups chopped zucchini (about 10″ zucchini, see note) – 1/2 cup chocolate chips – For the Chocolate Ganache: – 1/2 cup heavy cream – 3/4 cup chopped chocolate (or chocolate chips)

Servings - 12-16, Prep time - 30 mins, Cooking time - 55 mins, Type - cake

For shredded zucchini, you can grate it by hand, or I used the grating blade of my food processor.

Zucchini provides the needed moisture and texture to this cake so don't squeeze too much moisture out of it.

The cake will keep tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 5 days

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