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Fudgy Chocolate Zucchini Cake with Cream Cheese Ganache Frosting

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A rich, fudgy chocolate zucchini cake that stays moist with a subtle veggie twist, topped with a silky, tangy cream cheese ganache frosting. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (300g) shredded zucchini, squeezed dry (about 2 medium zucchinis)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) bittersweet or semi-sweet chocolate, melted and slightly cooled
  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) bittersweet chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Wash and trim 2 medium zucchinis. Shred finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk granulated sugar, light brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Melt bittersweet chocolate gently in a double boiler or microwave in 20-second bursts, stirring each time. Let cool slightly.
  6. Slowly add dry ingredients to wet mixture, folding gently until just combined. Stir in melted chocolate and shredded zucchini until evenly distributed.
  7. Pour batter evenly into prepared pans. Tap pans on counter to release air bubbles. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  9. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Let cool until thickened but still spreadable, about 15-20 minutes.
  10. Beat in softened cream cheese, butter, vanilla, and a pinch of salt until smooth and creamy.
  11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then add the second cake layer. Cover top and sides with remaining frosting.
  12. Chill for 20-30 minutes to set before slicing.

Notes

[‘Drain zucchini well to prevent soggy cake.’, ‘Use good-quality chocolate for best fudgy texture.’, ‘Avoid overmixing batter to keep cake tender.’, ‘Use room temperature eggs and cream cheese for smooth frosting.’, ‘Prep ganache while cake bakes to save time.’, ‘If frosting is too soft, chill briefly to firm up.’, ‘For gluten-free, substitute flour with 1:1 gluten-free baking flour.’, ‘For dairy-free, use coconut oil, plant-based cream cheese, and coconut milk.’, ‘Add cinnamon and espresso powder for a spiced twist.’, ‘Fold in chopped toasted nuts for texture.’, ‘Bake as mini cupcakes for about 20 minutes at 350°F.’]

Nutrition

Keywords: chocolate zucchini cake, fudgy chocolate cake, cream cheese ganache, easy chocolate cake, zucchini dessert, moist chocolate cake, homemade cake

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