Healthy Chocolate Zucchini Cake With Dark Chocolate Ganache

This healthy chocolate zucchini cake is addictive. How addictive? I once participated in a shady-looking “cake deal” (like a drug deal, but…with cake) at a gas station, wherein my mom and I pulled up next to my sister’s car and she passed me a Tupperware container of this cake through the open window, because I’d been jonesin’ for it so hard post-surgery. True story.

This is a recipe I’ve shamelessly stolen from my sister, and it’s now a staple when I’m craving chocolate.  

The original recipe is great, but we’ve made some modifications. We cut back on the sugar a bit vs. the original recipe, cut back on the ganache (trust me, this is still *more* than enough), and often use closer to three cups of zucchini…I don’t measure it exactly and don’t want to waste it. I also swap in some white whole wheat flour, OR use entirely whole wheat pastry flour.

The result is a somewhat-healthier cake that I think has a more nuanced flavor and is less sickly-sweet.

It was also the accidentally thematically-perfect accompaniment to my Onyx Storm reading experience. This chocolate cake, however, will not poison you…IYKYK 🙂

Preheat oven to 325º F. Grease a bundt cake pan liberally then dust with cocoa powder.

In a stand mixer with paddle attachment, whip together the softened butter, oil, and sugar for a couple of minutes. This helps emulsify it and results in a better overall texture.

Mix in the eggs, vanilla, and sour cream, then add the dry ingredients and mix until JUST combined in a smooth batter.

Add in the zucchini and chocolate chips and just give it a few pulses to incorporate evenly in the batter.

Spoon the batter into the pan and bake for 45-55 minutes (sometimes mine takes quite a bit longer if I use a lot more zucchini), until a toothpick inserted comes out clean.

Let cool in pan for about 15 minutes. Then flip onto a cooling rack or plate.

To make the ganache, put the chocolate chips and whipping cream in a medium microwave-safe bowl (you can also do this in a double boiler on the stove). Microwave for 45 seconds to start, stir or whisk.

Repeat for 30-second increments, stirring between each. You don’t want to boil or scald the cream or burn the chocolate, and whisk vigorously because there’s a magic moment when the chocolate will just give and you’ll have a magical creamy ganache (usually takes 3 or 4 “30 second” increments).

Spoon or pour the ganache over your cake, helping it drip down the sides. Cover most of the cake to help keep it moist. Let it set (you can see how it looks fresh, then how it darkens and becomes a bit more matte and solid as it cools).

Personally I think you want to wait until this cake is COMPLETELY cooled to serve it. Texturally I think it benefits from the time to totally set. But that’s just a personal preference.

Trust me when I say that this chocolate zucchini cake is the healthy-ish dessert you need in your life…and come July, it’s also the perfect way to use up an overflow of zucchini!

I haven’t had a chance to try this yet, but I’ve been wanting to try this healthier ganache recipe as well:

• 1/2 cup of coconut oil
• 3/4 cup of cocoa powder
• 1/2 cup of honey
• 4-6 tablespoons of cream (or coconut cream)

Adapted from Baby Wise Mom

Other healthy-ish desserts you’ll love:

• The Best Copycat Honey Mama’s Peanut Butter Cup Truffle Fudge Bars
• Easy No-Bake Vegan Cheesecake with Blueberry Compote (GF, Almond-Free)
• Bing Cherry Pie With Streusel Topping
• Indulgent-Yet-Healthy Fudgy Gluten-Free Brownies (GF, Vegan, Almond-Free)
• Healthy Cardamom-Almond Peach Crisp

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