Go Back
–+ servings
Print Recipe

Healthy Chocolate Zucchini Cake with Dark Chocolate Ganache

This healthy(ish) chocolate zucchini cake is absolutely delicious and easy to make! It's moist, packed with veggies AND chocolate chunks, and topped with a simple ganache that's rich and indulgent without being too sweet.
Prep Time15 minutes
Cook Time55 minutes
Additional Time15 minutes
Total Time1 hour 25 minutes
Course: Desserts
Servings: 1 bundt cake

Equipment

Ingredients

  • CAKE
  • 1/2 cup of unsalted butter softened
  • 1/2 cup of oil avocado or olive
  • 1 1/3 cups granulated sugar
  • 2 large eggs room temp
  • 1 teaspoon of vanilla extract
  • 1/2 cup of sour cream or greek yogurt room temp
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of cinnamon
  • 3/4 cup Hershey’s Special Dark Cocoa Powder
  • 2 1/2 cups of flour I use a mix of all-purpose & white whole wheat
  • 2-3 cups of shredded zucchini I don't measure & I don't squeeze
  • 1/2 cup of Hershey’s Special Dark chocolate chips
  • GANACHE
  • 3/4 cup of Hershey Special Dark Chocolate Chips
  • 3/4 cup of heavy whipping cream

Instructions

  • Make the cake: 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.
  • Make the ganache: Put the chocolate chips and whipping cream in a 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 set.

Notes

  1. I like to either sub some white whole wheat flour or use entirely whole wheat pastry flour which I think gives an awesome texture
  2. I treat the zucchini amount somewhat flexibly...rather than messing with partial zucchinis, I usually use one giant one or two smaller.