Zucchini Chocolate Chip Cake

a slice of chocolate zucchini cake on a plate

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This fudgy zucchini chocolate chip cake bakes in a bundt cake pan. It's topped with a smooth, rich chocolate ganache.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 588kcal

Author: Julie Clark

Ingredients

For the chocolate cake:

2 cups all-purpose flour lightly spooned, then measured
1 cup Dutch processed cocoa powder lightly spooned, then measured
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut oil melted, or vegetable oil
10 tablespoons unsalted butter melted
1 1/2 cups light brown sugar
3 cups shredded zucchini
2 large eggs
1 tablespoon vanilla extract
1 ½ cups mini chocolate chips

For the chocolate ganache:

1 cup dark chocolate chips
1/4 cup heavy cream

Instructions

Heat the oven to 350° Fahrenheit. Grease a 12-cup bundt pan with shortening, then dust with flour. Set aside.
In a medium bowl sift the flour, cocoa powder, baking soda, salt and ground cinnamon. Set aside. 2 cups all-purpose flour, 1 cup Dutch processed cocoa powder, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
To a large bowl, add the melted coconut oil, melted butter, light brown sugar and shredded zucchini. Whisk with a hand whisk until combined. Add the eggs and vanilla extract, then whisk until completely incorporated. 1/2 cup coconut oil, 10 tablespoons unsalted butter, 1 1/2 cups light brown sugar, 3 cups shredded zucchini, 2 large eggs, 1 tablespoon vanilla extract
Fold the dry ingredients into the wet ingredients until just combined. It’s OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix. 1 ½ cups mini chocolate chips
Pour the cake batter into the prepared pan. Place pan in the oven and bake for 50-55 minutes until a toothpick inserted in the middle of the pan comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool in the pan for about 5 minutes. Invert the cake to a wire rack to cool completely.
Place the dark chocolate in a small bowl. Pour the heavy cream over the chocolate. Microwave for 30 seconds, then stir. Melt in 10 or 15 second increments, stirring between each interval until the chocolate is smooth and shiny. Pour over the cooled cake.

Notes

If using fresh zucchini, do not squeeze it dry. If using frozen zucchini, let it thaw and drain off any juices before using it in this recipe.
Can I use vegetable oil instead of coconut oil? Yes. You can use your favorite oil. Different types may change the texture of the cake slightly so experiment and choose which you like best.
Cake can be stored in an airtight container at room temperature up to 3 days.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition