Double Chocolate Zucchini Cake
My garden is overflowing with zucchini and I’m always looking for ways to use them up, insert double chocolate zucchini cake. Rich, fudgy and made in one bowl. It’s truly so delicious topped with a chocolate ganache frosting it just makes it so decadent.
Ingredients
- 2 cups grated zucchini
- 1 1/4 cups buttermilk
- 1/2 cup butter, melted and cooled
- 1 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup greek yogurt
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup hot coffee
Chocolate Ganache Frosting
- 1/2 cup butter, room temperature
- 1/4 cup sour cream
- 1 cup melted chocolate, cooled to room temperature
- 4 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp. whole milk
Directions
Preheat the oven to 350 degrees. Line a 9×13 inch baking pan with parchment. Set aside.
Grate the zucchini over paper towel or kitchen towel and squeeze out all the excess liquid and set it aside.
In a large bowl combine together the buttermilk, melted butter, sugar, brown sugar and yogurt. Mix in the zucchini until all combined.
Then mix in the flour, cocoa powder, baking powder, baking soda and salt. Before all the dry ingredients are fully incorporated pour in the coffee and mix it all together. Scraping down the sides.
Pour the batter into the prepared pan and spread it out evenly. Bake for 50-55 minutes. Until a toothpick inserted comes out clean. Remove from the oven and let it cool. Let it cool completely before frosting it.
For the frosting in a large mixing bowl with a paddle attachment, mix the butter, sour cream and melted chocolate together until smooth. Then add in the powdered sugar in two cup increments and cocoa powder, starting mixing on low so it doesn’t spill all over. Mix in the whole milk and continue until it’s light fluffy and smooth. Frost over the cake when ready.
Slice and serve. Then store any leftovers in an air tight container in the fridge for up to 5 days, or in the freezer for up to 3 months.