Can you taste the zucchini in the cake?

Not at all! The shredded zucchini completely melts into the batter while baking. It gives the cake its signature moist texture without altering the chocolate flavor. Even picky eaters won't know it's there.

Does this cake freeze well?

Yes! Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it with or without the ganache. Thaw it in the fridge overnight and bring it to room temperature before serving.

Can I make it without eggs?

Absolutely. Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water). This cake also works well with egg replacer powders or mashed bananas, though texture and rise may vary slightly.

Double Chocolate Zucchini Cake – Best Moist Dessert 2025

Double Chocolate Zucchini Cake

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This Double Chocolate Zucchini Cake is an ultra-moist, rich, and decadent dessert made with cocoa, chocolate chips, and fresh zucchini, topped with a luxurious double ganache.

Author: gemma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup (113 g) unsalted butter
1/2 cup (99 g) vegetable oil
1 3/4 cups (350 g) granulated sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
2 large eggs
1/2 cup buttermilk
2 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 cup hot coffee (or espresso)
3 cups shredded zucchini
1 cup chocolate chips
Ganache:
1 cup whipped cream
2 cups semi-sweet chocolate chips

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Instructions

Preheat the oven to 325°F and grease a 9″ x 13″ pan.
In a large mixing bowl, beat butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
Add eggs one at a time and mix well.
In a small bowl, mix buttermilk and hot coffee together.
Alternate adding the buttermilk mixture and flour to the butter mixture, then mix in cocoa powder until smooth.
Fold in shredded zucchini and chocolate chips.
Pour the batter into the prepared pan and bake for 30–35 minutes or until the top springs back and center is set.
Let cake cool before adding ganache.
To make ganache, bring whipped cream to a boil and pour over chocolate chips in a bowl. Whisk until smooth.
Pour ganache over the cooled cake starting from the center and spreading outward.
(Optional) For whipped ganache, cool a second batch, whip it, then add 3 cups of powdered sugar and pipe on top of the cake.

Notes

No need to peel zucchini unless you prefer no visible green flecks.
Do not drain zucchini to retain moisture.
Coffee enhances chocolate flavor without adding coffee taste.
Store leftover ganache in a piping bag or airtight container in the fridge.
This cake freezes well up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 220mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 6g
Cholesterol: 55mg

Find it online: https://recipeeasily.com/double-chocolate-zucchini-cake/