Double Chocolate Garden Zucchini Cake

Double Chocolate Zucchini Cake

Who knew a garden zucchini could create one of the richest chocolate cakes you'll ever taste? This incredibly moist cake is packed with fresh shredded zucchini, deep cocoa flavour, and melty chocolate chips in every bite. It's the perfect way to use up summer zucchini, and we won't tell if you don't.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Serves: 12–16

Ingredients

Cake

  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder (optional, but recommended)
  • 1 tsp cinnamon
  • ¾ cup butter, softened
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream
  • 3 cups shredded zucchini (do not peel)
  • 1½ cups semi-sweet chocolate chips or chopped dark chocolate

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tbsp butter (optional for extra shine)

Directions

Step 1 – Prepare

Preheat your oven to 350°F (175°C).

Grease and flour a 9 × 13-inch baking pan or line it with parchment paper.

Shred the zucchini and lightly pat with paper towel. Don't squeeze it completely dry. The moisture keeps the cake incredibly soft.

Step 2 – Mix the Dry Ingredients

In a medium bowl whisk together:

  • Flour
  • Cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Espresso powder
  • Cinnamon

Set aside.

Step 3 – Make the Batter

In a large bowl beat together:

  • Butter
  • Brown sugar
  • Granulated sugar

Beat until light and fluffy.

Add the eggs one at a time, then mix in the vanilla and sour cream.

Gradually stir the dry ingredients into the wet ingredients until almost combined.

Fold in:

  • Shredded zucchini
  • Chocolate chips

Do not overmix.

Step 4 – Bake

Spread the batter evenly into the prepared pan.

Bake for 40–45 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.

Allow the cake to cool completely before adding the ganache.

Chocolate Ganache

Heat the heavy cream until just beginning to simmer.

Pour over the chocolate chips and let sit for 2–3 minutes.

Whisk until smooth and glossy.

Stir in the butter if using.

Spread over the cooled cake.

Optional Toppings

  • Chocolate curls
  • Fresh raspberries
  • A light dusting of cocoa powder
  • Chopped toasted pecans or walnuts
  • Flaky sea salt

Storage

Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.

This cake also freezes beautifully for up to 3 months.

Homestead Tip 🌱

The bigger the zucchini, the better! This recipe is a wonderful way to use those oversized garden zucchini that are perfect for baking. There's no need to peel them, and once baked, no one will ever know there's zucchini hiding inside.