Chocolate Zucchini Cake
1 hr 15 min24, one 9" × 13" cake
A tender chocolate cake studded with shredded zucchini and chocolate chips, topped with a glossy chocolate ganache.
| prepPreheat oven to 325°F / 163°C | |||||||||
| prepGrease a 9" × 13" pan | |||||||||
| 113 g unsalted butter, softened | Beat butter, oil, sugar, vanilla & leavening | Beat in eggs | Alternate sour cream & flour | Mix in cocoa & espresso powder | Fold in zucchini & chocolate chips | Spoon into prepared pan | Bake 325°F / 163°C, 40–45 min | Cool in pan on wire rack | Stir until melted, spread on cooled cake |
| 120 ml vegetable oil | |||||||||
| 347 g granulated sugar | |||||||||
| 1 teaspoon King Arthur Pure Vanilla Extract | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1/2 teaspoon baking soda | |||||||||
| 1/2 teaspoon table salt | |||||||||
| 2 large eggs, at room temperature | |||||||||
| 113 g sour cream, buttermilk, or yogurt, at room temperature | |||||||||
| 300 g King Arthur Unbleached All-Purpose Flour | |||||||||
| 64 g unsweetened cocoa, Dutch-process or natural | |||||||||
| 2 teaspoons espresso powder, optional | |||||||||
| 3 cups / 363–450 g zucchini, shredded | |||||||||
| 85 g chocolate chips | |||||||||
| 227 g chocolate chips (for ganache) | Heat ganache chips & cream until soft | ||||||||
| 99 ml half-and-half or heavy cream | |||||||||
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