Print

Easy Moist One-Bowl Chocolate Zucchini Cake Recipe with Ganache Frosting

chocolate zucchini cake - featured image
Print Recipe

A quick and easy one-bowl chocolate zucchini cake that is moist and rich, topped with a glossy ganache frosting. Perfect for busy parents and last-minute dessert needs.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), lightly squeezed
  • For the Ganache Frosting:
  • ¾ cup (180 ml) heavy cream
  • 8 oz (225 g) bittersweet chocolate chips or chopped chocolate
  • 2 tablespoons (28 g) unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Gently squeeze out some excess moisture but keep it moist.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Add the sugar and vegetable oil to the dry ingredients and stir gently to combine.
  5. Crack in the eggs and add vanilla extract. Use an electric hand mixer or whisk to blend into a smooth batter.
  6. Fold the grated zucchini into the batter carefully to distribute evenly without overmixing.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, checking at 35 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the ganache frosting, heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer. Remove from heat.
  11. Place the chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes.
  12. Stir gently until smooth and glossy, then stir in the softened butter until fully incorporated.
  13. Pour the ganache over the cooled cake and spread evenly with a spatula. Let it set at room temperature or refrigerate for a firmer finish.

Notes

Do not over-squeeze the zucchini to keep the cake moist. Fold ingredients gently to avoid developing gluten and making the cake dense. Check doneness starting at 35 minutes with a toothpick. If ganache is too thick, warm gently; if too thin, chill briefly. Use room temperature eggs for best texture.

Nutrition

Keywords: chocolate zucchini cake, one-bowl cake, ganache frosting, easy chocolate cake, moist chocolate cake, zucchini dessert, quick dessert, kid-friendly dessert

Find it online: https://twinkletaste.com/easy-moist-one-bowl-chocolate-zucchini-cake-recipe-with-ganache-frosting/