Chocolate Zucchini Cake

Check ingredients as you prepare them. These checks stay on this page.

• 2 cups all-purpose flour
  Ingredient note

  Source: 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
  Ingredient note

  Source: ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
  Ingredient note

  Source: 2 teaspoons baking soda
• 1 teaspoon baking powder
  Ingredient note

  Source: 1 teaspoon baking powder
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• 3 each large eggs room temperature
  Ingredient note

  Source: 3 large eggs room temperature
• 1 ¼ cups vegetable oil
  Ingredient note

  Source: 1 ¼ cups vegetable oil
• ¾ cup granulated sugar
  Ingredient note

  Source: ¾ cup granulated sugar
• ¾ cup packed light brown sugar
  Ingredient note

  Source: ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
  Ingredient note

  Source: 2 teaspoons vanilla extract
• 3 cups grated zucchini
  Ingredient note

  Source: 3 cups grated zucchini
• 1 cup semi-sweet chocolate chips
  Ingredient note

  Source: 1 cup semi-sweet chocolate chips
• 1 ½ cups semisweet chocolate chips
  Ingredient note

  Source: 1 ½ cups semisweet chocolate chips
• 1 cup heavy whipping cream
  Ingredient note

  Source: 1 cup heavy whipping cream

1. Preheat oven to 350 degrees. Grease or line with parchment paper a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, stir together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and zucchini. Add the flour mixture to the wet ingredients and mix just until combined. Fold in the chocolate chips.
3. Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with no wet batter. You may have a few moist crumbs or a little melted chocolate from the chips.
4. Add the chocolate chips to a medium bowl. Warm the heavy cream on the stovetop over low heat just until small fine bubbles surface. Pour the warm cream over the chocolate chips, cover with plastic wrap, and let it sit for about 10 minutes to melt the chocolate. Uncover and stir until smooth and combined. This may take several minutes of stirring.
5. Let the chocolate ganache cool for about 15 minutes before pouring it over the cake and gently spreading it with a spatula. Let the cake set for about 30 minutes and then place it in the refrigerator.