Come the end of summer, there is the annual question – What to do with the zucchini that seems to be never ending.  At times it seems that a single squash plant well fed, watered and cared for could feed the entire continent of Africa in one summer.  If only my money tree was so prolific!

Here is one of our favorite uses for that amazing squash.  It is a fabulously moist, rich, decadent cake, that is not overly sweet.  If you are a dark chocolate lover, it will be oh so easy going down!  The fact that it contains so much squash, removes any doubt that it qualifies as a vegetable dish!

Enjoy,

Kathy

Chocolate Zucchini Cake with Ganache Frosting

Moist, decadent, almost brownie-like.

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Ingredients

  

• 1/2 cup butter – room temperature 8 ounces
• 1/2 cup coconut oil or vegetable oil
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs room temperature
• 1/2 cup sour cream, buttermilk or yogurt
• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened baking cocoa Dutch-process works well with this recipe
• 3 cups shredded zucchini
• 1/2 cup semi-sweet chocolate chips

Ganache Frosting

• 7 Tablespoons heavy cream
• 8 ounces semi-sweet chocolate chips

Instructions

 

The Cake

• Preheat the oven to 325 degrees.
• Lightly grease a 9" x 13" pan.
• Grate the fresh zucchini - until you have 3 cups. Set aside.
• In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
• Beat in the eggs, adding one at a time.
• Stir in the sour cream, buttermilk or yogurt.
• Measure out 1 cup flour and set aside.
• Combine the remaining 1 1/2 cups flour and the baking cocoa.
• Add the flour/cocoa mix to the wet ingredients, beating together until well incorporated.
• Drain any accumulated moisture from the shredded zucchini. If your squash is exceptionally moist, gently squeeze the squash to remove excess liquid.
• Combine the drained squash with the reserved 1 cup of flour (this will help suspend the squash throughout the batter).
• Add the squash and the chocolate chips to the batter, stirring gently to combine.
• Spoon the batter into the prepared cake pan,
• Bake for 40 minutes, or until the top of the cake springs back when gently touched, and the cake looks set.
• Remove from the oven and cool completely before frosting with Ganache Frosting

Ganache Frosting

• In a small saucepan, combine 7 Tablespoons heavy cream or half and half with 8 ounces semi-sweet chocolate chips.
• Heat over low heat, stirring constantly, until the chocolate is completely melted.
• Pour the melted chocolate/cream mixture onto the cooled cake.
• Spread over the top of the cake.

Notes

If you don't have buttermilk, sour cream or yogurt on hand, you can sour milk by adding 1 Tablespoon vinegar or lemon juice to 1 cup milk - and letting it sour for 5 minutes before using.