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Zucchini Cake Recipe

Zucchini cake with a near-black double-layer chocolate crumb and a glossy dark chocolate ganache that drips down the sides in dramatic rivulets. Moist, fudge-dense slices come from squeezed-dry shredded zucchini with no zucchini flavor, finished with flaky salt on top.
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
ganache setting 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini cake
  • 2 shredded zucchini, squeezed dry Squeeze well so the batter bakes up dense, not watery.
  • 1.75 cup all-purpose flour
  • 0.75 cup Dutch process cocoa powder
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup hot coffee (or hot water) Hot coffee amplifies chocolate intensity without making the cake taste like coffee.
  • 1 tsp vanilla
  • 1 salted dark chocolate ganache: 1 cup heavy cream + 200g dark chocolate + ½ tsp flaky salt Pour while fluid and allow it to drip—don't spread it.
  • 1 crystallized zucchini strips for topping (optional)

Equipment

  • 2 sheet pan
  • 1 Dutch oven

Method
 

Bake the cake layers
  1. Preheat the oven to 350°F and grease two 9-inch pans.
  2. Whisk together the flour, Dutch process cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
  3. In a separate bowl, beat the eggs, vegetable oil, hot coffee (or hot water), and vanilla until smooth.
  4. Combine the wet and dry ingredients and mix just until no dry streaks remain.
  5. Fold in the shredded zucchini until the batter looks thick and evenly dark.
  6. Divide the batter between the two pans, then bake for 30–35 minutes at 350°F until the centers spring back.
  7. Cool the cakes completely in the pans before ganaching.
Make and finish with ganache
  1. Warm the ganache components together until the mixture is smooth and pourable, then stir in the flaky salt if not already included.
  2. Stack the cooled cake layers and pour the fluid ganache over the top so it drips down the sides in rivulets.
  3. Let the ganache set for 30 minutes, then finish with flaky salt and crystallized zucchini strips if using.

Notes

Pro tip: use well-squeezed zucchini so the cake bakes up dense and fudgy rather than wet. Pour ganache while it’s fully fluid and let it drip—avoid spreading it for the signature glossy rivulets. Store covered in the refrigerator for up to 5 days; freeze unfrosted cake layers up to 2 months (wrap tightly). For a dairy-free swap, use coconut cream + dairy-free dark chocolate ganache if you want a similar glossy finish.