Zucchini chocolate cakes are moist, easy to make and no one ever knows there is zucchini in the cake. This one is moist and can be served with or without the ganache.
Chocolate Chip Zucchini Cake:
Preheat oven to 350F.
Lightly grease a 10-inch springform pan with butter.
In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
In another mixing bowl using an electric mixer, beat the butter until soft.
Add the sugar and beat in until creamy.
Add the coffee and vanilla and mix in.
Add the eggs, one at a time, mixing until well combined.
In a third bowl stir the chocolate chips into the grated zucchini.
Stir in half of the flour mixture and stir in to coat the zucchini. If there are clumps, break them apart.
Beat the second half of the flour mixture into the creamy butter mixture and mix in with the electric mixer.
Add the zucchini mixture and stir in with a spoon to combine.
The batter will be very thick, but that is fine.
Put the batter into the prepared pan, place into the preheated oven and bake for 40-50 minutes or until a knife inserted into the center comes out clean.
Remove and place onto a cooling rack for 10 minutes then run a knife around the edges of the pan before releasing the springform side.
This cake is delicious as is or you can make a chocolate ganache to top the cake.
In a small pot on the stovetop, heat the cream until bubbles form around the edge. Watch not to scorch.
Remove from heat and stir in the chocolate until smooth and combined.
Pour over the cake.