CHOCOLATE ZUCCHINI CAKE

Ingredients
Chocolate Zucchini Cake
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
3 large eggs room temperature
1 ¼ cups vegetable oil
¾ cup granulated sugar
¾ cup packed light brown sugar
2 teaspoons vanilla extract
3 cups grated zucchini
1 cup semi-sweet chocolate chips
Chocolate Ganache
1 ½ cups semisweet chocolate chips
1 cup heavy whipping cream
Instructions
Preheat oven to 350 degrees. Grease or line with parchment paper a 9×13 inch baking pan.
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.
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.
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.
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.
Notes
Measure the flour properly. Spoon the flour into a measuring cup and level it off with a table knife, pushing any excess back into the flour canister.
Grate the unpeeled zucchini with the large grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
Bring the eggs to room temperature.
Continued on next page (page 2)👇