CHOCOLATE ZUCCHINI CAKE

Check for doneness after 30 minutes and every 3 minutes or so after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
It can take several minutes to stir the heavy cream and chocolate. Take your time and try to get it smooth.
Allow the ganache to sit for 15 minutes before pouring it over the cake. This way, the ganache slightly thickens, and it makes it easier to spread.
Chocolate ganache does not harden like chocolate candy. Instead, it becomes semi-hard, like a soft fudge.
To be on the safe side, refrigerate the cake until ready to serve and refrigerate leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap in two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.
Nutrition
Serving: 12g | Calories: 701kcal | Carbohydrates: 64g | Protein: 8g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 344mg | Potassium: 433mg | Fiber: 6g | Sugar: 39g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 4mg