Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup olive oil
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup yogurt (I use greek)
- 1 cup all-purpose flour
- 1 1/4 cup whole wheat flour
- 3/4 cup cocoa powder
- 2 teaspoons espresso powder (optional)
- 2 cups shredded zucchini
- 1/2 cup chocolate chips or chopped chocolate
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350 degrees. Prepare a cake pan (I used a 10-inch round springform pan because there's a lot of batter) with butter and flour or baking spray.
- Cream the butter, oil, sugars, vanilla, baking soda, baking powder and salt together until well-combined. Beat the eggs in one at a time. Add half of the flour, stir; add the yogurt, stir; and add the rest of the flour, cocoa powder and espresso powder (if using) and stir again. Add the zucchini and chocolate chips and stir to combine. Pour the batter into the pan and bake for 35-50 minutes or until a toothpick comes out clean.
- Meanwhile, place the chocolate into a small bowl. Heat the heavy cream, sugar and water until warm (not boiling) and pour it over the chocolate. Stir to combine. Let sit until thickened.
- When you're ready to serve, you can pour the chocolate sauce over the whole cake or on individual sliced. You can serve hot or at room temperature, but it is best enjoyed in the first day or two of baking.
Recipe by Oven Love at https://www.ovenloveblog.com/chocolate-zucchini-cake/