Zucchini Chocolate Cake

A melting chocolate cake without butter: it's possible with the Zucchini chocolate cake ! A very soft texture that melts in the mouth, thanks to the addition of grated zucchini, totally imperceptible to the taste. We add a delicious chocolate ganache on top for even more indulgence...

What you will love with this chocolate zucchini cake

• flavors : you can't taste the zucchini at all, it's amazing! In the mouth, only the taste of chocolate in the cake and the ganache.
• texture : thanks to the grated zucchini, the texture is melting and soft, it replaces butter perfectly. The creamy ganache brings even more indulgence!
• difficulty level : this chocolate zucchini cake is very simple to prepare, you need among other things a fine grater and a 20cm round mold.

Ingredient details

• dark chocolate pastry : for this cake, I recommend a dark pastry chocolate with 65% cocoa, on the other hand for the ganache I recommend a dark pastry chocolate with 52% cocoa, no more.
• zucchini : this is the surprising ingredient that replaces butter in this recipe.
• eggs : we use here eggs of normal size, at room temperature.
• light brown sugar : it will bring delicacy to this recipe, with its caramelized side.

How to make a chocolate zucchini cake?

• on finely grater the courgette
• we do melt the chocolate Black
• on whisk the eggs with sugar and vanilla
• we add the melted chocolate
• we incorporate the grated zucchini
• on sift flour and baking powder then add them to the batter
• we pour into the buttered mold and we bake
• on heat the cream and pour it over the chopped chocolate
• on mix the ganache obtained and placed on the chocolate zucchini cake

NB: the complete and detailed recipe with the quantities is given to you at the bottom of the page.

My tips for a successful chocolate zucchini cake

• finely grate the zucchini : take a cheese grater type grater, no bigger, otherwise you will feel too much zucchini in the mouth when tasting, and the inside visual of the cake will be less pretty.
• once the flour is added do not over mix the dough : this allows for an optimal texture.
• do not cook more than necessary : to keep a melting effect, do not overcook this chocolate zucchini cake, which would lose its moisture.

How to store chocolate zucchini cake?

This chocolate zucchini cake covered with its ganache can be kept up to 2 days at room temperature (ideally under a bell jar), protected from direct sunlight and heat.

It can also be kept in the refrigerator for up to 4 days, protected in an airtight container (note that the ganache hardens in the cold, it's a question of preference!).

Other recipes to try

If you like chocolate recipes, then I advise you to take a look at these other recipes from the blog:

• Double Chocolate Cookies
• No-Bake Chocolate Cheesecake
• Chocolate pear cake without flour
• Chocolate ice cream without an ice cream maker
• Soft chocolate muffins
• Chocolate banana cake

If you make this chocolate zucchini cake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your cute cakes!

Fondant Zucchini Chocolate Cake (No Butter)

4.81 on 52 votes

Fondant and moist, served with its chocolate ganache: who could believe that inside this chocolate cake, there is zucchini instead of butter?

Amount : 6

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Prepare in advance 20 minutes min

Cook time 30 minutes min

Total 50 minutes min

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• Microplane kitchen grater
• Round pan 20cm

Ingredients 

Zucchini chocolate cake

• 1 200g zucchini
• 200 g dark chocolate bar 65% cocoa
• 1 pinch of salt
• 4 eggs at room temperature
• 100 g light brown sugar
• 1 cc natural vanilla extract
• 60 g all-purpose flour
• 0,5 cc baking powder

Chocolate ganache

• 90 g heavy whipping cream 30%
• 100 g semi sweet chocolate bar 52% cocoa

Prepare in advance 

Zucchini chocolate cake

• Preheat the oven to 170° traditional heat. Butter a round mold 20cm in diameter. Line the bottom of the mold with a circle of baking paper to facilitate unmolding.
• Wash, peel the zucchini. With a fine grater (this is important for the final result), grate the zucchini into a small container.
• Melt the chocolate in a bain-marie or in the microwave. Add the pinch of salt.
• In a bowl, whisk the eggs, brown sugar and vanilla extract for 3-4 minutes: the mixture should be homogeneous and slightly foamy.
• Add the melted chocolate and mix: the paste thickens slightly. Then add the grated zucchini and mix.
• Sift flour and baking powder. Add to the dough and mix just enough so that you don't see any more flour (be careful not to over mix).
• Pour the batter into the mold. Bake for 30 minutes (this may vary depending on the oven). The cake should not be hollow in the center, it should be flat or slightly domed. The inserted wooden pick should show that it is still melting inside. Leave to cool for 15 minutes in the pan, then place on a wire rack until completely cooled.

Chocolate ganache

• Chop the chocolate and pour it into a container.
• In a small saucepan, heat the cream until it begins to boil. Pour the hot cream over the chocolate and leave to stand for 2 minutes. With a spatula, mix with small rotating movements until you obtain a nice shiny and smooth ganache.
• Leave the ganache to rest for 5 minutes then place it with a spoon on the cake placed on its serving platter.
• Enjoy immediately (the ganache will still be a little runny), or leave to stand at room temperature so that the ganache becomes a little denser.

Notes

This chocolate zucchini cake covered with its ganache can be kept for up to 2 days at room temperature (ideally in a bell jar), away from direct sunlight and heat.

It can also be kept in the refrigerator for up to 4 days, protected in an airtight container, note that its ganache hardens in the cold.

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Keywords: chocolate, cake

Recipe : Dessert, Snack