Baked in a 13 x 9 pan and topped with a thick layer of ganache frosting, this chocolate zucchini is rich and decadent dotted with green flecks.
2–1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter at room temperature plus more for pan
1/2 cup canola oil
1–3/4 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup Greek yogurt
2 large eggs
3 cups shredded zucchini
1 cup heavy cream
6 ounces bittersweet chocolate, finely chopped
Preheat the oven to 325 degrees F. Grease a 13-inch by 9-inch baking pan with butter.
For the cake, combine the flour, cocoa powder, espresso powder, baking soda, baking powder and salt in a large bowl.
Using an electric mixer, whisk together the butter, oil, sugar, vanilla extract and yogurt. Beat in the eggs until fully combined. Stir in the zucchini. Fold the dry ingredients into the wet ingredients and spread the batter into the prepared baking pan. Bake the cake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
For the icing, warm the heavy cream in a small saucepan over medium heat. Pour the cream over the chocolate and let it sit for 2 minutes before gently stirring until smooth and fully combined. Let the icing cool and thicken for 20 minutes. Pour over the cake spreading to cover the top. Refrigerate the cake until the icing is set. Cut into pieces before serving.