Servings: 0
Ingredients
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups sugar
- 1 cup shredded zucchini approx 2/3 of a large zucchini
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup water
- 1/2 cup brewed coffee
- 1 cup semi sweet chocolate chips
For Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi sweet chocolate baking bar chopped
Instructions
- Preheat oven to 350 degrees. Grease a 10 cup bundt pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, salt. Set aside.
- In another bowl, using a spatula, mix the sugar, zucchini, oil, vanilla, water, and coffee just until combined. Add the wet mixture and chocolate chips into the dry mixture, stir just until combined.
- Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then invert the cake onto a rack to finish cooling.
- Once cooled, prepare the chocolate ganache. Chop up the chocolate (1 cup) and add it to a heat proof bowl. Set aside.
- In a saucepan, over low/medium heat, warm the cream just until simmering. Remove from the heat and pour the hot cream over the chocolate. Allow the bowl sit for two minutes before mixing. Stir the chocolate and cream together until combined and chocolate is entirely melted.
- Allow the ganache to sit for 5-10 minutes, just until it starts to thicken. Spoon the ganache over the cake. Set the ganache for 30 minutes before cutting and serving.
- Cover the cake in an airtight container and store in the refrigerator for up to 4 days.