Chocolate Mocha Zucchini Cake

from ButterYum
makes one 9x13-inch cake (15 servings)



  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1/2 cup dark cocoa powder, sifted (darkest you can find, like this black cocoa)
  • 1 1/2 teaspoons ground cinnamon (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 large eggs
  • 3/4 cup greek yogurt
  • 1/4 cup vegetable oil
  • 1/4 cup brewed coffee
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini (or substitute up to half yellow summer squash)


  • 8 ounces semisweet chocolate, chopped 
  • 8 ounces heavy cream


To make the cake:

  1. Preheat oven to 350F, spray metal cake pan with Baker's Joy, and wrap pan with insulated baking strips (optional, but they keep the cake from forming a hump in the middle).
  2. In a large bowl, whisk together the flour, sugar, cocoa, cinnamon, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together the eggs, greek yogurt, oil, coffee, and pre vanilla extract.
  4. Pour wet mixture into bowl containing the dry ingredients and mix well; add shredded zucchini and stir until combined.
  5. Pour batter into cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.  
  6. Remove from oven and cool completely before adding ganache.

To make the ganache:

  1. Place chopped chocolate in a heat-safe bowl; set aside.
  2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).
  3. Remove cream from heat and pour over chocolate.
  4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two combine and become shiny, dark, and glossy.
  5. When cake is completely cool, pour ganache over cake; use an offset spatula to spread evenly.
  6. Chill cake until service.  Store in an airtight container.