Chocolate Zucchini Snack Cake

from ButterYum
makes one 8x8 pan (recipe may be doubled and baked in a 9x13-inch pan)



  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup dark cocoa powder, sifted (darkest you can find, like this black cocoa)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg
  • 6 tablespoons plain greek yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons hot brewed coffee (or hot water)
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded zucchini (or substitute up to half yellow summer squash)


  • 4 ounces semisweet chocolate, chopped 
  • 4 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, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together the eggs, greek yogurt, oil, coffee, and pure 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 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.  
  6. Remove from oven and cool completely before topping with 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.