chocolate zucchini cake with ganache

this recipe is a favorite...

you may have never paired chocolate and 
zucchini, but trust me when i say it's perfection...

{might even be better than these zucchini brownies, here!}

you will be fighting for the last bite!

ingredients
for the cake:

• 1/2 cup softened butter
• 1/2 cup coconut oil {or canola oil}
• 1 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla
• 3/4 cup unsweetened baking cocoa
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup greek yogurt {can sub sour cream}
• 2 1/2 cups flour
• 2-3 cups grated zucchini {no need to peel}
• 1/2 cup semi-sweet chocolate chips
  for the ganache:
• 9oz {about 3/4c} semi-sweet chocolate chips
• scant 3/4c whole milk + 1 Tbsp butter {or 3/4c heavy cream}

instructions

for the cake:

1. cream together butter, oil, and sugar. add in the eggs one at a time, mixing well after each one. stir in vanilla, then add cocoa, baking soda, baking powder, + salt.
2. add 1/2 of the greek yogurt, followed by half of the flour. repeat with second half of the greek yogurt and second half of the flour. then, fold in zucchini and chocolate chips.
3. spread the batter into a greased 9×13″ baking dish and bake at 325 degrees for 30-40 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. allow cake to cool slightly while you make the ganache.

for the ganache:

1. in a smaller saucepan over low heat, melt chocolate chips together with milk and butter until mixture is really smooth. **be sure to stir very regularly so as not to scorch chocolate.
2. drizzle ganache over the warm cake and smooth with a spatula. allow the cake to cool completely and the ganache to set up.
3. you can refrigerate the cake for a short time if you're in a hurry! then, slice and serve.
4. any leftover cake can be sliced and frozen.

enjoy the last of that summer zucchini!

xo