I have always had a soft spot for baking with veggies, and zucchini is probably my favorite. When I was growing up, my mother’s vegetable garden produced zucchini the size of rolling pins, and she would crank out loaf after loaf of zucchini bread and tons of cakes all summer long. I add dark chocolate and strong coffee plus a silky chocolate ganache and it makes for a perfect, moist chocolate cake that delivers great texture, flavor, and looks.
- To make the cake: Preheat the oven to 350°F. Spray a 10-cup Bundt pan with cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, cocoa powder, sugar, baking powder, baking soda, xanthan gum, cinnamon, and salt. Add the zucchini, and with the mixer running on low, add the vanilla, vegetable oil, and hot coffee. Mix to make a smooth batter and then mix in the chocolate chips.
- Transfer the batter to the prepared pan. Bake until puffed and domed on top, about 50 minutes.
- Let the cake cool completely in the pan on a wire rack before turning it out onto the rack.
- To make the chocolate ganache: In a small saucepan, bring the coconut cream to a simmer over low heat. Remove from the heat and add the chocolate chips. Whisk until the chocolate has melted and the mixture is smooth. Set aside. The ganache will thicken as it cools.
- Place a baking sheet under the wire rack holding the cake. Drizzle the ganache over the cake, letting the extra chocolate drip onto the baking sheet.
- Transfer the cake to a serving plate and serve.
Recipe by Heather Christo. Excerpted from “Pure Delicious” by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.