Chocolate Zucchini Cake

I love posts that have the labels "chocolate" and "vegetables" together. Sometimes it seems my main goal in life is figuring out how to fit chocolate into every meal.

Still working on it.

Chocolate-covered broccoli probably wouldn't go over well with my crew. Or would it..

Back to reality!

I made this cake last night because

a) we had nothing sweet in the house to consume (????)

b) we have a fridge bursting with garden produce

c) I need chocolate to survive.

I really want to say this cake is healthy, but it would be more accurate to say it is healthier than most cakes. It has lots of ingredients I deem healthy (zucchini, olive oil, greek yogurt, whole wheat flour), but also a few of the usual suspects like sugar and chocolate chips and butter (which I actually think is not so bad if you get it from a good source- we need good fats, people!). If you are feeling like a super-healthy person, I'm sure you could sub out the sugar for another sweetener and switch out anything else you don't like, but it will probably taste less like cake and more like a chocolate-flavored brick. But, by all means- eat, drink and make chocolate bricks if that's your thing.

I'm going to be real and tell you the reason I didn't photograph the full cake is because I cut two giant slices for the hubs and I to eat not more than 10 minutes after it was out of the oven. Hot chocolate cake with smooth chocolate ganache running down the sides is like a big chocolate party in your mouth. For research purposes only (ahem), I tried it at room temperature today- it was still tasty, but I could tell it was losing a little moisture (due to all that healthiness inside). This can surely be remedied with another batch of ganache. Or some ice cream. Or a giant glass of cold, cold milk. 

Raise a glass of raw milk and get your forks. Here's to your health!

Chocolate Zucchini Cake with Chocolate Ganache
by Oven Love, adapted from Buttered Up

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup olive oil
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup yogurt (I use greek)
• 1 cup all-purpose flour
• 1 1/4 cup whole wheat flour
• 3/4 cup cocoa powder
• 2 teaspoons espresso powder (optional)
• 2 cups shredded zucchini
• 1/2 cup chocolate chips or chopped chocolate
• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons water

Directions:

1. Preheat the oven to 350 degrees. Prepare a cake pan (I used a 10-inch round springform pan because there's a lot of batter) with butter and flour or baking spray.
2. Cream the butter, oil, sugars, vanilla, baking soda, baking powder and salt together until well-combined. Beat the eggs in one at a time. Add half of the flour, stir; add the yogurt, stir; and add the rest of the flour, cocoa powder and espresso powder (if using) and stir again. Add the zucchini and chocolate chips and stir to combine. Pour the batter into the pan and bake for 35-50 minutes or until a toothpick comes out clean.
3. Meanwhile, place the chocolate into a small bowl. Heat the heavy cream, sugar and water until warm (not boiling) and pour it over the chocolate. Stir to combine. Let sit until thickened.
4. When you're ready to serve, you can pour the chocolate sauce over the whole cake or on individual sliced. You can serve hot or at room temperature, but it is best enjoyed in the first day or two of baking.