Triple Chocolate Zucchini Cake! Made with a mix of applesauce and coconut oil to keep this cake a little lighter but still super moist. Add some chocolate chips and a 2-ingredient chocolate ganache to take this cake over the top.
why you'll love it
Mix dry ingredients. In a medium bowl whisk together all dry ingredients, and set aside.
Whisk wet ingredients. Gently whisk together eggs, melted coconut oil, applesauce, milk and vanilla.
Add sugar. Add in sugars and whisk again until smooth.
Fold in dry ingredients. Using large rubber spatula, gently add dry ingredients into large bowl of wet ingredients until almost combined.
Fold in zucchini and chocolate chips until evenly dispersed. Batter should be fairly thick.
Pour into pan. Pour batter into greased bundt pan and baked at 350F° for 35-45 minutes.
Make ganache. Melt chocolate chips and cream together on medium low heat, stirring frequently until smooth.
Cool cake. Gently flip cake out of pan and transfer to cooling rack. Place baking sheet under rack, pour chocolate over cake and spread evenly.
Whoever decided to hide zucchini in chocolate cake is a straight-up genius!