This Chocolate Chip Zucchini Cake is a great way you put your zucchini to good use. From it's perfectly spiced crumb to the pockets of chocolate chips and the creamy chocolate ganache frosting, this cake is a 10/10!
0 Preheat oven to [wprm-temperature value="350" unit="F"]. Prepare a 13x9 baking pan with avocado oil or non-stick cooking spray.
1 In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg. Set aside.
2 In a large bowl, whisk together the avocado oil, eggs, granulated sugar, brown sugar, and vanilla extract. Add the shredded zucchini and whisk until combined.
3 Add the dry ingredients, and fold a few times with a spatula. Pour in the mini semi-sweet chocolate chips and carefully fold together until just combined.
4 Pour cake batter into the prepared baking pan, and smooth out until evenly distributed. Bake for 35 to 45 minutes, or until a toothpick test comes out with few moist crumbs. Allow the cake to cool completely before moving on and making the frosting.
8 To make the chocolate ganache frosting, place chocolate chips into a medium-sized bowl or measuring cup and set aside. Heat heavy whipping cream in a small saucepan on the stove top until just steaming (about [wprm-temperature value="150" unit="F"] to [wprm-temperature value="180" unit="F"]).
6 Pour the steaming cream over the chocolate chips and allow it to rest 3 to 5 minutes. Whisk the two together until silky smooth.
7 Spread the chocolate ganache frosting over the cake and refrigerate it for 15 min to set the frosting. Top the cake with more semi-sweet chocolate chips, slice into 12 pieces, and serve.
