Dark Chocolate Mint Zucchini Cake

This dark chocolate mint zucchini cake makes a wonderful birthday cake for anyone lucky enough to have a Summer birthday.  When I came home from vacation the baby zucchinis in my garden had gotten bigger and multiplied, signaling the time to get serious about zucchini consumption.  I've wanted to make a chocolate zucchini cake for the longest time and if you follow my blog you know I've got a thing for chocolate mint.  This time, due to construction in the back yard, I had to dust off my mint before pulverizing with the granulated sugar for this recipe.  We're putting in stone steps and a patio behind our house.  The entire garden is covered with a light coating of light colored dust from cutting the stone, sort of like hosting our own aftermath of an eruption of Mount St. Helens.  Making chocolate zucchini cake is pretty cool because you get to do fun things like fold grated zucchini into chocolate batter.  You also make this cake minty by pulverizing fresh mint with sugar which makes pretty green sugar that reminds you of holidays like St. Patrick's day.  The chocolate icing spreads on beautifully, all smooth and shiny.  It's also fun to decorate your cake with fresh mint and best of all- this tender cake with a dark minty chocolate flavor is a great way to enjoy your Summer zucchini.

Ingredients and Directions for Dark Chocolate Mint Zucchini Cake
Preheat the oven to 350F
Grease and flour a 9" cake pan


For the Cake


4 ounces bittersweet chocolate, chopped (I used Guittard Bittersweet Onyx Wafers)
1/4 cup grapeseed oil (or canola oil)
1&1/4 cup all purpose flour
1/4 cup natural cocoa powder (I used King Arthur's Flour Cocoa Rouge)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
4 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup low fat vanilla yogurt
1&1/2 cups seeded and finely grated zucchini
1/2 cup loosely packed fresh mint

For the Ganache Icing

1/3 cup heavy cream
6 ounces bittersweet chocolate, chopped (I used Guittard Bittersweet Onyx Wafers)
1 tablespoon light corn syrup


In a small saucepan heat the oil and chocolate for the cake just until it starts to melt, pull off the heat and whisk to smooth.  In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt, set aside.  Place the sugar and mint in the bowl of a food processor, pulse until sugar turns green and mint is blended into sugar.  In the bowl of a stand mixer cream together the green sugar and butter on a high speed for about 3-4 minutes.  Scrape down the bowl and add the eggs, one at a time, then add vanilla.  On a low speed add the flour to mixer in thirds alternating with half of the yogurt, beating until mixture is smooth.  Add the melted chocolate/oil mixture.  Gently stir in the grated zucchini.  Pour the batter into the prepared pan, scraping the bowl as necessary.  Bake for 35-40 minutes until toothpick inserted in center comes out clean.  Cool cake on a wire rack for 10-15 minutes.  Remove the cake from the pan onto the wire rack set on a rimmed baking pan.  To make the ganache:  In a medium saucepan heat the cream to a simmer, add the chocolate and the corn syrup.  Whisk until mixture is smooth, let cool for a few minutes.  Pour the ganache over the cake, smoothing top and sides with a spatula.  Let the cake rest for about an hour until the ganache is set, before serving.  Serves 8-10.