Zucchini Fudge Cake

Eat dessert first.

Shouldn’t that be the mantra of life?

You know, do all the fun stuff first.

Skip doing laundry and go lay out by the pool. Skip running the boring errands, like going to the post office and paying bills; but go to the mall instead. Take a day off work and head to the beach.

And eat dessert first.

I know the reality is that these things have to get done (and you have to eat your veggies), but sometimes, when life gives you lemons, you need to eat dessert first!

So I decided to get this week off to a sweet start by serving up dessert first. You know, instead of a meatless meal (even though technically this dessert is meatless!) or a healthy salad (even though this dessert has veggies!).

Whoever said diets had to start on Mondays?!?!

How ’bout Tuesday, or Wednesday?

This cake is light and moist yet rich and chocolaty! It is not overly sweet but totally satisfies the sweet tooth! (does that make sense?)

Make this cake and eat dessert first.

On a Monday.

One Year Ago: FYI- Pesto 
Two Years Ago: Corn-and-Red Potato Salad 
Three Years Ago: Peach Pie Fruit Salad 
Four Years Ago: Israeli Spice Pork Chops 

Zucchini Fudge Cake 
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version 
Prep Time: 20 minutes Bake Time: 30-40 minutes Makes: 1 (9×13-inch) pan

Cake:
2 ½ cups unbleached all-purpose flour
2/3 cup cocoa powder
1/8 teaspoon salt
½ teaspoon ground cinnamon
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 2/3 cup granulated sugar
½ cup vegetable oil
3 large eggs
1 cup Greek yogurt
1 teaspoon vanilla
3 cups shredded zucchini (about 2 medium zucchini)

Ganache Topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat oven to 350 degrees.

In a large bowl, sift together flour, cocoa powder, salt, cinnamon, baking soda and baking powder. Set aside.

In another large bowl beat together sugar and oil. Add in eggs, one at a time, beating well after each addition. Add yogurt and vanilla and mix to combine. Gradually add in flour mixture, mixing well. Stir in shredded zucchini.

Pour prepared cake batter into 9×13 inch pan. Bake in preheated 350 degree oven for 30-40 minutes or until top of cake springs back when touched and when a wooden pick inserted into the center of the cake comes out clean. Allow cake to cool slightly and pour prepared ganache over cake. Using a spatula spread warm ganache evenly over cake. Serve immediately or cool if desired.

Ganache Topping: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be stirred into the cream, adding more cream as needed to reach desired consistency.

Other recipes you might enjoy:
S’more Snack Cake  
Pumpkin Cake Bars with Cream Cheese Frosting 
Chunky Monkey Cupcakes with Chocolate Peanut Butter Frosting 
One Bowl Chocolate Cupcakes (Eggless) 
Apple Spice Cupcakes with Brown Sugar Cream Cheese Frosting