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Learn how to make a light, airy chocolate zucchini chiffon cake with a delicate chocolate ganache drip.
Zucchini is everywhere right now, and while there are tons of recipes for zucchini bread, cakes, and savory dishes, I noticed there wasn’t a single chiffon cake recipe using this versatile vegetable. That got me obsessed with creating one. I love experimenting with chiffon cakes using unique ingredients and flavors, and chocolate zucchini just seemed like a perfect pairing. Zucchini doesn’t have much flavor on its own, but it keeps baked goods incredibly moist, a dream for any cake lover. The trick, though, is managing the moisture carefully so the chiffon still comes out soft, airy, with the right amount of moisture and not moist and dense like brownies (which I like too, but we are making chiffon cake here!)
Why You’ll Love This Cake
No one will know that it’s made with zucchini if you don’t say. It’s like a chocolate chiffon cake. The chocolate flavor is rich yet delicate, perfectly complementing the subtle moisture from zucchini.
It’s super light and airy, staying soft for days thanks to the zucchini.
It’s unique—this isn’t your average zucchini cake. It’s a showstopper chiffon cake for any occasion.
A light chocolate ganache drip adds a gorgeous, indulgent finish without weighing down the airy texture.
Tips for Success
Finely grating the zucchini ensures it distributes evenly and doesn’t create pockets of moisture.
Squeezing out liquid is essential—chiffon batter is delicate and can easily become too wet. This is the only way to know how much liquid is in the recipe
Don’t grease the pan; chiffon cakes need to cling to the sides to rise properly.
Folding the meringue gently preserves the airy texture.
Chill the ganache slightly before pouring to control the drip and avoid weighing the cake down.
Frequently Asked Questions
Can I use frozen zucchini? Yes, but make sure to thaw and squeeze out all excess water before using. Excess liquid can make the chiffon collapse.
Why is my chiffon cake dense or collapsing? Common reasons include overmixing the meringue, too much liquid from zucchini, or not cooling the cake upside down, or the cake wasn’t baked long enough.
Can I bake this cake in a regular cake pan? I won’t recommend! Chiffon cake needs a tube pan to help the cake rise tall and prevent it from collapsing
Can I make this cake chocolate-free? Yes, simply omit the cocoa powder and ganache, or replace cocoa with an equal amount of cake flour for a light zucchini chiffon cake.
How should I store the cake? Keep it in an airtight container in the fridge for up to 5 days. Ganache drip firms up in the fridge. Simply take it out from the fridge for a few minutes and it softens
Can I freeze the cake? Yes, I slice into individual serving and place them on a baking pan lined with parchment and let them freeze in the freezer for about 1 hour. They won’t be fully frozen yet. Wrap individual piece with cling wrap and put in freezer bag, push all the air out and seal. Put it in a place where they won’t get squished by other things in the freezer. Simply thaw overnight in the fridge or at room temperature until they cake softens before serving
This chocolate zucchini chiffon cake with a delicate ganache drip is light, airy, and irresistibly moist. The combination of chocolate and zucchini is subtle but unforgettable, and the ganache adds just the right touch of indulgence without overpowering the cake’s delicate texture.
1tspcream of tartaror 1 1/2 tsp lemon juice/vinegar
Chocolate ganache: (optional) – Will have some leftover
170gdark chocolate (60%)
113gheavy whipping cream
Instructions
Prepare the zucchini:
Pick a medium-size zucchini if you can. The larger the zucchini, the more water it has, which is not a problem, you just need to squeeze out more liquid
Trim off the woody top of zucchini. I leave the peel on. Cut into smaller chunks and put in a food processor and pulse several times to finely chop the zucchini. Alternatively, you can use a grater to finely grate the zucchini too
Squeeze out the liquid from the zucchini as much as you can into a cup or a bowl. We will use this liquid in our cake. Measure out the amount of liquid you need according to the recipe and if it's not enough, top it up with water
Make the yolk batter:
If you choose to do slit-top version: start preheating the oven at 385 F (195 C) for conventional oven. For convection oven,lower the temperature by 20 F (15 C). Position the rack to the lower 3rd of the oven
If you choose to do regular bake without the slit: start preheating the oven at 330 F (165 C) for conventional oven. For convection oven,lower the temperature by 20 F (15 C). Position the rack to the lower 3rd of the oven
In a mixing bowl, combine the oil, milk, and egg yolks. Whisk the mixture until it emulsifies (combines well and the oil doesn't separate from the mixture). Sift in the cake flour, cornstarch, baking powder, cocoa powder and salt. Mix until just combined—don’t overmix.
Add the finely grated zucchini and use a spatula to gently fold into the batter. The batter may feel thick at first but as the zucchini release more liquid later, it will thin it out a bit. Set aside
Make the meringue:
In a clean, grease-free bowl, beat the egg whites until foamy, Then add cream of tartar or lemon juice/vinegar until the foamy has fine bubbles. Gradually add the sugar in 3 additions
I beat them at medium speed (speed 4 on Kitchen Aid). This will take a bit longer than beating at high speed. I used to do higher speed (speed 6 or even 8), but the meringue is smoother and nicer when I maintain the speed on 4 and much more stable too.
I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar left on the side of the bowl. Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 2 and whip for 1 minute to even out large bubbles and stop beating
Combine:
Gently fold in 1/3 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Since the batter is a bit thicker, it's okay to take a bit more time to make sure the meringue and the batter really combined. You shouldn't see any streaks of egg white meringue. You can be a bit more "rough" for this first round.
Continue on with the second 1/3 of the meringue again to mix. You want to be gentler now but make sure the two are well-combined.
Continue with the last 1/3 and the batter should be well-combine and you shouldn't see any streaks of white meringue and the batter has really good volume and airy
Pour the batter into an ungreased chiffon tube pan.
Use a skewer to go round and round to even out the batter and to pop up any large bubbles along the way while doing that
Tap the pan on the counter a few times to release big air bubbles.
Bake (If you choose to do the slit-top version):
Bake at 385 F (195 C) for 12-13 minutes, then quickly remove the cake from the oven and slit the top lengthwise, about 1/2-inch deep, with a sharp knife (this helps it rise evenly following the slit lines). Wipe the knife after each slit. Try to complete this in less than 1 minute.
Return to the oven, reduce the heat to 330 F (165C), and bake for another 45-50 minutes for 6-inch cake, and another 60-65 minutes for 8-inch cake, or until the top is dry to the touch and springs back slightly when pressed. For convection oven,lower the temperature by 20 F (15 C)
Bake (without the slit-top):
Pop into the oven and let it bake at 330 F (165 C) for 55-60 minutes for 6-inch cake and 65-70 minutes for 8-inch cake, or until the toothpick inserted into the middle of the cake comes out clean. The top shouldn't be wet and bounce back when you gently press on it with your finger.
Cool:
Immediately invert the pan upside down and cool completely before unmolding.
Unmolding:
Run a thin knife or an offset spatula around the edges and the center of the tube to release the cake. Then run a knife underneath the base. Carefully unmold the chiffon cake. For the slit-top chiffon cake, the cake can be placed upside down like usual, or with the slit top on top
Let the cake cool completely before frosting with chocolate ganache if you choose to do so
Prepare chocolate ganache:
Heat heavy cream to a simmer. Pour over chopped chocolate. Let sit 5 minutes, then stir until smooth.
Let the ganache cool down until it's just slightly warm. You don't want to use it right away. The best way to make the drip is to transfer the ganache to a piping bag. I use an offset spatula and you can see my drip is a bit too "fat" and not as nice.
Decorate the cake:
Transfer a small amount of ganache to a piping bag to test the consistency. Cut off the tip, not too big, so the drip won't be too big. Start by squeezing a small amount of the ganache at the edge of the cake. The drip should stop halfway. If it's too thick, you can always add a bit more cream. If it's too runny, you can add a bit more melted chocolate
If you are happy with the consistency, continue to make the drip all around the edges. Once you are done with the drip, you can use an offset spatula to spread some ganache on top of the chiffon cake. Not too thick a layer as chiffon cake is not meant to support heavy frosting
Chill the cake:
Transfer the cake to the fridge and let it chill for at least 1 hour to let the ganache set and doesn't stick to your finger when you touch it.
Read my post above and the FAQ that may answer some of your questions
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Chocolate Zucchini Chiffon Cake
Serving Size
1 serving with chcoolate ganache
Amount per Serving
Calories
454
% Daily Value*
Fat
32
g
49
%
Saturated Fat
14
g
88
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
129
mg
43
%
Sodium
195
mg
8
%
Potassium
175
mg
5
%
Carbohydrates
41
g
14
%
Fiber
4
g
17
%
Sugar
22
g
24
%
Protein
8
g
16
%
Vitamin A
441
IU
9
%
Vitamin C
2
mg
2
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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