Chocolate Zucchini Snack Cake

For the cake layer:
Preheat oven to 350ºF. Spray metal cake pan with Baker’s Joy, and wrap pan with insulated baking strips (optional, but they keep the cake from forming a hump in the middle).

In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt; set aside. In a medium bowl, whisk eggs, Greek yogurt, oil, coffee, and pure vanilla extract. Pour wet mixture into bowl containing dry ingredients and mix well. Add shredded zucchini and stir until combined.

Pour batter into cake pan and bake for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool completely before topping with ganache.

For the ganache topping:
Place chopped chocolate in a heat-safe bowl; set aside. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges). Remove cream from heat and pour over chocolate. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two combine and become shiny, dark, and glossy.

When cake is completely cool, pour ganache over cake. Use an offset spatula to spread evenly. Chill cake until service. Store in an airtight container.