• Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square or round cake pan with parchment paper.
• Grate the zucchini using a box grater. You’ll need one cup of shredded zucchini, which is about the equivalent of one small zucchini squash. There is no need to drain the zucchini of excess water, as it is built into the recipe to contribute to the moist texture.
• Transfer all of the ingredients for the cake (including the zucchini) to a food processor or a high speed blender and process until a thick cake batter forms. You may need to stop and start the food processor multiple times to scrape the sides with a rubber spatula in order to help it along.
• Pour batter into the prepared pan and spread it into an even layer.
• Bake on the center rack of the preheated oven for 23-28 minutes, or until the cake tests clean. Insert a digital thermometer into the center of the cake. It is ready if it is 190 degrees F or higher in the middle.
• Remove the cake from the oven and place it on a wire rack to let the cake cool completely.

Prepare the Chocolate Ganache:

• Microwave the ingredients for the chocolate ganache in a microwave-safe bowl for 20-second intervals, stirring in between each interval, until melted, about 60 to 80 seconds total.
• Allow the ganache to cool slightly before pouring it on top of the cake. Use a rubber spatula to spread it into an even layer.
• Transfer the cake with the ganache to the refrigerator and refrigerate for at least 2 hours, or until the cake has set up. After the ganache has set up, you can bring it back to room temperature as long as you don’t keep your house too warm.
• Cut slices of cake and serve warmed up with a cold glass of milk or a scoop of vanilla ice cream. I heat a slice up in the microwave for 25 seconds. This causes the ganache to melt, which makes it an even richer experience.