Gluten Free Chocolate Zucchini Cake

INGREDIENTS

For the cake 3 ounces bittersweet chocolate, chopped

1/2 cup

vegetable oil

1 tsp

pure vanilla extract

2 cups

all purpose gluten free flour

1 tsp

xanthan gum (omit if your blend already contains it)

1/3 cup

unsweetened cocoa powder, Dutch-processed preferred (if using natural, add 1/8 teaspoon baking soda)

1/2 tsp

kosher salt

2 tsp

baking powder

1 cup

granulated sugar

eggs (100 g, weighed out of shell) at room temperature, beaten

1/2 cup

warm water

3 cups

shredded zucchini (from about 2 large or 3 medium zucchini)

For the ganache topping 8 ounces bittersweet chocolate, chopped

1/2 cup

heavy whipping cream