My Chocolate Zucchini Bread recipe is a classic zucchini bread amped up with layers of chocolate culminating in a thick layer of ganache. It’s a super delicious way to scratch that mid-summer itch for a little chocolatey indulgence.
Beware ~ this Chocolate Zucchini Bread (it’s really a cake) is addicting in the worst way.
It’s shamelessly all about the chocolate, with a bunch of fresh zucchini thrown in to keep it legal. If you’re planning to make it for company, better bake two, you won’t be able to control yourself.
VINTAGE VIEW ~ this Chocolate Zucchini Bread is from TVFGI archives, first published in 2016. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos. This bread has been super popular over the years, so I’m pretty confident you’re going to love it as much as I do.
This classic zucchini bread has been transformed into a double chocolate zucchini bread with the addition of cocoa powder and bittersweet chocolate chips.
We’re not even halfway through summer but I feel like I’ve gorged on all the salads, fresh veggies, and berries I could ever want…and there’s boatloads of zucchini hanging around, so now it’s time for a different kind of good eats. This bread would be fantastic naked — just sprinkle it with a bit of powdered sugar and call it breakfast or a coffee break.
But I don’t believe in doing things halfway, and adding a thick layer of bittersweet ganache really turns this zucchini bread into an experience.
Even though once you bake this bread you can’t see the zucchini (it doesn’t stand a chance with all that dark chocolate) it’s in there, and it gives this cake a great moisture and a nice loose crumb.
Do you peel zucchini for zucchini bread?
- Heck no! Just grate it up on a box grater and you’re good to go.
What kind of chocolate do you use for chocolate zucchini bread?
I’m glad you asked because I have strong opinions on this subject!
- I use dark chocolate for the cocoa powder, the chocolate chips, and the ganache.
- I like Hershey’s Special Dark cocoa powder, it’s a ‘Dutched’ cocoa powder formulated to give a super deep color to baked goods. Sometimes I’ll use half Special Dark and half regular cocoa powder if I don’t want it quite so intense.
- I like to use either Nestle’s Dark Chocolate Chips or sometimes I use Ghirardelli’s Bittersweet Baking Chips. I use these both in the batter and in the ganache. I think their flavor is superior.
What is ganache?
Chocolate ganache is a mixture of heavy cream and chocolate. When melted together they bond and form a thick creamy mixture than can be made with different proportions of cream to chocolate for various uses such as frostings and fillings or truffles. As ganache cools it becomes firmer.
- The ganache I use to frost this zucchini bread is made with 1/2 cup cream and 2 cups chocolate chips. The result is thick enough to spread on the cake without any dripping. As it cools, or if you refrigerate the bread, it takes on a fudge-like texture.
Can you make a vegan ganache?
- Yes! Use canned coconut cream instead of dairy cream.
- use dairy free dark chocolate or chocolate chips.
- Use everything in the same proportions, it works beautifully!
Be sure to check out my Death By Chocolate Pumpkin Bread, too!.
Death By Chocolate Zucchini Bread
Equipment
- standard 9x5 loaf pan
- parchment paper
Ingredients
dry ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa powder I used Hershey's Special Dark
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
wet ingredients
- 1 cup sugar
- 1 large egg plus 1 egg yolk
- 1/2 cup butter melted and slightly cooled
- 1 tsp vanilla extract
- 2 cups grated zucchini buy two medium
- 2/3 cup chocolate chips I used bittersweet
ganache
- 1/2 cup heavy cream
- 2 cups bittersweet chocolate chips
Instructions
- Set oven to 350F
- Lightly spray and line a 9x5 loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked.
- Whisk the dry ingredients together. I like to sift the cocoa powder to get rid of any lumps. Set aside.
- Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.
- Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition, and don't over-beat!
- Fold in the chocolate chips and spread the batter into the prepared pan. Bake for about 50 minutes, until a toothpick inserted near the center doesn't come out with wet batter clinging to it. Melted chocolate is ok!
- Cool completely on a rack before frosting.
- To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3-5 minutes, then stir until glossy and smooth. If you still see bits of chocolate, microwave it for 15 seconds and stir again. Then spread a thick layer over your zucchini bread. If your ganache seems too runny, let it sit or refrigerate for a bit to set it up.
notes:
- I made this with bittersweet chocolate and extra dark cocoa powder, and so it has a bittersweet flavor. If you don’t like that, be sure to use a sweeter chocolate.
- If you want to try a similar recipe without the zucchini, try my Chocolate Pound Cake.
132 Comments
Cathy
October 4, 2020 at 1:19 pmI made this previously and made a chocolate whipped cream and it was delicious. Now I have bittersweet chocolate chips and I’m getting ready to make it again. It is extremely addicting! I just tell myself I’m eating my veggies:-)
Cathy
September 2, 2020 at 2:37 pmI have this in the oven, but didn’t have « any » chocolate chips, but had bittersweet baking chocolate that I chopped up, and I had toffee chips. I must have copped a little over ¾ biitersweet chocolate and finished with the toffee chip. Now, no chocolate to make the frosting?. I’ll figure something out, I’m craving frosting with it.
James
August 19, 2020 at 8:02 amCan this be made with frozen zucchini? I froze all mine for now so will either have to wait till I have more or use frozen zucchini. With the cream icing do you keep it in the frig?
Looks great!
Sue
August 19, 2020 at 10:13 amI’ve not made this with frozen zucchini James, is yours already grated? I’m just not sure whether using it in its frozen state would be best, or thawing and squeezing out excess moisture would work better. I would keep the bread in the fridge, after the first day.
Karen Mastrippolito
August 15, 2020 at 1:29 pmPhenomenal! During the life and times of COVID-19, this chocolate zucchini bread is comfort in every bite. Sigh! No dying involved, but I think I heard the angels sing!!
Cheryl
August 13, 2020 at 11:47 amJust made this waiting for it to go in my oven and my husband is a chocoholic but doesn’t like zucchini I peeled it so there is no green when cut. And I tasted the batter to die for can’t wait for the cake oops preheated I’ll be back in 50 minutes. I’m back and this has to be the best ever chocolate cake/bread whatever you wanna call it. And my husband is not wise to what’s in there he just sees Chocolate chips that’s enough for him. And a testament that he loved it…. thanks so much glad I found this… happy baking everyone. If you see this don’t scan by try it you will love it and the kids will eat their veggies trust me.
Cami
August 11, 2020 at 11:45 amThis is THE best chocolate zucchini bread recipe!! Super easy and it always turns out perfectly!!
Felicia MacDonald
August 5, 2020 at 5:16 pmI’m not sure what I did wrong, but mine looks nothing like yours. I didn’t have electric beaters so wondering if that might have been the reason. Tastes good. It didn’t rise like a loaf and it’s more like a molten lava cake inside. I cooked it longer than suggested too. Thoughts?
Sue
August 6, 2020 at 6:39 amI can’t be sure what might have happened Felicia, but the molten interior sounds like it was under cooked…making sure your oven is at the correct temp with an oven thermometer is a big help.
Angie
September 6, 2020 at 2:20 pmI ring out my zuchini so it’s not so watery.
Sara Terry
July 14, 2020 at 7:36 pmmade it! L O V E D it! thank you. It turned out perfect. I did bake in a top oven and needed 3 extra min of cooking. I also did half zero sugar sub and regular sugar. It was great.
Audreza
October 30, 2019 at 10:42 amI made this cake when i was on a diet for I had some leftover grated zucchini. Worst mistake. I love this recipe to pieces, but it really should come with a stronger warning than the one that’s put up here. I often crave for this and almost get angry that it isn’t in stores. This is love in a pan. Thank you for sharing this wonderful recipe with the world.
Sue
October 30, 2019 at 11:11 amLove in a pan! I’ve got to steal that 🙂
julia
September 9, 2019 at 3:55 pmThis chocolate zucchini bread had a lovely rich and moist texture and very fabulously chocolatey! I think I baked for an extra 5 minutes (an hour total ) for perfection, moist yet done (didn’t sink) ; and I used a good 2 C packed grated zucchini. But – I decreased the sugar to 2/3 and still thought a bit too sweet. Also – I really think it needs more salt! We’re all afraid of too much salt these days, but chocolate especially needs some salt. I remember my grandmother adding a pinch to her stove top cocoa. I think 1/2 teaspoon would highlight the flavor of the chocolate.
Sue
September 9, 2019 at 4:22 pmThanks for the salt tip Julia, I definitely have an under salting problem sometimes, I’m always afraid of over-salting!
Beth
September 7, 2019 at 6:29 amI’ve made this more times than I can remember. It’s fabulous! Have you made it into muffins/cupcakes? How many would it make and the baking time?
Linda
August 25, 2019 at 6:31 pmI made this with gluten- free flour, and the taste was disappointing. I haven’t made it with regular flour so I really can’t compare.
Sue
August 25, 2019 at 6:59 pmHmmm, I’m not sure how the gf flour would have affected the taste ~ the flavor would come from the type of chocolate and cocoa powder you used, and if they’re relatively good quality the flavor should be nice and rich.
Susan
August 21, 2019 at 4:47 amGood morning Sue!
I made this delicious bread the other day to take to a friend’s and never made it before. I didn’t make the ganache as I didn’t have any heavy cream but it was very rich and delicious without it. I tested it and there were no crumbs on the toothpick but as it cooled, it sunk in the middle! I was afraid it wasn’t done but it tested done. Can you give me any suggestions why it sunk in the middle? I made sure I didn’t overmix any of the ingredients and mixed them by hand.
Thank you for all your GREAT recipes—I look forward to receiving and trying them!
Sue
August 21, 2019 at 9:21 amHey Susan ~ sometimes the toothpick test can be misleading, especially with moist dense cakes like this. It sounds like it was under baked.
Donna
August 30, 2019 at 2:59 pmI have found that when baking with zuchini especially if it is really fresh, to grate and then squeeze out some of the moisture with a clean tea towel. Sometimes the zuchini is just to wet.
Susan
September 2, 2019 at 6:18 amGood morning Sue,
I hope you and your family are enjoying your Holiday weekend. Thank you for responding to my question and when I baked another loaf the other day I baked it 11 minutes longer and the consistency was a drier texture but it didn’t sink in the middle!!?. I tented it so it wouldn’t get too brown but next time I make it I’ll bake it for 9-10 minutes longer and it should hit the nail on the head.
Thank you again for responding and I hope you enjoy the rest of this Holiday!
PS—Death by Chocolate Pumpkin Bread next on my list!
Sara Terry
July 24, 2020 at 2:40 pmIt was under baked for sure. I just made loaf number 2 and that loaf needed even loner in the oven. I like to give it a little touch (finger poke) to see if it will bounce back. My first loaf cooked for 43 min and my second loaf cooked for 48 min and still probably needed 2 more min. Save oven, same middle rack, same temp, same pan! So you just neva know! I love it. I even added an extra cup of zucchini! love this bread! Thanks Susan. =]
Blane Blake
August 19, 2019 at 7:14 amCan this be made with an egg subsitute? Like egg beaters.
Sue
August 19, 2019 at 7:52 amI’m not familiar with baking with egg beaters, but if they function just like eggs, then I bet you can.
Deborah
August 16, 2019 at 3:19 pmYum! Perfection! Thanks 🙂
Sue
August 16, 2019 at 3:25 pmGlad you liked it Deborah :)))
MaryEllen
August 16, 2019 at 10:03 amJust wondering…do you remove seeds before grating? And is there a need to squeeze out extra moisture from the grated zucchini before mixing in? Thanks!
Sue
August 16, 2019 at 10:11 amNope, I just grate the whole thing up. And I don’t squeeze out moisture, either. It just becomes part of the moisture content of the batter.
Marcela
August 12, 2019 at 2:54 pmHi can I use coconut butter instead of regular butter?
Thanks
Sue
August 12, 2019 at 5:32 pmI don’t see why not.
Marcela
August 15, 2019 at 11:49 amThanks. It’s in the oven right now. I’ll
Let you know how I did.
WhitneyBryce
August 12, 2019 at 2:49 pmThis is absolutely THE BEST cake!! I have made it three times in one week and everyone I make it for just raves over it!! Thank you for posting. I only make 1/2 the icing as one bag of chocolate chips doesn’t make the cake and the icing both. Half the recipe is plenty though!
Sue
August 12, 2019 at 5:32 pmThank you Whitney! I know, the frosting is over the top, I couldn’t help myself, I pile it all on, with a little left over for the cook 🙂
joe
August 11, 2019 at 12:58 pmwhat is the calorie and carbohydrate count for this???
Sue
August 11, 2019 at 1:01 pmOh gosh Joe, I have no idea, and I don’t want to know 😉 You can plug it into an online calculator if you really want to know 🙂
Nancy souder
August 10, 2019 at 12:40 amI’m diabetic,,,,,any idea the carbs in this, and could I use a sugar sub, just learning about changing out subs,,,,,thanks.
Laureen kinast
August 4, 2019 at 2:35 pmMy granddaughter has celiac disease. Can this be made gluten free with cup for cup flour?
Sue
August 4, 2019 at 3:06 pmI haven’t tried to make this recipe gf, but I think it should work Laureen. Let us know how it goes!
Val Lutman
August 2, 2019 at 6:26 pmI have not made this yet, but if it is as good as your recipe for Hummingbird Bars, it has to be great. I would probably use the sweeter chocolate.
Sue
August 2, 2019 at 7:20 pmOh I haven’t thought about those bars in a while, thanks Val 🙂
Nanca
August 2, 2019 at 10:28 amI have made this recipe many times since you first posted it. It is a huge favorite with my friends, as well as my chocoholic family! Thanks for putting it up again.
Sue
August 2, 2019 at 11:39 amThanks Nanca!!
Susan @ The Spice Garden
August 2, 2019 at 9:29 amSo neat! I have another friend who made this recipe this week. Love it ! I have a family reunion to attend on Sunday afternoon … guess what will make an appearance ! Thanks for this Sue ! I am always so inspired by your blog, your recipes, and your photography!
Sue
August 2, 2019 at 10:21 amThanks so much Susan <3
Sharon
August 2, 2019 at 8:33 amI want to make this bread into cupcakes. Any idea how long I should bake them in the oven? Thank you.
Sue
August 2, 2019 at 8:58 amI would check them, depending on size, at 15 to 20 minutes.
Geri
August 2, 2019 at 7:59 pmI have gotten to the point, that a lot of my banana bread and brown bread and some cakes i make in the larger muffin pan;s, or into the smaller bread pan’s. Turns out great. Easy to freeze. . cupcaakes i usually bake for about 20 mins. Bread maybe 30-40 min. Keep an eye on them the first time I bake at 350
Sue
August 2, 2019 at 8:30 pmThanks Geri 🙂
Patricia
August 3, 2019 at 7:12 amHow many regular sized cupcakes would this recipe typically make?
Sue
August 3, 2019 at 7:37 amI haven’t tried this but I would think about 6.
Paula T.
August 2, 2019 at 8:15 amI think I have been making this every summer since you first posted it and it’s become a family favorite of ours, my kids always ask for it the minute we get zucchini from the garden, thanks for a great recipe!
Sarah
June 27, 2018 at 8:51 amVery good however it turned out to be too sweet and I had too much icing left (what a waste ) . Perhaps less chocolate chips ?
In my opinion either the cake should be sweet or the topping but not both . Maybe next time will use dark chocolate and not semi for the chips
Sue
June 27, 2018 at 10:38 amLet us know how you change it up Sarah, it’s always interesting to see how everybody adjusts these recipes. I’m a big fan of dark or bittersweet chocolate, so that would be nice.
Yshona
February 9, 2018 at 3:07 pmHow can I “veganize” this?
Sue
August 2, 2019 at 7:59 amFor the ganache you can use coconut cream, and in the batter you could try vegetable oil and any egg substitute you like to use. Let us know if you try it and how it works out for you!
Kathy
August 25, 2017 at 11:16 amNeed to make this again for a gathering next week as requested by people that tasted the last one and loved it. Anyone out there have suggestions on how to keep my ganache from seizing, have not gotten any response yet. HELP please
Sue
August 2, 2019 at 8:01 amFor the ganache, I’ve never had any trouble with it seizing…heat your cream just until it comes to a simmer, then pour over the chocolate. Let it sit for at least 5 minutes, then gently stir. If you still have trouble, try a different type of chocolate.
Jasmine
August 9, 2017 at 9:10 amHi! Love this recipe and your blueberry lemon cake, we included both in our recent blog post! 🙂
Sue
August 9, 2017 at 9:16 amThanks so much Jasmine!
Lisa
July 31, 2017 at 2:59 pmQuestion – could you make this recipe into large muffins? (without the frosting) My son LOVES those chocolate, chocolate chip muffins you can buy in bakeries (yuck, homemade is SO MUCH BETTER, but kids, what can ya do?!) He hates eating his veggies, so I thought if I baked this recipe into muffins he’d be getting his favorite yummy treat AND a serving of veggies!
Sue
August 1, 2017 at 6:49 amThis cake doesn’t really have a muffin-y texture so I’m not sure how it would do, but it’s a good idea. I’m tempted to work on a recipe for chocolate zucchini muffins…kept an eye out, you’ve inspired me 🙂 Since I haven’t tried this as muffins I’m not sure I can guide you, but it might be worth experimenting, just remember to watch the cooking time.
Lisa
August 3, 2017 at 6:25 amI’m up for the challenge! Getting ready to make the muffins now – will let you know how they come out!
Lisa
August 3, 2017 at 6:32 amFound this interesting article so I’m going to follow the guidance with your recipe and see what happens!
From The Spruce: https://www.thespruce.com/convert-a-muffin-recipe-into-loaf-4097840
Audreza
May 14, 2017 at 11:49 amHi, I made these for the first time. I was skeptical at first, to put zucchini in a brownie, but they turned out to be rather exceptional. You were right, I ate up half of it myself. Had added walnuts from top, added that extra crunch I like in brownies.
Thank you so much for this wonderful recipe. Will follow your blog more avidly now.
X
Sue
July 22, 2017 at 3:46 pmThanks so much Audreza ~ I love the idea of putting some walnuts on top 🙂
Victoria
April 14, 2017 at 4:36 amCreo que he cometido un grave error. He traducido al español chips de chocolate como trocitos de chocolate, pero veo que no me ha subido y repasando las fotos de tu blog me parece que chips de chocolate son galletas de chocolate con trocitos ¿? es así? te refieres a galletas de chocolate troceadas?
Sue
April 14, 2017 at 7:22 amNo Victoria, they are just regular chocolate chips in this cake ~ I hope you like it!
Scarlett
September 22, 2016 at 9:52 pmAny idea on the number of calories, nutritional information and based on what serving size? Just so I have an idea..for those of us who are calorie counting.
Mallorie
November 11, 2016 at 12:57 pmI added this recipe to my gatheredtable.com account and it automatically calculates based on the recipe and how many servings you state.
If this is sliced in to 8 slices, it is roughly 653 calories per slice, making one loaf approximately 5224 calories.
At least according to what gatheredtable calculated.
Hope this helps!
PS Getting ready to bake this for the first time tonight!
Rebecca H
September 20, 2016 at 9:25 amI made this but added coconut and almonds so it was like an almond joy ? Great recipe, delicious. Thanks!
Meline
January 26, 2017 at 10:53 amSounds grat. How much coconut and how much almonds. Whole slivered chopped. ????
Abby
July 4, 2017 at 3:01 pmOMG… that sounds amazing !
I never thought to do that, but sure will do this next time…… thanks for telling us your alterations !!
Cathy Shockey
September 4, 2016 at 3:53 amHow do I pull up the recipe for Death by chocolate recipe?
Sue
September 4, 2016 at 7:29 amThe recipe is right above where you leave comments, Cathy, you should be able to scroll up, here’s the link: https://theviewfromgreatisland.com/death-by-chocolate-zucchini-bread-recipe/
Tess
September 5, 2016 at 8:34 amI had to hit “read more” to see the recipe on my kindle.
nella
August 30, 2016 at 11:47 amMm mm mm mm looks soo good!
Can I bake this recipe in 2 8″ cake pans or a bunt pan?
Thank you!
Linda
August 27, 2016 at 9:27 amO.M.G.! Not only does this cake look amazing I started browsing other recipes and Wowzers! Everything looks soooo good. I’m so happy I found this site and can’t wait to try some recipes. Thank you so much for sharing!
Julie
August 24, 2016 at 4:56 pmDon’t make it, you will eat the entire loaf! Lpl
Sue
August 24, 2016 at 5:16 pmhaha…truth 🙂
Vicki Bensinger
August 18, 2016 at 8:22 amOMG this looks so rich, moist and fudgey. I love zucchini bread but have never made chocolate zucchini bread. I’m looking forward to trying this!
Karen
August 17, 2016 at 8:53 amI made this a couple of weekends ago and I just wanted to tell you that it was nothing short of AH.MA.ZING!! The bread/cake part was so unbelievably silky and oh so moist and with the frosting… well, you knocked it out of the park! I’m giving this recipe 10 stars out of 5 because it’s that darn good!! To date this is the BEST recipe I’ve ever made from pintrest! Thanks and keep the delicious recipes flowing.
Sue
August 17, 2016 at 9:34 amThis is so great to hear — I’m going to quote you the next time I post this on facebook :)))))
Karen
August 17, 2016 at 12:12 pmHow sweet!! Wishing that your splendid recipe goes viral!! 😉
Shelley
August 23, 2016 at 1:52 pmCould u send me ,the instructions on how to make this cake. I can pull up the ingredients, but instructions won’t come up. TK
grace
August 15, 2016 at 5:44 ammy mouth doesn’t usually water from seeing chocolate desserts, but this is an exception! how delectable!
Christina
August 13, 2016 at 11:54 amTwo loaves in the oven right now. First one showed I’m bad at following directions and I added an extra white instead of a yolk. Curious to see how they differ. I can’t wait to try it.
Melissa | Persnickety Plates
August 12, 2016 at 8:48 amI’ve had this up on my screen at work for far too long – I wish I was at home making it. =) =)
Sue
August 12, 2016 at 8:59 amluckily it’s not hard to throw together at all, Melissa 😉
Cj
August 10, 2016 at 10:16 amI have a question on frosting this with the ganache. Yours looks so thick! Did you glaze it in the pan? If not, how is it so thick and not running down the sides of the bread? I need better instructions I guess. Help me out.
Sue
August 10, 2016 at 11:14 amThe proportion of chocolate to cream is high in this one, Cj, and I do let it cool in the fridge until it’s spreadable. Then, I refrigerate the cake before cutting, and the ganache is very fudge-like. I just spread it on the cooled cake out of the pan, but put it back in the pan for photos. The ganache is thick enough that it doesn’t run down the sides of the cake.
Laura | Tutti Dolci
August 9, 2016 at 6:03 pmHello gorgeous! Does this bread count for dinner? 😉 That ganache topping is everything!
Geraldine | Green Valley Kitchen
August 8, 2016 at 8:28 amChocolate zucchini bread covered in ganache – sign me up. No wonder this is called death by chocolate – I won’t be able to stop eating it, Sue. Delicious!
Stephanie Oliver
August 7, 2016 at 11:36 amI just made this and am bringing it to my parents house to share. It seems too good not to. Can’t wait to try it. And, it was soooooo easy. Thanks for the beautiful recipe!
Sue
August 7, 2016 at 1:15 pmThanks for the quick report Stephanie, hope your parents love it!
Beth
August 7, 2016 at 5:18 amI made this today and the recipe is awesome. I did tweak the recipe a bit:
–reduced the sugar to 2/3 cup
–used 2 whole eggs
–I didn’t have choc chips so I melted about 2 Tbs hot fudge sauce and added it to the wet ingredients.
I made 12 cupcakes and did not frost them but dusted with powdered sugar. This will become a favorite way to use up zucchini. Thanks!
Sue
August 7, 2016 at 7:43 amThat’s great to know, Beth, thanks!
Beth
August 7, 2016 at 7:46 amI’ve eaten so many. It’s a vegetable serving, right??
Sue
August 7, 2016 at 7:55 amAbsolutely 🙂
Beth
August 21, 2016 at 5:00 amI made these again this morning and added some instant espresso to the batter. So. Very. Yummy!
Winnie
August 6, 2016 at 1:58 pmIt looks simply heavenly! I sooooooo with i could taste a huge slice….. 🙂
Sue
August 6, 2016 at 2:26 pmIt’s rich, Winnie, I think you’d be happy with a small slice 😉
zerrin
August 6, 2016 at 11:46 amThis is to die for! Seriously, it looks so good Sue! I love the addition of cinnamon. YUM!
Sue
August 7, 2016 at 7:44 amI forgot to mention that, Zerrin, but the cinnamon really does come through in the taste and it’s such a nice touch. Hope you try this, it’s sooooo good 🙂
The Girl with the Quirky Voice
August 6, 2016 at 10:50 amI just made this! I couldn’t wait for the frosting to cool properly because I was dying to try it. I also took a fork to it instead of plating a slice like a normal person. #noshame #idiedawonderfuldeath
Sue
August 6, 2016 at 12:14 pmYou have to chill it and taste it then, too, because the frosting is to die for when it’s chilled…
sippitysup
August 6, 2016 at 9:10 amHot yes! But today hold hope of a break and perhaps it’s good time for baking. GREG
Evelyn
August 6, 2016 at 8:12 amWhy can’t I use 2 eggs instead of 1 egg and 1 egg yolk?
Sue
August 6, 2016 at 8:21 amGo for it! 😉
Beth
August 7, 2016 at 5:18 amI used two eggs and it worked just fine.
Robyn @ Simply Fresh Dinners
August 5, 2016 at 3:20 pmIt’s crazy hot here but I’ll never have enough berries so I’m sad summer is coming to a close.
Now this cake – OMG! I would not be able to control myself around this and would be going for seconds…and thirds….and…
So moist and perfect looking!
Chris Scheuer
August 5, 2016 at 1:25 pmOh my word, this is a chocolate lover’s delight for sure with a little green on the side. Looks amazing and a delightful way to use all that zucchini!
Cathy
August 5, 2016 at 11:52 amI’m with you and the cooler temps. It is wayyyy hot and humid down here and I’m ready to cool off. I need to find a way to make these zucchini recipes gluten free, they just look way too yummy to pass up. I like zucchini any way you could make it, but this makes me want to reach through my screen and take a bite:-)
Sue
August 5, 2016 at 11:54 amMy daughter has great luck with bars and breads like this using the Costco brand gluten free baking blend, Cathy.
Vicki
December 20, 2017 at 5:40 amI use the Bobs Red Mill 1 to 1 gluten free flour and Stevia so its gluten free and sugar free! Use canned sugar free frosting… not as good but diabetes makes the rules!
Cathy
September 1, 2020 at 1:07 pmI’ve started using einkorn flour, and it does have gluten, but not like the normal wheats of today, and I can tolerate that. And the flour has a sweet. nutty taste in breads. I’m not an expert and it absorbs liquid differently, so I have to get a basic cake recipe so I can make this. I need to use my zucchini asap, and I’m dying for this death by chocolate?
[email protected] is How I Cook
August 5, 2016 at 11:21 amOh my. This looks mouth wateringly good. In fact I’m drooling. This is one way to make chocolate healthy, right?
Sue
August 5, 2016 at 11:53 amDark chocolate is already healthy as far as I’m concerned 😉
Susan
August 5, 2016 at 10:17 amYes. This one’s in my immediate future. Between the zucchini coming from the garden and the constant craving for good chocolate, well it’s the perfect fix. Plus … you had me from that first teaser photo!
Susan
August 10, 2016 at 10:44 amJust made this … chilled it was great. Allowed to come back to room temp … even better. Man, oh man!
Susan
August 5, 2016 at 10:12 amThis zucchini bread sounds wonderful. I wish I could afford to eat it… it would probably be the death of me! 🙂
Amanda
August 5, 2016 at 7:54 amThis looks so incredibly moist and delicious, Good for any time of day!
Jeannie
August 5, 2016 at 7:31 amThis looks amazing! Love the photos too!
Annemarie @ justalittlebitofbacon
August 5, 2016 at 7:17 amNow I’m hungry. 🙂 All those layers of chocolate look just too yummy. I think even zucchini haters would want to get their hands on a few zucchini if they could make this bread!
Sue
August 5, 2016 at 7:27 amThis is definitely one for zucchini haters!
Christie
August 5, 2016 at 7:16 amI am one of those people who cannot wait for summer to be over. So much fun to come towards the end of the year plus beautiful weather. I would be very sad to see the end of this bread though. All that chocolate – yum.
Sue
August 5, 2016 at 7:26 amI’m with you Christie, but I think we’re in the minority.
Sandra
August 25, 2016 at 11:55 pmI’m with you on looking forward to summer ending! ?Kansas summers do me in … I take all the other seasons better . The best thing about summer for me is that the water warms up enough for swimming!
Brian Jones
August 5, 2016 at 7:08 amSuch an indulgent and rich looking texture, that icing looks wonderful too a proper sweet lovers dream!
[email protected]'s Recipes
August 5, 2016 at 6:20 amThat looks deadly tempting! And that thick layer of chocolate ganache is totally irresistible.
Tricia @ Saving room for dessert
August 5, 2016 at 5:14 amOh yes!!! Now this is a great way to get the weekend started. I can only imagine how great this must be. That icing looks like silk. Sharing and pining!
Sue
August 5, 2016 at 7:25 amBETTER than any silk I ever tasted…;)