Beware ~ this Death by Chocolate Zucchini Bread is addicting in the worst way. It’s shamelessly all about the (bittersweet) 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.
I wonder whether you see the glass half empty, or half full. Summer has peaked, and it’s downhill from here for sure, but depending on your perspective that can be exhilarating or incredibly sad. I’m doing a happy dance because cooler temps, nippy nights, pumpkins, and all that, feeds my soul and I’m glad it’s finally on the horizon again. But whatever your mood, this decadent little cake can help. We’ve had our fill of salads, fresh veggies, all the berries we could ever want…and we still have boatloads of zucchini hanging around — so now it’s time for a different kind of good eats.
This is a classic zucchini bread that’s been enriched with cocoa and bittersweet chocolate chips. It would be fantastic naked — just sprinkle it with a bit of powdered sugar and call it breakfast or a coffee break. No one would ever dream that there might be anything more to it. 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 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.
Don’t worry, I haven’t left fall and winter out of this equation ~ be sure to check out my DEATH BY CHOCOLATE PUMPKIN BREAD.
recipe adapted from Delish.
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
- 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)
- 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 50-55 minutes, until a toothpick inserted near the center doesn't come out with wet batter clinging to it.
- 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 minutes, then stir until glossy and smooth. Refrigerate until cooled and spreadable, stirring every once in a while to keep it glossy. Then spread a thick layer over your zucchini bread.
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.
don’t forget to pin this amazing death by chocolate zucchini cake!
used to make Death By Chocolate Zucchini Bread (photos are clickable)
80 Comments
Menu: Shiny New Toy – Mab Made Food
November 28, 2018 at 2:51 am[…] chocolate zucchini cake latkes brie grilled cheese with pear-onion chutney and arugula baked salmon with couscous vegetable lasagna chicken burritos miso ramen corn risotto […]
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.
Easy Fried Zucchini Chips
June 18, 2018 at 6:40 pm[…] Zucchini and Fresh Corn Salad Zucchini Carpaccio Death by Chocolate Zucchini Bread […]
Yshona
February 9, 2018 at 3:07 pmHow can I “veganize” this?
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
Kathy
August 15, 2017 at 2:25 pmOMG this bread is to die for, love it. Made it just as written . For some reason I can’t get my ganache to turn out. Have made twice now and it seized both times, disappointing. Tasted good but did not look at all like picture, any suggestions?
Jasmine
August 9, 2017 at 9:10 amHi! Love this recipe and your blueberry lemon cake, we included both in our recent blog post here! :)
http://www.catchingfirefliesgifts.com/blog/2017/08/zucchini-seven-different-ways/
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: http://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!
Abbe@This 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!
Angie@Angie'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…;)