The BEST Chocolate Zucchini Bread

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!.

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3.76 from 117 votes

Death By Chocolate Zucchini Bread

My Death by 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.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings

Author Sue Moran

Cook ModePrevent your screen from going dark

Equipment

• standard 9×5 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 9×5 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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.