Death By Chocolate Zucchini Bread




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sliced 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.

 

Beware ~ this Death by 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 Death by 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.


two slices of death by chocolate zucchini bread with forks

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.

making death by chocolate zucchini bread

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.

death by chocolate zucchini bread just out of the oven

What kind of chocolate do you use for chocolate zucchini bread?

I’m glad you asked because I have strong opinions on this subject!

Chocolate chips and cream for making ganache

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.

making chocolate ganache for death by chocolate zucchini bread

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!

death by chocolate zucchini bread topped with ganache

Be sure to check out my Death By Chocolate Pumpkin Bread, too!.

a loaf of death by chocolate zucchini bread, sliced, with forks

recipe adapted from Delish.

Death by Chocolate Zucchini Cake with Bittersweet Chocolate Ganache ~ theviewfromgreatisland.com
Print
3.23 from 80 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
Servings 8

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.

Death By Chocolate Zucchini Cake with a bittersweet chocolate ganache is the ultimate zucchini dessert! ~ theviewfromgreatisland.com

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117 Comments

    Leave a Reply

  • Reply
    julia
    September 9, 2019 at 3:55 pm

    This 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.

    • Reply
      Sue
      September 9, 2019 at 4:22 pm

      Thanks for the salt tip Julia, I definitely have an under salting problem sometimes, I’m always afraid of over-salting!

  • Reply
    Beth
    September 7, 2019 at 6:29 am

    I’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?

  • Reply
    Linda
    August 25, 2019 at 6:31 pm

    I 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.

    • Reply
      Sue
      August 25, 2019 at 6:59 pm

      Hmmm, 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.

  • Reply
    Susan
    August 21, 2019 at 4:47 am

    Good 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!

    • Reply
      Sue
      August 21, 2019 at 9:21 am

      Hey Susan ~ sometimes the toothpick test can be misleading, especially with moist dense cakes like this. It sounds like it was under baked.

      • Reply
        Donna
        August 30, 2019 at 2:59 pm

        I 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.

      • Reply
        Susan
        September 2, 2019 at 6:18 am

        Good 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!

  • Reply
    Blane Blake
    August 19, 2019 at 7:14 am

    Can this be made with an egg subsitute? Like egg beaters.

    • Reply
      Sue
      August 19, 2019 at 7:52 am

      I’m not familiar with baking with egg beaters, but if they function just like eggs, then I bet you can.

  • Reply
    Deborah
    August 16, 2019 at 3:19 pm

    Yum! Perfection! Thanks :)

    • Reply
      Sue
      August 16, 2019 at 3:25 pm

      Glad you liked it Deborah :)))

  • Reply
    MaryEllen
    August 16, 2019 at 10:03 am

    Just 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!

    • Reply
      Sue
      August 16, 2019 at 10:11 am

      Nope, 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.

  • Reply
    Marcela
    August 12, 2019 at 2:54 pm

    Hi can I use coconut butter instead of regular butter?
    Thanks

    • Reply
      Sue
      August 12, 2019 at 5:32 pm

      I don’t see why not.

      • Reply
        Marcela
        August 15, 2019 at 11:49 am

        Thanks. It’s in the oven right now. I’ll
        Let you know how I did.

  • Reply
    WhitneyBryce
    August 12, 2019 at 2:49 pm

    This 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!

    • Reply
      Sue
      August 12, 2019 at 5:32 pm

      Thank 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 :)

  • Reply
    joe
    August 11, 2019 at 12:58 pm

    what is the calorie and carbohydrate count for this???

    • Reply
      Sue
      August 11, 2019 at 1:01 pm

      Oh 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 :)

  • Reply
    Nancy souder
    August 10, 2019 at 12:40 am

    I’m diabetic,,,,,any idea the carbs in this, and could I use a sugar sub, just learning about changing out subs,,,,,thanks.

  • Reply
    Laureen kinast
    August 4, 2019 at 2:35 pm

    My granddaughter has celiac disease. Can this be made gluten free with cup for cup flour?

    • Reply
      Sue
      August 4, 2019 at 3:06 pm

      I haven’t tried to make this recipe gf, but I think it should work Laureen. Let us know how it goes!

  • Reply
    Val Lutman
    August 2, 2019 at 6:26 pm

    I 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.

    • Reply
      Sue
      August 2, 2019 at 7:20 pm

      Oh I haven’t thought about those bars in a while, thanks Val :)

  • Reply
    Nanca
    August 2, 2019 at 10:28 am

    I 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.

    • Reply
      Sue
      August 2, 2019 at 11:39 am

      Thanks Nanca!!

  • Reply
    Susan @ The Spice Garden
    August 2, 2019 at 9:29 am

    So 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!

    • Reply
      Sue
      August 2, 2019 at 10:21 am

      Thanks so much Susan <3

  • Reply
    Sharon
    August 2, 2019 at 8:33 am

    I want to make this bread into cupcakes. Any idea how long I should bake them in the oven? Thank you.

    • Reply
      Sue
      August 2, 2019 at 8:58 am

      I would check them, depending on size, at 15 to 20 minutes.

      • Reply
        Geri
        August 2, 2019 at 7:59 pm

        I 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

        • Reply
          Sue
          August 2, 2019 at 8:30 pm

          Thanks Geri :)

        • Reply
          Patricia
          August 3, 2019 at 7:12 am

          How many regular sized cupcakes would this recipe typically make?

          • Sue
            August 3, 2019 at 7:37 am

            I haven’t tried this but I would think about 6.

  • Reply
    Paula T.
    August 2, 2019 at 8:15 am

    I 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!

  • Reply
    Sarah
    June 27, 2018 at 8:51 am

    Very 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

    • Reply
      Sue
      June 27, 2018 at 10:38 am

      Let 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.

  • Reply
    Yshona
    February 9, 2018 at 3:07 pm

    How can I “veganize” this?

    • Reply
      Sue
      August 2, 2019 at 7:59 am

      For 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!

  • Reply
    Kathy
    August 25, 2017 at 11:16 am

    Need 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

    • Reply
      Sue
      August 2, 2019 at 8:01 am

      For 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.

  • Reply
    Jasmine
    August 9, 2017 at 9:10 am

    Hi! 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/

    • Reply
      Sue
      August 9, 2017 at 9:16 am

      Thanks so much Jasmine!

  • Reply
    Lisa
    July 31, 2017 at 2:59 pm

    Question – 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!

    • Reply
      Sue
      August 1, 2017 at 6:49 am

      This 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.

  • Reply
    Audreza
    May 14, 2017 at 11:49 am

    Hi, 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

    • Reply
      Sue
      July 22, 2017 at 3:46 pm

      Thanks so much Audreza ~ I love the idea of putting some walnuts on top :)

  • Reply
    Victoria
    April 14, 2017 at 4:36 am

    Creo 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?

    • Reply
      Sue
      April 14, 2017 at 7:22 am

      No Victoria, they are just regular chocolate chips in this cake ~ I hope you like it!

  • Reply
    Scarlett
    September 22, 2016 at 9:52 pm

    Any 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.

    • Reply
      Mallorie
      November 11, 2016 at 12:57 pm

      I 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!

  • Reply
    Rebecca H
    September 20, 2016 at 9:25 am

    I made this but added coconut and almonds so it was like an almond joy ? Great recipe, delicious. Thanks!

    • Reply
      Meline
      January 26, 2017 at 10:53 am

      Sounds grat. How much coconut and how much almonds. Whole slivered chopped. ????

    • Reply
      Abby
      July 4, 2017 at 3:01 pm

      OMG… that sounds amazing !
      I never thought to do that, but sure will do this next time…… thanks for telling us your alterations !!

  • Reply
    Cathy Shockey
    September 4, 2016 at 3:53 am

    How do I pull up the recipe for Death by chocolate recipe?

  • Reply
    nella
    August 30, 2016 at 11:47 am

    Mm mm mm mm looks soo good!
    Can I bake this recipe in 2 8″ cake pans or a bunt pan?

    Thank you!

  • Reply
    Linda
    August 27, 2016 at 9:27 am

    O.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!

  • Reply
    Julie
    August 24, 2016 at 4:56 pm

    Don’t make it, you will eat the entire loaf! Lpl

    • Reply
      Sue
      August 24, 2016 at 5:16 pm

      haha…truth :)

  • Reply
    Vicki Bensinger
    August 18, 2016 at 8:22 am

    OMG 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!

  • Reply
    Karen
    August 17, 2016 at 8:53 am

    I 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.

    • Reply
      Sue
      August 17, 2016 at 9:34 am

      This is so great to hear — I’m going to quote you the next time I post this on facebook :)))))

      • Reply
        Karen
        August 17, 2016 at 12:12 pm

        How sweet!! Wishing that your splendid recipe goes viral!! ;)

    • Reply
      Shelley
      August 23, 2016 at 1:52 pm

      Could u send me ,the instructions on how to make this cake. I can pull up the ingredients, but instructions won’t come up. TK

  • Reply
    grace
    August 15, 2016 at 5:44 am

    my mouth doesn’t usually water from seeing chocolate desserts, but this is an exception! how delectable!

  • Reply
    Christina
    August 13, 2016 at 11:54 am

    Two 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.

  • Reply
    Melissa | Persnickety Plates
    August 12, 2016 at 8:48 am

    I’ve had this up on my screen at work for far too long – I wish I was at home making it. =) =)

    • Reply
      Sue
      August 12, 2016 at 8:59 am

      luckily it’s not hard to throw together at all, Melissa ;)

  • Reply
    Cj
    August 10, 2016 at 10:16 am

    I 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.

    • Reply
      Sue
      August 10, 2016 at 11:14 am

      The 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.

  • Reply
    Laura | Tutti Dolci
    August 9, 2016 at 6:03 pm

    Hello gorgeous! Does this bread count for dinner? ;) That ganache topping is everything!

  • Reply
    Geraldine | Green Valley Kitchen
    August 8, 2016 at 8:28 am

    Chocolate 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!

  • Reply
    Stephanie Oliver
    August 7, 2016 at 11:36 am

    I 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!

    • Reply
      Sue
      August 7, 2016 at 1:15 pm

      Thanks for the quick report Stephanie, hope your parents love it!

  • Reply
    Beth
    August 7, 2016 at 5:18 am

    I 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!

    • Reply
      Sue
      August 7, 2016 at 7:43 am

      That’s great to know, Beth, thanks!

      • Reply
        Beth
        August 7, 2016 at 7:46 am

        I’ve eaten so many. It’s a vegetable serving, right??

        • Reply
          Sue
          August 7, 2016 at 7:55 am

          Absolutely :)

          • Beth
            August 21, 2016 at 5:00 am

            I made these again this morning and added some instant espresso to the batter. So. Very. Yummy!

  • Reply
    Winnie
    August 6, 2016 at 1:58 pm

    It looks simply heavenly! I sooooooo with i could taste a huge slice….. :)

    • Reply
      Sue
      August 6, 2016 at 2:26 pm

      It’s rich, Winnie, I think you’d be happy with a small slice ;)

  • Reply
    zerrin
    August 6, 2016 at 11:46 am

    This is to die for! Seriously, it looks so good Sue! I love the addition of cinnamon. YUM!

    • Reply
      Sue
      August 7, 2016 at 7:44 am

      I 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 :)

  • Reply
    The Girl with the Quirky Voice
    August 6, 2016 at 10:50 am

    I 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

    • Reply
      Sue
      August 6, 2016 at 12:14 pm

      You have to chill it and taste it then, too, because the frosting is to die for when it’s chilled…

  • Reply
    sippitysup
    August 6, 2016 at 9:10 am

    Hot yes! But today hold hope of a break and perhaps it’s good time for baking. GREG

  • Reply
    Evelyn
    August 6, 2016 at 8:12 am

    Why can’t I use 2 eggs instead of 1 egg and 1 egg yolk?

    • Reply
      Sue
      August 6, 2016 at 8:21 am

      Go for it! ;)

    • Reply
      Beth
      August 7, 2016 at 5:18 am

      I used two eggs and it worked just fine.

  • Reply
    Robyn @ Simply Fresh Dinners
    August 5, 2016 at 3:20 pm

    It’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!

  • Reply
    Chris Scheuer
    August 5, 2016 at 1:25 pm

    Oh 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!

  • Reply
    Cathy
    August 5, 2016 at 11:52 am

    I’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:-)

    • Reply
      Sue
      August 5, 2016 at 11:54 am

      My daughter has great luck with bars and breads like this using the Costco brand gluten free baking blend, Cathy.

    • Reply
      Vicki
      December 20, 2017 at 5:40 am

      I 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!

  • Reply
    Abbe@This is How I Cook
    August 5, 2016 at 11:21 am

    Oh my. This looks mouth wateringly good. In fact I’m drooling. This is one way to make chocolate healthy, right?

    • Reply
      Sue
      August 5, 2016 at 11:53 am

      Dark chocolate is already healthy as far as I’m concerned ;)

  • Reply
    Susan
    August 5, 2016 at 10:17 am

    Yes. 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!

    • Reply
      Susan
      August 10, 2016 at 10:44 am

      Just made this … chilled it was great. Allowed to come back to room temp … even better. Man, oh man!

  • Reply
    Susan
    August 5, 2016 at 10:12 am

    This zucchini bread sounds wonderful. I wish I could afford to eat it… it would probably be the death of me! :-)

  • Reply
    Amanda
    August 5, 2016 at 7:54 am

    This looks so incredibly moist and delicious, Good for any time of day!

  • Reply
    Jeannie
    August 5, 2016 at 7:31 am

    This looks amazing! Love the photos too!

  • Reply
    Annemarie @ justalittlebitofbacon
    August 5, 2016 at 7:17 am

    Now 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!

    • Reply
      Sue
      August 5, 2016 at 7:27 am

      This is definitely one for zucchini haters!

  • Reply
    Christie
    August 5, 2016 at 7:16 am

    I 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.

    • Reply
      Sue
      August 5, 2016 at 7:26 am

      I’m with you Christie, but I think we’re in the minority.

    • Reply
      Sandra
      August 25, 2016 at 11:55 pm

      I’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!

  • Reply
    Brian Jones
    August 5, 2016 at 7:08 am

    Such an indulgent and rich looking texture, that icing looks wonderful too a proper sweet lovers dream!

  • Reply
    Angie@Angie's Recipes
    August 5, 2016 at 6:20 am

    That looks deadly tempting! And that thick layer of chocolate ganache is totally irresistible.

  • Reply
    Tricia @ Saving room for dessert
    August 5, 2016 at 5:14 am

    Oh 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!

    • Reply
      Sue
      August 5, 2016 at 7:25 am

      BETTER than any silk I ever tasted…;)