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“Omg, wow wow wow!!! I made this yesterday and we just tried it tonight. I can’t remember the last time I’ve tasted anything this delicious. If anyone is on the fence about making this, do it! One of the best things I’ve ever had.” ~Joni
Beware ~ this Chocolate Zucchini Bread (it’s really a cake) is absolutely irresistible.
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.
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 Chocolate Pumpkin Bread, too!.
Chocolate Zucchini Bread
Video
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.
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.
Nutrition
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!
Thanks for the quick report Stephanie, hope your parents love it!
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!
That’s great to know, Beth, thanks!
I’ve eaten so many. It’s a vegetable serving, right??
Absolutely 🙂
I made these again this morning and added some instant espresso to the batter. So. Very. Yummy!
It looks simply heavenly! I sooooooo with i could taste a huge slice….. 🙂
It’s rich, Winnie, I think you’d be happy with a small slice 😉
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
You have to chill it and taste it then, too, because the frosting is to die for when it’s chilled…
This is to die for! Seriously, it looks so good Sue! I love the addition of cinnamon. YUM!
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 🙂
Hot yes! But today hold hope of a break and perhaps it’s good time for baking. GREG
Why can’t I use 2 eggs instead of 1 egg and 1 egg yolk?
Go for it! 😉
I used two eggs and it worked just fine.
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!
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!
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:-)
My daughter has great luck with bars and breads like this using the Costco brand gluten free baking blend, Cathy.
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!
I’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?