The BEST Chocolate Zucchini Bread

sliced 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.

Slices of chocolate zucchini bread.

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.

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 Chocolate Pumpkin Bread, too!.

Death by Chocolate Zucchini Cake with Bittersweet Chocolate Ganache ~ theviewfromgreatisland.com
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3.78 from 119 votes

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 8 servings
Author Sue Moran

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

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136 Comments

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    Please rate this recipe!




  • 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!

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