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
    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

    5 stars
    Hi! Love this recipe and your blueberry lemon cake, we included both in our recent blog post! 🙂

    • 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

    5 stars
    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

    5 stars
    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!

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