Featured comment:
“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
How can I “veganize” this?
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!
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
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.
Hi! Love this recipe and your blueberry lemon cake, we included both in our recent blog post! 🙂
Thanks so much Jasmine!
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!
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.
I’m up for the challenge! Getting ready to make the muffins now – will let you know how they come out!
Found this interesting article so I’m going to follow the guidance with your recipe and see what happens!
From The Spruce: https://www.thespruce.com/convert-a-muffin-recipe-into-loaf-4097840
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
Thanks so much Audreza ~ I love the idea of putting some walnuts on top 🙂
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?
No Victoria, they are just regular chocolate chips in this cake ~ I hope you like it!
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.
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!
I made this but added coconut and almonds so it was like an almond joy ? Great recipe, delicious. Thanks!
Sounds grat. How much coconut and how much almonds. Whole slivered chopped. ????
OMG… that sounds amazing !
I never thought to do that, but sure will do this next time…… thanks for telling us your alterations !!
How do I pull up the recipe for Death by chocolate recipe?
The recipe is right above where you leave comments, Cathy, you should be able to scroll up, here’s the link: https://theviewfromgreatisland.com/death-by-chocolate-zucchini-bread-recipe/
I had to hit “read more” to see the recipe on my kindle.
Mm mm mm mm looks soo good!
Can I bake this recipe in 2 8″ cake pans or a bunt pan?
Thank you!