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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3.76 from 117 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
    WhitneyBryce
    August 12, 2019 at 2:49 pm

    5 stars
    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

    5 stars
    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

    5 stars
    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.

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