Chocolate Zucchini Bread
User Reviews
4
Chocolate Zucchini Bread
Description
This bread combines all-purpose flour, cocoa powder, baking soda, cinnamon, and salt with wet ingredients including sugar, eggs, butter, vanilla, and shredded zucchini. The grated zucchini adds moisture without overpowering the chocolate taste, resulting in a dense but soft texture. Bittersweet chocolate chips folded into the batter contribute pockets of melted chocolate throughout the loaf.
The loaf is baked in a prepared pan until a tester comes out mostly clean, although some melted chocolate is acceptable. Cooling the bread fully before adding the ganache ensures a smooth, shiny chocolate topping that complements the chocolate and zucchini flavors inside. The ganache is prepared by simmering heavy cream and pouring it over chocolate chips to melt, then stirring until smooth.
This bread offers a rich, chocolate-snack experience with subtle moistness from the zucchini and dark cocoa character, making it suitable for dessert or an indulgent breakfast treat. Adjusting chocolate types can shift the sweetness to suit personal tastes.
If you prefer a non-zucchini version, the author suggests an alternative Chocolate Pound Cake recipe.
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 egg large plus 1 yolk
- 1/2 cup butter melted and slightly cooled
- 1 tsp vanilla extract
- 2 cups zucchini buy two medium, grated
- 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 9x5 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
- Using bittersweet chocolate and extra dark cocoa powder gives the bread a bittersweet flavor; for a sweeter result, choose sweeter chocolates.
- Ensure the bread is completely cooled before applying the ganache for best texture.
- A similar chocolate cake without zucchini is available as Chocolate Pound Cake if zucchini is not preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 300mg | 13% |
| Potassium | 397mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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