Chocolate Zucchini Bread
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4.0
423 reviews
Good
Chocolate Zucchini Bread
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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.
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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 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
- 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 Information
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Calories
532kcal
(27%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
56mg
(19%)
Sodium
300mg
(13%)
Potassium
397mg
(11%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
563IU
(11%)
Vitamin C
5mg
(6%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.0
423 reviews
Good
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