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Chocolate Zucchini Bread with Chocolate Ganache

a close up of a plate of food with a fork











It’s national Zucchini Day! Celebrate with in the kitchen baking this delicious chocolate zucchini bread. 

Chocolate Zucchini Bread with Chocolate Ganache

Total Time: 1 Hour and 45 Minutes

Makes Two 9 x 5 x 4 inch Loaves

Ingredients for Zucchini Bread

  • 2 Cups Shredded zucchini, room temperature (this is about two each 8-inch zucchinis)
  • 2 Tbsp. sugar
  • 2 and 1/2 Cups flour
  • 1/2 Cup dark cocoa powder
  • 2 and 1/2 tsp. baking powder
  • 1 and 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. Cinnamon
  • 3/4 Cup butter, softened
  • 2 Cups sugar
  • 3 large eggs, room temperature
  • 2 tsp. vanilla
  • 1/2 Cup milk, room temperature
  • 1 Cup finely chopped almonds, optional

Ingredients for Chocolate Ganache

  • 8 oz. Semisweet chocolate chips
  • 1 Cup heavy cream


  1. Pre-heat oven to 350 degrees and grease two 9 x 5 x 4 inch loaf pans

  2. Place zucchini in a colander over a bowl with 2 tablespoons sugar sprinkled on top. Let sit for 20 minutes to separate extra moisture from it.

  3. Sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large bowl.

  4. In a separate deep medium bowl, add the wet ingredients together this way: With an electric mixer cream the softened butter and sugar together until well mixed. Add the eggs one at a time beating, and fully incorporating after each addition. Now beat the eggs, sugar and butter together until the mixture is pale and thick. (about 5 minutes). Add the sugared and drained zucchini, milk and vanilla to the wet ingredients. Mix well.

  5. Pour the wet ingredients into the dry and mix thoroughly, along with the almonds if using.

  6. Pour the batter into your pans and bake for 55 minutes to an hour. Until a toothpick inserted into the center comes out clean.

  7. Cool the cake or breads in the pan about 10 minutes. Invert onto cooling racks.

  8. Make the chocolate ganache: Pour your cream into a one quart pot and turn on medium high. Whisk constantly until it bubbles and immediately remove from heat. Pour over the chocolate chips and cover. Steep for 10-15 minutes, remove cover and whisk the chocolate into the Ganache.

  9. Pour or spread ganache over zucchini bread and garnish with additional almond pieces (optional).