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Beware ~ this Death by Chocolate Zucchini Bread is addicting in the worst way. It’s shamelessly all about the (bittersweet) 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.

Total time

0 minutes




  • dry ingredients
  • 1¼ cups all purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • wet ingredients
  • 1 cup sugar
  • 1 large egg
  • ½ cup butter (melted and slightly cooled )
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (buy two medium)
  • ⅔ cup chocolate chips (I used bittersweet)
  • ganache
  • ½ cup heavy cream
  • 2 cups bittersweet chocolate chips
  • 1 egg yolk


  1. Set oven to 350F
  2. 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.
  3. Whisk the dry ingredients together. I like to sift the cocoa powder to get rid of any lumps. Set aside.
  4. Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.
  5. Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition, and don't over-beat!
  6. Fold in the chocolate chips and spread the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted near the center doesn't come out with wet batter clinging to it.
  7. Cool completely on a rack before frosting.
  8. To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. Refrigerate until cooled and spreadable, stirring every once in a while to keep it glossy. Then spread a thick layer over your zucchini bread.
  9. View the recipe instructions at The View From the Great Island

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