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Chocolate Zucchini Bread

Chocolate Zucchini Bread is a moist, rich loaf that sneaks in fresh zucchini for added moisture and tenderness. With a deep cocoa flavor and optional silky ganache topping, it’s both comforting and indulgent.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Servings 10

Ingredients
  

For the Bread:

  • 3 large eggs room temperature
  • ¾ cup grapeseed or vegetable oil
  • ¾ cup brown sugar
  • ½ cup buttermilk
  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups shredded unpeeled zucchini

Optional Ganache:

  • ⅓ cup heavy cream
  • 4 oz baking chocolate chopped

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • In a mixing bowl, whisk eggs, oil, sugar, and buttermilk until smooth.
  • Sift in flour, cocoa powder, salt, baking powder, and baking soda. Stir gently until combined.
  • Fold in shredded zucchini until evenly distributed.
  • Spoon batter into loaf pan, smoothing the top.
  • Bake 1 hour 30 minutes, or until a toothpick comes out clean.
  • Cool 20–30 minutes in pan before removing to wire rack.
  • For ganache: Heat cream and chocolate in microwave in 20-second bursts until melted. Stir until silky.
  • Pour over cooled bread. Let set before slicing.

Notes

  • Use fine-grated zucchini to help it blend into the batter.
  • Don’t squeeze out all the zucchini moisture—this is what keeps the loaf tender.
  • Test with a long skewer to check doneness, as the loaf is tall and dense.
  • Add mini chocolate chips to intensify chocolate flavor.