Heat the oven to 350F. Grease and flour a 9X5" loaf pan. Set aside.

In a mixing bowl add the eggs, oil, sugar and buttermilk. With a hand whisk or spatula, stir to combine.

Stir in the flour, cocoa powder, salt, baking powder and baking soda.

Fold the shredded zucchini.

Spoon the batter into the prepared pan and bake in preheated oven for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the bread from the oven and let cool for 20-30 minutes in the pan before inverting and removing the bread from the pan.

Cool completely on a wire rack.

To make the ganache, add the heavy cream and chocolate in a heatproof pan. Microwave in 15-20 seconds increments, stirring each time it stops until the ganache is smooth and silky.

Set aside to cool for a couple of minutes before pouring over the cooled zucchini bread.

Let the ganache set before slicing the bread.