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Rich Double Chocolate Zucchini Bread with Easy Ganache

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This double chocolate zucchini bread with ganache started as a kitchen accident, and now it’s one of my most-requested recipes. It’s the kind of bread that makes you feel like a genius — rich, moist, and completely irresistible.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • ¾ cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini. Wash your zucchini, trim off the ends, and grate it on the large holes of your box grater. You need about 1 ½ cups of grated zucchini. Wrap the grated zucchini in a clean kitchen towel and squeeze it firmly over the sink. Keep squeezing until barely any liquid comes out. Set it aside.
  3. Whisk the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  4. Mix the wet ingredients. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 1 minute. Add the oil and vanilla extract, and whisk until combined.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Stop when you no longer see streaks of flour.
  6. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and chocolate chips to the batter. Fold gently until evenly distributed. The batter will be thick and glossy.
  7. Bake. Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly at the 40-minute mark, tent it loosely with foil.
  8. Cool completely. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack. Cool completely before adding the ganache.
  9. Make the ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate, let it sit for 2 minutes, then whisk until smooth. Stir in the softened butter for extra shine. Let it cool for 5-10 minutes until it thickens slightly.
  10. Drizzle and serve. Pour the ganache over the cooled bread, letting it cascade down the sides. Let it set for about 15 minutes before slicing.

Notes

Squeeze the zucchini dry to avoid a gummy texture. Room temperature eggs help prevent lumpy batter. Don’t overmix the batter to keep the bread tender. Check for doneness at the 50-minute mark. Cool completely before adding ganache. The bread tastes even better on day two.

Nutrition

Keywords: chocolate zucchini bread, double chocolate bread, zucchini bread, easy ganache, quick bread, chocolate dessert, summer zucchini recipe

Find it online: https://lumalunch.com/rich-double-chocolate-zucchini-bread-with-easy-ganache/