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Decadent Double Chocolate Zucchini Bread

Two stacked slices of Decadent Double Chocolate Zucchini Bread drizzled heavily with melted chocolate ganache.
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This recipe yields an ultra-moist, dense, and rich chocolate zucchini bread featuring both cocoa powder and chocolate chips, topped with a simple chocolate drizzle.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream (for ganache)
  • 1/2 cup semi-sweet chocolate chips (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil until combined.
  4. Stir the sour cream into the wet ingredients until smooth.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Fold in the 1 1/2 cups of squeezed, grated zucchini and the 1 cup of chocolate chips.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter.
  9. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the ganache: Place the 1/2 cup of chocolate chips for the topping in a small, heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth.
  11. Drizzle the ganache over the cooled bread before slicing and serving.

Notes

  • Squeeze the grated zucchini firmly in a clean kitchen towel or paper towels to remove excess moisture. This step is key to a moist, not soggy, loaf.
  • For a fudgier texture, use dark chocolate chips instead of semi-sweet.
  • If you prefer a less dense crumb, you can substitute 1/4 cup of the oil with melted butter.

Nutrition

Find it online: https://savoryskies.com/decadent-double-chocolate-zucchini-bread-recipe/