Name: Chocolate Zucchini Bread (or cake) with ganache
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 20
Cuisine: American
Ingredients: 2 Cups powdered sugar; 3 Tablespoons milk; 1 Tablespoon vanilla; 2 1/2 Cups flour; 1/2 Cup dark cocoa powder; 2 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 2 tsp. Cinnamon; 3/4 Cup softened butter or coconut oil; 2 Cups organic sugar; 3 large eggs, room temperature; 2 tsp. vanilla; 2 Cups Shredded zucchini, room temperature; 1/2 Cup milk, room temperature; 1 Cup finely chopped walnuts or pecans

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This is a Chocolate zucchini bread recipe from my Grandma Cash. I’m updating her Famous in our family, hand-written, chocolate zucchini bread (or cake) recipe with coconut oil and a chocolate Ganache! It’s rich in flavor and so delicious. You will love it.

chocolate zucchini bread (or Cake) with Ganache

A rich dense, moist, fugy cake topped with a thick, creamy ganache’

Moist rich, nutty, fudgy dark chocolate goodness straight into your mouth. Right at the end of Grandma’s recipe; it states.” Can be made in a 10 inch tube pan”. So that’s how I made it today. It turned out so pretty!

I decided to double down on the chocolate and switch up her recipe glaze for a chocolate ganache. Wow! Talk about elegant and SO delicious. I will give you the recipe for both glazes so you can use whichever you prefer. (But if you love chocolate, use the ganache)

Zucchini really is the most amazingly versatile vegetable. If you’re looking for zucchini recipes try zucchini fries, zucchini casserole,or zucchini Lemon Loaf. Many zucchini recipes are on this blog right now and I’m not done yet.

Today, I’m making this recipe in April. I’m using up my frozen zucchini to use it up. Your mama would LOVE this one for Mother’s Day. Any chocolate lovers in the family will be well pleased with this rich chocolate cake and ganache.

Chocolate Zucchini Cake! So good with a rich, thick chocolate Ganache.

Chocolate Zucchini Bread (or cake):

Make a batch of this delectable chocolate zucchini bread. Add the ganache for a real treat and put a cup of coffee with it for a ‘good to yourself’ moment. As you can see; this makes a lovely cake for company too!

IF USING FRESH ZUCCHINI:

Place zucchini in a bowl with 1 tablespoon sugar. Toss together. Let sit for 20 minutes to draw out extra moisture from the zucchini. Drain until needed in your recipe. NOTE: if using older zucchini from later in the season skip this step as the zucchini will be dryer. If the zucchini has a tough skin it will need to be peeled. This cake is best when using young tender zucchini.

IF USING FROZEN ZUCCHINI: (that is what I used today, I have also made this with fresh zucchini. Works well with either)

Thaw the zucchini and measure before draining the liquid.
Now put the zucchini in a sieve and let it drain until you need it.

PREHEAT OVEN TO 350 DEGREES:

Sift together the dry ingredients in a large bowl.
In a separate deep bowl, add the wet ingredients together this way:
- With an electric mixer beat the coconut oil and sugar together until well mixed.
  Add the eggs one at a time beating after each addition.
- Beat the eggs, sugar and oil together until the mixture is pale and thick. This can take some time. (about 5 minutes)
- Add the DRAINED zucchini and vanilla to the wet ingredients. Mix well.
Pour the wet ingredients into the dry and mix thoroughly, along with the nuts.
GREASE your 10 inch bundt pan or two 9 x 5 x 4 inch loaf pans (with coconut oil, if you have it. Best pan grease in the world!)
Pour the batter into your pans and bake for 55 minutes to an hour. Until a toothpick inserted into the center comes out clean.
Chocolate Zucchini bread (or Cake) fresh out of the oven
Cool the cake or breads in the pan about 10 minutes. Invert onto cooling racks.
Make the ganache and pour it warm over the completely cooled cake or loaves.
Pouring the Chocolate Ganache over Chocolate Zucchini bread (or Cake). This is a thick rich Ganache. it can take some time to completely set up. It does make a good solid glaze about the consistency of chocolate frosting. Yum!

Chocolate Ganache Recipe:

I have to tell you about this Ganache. It’s from Katy’s Fresh Chocolate Eclair Cupcakes! This ganache is perfect as a cake topping. It pours on over the bundt and drips elegantly down the sides, as it should. Then, over about 12 hours, it sets up into a GORGEOUS chocolate frosting! I kid you not! Look carefully at the ganache in these pictures. doesn’t get hard. It gets creamy, rich and smooth. SO GOOD! Stays on the cake. Easy traveler! Great choice for a bundt cake!

Notice no extra sugar! If you want a dark chocolate glaze for a deeper, less sweet chocolate glaze, use good quality dark chocolate!

1/2 Cup butter (one stick)
1 cup heavy Cream
2 Cups Semi Sweet Chocolate chips
Chocolate Ganache. Pour it over the Chocolate Zucchini bread when it’s still warm

Note: You will not need the whole recipe of ganache to glaze this cake. Feel free to serve the extra on the side for a little extra decadence 🙂

Chocolate Zucchini Bread (or cake)

Your Printable Recipe Card:

20 slices

Chocolate Zucchini Bread (or cake) with ganache

Prep Time: 30 minutes

Cook Time: 1 hour

frosting: 15 minutes

Total Time: 1 hour 45 minutes

This is a Chocolate zucchini bread recipe from my Grandma Cash. I’m updating her hand-written, chocolate zucchini bread (or cake) recipe with coconut oil and a chocolate Ganache

Ingredients

zucchini bread ingredients:

2 1/2 Cups flour
1/2 Cup dark cocoa powder
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. Cinnamon
3/4 Cup softened butter or coconut oil
2 Cups organic sugar
3 large eggs, room temperature
2 tsp. vanilla
2 Cups Shredded zucchini, room temperature
1/2 Cup milk, room temperature
1 Cup finely chopped walnuts or pecans

Optional glaze: (*ganache recipe is in the notes section)

2 Cups powdered sugar
3 Tablespoons milk
1 Tablespoon vanilla

Instructions

Pre-heat oven to 350 degrees
Place zucchini in a bowl with 2 tablespoons sugar.Let sit for 20 minutes to separate extra moisture from it.
Sift together the dry ingredients in a large bowl.
In a separate deep medium bowl, add the wet ingredients together this way:
With an electric mixer beat the coconut oil and sugar together until well mixed.
Add the eggs one at a time beating after each addition. Now beat the eggs, sugar and oil together until the mixture is pale and thick. This can take some time. (about 5 minutes)
Add the DRAINED zucchini, milk and vanilla to the wet ingredients. Mix well.
Pour the wet ingredients into the dry and mix thoroughly, along with the nuts.
GREASE your bundt 10 inch bundt pan or two 9 x 5 x 4 inch loaf pans
Pour the batter into your pans and bake for 55 minutes to an hour. Until a toothpick inserted into the center comes out clean.
Cool the cake or breads in the pan about 10 minutes. Invert onto cooling racks.
Make the glaze and pour over the completely cooled cake or loaves.

Notes

Here is the complete recipe for the ganache I used to cover this chocolate zucchini bread when I made it as a cake. It stays soft and luscious.

*Optional Ganache Recipe:

INGREDIENTS

8 oz. Bitter sweet dark chocolate, 70 percent chocolate content is the best- chopped into small pieces
1 Cup heavy cream

INSTRUCTIONS

Chop up your chocolate into one inch or smaller pieces.
Pour your cream into a one quart pot and turn on medium high.
Whisk constantly until it bubbles and immediately remove from heat.
Add the chocolate pieces and put the lid on.
Fifteen minutes later come back, remove the lid and whisk the chocolate into the Ganache.
Use as your recipe requires

Nutrition Information

Yield

20 slices

Serving Size

1
Amount Per Serving Calories 314Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 47mgSodium 343mgCarbohydrates 46gFiber 2gSugar 31gProtein 4g

This decadent chocolate zucchini cake is soft and so very rich. This recipe makes a tasty bread if you are looking for a healthier option. #chocolatezucchini #bread #cake #recipe #healthier #moist #easy

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Soft chocolate cake made with zucchini for a moist, fluffy texture and topped with a rich ganache for a decadent dessert. Zucchini freezes well and can be used year round to make this a wonderful holiday cake.

Jennifer Dietz

Sunday 16th of August 2020

Can you tell me how powdered sugar, milk and vanilla makes a chocolate ganache?? I made the recipe with a few changes. I subbed 1-1/2 cups of flour for almond flour and used a cup of truvia instead of the regular sugar. I also added a cup of sugar free chocolate chips. Can you guess we're trying to cut carbs? I used closer to 3 cups of zucchini too. It came out beautifully. But alas your glaze recipe confused me. So, we skipped that. Can you post the actual glaze recipe you use? I'm sure I'll alter it to save carbs, probably with powdered swerve and cocoa, but I am curious. Thanks,

Diane

Hi Jennifer, Here is the actual ganache recipe that I have used with this chocolate zucchini cake. I'm sorry for the confusion. This recipe is posted with the original topping my grandma used. I'll update the post and clarify this. Thanks so much for pointing this out. I'm happy you are finding the actual bread recipe versatile and that it is working well for you. Enjoy!

Evelyn Saunders

Sunday 10th of September 2017

I was very disappointed in this cake, tasted good but is somewhat dry, I would like to know what I can do to make sure it doesn't turn out dry the next time I make it.

Hi Evelyn, I'm so sorry you had a dry bread result. Zucchini can be tricky. The results often depend on the water content of your zucchini. I't possible you used zucchini that was later in the season and a bit dryer. One way to avoid a dry bread is to adjust the liquid if the batter seems too stiff to you. This bread should pour into your bread or cake pan like a heavy lumpy cake batter. It should settle into the pan without a fight. I'm so glad you shared your experience with this recipe. I made it a few weeks ago for a party and it was very well received. I'll look at the recipe and see if I can add a few tips so everyone gets moist results. Thanks again for your feedback on this recipe.

Karen

Friday 19th of August 2016

In your Chocolate Zucchini bread recipe, you mention 1/2 cup milk in the ingredients, but I do not see it mentioned in the instructions. Is this an omission or an error?

Hi Karen, I went back to Grandma's recipe to check. The milk is added in with the zucchini and vanilla. Thank you for asking for clarification. Her handwritten recipe was a bit tricky to follow. I missed that detail. I have edited the recipe for you. Please come back and let me know how it turns out for you. That recipe is now three generations old and very well loved.Enjoy!

Catherine

Tuesday 12th of April 2016

Dear Diane, this cake looks absolutely splendid! I love adding zucchini to my cakes...they always come out so moist and delicious. I would love a slice of this. xo, Catherine

homemadefoodjunkie

Thank you Catherine. My grandma's recipe is an old family favorite. We loved it this way!

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