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Best Chocolate Zucchini Bread with Easy Espresso Ganache

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This incredibly moist and fudgy chocolate zucchini bread is topped with a glossy espresso ganache, making it an unforgettable treat that uses up garden zucchini. It’s quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) hot coffee or water
  • 1 ½ cups shredded zucchini (about 1 medium), squeezed dry
  • ½ cup (85g) semi-sweet chocolate chips
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon espresso powder
  • 1 tablespoon (14g) unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
  2. Shred zucchini using a box grater. Transfer shreds to a clean kitchen towel, gather corners, and twist firmly over sink to squeeze out excess liquid. Set aside.
  3. In a large mixing bowl, combine cocoa powder with hot coffee or water. Whisk until smooth and glossy. Let sit for 2 minutes.
  4. Add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the bloomed cocoa. Whisk vigorously until smooth and well combined.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  6. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Fold in squeezed zucchini until evenly distributed.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Let bread cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely (about 1 hour).
  9. While bread cools, make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat, stir in espresso powder until dissolved. Pour hot cream over chocolate chips, let sit 2 minutes. Add butter, stir gently until smooth and glossy.
  10. Once bread is completely cool, pour ganache over top. Spread evenly with a spatula, letting some drip down sides if desired. Let ganache set for at least 15 minutes before slicing.

Notes

Do not skip squeezing the zucchini—excess water will make the bread soggy. For best results, use room temperature eggs. The bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, replace butter with coconut oil and use full-fat canned coconut milk for the ganache.

Nutrition

Keywords: chocolate zucchini bread, espresso ganache, summer baking, quick bread, garden recipe, chocolate bread, zucchini recipe

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