If your name is Caroline King, there’s a good chance you have a serious chocolate addiction. We won’t pretend we are the only ones “afflicted” with this “problem” so let’s just say that this is the latest in super rich, dense, chocolatey satisfaction. I can’t remember how I came across this recipe, but I’m so glad I did. It’s slightly adapted, but significantly delectable.
Chocolate Frosted Zucchini Bread
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 1 large egg plus 1 egg yolk
- 1/2 cup butter, melted and slightly cooled
- 1 tsp vanilla extract
- 2 cups grated zucchini (approximately two medium)
- 1 cup chocolate chips (I used half semi-sweet and half dark)
- 1/2 cup heavy cream
- 2 cups chocolate chips (I used half semi-sweet and half dark)
- Set oven to 350 degrees F.
- Lightly spray and line a 9×5 inch loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked.
- Whisk the dry ingredients together. Sift the cocoa powder to get rid of any clumps. Set aside.
- Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.
- Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition; careful to not over-beat.
- Fold in the chocolate chips and spread the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted near the center comes out clean.
- Cool completely on a rack before frosting.
- To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. Refrigerate until cooled and spreadable, stirring every 10 minutes until desired thickness (for me, that was approximately 25 minutes).
- Once spreadable, frost the bread. The recipe makes a LOT of ganache, so I frosted the sides as well.