For the ultimate dessert, add a dallop of espresso whipped cream. Whip 1 cup whipping cream with 2 tablespoons sugar and 1 teaspoon instant espresso powder to soft peaks.




  • Place a rack in the center of the oven and preheat oven to 350°F. Grease and flour a 8x4x2-inch loaf pan; set aside.

  • In a large bowl, whisk together eggs, oil, brown sugar, buttermilk, and vanilla.

  • In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, baking powder and espresso powder (if using).

  • Add the dry ingredients all at once to the wet ingredients and stir to combine.

  • Stir in the zucchini and chocolate chunks.

  • Pour the batter into the prepared pan.

  • Place in the oven and bake for 55 to 65 minutes until a skewer inserted in the center of the bread comes out with a few moist crumbs. Remove from the oven and allow bread to cool for 15 minutes before inverting onto a wire rack to cool completely. If desired, wrap and let stand overnight before serving.

  • To serve, spoon Ganache over loaf and serve with Coffee Whipped Cream.


In a small saucepan heat 1/2 cup whipping cream just to simmering. Remove from heat; add 1 cup semisweet chocolate pieces. Let stand 5 minutes (do not stir). Stir until smooth. Let cool about 1 hour or until spreadable. Spoon over cake. Makes 1 cup.

Coffee Whipped Cream:

In a large bowl beat 1 cup whipping cream, 1 teaspoon instant espresso coffee powder, and 2 tablespoons sugar with a large whisk or electric mixer until soft peaks form. Serve with cake. Makes 2 cups.

Nutrition Facts

435 calories, (13 g saturated fat, 7 g polyunsaturated fat, 8 g monounsaturated fat), 73 mg cholesterol, 256 mg sodium, 44 g carbohydrates, 4 g fiber, 27 g sugar, 6 g protein.

Reviews (1)

8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Great use for excess zucchini.