Ingredients
Equipment
Method
Prep and bake the loaf
- Preheat the oven to 350°F and grease a 9x5 loaf pan with a light coating so the loaf releases cleanly.
- Whisk all-purpose flour, unsweetened dark cocoa powder, baking soda, salt, and espresso powder together until the cocoa is evenly dispersed (espresso is optional).
- Beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth and glossy.
- Stir in grated zucchini that has been squeezed dry so the batter stays thick and won’t turn watery.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain to keep the crumb fudgy.
- Fold in semi-sweet chocolate chips and dark chocolate chips until they’re evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top for even baking.
- Bake for 55–65 minutes at 350°F, until a toothpick comes out with moist crumbs (look for a set top and slight pulling from the pan edges).
Cool and glaze
- Cool the loaf for 15 minutes in the pan so it slices cleanly without cracking.
- Melt the chocolate glaze ingredients together (semi-sweet chocolate chips and cream) until smooth and pourable.
- Drizzle the warm glaze over the loaf while it’s still warm, then slice once the drizzle has set slightly.
Notes
For the fudgiest texture, squeeze the grated zucchini very well so the batter doesn’t loosen during baking. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a dairy-free option, use Greek yogurt or a plant-based yogurt in place of buttermilk and substitute non-dairy cream in the glaze.