Chocolate Zucchini Bread
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This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
This chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. It has a deep chocolate flavor from unsweetened cocoa powder and semi-sweet chocolate chips, yet it’s not so sweet that it tastes like dessert. Plus, it’s loaded with zucchini, so there’s some virtue in it.
What you’ll need to make Chocolate zucchini Bread
How to make Chocolate zucchini Bread
Begin by grating the zucchini. I use a food processor as it’s a bit quicker, but you can also do it by hand with a box grater.
Next, melt the butter in a large mixing bowl.
Add the brown sugar.
And stir until smooth.
Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)
Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
Add it to the wet ingredients.
And stir to combine — it will be very thick.
Next, add the grated zucchini and chocolate chips.
Stir until well combined. It will still be very thick — that’s okay.
Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.
Bake for about an hour, then let the loaf cool in the pan for about ten minutes.
Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!
Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.
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Chocolate Zucchini Bread
This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
Ingredients
- 1 stick (½ cup) unsalted butter
- ¾ cup plus 2 tablespoons light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife
- ⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon espresso powder or instant coffee (optional)
- 2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
- Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
- Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
- Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (16 1/2-inch slices servings)
- Serving size: 1 slice
- Calories: 231
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 33g
- Sugar: 21g
- Fiber: 1g
- Protein: 3g
- Sodium: 184mg
- Cholesterol: 41mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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My kids LOVE this recipe (though my youngest still won’t believe me that it has zucchini in it -lol)! This has become our go-to recipe in the Summer months when we have a ton of zucchini about. Thanks for the recipe – it’s a keeper!
Made this at the height of zucchini season! Moist and tasty. And freezes well – to be enjoyed ling after the season is over!
Jenn, I am so glad I made your recipe. Absolutely delicious. Followed the recipe to a tee. Will make it again for sure.
This is so good. I use a food processor for the bananas to make them almost liquid. There is just a hint of their taste among the decadent chocolate. My guests loved it as much as me.
I am confused why Sandra Smith said she used bananas in this recipe. Is this an error on the part of the review?
Yes, Nancy, that does look like an error. My guess is that she intended to write a comment about one of the banana bread recipes on the blog and accidentally put it in the wrong recipe.
Hi Jenn! I live in Germany so sometimes I switch between metric and cup measurements for certain ingredients. I just wanted to let you know that I found an error in the metric measurements in this recipe. You have 208g flour for 1 and 2/3 cups, which is too little! At least I assume it’s the metric that is wrong, as this is the first time I am trying this recipe. Your website has become my go-to website, and I cook or bake something from it at least 3x a week. It’s given me the motivation to try lots of new things. Thank you!
Hi Meghan, Thanks for the kind words – so glad you’re enjoying the site! I measure flour at 125 g per cup using the spoon and level method, so I believe it is accurate.
I’m not a cook or baker, but decided to do a side by side tasting to compare this and my friend’s recipe; they were similar but not exactly the same. I may be a bit bias, but this was soooooo good!! Easy to make, even for a non-baker, super moist, and decadently delicious. This cake holds well in the freezer too, I was able to ship it from CA to AZ and it arrived in top shape!
Hi Jenn. Your recipes for breads (banana bread, chai spiced banana bread, and chocolate banana bread) are a huge hit with my husband and kids so I’m excited to try this recipe. Can I make this in a 9″x 5″ loaf pan? I don’t have an 8.5″ x 4.5″.
Thank you!
Sure Gayle, that’ll work. It may be done just a few minutes sooner, so I’d start checking it at about 50 – 55 minutes. Enjoy!
Wow – what a huge hit this was at our house. Absolutely decadent and so chocolately. I have frozen shredded zucchini in 2 cup increments so that I can make this wonderful recipe all winter long. Thanks so much Jenn for another perfect recipe.
I am allergic to all squashes and melons. Is there an alternative to zucchini in baking recipes? I made this for my family and they loved it, however, I couldn’t even try it.
Of all the food blogs I’ve visited, yours is definitely my favorite. Thanks !
Hi Jackie, Glad you like the blog! You may be able to replace it with carrots, but not sure how that combination would taste! You may want to take a peek at some of my other breads here.
Another perfect recipe. Added less sugar (130g), less salt (1/2 tsp) and more zucchini (350g). Was so yummy. Took to the park with kids and their friends- absolutely smashed it. 3rd recipe I have tried that not only worked but tasted awesome.