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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All I can say is ymmm…
My 15yr old is extremely picky and not a fan of vegetables but this bread he gobbled it down with a big glass of milk.
Made this delicious moist Chcolate Zucchini Bread yesterday. I added 1/2 cup chopped walnuts and 1 teaspoon cinamon. This is the best Chocate Zucchini bread I’ve made so far. Thank you so much for the recipe.
Made this but split it into 2 loaves (same size pans) and cooked for 40 minutes. So delicious!!! Especially warm from the oven!
This Chocolate Zucchini Bread was the best I’ve ever made! It turned out just like the picture in the recipe and it was so moist and chocolatey I couldn’t believe it. In all honesty, it tastes like a scrumptious chocolate cake. We love it so much I have a second one baking in the oven right now! You cannot go wrong with this recipe!
My boys were so angry that this contained Zucchini, until they tasted it. Loaf gone in 45 minutes (they are 14 and 15…) Chocolatey, moist and scrumptious-will be making it again very soon!
Super chocolately and moist! This is a wonderful recipe for the chocolate lover in your family!
Just made your recipe for the first time. Although I am a chocolate lover I found this a little too sweet. Will make it again without the chocolate chips which were semi-sweet or perhaps just 1/4 cup of chips. I have a chocolate zucchini cake recipe I make all the time and it only uses 1/4 cup of chocolate chips. Will also look for the bittersweet chips the next time I am shopping. Very easy recipe to follow.👍
Hi Jenn,
I don’t get bittersweet chocolate chips where I live so was wondering if there was anything else I could substitute for the chips?
Thanks!
Niyati
Hi Niyati, you could also use semi-sweet or milk chocolate chips here. Hope you enjoy!
The bread came out moist and delicious. Everyone who screwed up their nose at the thought of zucchini bread had to eat their words along with a slice of the cake. This is one I’ll be making again.
Mine turned out quite dry and I followed the recipe as is. Baked at 60 minutes no more and most of my loaves take longer than stated recipe cook times so I know its not my oven.
I’ve made this recipe many times and it’s never turned out dry for me. I’m wondering if it’s your flour? Storing it in airtight containers can sometimes affect recipes. I’ve had that experience before.
Excellent recipe, made this a couple times now and it is a keeper
I’m not a baker by any means, but curious – recipe says to microwave butter instead of beating it, why is that exactly?
Thanks for another great recipe!
Hi Ivan, glad you like it! Not all baking recipes require creaming the butter and sugar. This one just works better with melted butter.