Chocolate Zucchini Bread
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is so delicious I make it all the time . Be patient it takes a while to bake , at least one and quarter hours
This is a fantastic recipe! I’ve made it exactly as is and the results were just beautiful! I’ve even given them out as presents. I loaf itself is dense yet moist at the same time, full of chocolatey flavor. It isn’t too sweet, but boy is it a piece of indulgence! You don’t taste the zucchini at all either; it just lends a perfectly moist texture. I love to pair it with a cup of english or chai tea and my boyfriend loves it with his morning coffee. Make this!
This is one of my favorites! Everyone that has tried it couldn’t believe that there is zucchini in it, and has loved it as well. It is moist and decadent! Thanks again Jenn!
I love this recipe! I make it as-is : no substitutions required. The loaf is moist and not too sweet/rich, and you can’t even taste the zucchini. Also – thumbs up for not having to use a stand-mixer.
I made this recipe for a work potluck and everyone went wild–it was gone within minutes. An excellent way to use up all that zucchini everyone has in abundance, and who can resist chocolate? This one definitely goes in my forever recipe collection! Thanks, Jen!
moist choclatey smooth, delicious
Have made several times and increasing my baking confidence and desire to try more recipes on the site.
So I’m struggling with this recipe… both times the batter was really dry almost dough like. Any tips?
Hi Henna, sorry to hear you’re having a problem with this recipe! I’m wondering if you may be using too much flour. Are you using the spoon and level method when measuring the flour?
I don’t have the spoons so I’ve been using the measuring cup… the first time I substituted half whole wheat flour and finely grated the zucchini and so I thought this was what went wrong – cake rose and flattened when I removed. The second I followed the recipe exactly(coarsely shredded zucchini) and this time didn’t rise and batter was still dry…
Henna, did you by any chance squeeze the zucchini to get rid of excess liquid? That’s not required in this recipe and could make the batter dry.
Hi Jenn,
Do you think its possible to use coconut oil instead of butter for this recipe? Im currently breastfeeding and cannot have dairy.
I do think it’d work, Janelle. Please lmk how it turns out if you try it :).
If I were to use honey instead of sugar… how much should I use?
And would I still add it to the melted butter first.. then mix in eggs?
Thank you, thank you.
Hi Nadia, I don’t recommend replacing the sugar with honey; the bread is likely to burn. Sorry!
Just made this and it is delicious! I was given a zucchini and this was my first ever recipe using it. I made it as described but added 1 tsp cinnamon and an extra sprinkle of cocoa. I found that it cooked faster than 60 minutes (~50 mins) so keep an eye on it so it doesn’t dry out!! It came out looking exactly like the photos!
This is a great recipe and I will keep on making more. So moist, chocolately, and delicious. Thank you!
Hi Jenn,
Do you think I could use gluten free flour in this recipe? Thanks!
Hi Cyndi, I do think that would work. Enjoy and please LMK how it turns out.
I have made this many times before and it turns out perfectly. I made it yesterday with “Bob’s Red Mill gluten free, 1 to 1 baking flour”….it turned out exactly the same…PERFECT.! you cannot go wrong with this recipe, or any, by this wonderful home-maker Chef. I am a big fan of this lady!