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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Does the loaf freeze well? I usually try to make two loaves and freeze on for later. Thank you!
Hi Annie, Yes it freezes very well. Enjoy!
I just made this a few days ago and shared 1/2 with my mom. It’s delicious and super easy to make. I added a handful of chopped walnuts and a heaping tablespoon of ground flax seed to the mix. Very good. Will definitely make again.
Wondering if a chopped chocolate bar would substitute effectively for chocolate chips. Thanks!
Hi Lois, Chocolate chips retain their shape better than a chopped up chocolate bar because they have less cocoa butter than chocolate bars. That said, if you don’t have chips on hand, a chopped up bar should work. Hope you enjoy!
My first time baking and I decided to go with your recipe! It is so delicious and i think anyone can bake using your recipe because a beginner like me can too! Thank you!
A-mazing! Make this immediately! I made this with my toddler today and it is unreal. I grabbed a big zucchini from my garden and had the whole thing put together in about 20 minutes. I did half white flour and half whole wheat. The bread is not super sweet and is a nice background for the chocolate chips. We ate half of it already! I cut up the rest and popped it in the freezer. It should defrost well with melty chips.
Love your recipes, can’t wait to get your cookbook! Making this recipe with some of my daughters tomorrow but want to make them as muffins. Should I modify the ingredients at all for the change in pan? Also how long should the muffins bake? TIA
Thank you, Venus! No need to modify the ingredients. I’d start checking for doneness around 20-25 min.
Thank you! Just shy of 25 min worked perfectly for the muffins. They turned out amazing. Also just received your cookbook. Excited, so is the husband!
Just wondering if I can make cupcakes from this recipe? I’ve made the bread and it is delicious!!! But my son won’t eat it that way.
Hi Michelle, sure cupcakes/muffins would work here. They will take less time in the oven – I’d start checking them at 20 – 25 minutes. Hope you enjoy!
where can I get the large glass canisters for flour etc that you show in your pictures when you put out all the ingredients for recipes
I got mine at The Container Store. 🙂
Excellent! If you following the directions exactly as stated you won’t be disappointed. I used a slightly larger loaf pan and just watched my baking time. Very thick batter but keep mixing to incorporate zucchini and I added 1/2 cup of chopped walnuts. Very chocolatey in taste so if you love chocolate you have to make this loaf.
Any advice for making this into mini-loaves? Not sure what time and temperature would be.
Hi D, Temp can remain the same; I’d start checking the loaves at 30 minutes. Stick a toothpick into the center of the loaf – if it comes out clean, it’s done. If it’s not done, check it with a toothpick every five minutes after that. When the toothpick comes out clean, you’re good to go. Hope you enjoy!
Superb recipe !