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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Made this for a very wet picnic in the UK. Got rave reviews from the other cyclists, and have directed them all to your website.
Thanks so much for a tasty recipe.
Made this for the second time…..and will not be the last. Very good
I wondered if I could make this in a jar like I do traditional zucchini bread?
I’ve never tried this method, Pat, so can’t say for sure if it’d work. So sorry I can’t be more helpful…if anyone else has tried it, please chime in!
Love this recipe and was able to fix my previous problems when I used the scooping method for measuring flour. Just wondering if you doubled the recipe for the photo? My version didn’t yield such a high loaf…
I didn’t, Henna – did you use a larger loaf pan by chance?
Made muffins rather than a loaf, reduced baking time to 25-30 minutes at 375F, delicious. Thank you.
Outstanding recipe! Everyone loves it. Wondering if I can bake it this weekend, wrap it well and keep it in the fridge to bring as a hostess give the following weekend? Thought this might be better than freezing since only a week but would love your thoughts.
Hi Diane, I think you’re better off freezing it. 🙂
Awesome. Thanks for the scoop. Can’t wait to introduce this to some new friends!
What was I suppose to do with the extra sugar?
I’m guessing to sprinkle over top of Choc/Zucchini cake!!
Sorry for the confusion, Dianne – all the sugar is added at once. It’s just a strange measurement.
Hi Jennifer,
I love your recipes! Never tried one that was not a huge success with my family, and we are a “food” family! My Dad was also a chef and I just completed a family cookbook for my children and grandchildren.
For the zucchini bread recipe, do you peel your zucchini before you grate it? Thanks so much. A fan!
Robin Gabrielle
Hi Robin, So happy your family is enjoying the recipes! And no need to peel the zucchini. 😊
Jenn
I’d love to switch these out for my grandsons usual chocolate mini bite muffins. Do you have any recommendations for time and temp if I bake these as mini muffins? The loaf has been delicious as I’ve made that twice before. Thanks.
Ilene
Hi Ilene, I’d say same temp and start checking at 12 to 15 min. Hope your grandson loves them!
I made it and it was really good. Chocolatey without being too sweet.
I’m not a huge fan of zucchini so when a friend dropped one off the size of a NFL player’s shoe I needed a really good recipe. This chocolate bread recipe hides the zucchini with such profound deliciousness it has to be outlawed in ever state except California. Thanks for sharing.