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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Yum! I didn’t have espresso powder but I did have coffee extract so I added 1/2 tsp and it worked nicely. This recipe will be on regular rotation at my house!
Everyone loved this chocolate zucchini bread – me, husband and friends. My husband really liked that it was not overly sweet. I used semi-sweet chocolate chips. At first I thought there was too much zucchini but when baked, it shrinks up. Now I know what to do with my other zucchini!
I’ve made this amazing loaf many, many times…it’s the best! Last night though, I missed hearing the oven timer go off and I overcooked the loaves. They are a bit dry. Is there any way to save them? Could I poke small holes and drizzle with a simple syrup? Help!
Awww… that’s happened to me! Sure, I think what you’re suggesting would help to moisten it up.
Absolutely Amazing! We all loved it and will definitely be making it again and again.
In a season of “too many zucchini”, this is a perfect addition to the recipe collection. The bread was easy to make and turned out perfectly. The only change I made was substituting Kahlua for the vanilla and espresso powder. Outstanding flavor and a perfect fix for a chocolate craving! Thanks for the recipe!
This was amazing!! It was so easy to make and incredibly delicious! Thank you for sharing 🙂
I want to bake this in a 9×5 pan how much flour will I need?
Hi Virginia, I think you can just make the recipe as is — the loaf will just be pretty short (and it may be done slightly earlier so keep a close eye on it). Hope you enjoy!
I want to bake this in a 9 x 5 pan. What is 1.5 times of 1&2/3 cup
I believe it would be 2 & 1/2 but you may want to check my math as it’s not my strong suit!
That’s correct 🙂
1-2/3 = 3/3+2/3 = 5/3
1-1/2 = 2/2+1/2 = 3/2
So, 1-1/2 times 1-2/3 cups is:
5/3X3/2 = 15/6
15 divided by 6 = 2 1/2
Wow- love it (maybe a little too much!). Even those who aren’t fans of zucchini bread will like this. May have to try a healthier version in the future but, as is this recipe is seriously perfect!!!
The recipe was easy to follow and easy to make, and the results were delicious. My first time making zucchini bread, and not the last!