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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Out of this world!. Super moist and chocolatey. Easily comes together with really very few ingredients for a baked good. Not a fussy recipe. Please do make this bread, people will love you! Or love you more!
I made this bread for my son, daughter-in-law and two grandkids. Everyone loved it. I’ll definitely make it again.
I have been making zucchini bread for over 40 years and this is by far my favorite as the base portions are just right I have made this recipe at least 15times have added a variety of nuts and dried fruits doubled and tripled the recipe and it gets rave reviews every time. Definitely a keeper
I am looking for a recipe I can make in 9×13..any idea what kind of adjustments I need to make this happen? Want to make several for a church event and this one is GOLD because it uses more zucchini than most others!
Hi, I’d double the recipe for a 9 x 13-inch dish. I’d start checking for doneness at 30 to 35 minutes. Hope everyone enjoys!
I love to cook but baking never ends well for me. I was overloaded with zucchini and decided to give this recipe a try. SUCCESS! This was the yummiest bread I’ve ever baked and what’s not to love about chocolate! I doubled the recipe and it came out perfectly moist, chocolatey and delicious. Thank you for sharing your recipe.
I love cooking. I love gardening. I had WAY too much zucchini but have never been a huge fan of zucchini bread. I had a huge zucchini that I had to use or toss, so I figured I’d try it one time, but only wanted to make it if I found a chocolate bread recipe that sounded good. This recipe tastes like a decadent chocolate cake! Okay, so I used dark cocoa powder and dark chocolate chips, but I defy you to tell the difference between this and a cake. Wowza! I’m definitely saving this recipe. Thank you!
I made this for the kiddos in my home child care (and myself, of course). I used 1 cup AP flour and 2/3 whole wheat flour, pureed the zucchini instead of shredding it (I find that works best for the kids) and made it into muffins instead of a loaf to cut down on oven time in this heat. They turned out moist and delicious and were a huge hit with all of us!! Thank you so much for sharing the recipe!
Amazing and delicious! I finally had the opportunity to make this and it is all that I had hoped it would be! So chocolaty and moist. I might cut the chocolate chips in half next time to save on calories : )
Best thing I’ve tasted in a long time! And so easy to make. Thanks!
OMG! I have now found, hands down, the BEST chocolate ANYTHING I’ve ever experienced. This is rich, moist, and pure perfection. I served it to guests last night. Rave reviews. Requests for second servings. Pleas to take home leftovers. Demands for the recipe. This is now my go-to recipe when a chocolate fix is needed. You will love it too.