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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I’m not one to follow directions, but I did on this one and it turned out exactly as promised and looks just like the photograph. One problem with your description. It does taste like dessert!
hi Jenn,
For the Chocolate Zucchini bread, I’d like to use canola oil in place of butter to cut down on cholesterol. About a half cup do you think is a good equivalent?
PS. I’ve learned so much from you. Thank you. 😊
So glad you’ve learned from the blog. 🙂
Yes, I’d replace the butter with 1/2 cup canola oil. Please LMK how it turns out!
Will this work in those disposable aluminum foil loaf pans? I don’t have the suggested pan size.
Yes it should be fine, Diane. Enjoy!
This is my all time favourite healthier treat. My kids love it too and it goes great with a cup of coffee. I make it often!
Hi Jan. I am a big fan of your website and books. Thank you for your perfectionism, mastership, and wonderful ideas. Made zucchini bread this time. Tastes delicious, as always, but for some reason did not raise properly. Could you help me to figure out what is the possible cause for the next time?
Hi Natalia, So glad you like the website and books — thanks for your support! I’m sorry to hear the zucchini bread didn’t rise — did you use an 8½ x 4½-inch loaf pan? If so, is your baking powder or baking soda very old or expired?
Absolutely delicious! And no electric beater needed! This will be my go-to recipe here on in. Only baked it for 50 mins. VERY moist. Will add 5 mins. baking time next time—and there will be a next time!
My absolute favorite recipe! Everyone I make it for asks me for the recipe! It’s amazing and comes out perfect every time!
This is the best recipe I have found!! I only made one loaf…my kids devoured it in seconds!
This was amazing – just like every other recipe I try here! The zucchini is barely perceivable but adds moisture that makes this delectable! Another hit!
So I just squeezed the heck out of my zucchini, not thinking…I’ve made this recipe many times before and can’t believe I forgot this detail! Now that I have dry zucchini, should I add a little liquid buffer to the recipe, or just not use the zucchini for this recipe? Any suggestions?
Hi Leah, I think it will be fine if you add a little water to it. I’d guesstimate you’ll need about a tablespoon. Hope it works out!