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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Hi Jenn, is there any way to convert this recipe to a 23 x 12.5-cm loaf tin? Loved your chai banana bread using this tin, and wanting to try your other loaf recipes! Thanks so much for your help x
Hi Mel, So glad you liked the banana bread! For a 23 x 12.5-cm loaf pan, you’ll need to make 1.5 times the recipe. Baking time is likely to be a bit longer. Hope you enjoy!
Absolutely delicious and the house smelled like Hershey Pennsylvania 😜
This recipe is pure perfection. My daughter loves it.
PERFECTION! Just made this beautiful loaf today and for the very 1st time in my short baking career (2020) this is the only loaf I’ve succeeded with. I used King Arthur all purpose GF flour, zucchini were a bit large so probably more like 21/2 cups, 1.5 tsp espresso powder, baked for 80 minutes, covering with foil last 10. The loaf rose beautifully and is wonderfully moist. Jenn has yet to let me down in any recipe of hers. Thank you so much. I feel like today was a huge accomplishment.
This was the first time I tried this recipe and found this recipe dry and crumbly, unlike other recipes I’ve tried. I admittedly do not measure (flour for example) by swiping a knife across the the measuring cup so it’s an exact cup but have never had this issue before. Not sure I’d make it again.
I had the same problem, and i do measure carefully. Very dry.
Ive made this recipe before with ApF and its amazing. But has anyone tried making this with Gluten Free Flour? I’m baking for someone with celiac. And they love chocolate Zucchini bread. Would love to try this with GF flour but I wanted to see if anyone else has tried it and has any tips or advice. Thanks kindly!
Hi Rachel, I haven’t made this with gluten-free flour, but a few people have commented that they have successfully. A number of readers have mentioned they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. Hope that helps!
This recipe is very dry. The taste wasn’t terrible but I’ve definitely had better. Makes me wonder about all the great reviews ? I like really moist zucchini breads, almost dessert like, this definitely wasn’t.
I used applesauce in place of butter, and added a heaping tsp of instant coffee in place of the espresso. Turned out beautifully!
I have made this recipe but did not have a loaf pan so I used a bundt pan then made a vanilla glaze and drizzled it over top after taking it out of the pan it was delicious.
Did you double the recipe for the Bundt pan? Thank you!
I got this recipe from onceuponachef and it was delicious!! My husband, who is not a zucchini fan, loved it!
So did My Ukulele Therapy group!!
Definitely, a keeper!
How did you find a ukulele therapy group?! I love this idea!