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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Perfect! Loved it even though I didn’t put coffee in. I had white and chocolate chips so mixed both. Definitely will make again!
If I use frozen zucchini, should I squeeze out the liquid? I see it says not to squeeze out liquid when grating fresh but for frozen…?
Hi Denise, I’d just use the zucchini as is. Don’t squeeze out any liquid. Hope you enjoy!
I just used frozen zucchini and poured out about half of the liquid since there was so much more than using fresh zucchini. No squeezing, though. Turned out great! I’m glad I can make it with either fresh or frozen.
Thanks for this most perfect chocolate zucchini bread recipe. I have made this over and over since 2017 – multiple batches yearly, double and even triple batches – absolutely perfect every time, and shared this recipe with many. The only problem is the intentional overproduction of zucchini (by my husband) to make SURE he gets his favourite zucchini bread…;) This recipe a keeper – Cannot be beaten. Freezes excellently.
This looks like a delicious way to use some extra zucchini. About how many mini loaves would this make? Maybe 3? Thanks!
Hi Kay, it should make 3 smaller loaves or 2 slightly bigger ones. Hope you enjoy!
This was fantastic! I didn’t use the coffee because I didn’t have it and still was great.
Hi, Jenn,
Every single Jenn recipe I ( my neighbour too) make are winners.
This one looks fabulous with, per usual, so many 5⭐️’s.
A few do mention their cake was dry.
Before I make this, do you have a suggestion to be sure it’s not?
I alway scale my ingredients which I know is very important.
Thanks — an extra thanks to you for always making MY baking Happy!!!
Hi Sally, I’m so glad you like the recipes! I know some readers have commented that this has come out dry for them. I wonder if they’ve wrung the liquid out of the zucchini (which will lead to a dry finished product). It sounds like you already weigh your ingredients, so that’s good that you know you’ll be using an accurate amount of flour. The one other thing that can cause dryness is overbaking so just make sure to remove it from the oven as soon as a cake tester inserted into the center comes out clean (keep in mind that you may get a smear on the tester from a melted chocolate chip). HOpe that helps and that you have success with it!
Jenn,
Biggest thanks for such a quick and thorough response back to me.
Perfect timing too – my CSA today included gorgeous green zucchinis –
we bake tomorrow (or maybe Wednesday)
I’ll get back to you with what I am sure will be another 5 plus star studded review!
Sally
Wow! Wow! Wow! my husband kept saying as he devoured his first piece of this amazing loaf and looking for more.
Per your suggestion, I was careful not to over bake so started checking at 55 min (oven temps can vary). Done to perfection at 59 minutes.
Pure deliciousness!!! Another winner, Jenn!
I made these today and they are great! I used dark Cocoa powder and half the dark chocolate chips and added 1 cup nuts. In muffins they made 22 muffins and 25 minutes in oven. I will make again….soon!
This made an absolutely delicious loaf! It’s hard to let it cool…but definitely slices more easily & holds together better once cooled. I wonder if people having issues with the moisture are using too much flour and/or too little zucchini. I shred mine super fine & pack in the measuring cups (for the zukes). I used Bobs Red Mill 1 for 1 gluten free flour & did everything else by the recipe & it came out delicious! Will definitely make again.
I just finished making 2 loaves and it tastes INCREDIBLE!! I can’t believe it has so little sugar and the instant coffee adds that cherry on the cake!! Thank you for sharing…
Is this 350 convection? If it is regular should I put it on 325 convection?
No, I always develop and publish my recipes using the regular setting on my oven. And, yes, if you’re using the convection setting, reduce the temp to 325. Enjoy!