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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Hello, I just made this yesterday. I followed the recipe and instructions but didn’t pack my brown sugar. I’m very satisfied with the flavour but find it a bit dry. Is it because I used less sugar? (I included the coffee too). Do you have any suggestions to make it a bit more moist without increasing the sweetness? I didn’t wring the zucchini but didn’t find it that wet; should I add a bit of water or liquid coffe instead of instant powder next time? Thank you.
Hi Danielle, I’m sorry you found the bread to be a bit dry. I don’t think it was as a result of not packing the brown sugar or the zucchini. Even if the zucchini wasn’t very wet, if you didn’t wring it out, it shouldn’t have been the culprit. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method for measuring flour? Even a few extra ounces can make a big difference. Number 1 in this Baking Tips post explains it nicely.
I did level off the flour. I still like it and will make it again 🙂
I might try muffins next time with the recipe. I’ve been reading the other comments here too. Thanks again.
I made this recipe and my zucchini bread fell. I measured like a chemist too.
I did use the smallest holes for grating the bread. Was that my mistake? Please help!!
Hi Kelly, Sorry you had a problem with it! I don’t think it was the holes in the grater. If it sunk, it most likely was a bit underbaked. Next time you make it, I’d leave it in the oven for a few extra minutes.
Thank you Jenn! I’ll try that next time.
I love your recipes. Your spinach frittata is amazing, and I make it all of the time. <3
Soooo chocolatey and moist. Made this into muffins using the same oven temp (15 minutes for mini muffins and 22 for regular). I also used oil instead of butter and gluten free flour mix (Bobs 1 for 1). Definitely will be making again.
Thanks! I love your muffin recipes.
This has been a favorite recipe for years. In fact just finished making one. Friends and relatives always ask me for the recipe, as it is so good and turns out perfect every time. Try it, you will love ❤️ it!
SUBLIME! I’m not sure if the double processed dutch cocoa powder added to the decadence of this recipe but it is a keeper! Everyone who has tried it LOVED IT!
This was ridiculously delicious! Moist and deeply chocolatey, using dutch processed cocoa plus espresso powder made a huge difference. I followed the recipe as written but for: subbed vegetable oil for 1/2 of butter and subbed 1/3 wheat flour for white flour. Friends and family devoured this bread and I will need to make more. Soon!
This is an amazing recipe, I’ve been making for years as a favorite snack to send to school for my kiddo. We always have an abundance of zucchini from our garden which I shred in the food processor and freeze in 4 cup increments, ready to use in the cold of winter.
As I was shredding 10lbs of freshly picked zucchini, I made a double batch today and decided to try to lighten up the recipe. I used 1/4c plain greek yogurt and 1/4c canola oil in place of the butter and white whole wheat flour. Both the changes worked great! It was a bit less dense and a little chewier on the edges, but still just as delicious and moist as the original.
Jenn, I so appreciate your recipes and the ability to tweak to make it work for my family.
Absolutely love this recipe! Added bourbon vanilla paste to the recipe for a little extra punch. Great pantry recipe to utilize all the extra zucchini I don’t know what to do with.
Excellent! This was so good and I added some walnuts to it. Sadly my Pyrex loaf dish shattered after removing from the oven. I was able to salvage a small corner off the opposite side to try it. What pan do you recommend baking in?
Oh my gosh – sorry to hear your Pyrex shattered! Glad you enjoyed the bread nevertheless. I use USA Pans loaf pans and love them.
Looks delish, but haven’t made it yet. I’m posting this question: Have you or any fellow bakers out there tried this recipe using Earth Balance plant based butter in place of the dairy version? I have a friend who is severely lactose intolerant. TIA! ps-I bought your cookbook and love it! Use it all the time.
Hi Linda, I’ll let other readers weigh in if they’ve tried it, but I think the plant-based butter should be fine. Please let me know if you try it (and so glad to hear you like the cookbook)!