Introduction

Chocolate zucchini bread is a delicious way to enjoy the hidden goodness of zucchini with rich chocolate flavor. This moist, fudgy loaf is perfect for a snack or dessert and is surprisingly easy to make.

Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients

3 cups grated zucchini (2 large or 3 small)
1 3/4 cups (260g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder, preferably Dutch processed
1.5 tsp baking soda (bicarbonate)
1/2 tsp salt
2 tsp vanilla essence
1 1/4 cup (275g) white sugar
2 eggs
100g / 7 tbsp unsalted butter, melted
300g / 10 oz dark chocolate, coarsely chopped (keep some larger chunks)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a large loaf pan (about 28 x 15 x 6.5 cm or 11 x 6 x 2.5 inches) with baking paper.
Step 2: Grate the zucchini, then grab handfuls and squeeze out the excess liquid. Place the drained zucchini in a colander while you prepare the rest of the batter.
Step 3: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 4: In another bowl, whisk the eggs and sugar together until smooth. Add the melted butter and vanilla essence, whisking until fully incorporated.
Step 5: Pour the egg mixture into the dry ingredients. Stir gently with a wooden spoon until the flour is just incorporated; the batter will be thick.
Step 6: Fold in the grated zucchini and chopped dark chocolate. The batter will start very thick but will loosen to a thick, spreadable consistency.
Step 7: Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 minutes, then cover loosely with foil and bake for another 20 minutes. Check doneness by inserting a skewer into the center; it should come out clean except for some melted chocolate streaks.
Step 8: Allow the bread to cool in the pan for 15 minutes, then remove and cool completely on a wire rack for another 10 minutes before slicing.
Step 9: For an extra indulgent treat, serve the bread warm to enjoy gooey chocolate pieces and an extra fudgy middle.

Tips & Variations

Use Dutch-processed cocoa for a richer, smoother chocolate flavor.
Squeeze zucchini thoroughly to avoid a soggy loaf.
Add a handful of chopped nuts or dried fruit for added texture and flavor.
Try using milk chocolate chunks instead of dark chocolate for a sweeter version.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave to bring back the melty chocolate effect.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and will yield a similar texture and moisture level in the bread.

Do I need to peel the zucchini?

Peeling is not necessary. The skin adds extra nutrients and a pleasant texture once baked.

Chocolate Zucchini Bread Recipe

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★★★★★

4.8 from 96 reviews

This Chocolate Zucchini Bread is a moist, rich, and fudgy loaf that combines the subtle freshness of grated zucchini with deep chocolate flavors. Featuring dark chocolate chunks throughout, it’s perfect as a comforting dessert or snack, with a deliciously tender crumb enhanced by cocoa powder and melted butter. The recipe yields a dense yet soft bread with melty chocolate bits, ideal for serving warm or at room temperature.

Author: Dana
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 1 large loaf (about 12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

3 cups grated zucchini (from 2 large or 3 small zucchini)

Dry Ingredients

1 3/4 cups (260g) all purpose/plain flour
1/3 cup (40g) unsweetened cocoa powder, preferably Dutch processed
1.5 tsp baking soda (bi-carbonate)
1/2 tsp salt

Wet Ingredients

2 eggs
1 1/4 cup (275g) white sugar
100g (7 tbsp) unsalted butter, melted
2 tsp vanilla essence

Add-ins

300g (10 oz) dark chocolate, coarsely chopped (reserve some larger chunks)

Instructions

Preheat oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-assisted oven, ensuring it’s hot enough to bake the bread evenly.
Prepare the loaf pan: Grease and line a large loaf pan approximately 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches) with parchment paper to prevent sticking and ease removal after baking.
Drain zucchini: Grab handfuls of grated zucchini and firmly squeeze out excess moisture. Place the squeezed zucchini in a colander to drain further while you prepare the batter. This step avoids making the bread too wet or soggy.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
Combine wet ingredients: In a separate bowl, whisk the eggs and sugar until integrated. Then add melted butter and vanilla essence, continuing to whisk until the mixture is smooth and fully incorporated.
Integrate wet and dry: Pour the wet egg mixture into the dry ingredients bowl. Stir gently with a wooden spoon just until the flour is incorporated; the batter will be thick, so avoid overmixing to maintain bread tenderness.
Add zucchini and chocolate: Fold the drained zucchini and coarsely chopped dark chocolate into the batter. Initially thick, the mixture will loosen into a thick but spreadable consistency.
Bake the bread: Scrape the batter evenly into the prepared loaf pan. Bake for 45 minutes, then cover the top loosely with aluminum foil. Continue baking for an additional 20 minutes or until a skewer inserted into the center comes out clean except for melted chocolate streaks.
Cool the bread: Let the bread stand in the loaf pan for 15 minutes to firm up, then transfer it to a wire rack to cool for another 10 minutes before slicing.
Serve: This bread is especially delicious served warm, showcasing melty chocolate chunks and an extra fudgy texture in the middle.

Notes

Grating and thoroughly squeezing the zucchini prevents excess moisture that could make the bread too dense or soggy.
Using Dutch-processed cocoa powder ensures a richer chocolate flavor and smoother color in the bread.
Reserve some larger chocolate chunks for added texture and gooey chocolate bites inside the bread.
Covering the bread with foil partway through baking prevents the top from over-browning while ensuring the middle bakes thoroughly.

Keywords: chocolate zucchini bread, chocolate loaf, zucchini dessert bread, moist chocolate bread, fudgy zucchini bread