Introduction

Chocolate Zucchini Bread is a rich, moist treat that sneaks in some veggies without sacrificing flavor. Combining cocoa and dark chocolate with grated zucchini creates a fudgy, delicious loaf perfect for snack time or dessert.

Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients

3 cups grated zucchini (2 large or 3 small)
1 3/4 cups (260g) plain/all-purpose flour
1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed
1.5 tsp baking soda (bi-carbonate)
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 if using a fan oven. Grease and line a large loaf pan, about 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches).
Step 2: Grate the zucchini, then squeeze out the excess liquid by hand. Place the zucchini in a colander to drain while you prepare the batter.
Step 3: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 4: In a separate bowl, whisk the eggs and sugar until combined. Add melted butter and vanilla essence, whisking until fully incorporated.
Step 5: Pour the egg mixture into the flour mixture and stir with a wooden spoon until just combined. The batter will be thick.
Step 6: Fold in the drained zucchini and chopped dark chocolate. The batter will start thick but will loosen into a thick, spreadable consistency.
Step 7: Scrape the batter into the prepared loaf pan and bake for 45 minutes. Then cover with foil and bake for another 20 minutes, or until a skewer inserted into the center comes out clean, apart from melted chocolate streaks.
Step 8: Allow the bread to stand in the pan for 15 minutes before removing it. Cool on a wire rack for an additional 10 minutes before slicing.
Step 9: Serve warm for extra melty chocolate goodness and a fudgier texture in the middle.

Tips & Variations

Squeeze out as much liquid as possible from the zucchini to prevent a soggy loaf.
Use dutch-processed cocoa for a deeper chocolate flavor.
Swap dark chocolate for semi-sweet or milk chocolate if you prefer a sweeter bread.
Try adding a handful of chopped nuts for extra texture.
You can substitute melted butter with vegetable oil for a slightly different crumb.

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 3 months. Reheat slices gently in a microwave or oven to enjoy warm, melty chocolate again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bread?

Yes, but make sure to thaw and squeeze out all excess moisture before adding it to the batter to avoid a wet loaf.

Is this bread gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, try substituting with a gluten-free flour blend, but results may vary.

Chocolate Zucchini Bread Recipe

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★★★★★

4.8 from 141 reviews

This moist and fudgy Chocolate Zucchini Bread combines the wholesome goodness of grated zucchini with rich dark chocolate and cocoa powder to create a deliciously dense loaf perfect for breakfast, snacks, or dessert. The recipe blends the moistness of fresh zucchini with a thick, chocolatey batter and bursts of melted chocolate chunks to deliver a moist, flavorful bread that satisfies chocolate cravings while sneaking in some vegetables.

Author: zara
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Yield: 1 large loaf (about 10–12 servings) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

3 cups grated zucchini (2 large or 3 small)

Dry Ingredients

1 3/4 cups (260g) all-purpose 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

Chocolate

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-forced oven for even baking.
Prepare Loaf Pan: Grease and line a large loaf pan (approximately 28 x 15 x 6.5 cm or 11 x 6 x 2.5 inches) with parchment paper to prevent sticking.
Drain Zucchini: Grab handfuls of the grated zucchini, squeezing out as much excess liquid as possible to avoid soggy bread. Place the squeezed zucchini in a colander to drain further while you prepare the batter.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute all dry components.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs and white sugar until combined. Add the melted butter and vanilla essence, whisking until fully incorporated and smooth.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir gently with a wooden spoon until just combined. The batter will be thick at this stage.
Add Zucchini and Chocolate: Fold in the drained zucchini and chopped dark chocolate pieces. The batter will initially be very thick but will loosen to a thick, spreadable consistency once mixed.
Transfer and Bake: Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 45 minutes. Then cover the loaf with foil and continue baking for an additional 20 minutes, or until a skewer inserted in the center comes out clean except for some melted chocolate streaks.
Cool the Bread: Allow the loaf to stand in the pan for 15 minutes. Then remove it from the pan and transfer to a wire rack to cool completely for about 10 minutes before slicing.
Serve: Serve warm for an extra delightful experience with melty chocolate bits and a fudgy center, perfect for enjoying fresh from the oven.

Notes

Use Dutch-processed cocoa powder if possible for a smoother, richer chocolate flavor.
Squeezing out zucchini helps prevent excess moisture and soggy bread.
The bread is best enjoyed warm to taste the melted chocolate and fudgy texture.
Reserve some larger chocolate chunks to get delightful melty pockets within the bread.
Store leftovers wrapped at room temperature or refrigerate for up to 3 days.
This recipe does not require any special equipment beyond a standard oven and mixing bowls.

Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, moist zucchini loaf, chocolate dessert bread, vegetable bread, chocolate quick bread