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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.

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

  1. Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven for even baking.
  2. 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.
  3. 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.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute all dry components.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://zarameals.com/chocolate-zucchini-bread-recipe/