Introduction

This Chocolate Zucchini Bread combines the moistness of fresh zucchini with rich cocoa and chunks of dark chocolate for a fudgy, irresistible treat. It’s perfect for a cozy afternoon snack or a delightful breakfast twist. Plus, it’s a great way to sneak some veggies into your sweet baked goods!

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 (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) if using a fan oven. Grease and line a large loaf pan (approximately 28 x 15 x 6.5 cm or 11 x 6 x 2.5 inches).
Step 2: Grab handfuls of the grated zucchini and squeeze out the excess liquid. 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 until well combined.
Step 4: In a separate bowl, whisk the eggs and sugar together. Add the melted butter and vanilla essence, then whisk again until fully incorporated.
Step 5: Pour the egg mixture into the bowl with the dry ingredients and stir with a wooden spoon just until the flour is incorporated; the batter will be thick.
Step 6: Fold in the drained zucchini and coarsely chopped dark chocolate. The batter will initially be very thick but will loosen into a thick, spreadable consistency.
Step 7: Scrape the batter into your prepared loaf pan and bake for 45 minutes. Then cover the top with foil and bake for an additional 20 minutes or until a skewer inserted in the center comes out clean, except for melted chocolate streaks.
Step 8: Let the bread stand in the pan for 15 minutes before removing it to a wire rack. Cool for another 10 minutes before slicing.
Step 9: Serve warm for an extra delicious experience with melty chocolate bits and a fudgy center.

Tips & Variations

To keep the bread moist, be sure to squeeze out excess liquid from the zucchini but don’t dry it completely.
Use Dutch-processed cocoa for a richer chocolate flavor and darker color.
Feel free to substitute half the dark chocolate with white chocolate chunks for a different twist.
Adding a teaspoon of cinnamon or espresso powder can deepen the flavor complexity.

Storage

Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze sliced portions for up to 3 months. Reheat gently in the microwave or oven to revive the fudgy texture and melty chocolate chunks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bread?

Yes, but be sure to thaw and squeeze out all excess moisture thoroughly to avoid a soggy batter.

Is this bread gluten-free?

This recipe uses all-purpose flour and is not gluten-free, but you can try substituting with a gluten-free flour blend, keeping in mind texture and moisture adjustments might be needed.

Chocolate Zucchini Bread Recipe

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★★★★★

4.6 from 116 reviews

This rich and moist Chocolate Zucchini Bread combines the subtle freshness of zucchini with the deep flavor of dark chocolate and cocoa powder. Perfect for a sweet treat that’s a little healthier with the added vegetable, this loaf is fudgy and bursting with melty chocolate chunks, making it a deliciously comforting dessert or snack.

Author: Bella
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 1 large loaf (about 10–12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

3 cups grated zucchini (2 large or 3 small)

Dry Ingredients

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

Wet Ingredients

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

Other

300g / 10 oz dark chocolate, coarsely chopped (keep some larger chunks!)

Instructions

Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) to ensure it’s at the right temperature for baking the zucchini bread evenly.
Prepare the Pan: Grease and line a large loaf pan (approximately 28 x 15 x 6.5cm or 11 x 6 x 2.5 inches) to prevent sticking and make removal easier.
Drain Zucchini: Grab handfuls of grated zucchini and squeeze out as much excess liquid as possible. Then, place the zucchini in a colander to drain further while you prepare the batter. This step helps avoid a soggy bread.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt ensuring they are fully combined for even distribution in the batter.
Combine Wet Ingredients: In a separate bowl, whisk the eggs and sugar until well combined. Add the melted unsalted butter and vanilla essence, then whisk again until fully incorporated.
Combine Wet and Dry: Pour the egg mixture into the bowl with the dry ingredients. Stir with a wooden spoon until the flour is just incorporated; the batter will be thick at this stage.
Add Zucchini and Chocolate: Fold in the drained zucchini and chopped dark chocolate chunks. The mixture will be very thick initially but will loosen into a thick, spreadable batter.
Transfer to Pan and Bake: Scrape the batter into the prepared loaf pan and bake for 45 minutes. Then cover the loaf with foil and bake for an additional 20 minutes or until a skewer inserted into the center comes out clean except for melted chocolate streaks.
Cool the Bread: Allow the bread to stand in the pan for 15 minutes before removing. Then, transfer to a wire rack and cool for another 10 minutes to finish setting.
Serve: For an extra delicious experience, serve the bread warm to enjoy melty chocolate bits and an extra fudgy texture in the middle.

Notes

Use Dutch-processed cocoa powder for a richer chocolate flavor.
Squeezing out zucchini is important to prevent excess moisture which would make the bread soggy.
Keep some of the dark chocolate chunks larger to create gooey, melty pockets of chocolate.
The bread is best enjoyed warm but can be stored wrapped at room temperature for up to 3 days or refrigerated for longer keeping.

Keywords: Chocolate Zucchini Bread, moist chocolate bread, dark chocolate loaf, zucchini dessert bread, healthy chocolate bread