Introduction

Chocolate Zucchini Bread is a moist and fudgy treat that cleverly hides veggies in a rich chocolate loaf. Perfect as a snack or dessert, it’s an easy way to enjoy a indulgent yet wholesome baked good. The combination of grated zucchini and dark chocolate creates a deliciously tender crumb with bursts of melty chocolate.

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 (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 (approximately 28 x 15 x 6.5 cm).
Step 2: Grate the zucchini and grab handfuls to squeeze out excess moisture, then let it drain in a colander while preparing 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, whisking until the mixture is smooth and fully incorporated.
Step 5: Pour the egg mixture into the dry ingredients and stir with a wooden spoon until just combined. The batter will be thick.
Step 6: Fold in the grated zucchini and 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 with foil and bake for an additional 20 minutes, or until a skewer inserted in the center comes out clean aside from melted chocolate streaks.
Step 8: Allow the bread to stand in the pan for 15 minutes. Remove and cool on a wire rack for another 10 minutes before slicing.
Step 9: Serve warm for an extra fudgy experience with melty chocolate bits.

Tips & Variations

For best results, use Dutch-processed cocoa for a richer chocolate flavor and better texture.
Make sure to squeeze out as much liquid as possible from the zucchini to avoid a soggy loaf.
Try adding a handful of chopped nuts or dried cherries for extra texture and flavor.
If you prefer, substitute the dark chocolate with chocolate chips or chunks of your favorite chocolate bar.

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, refrigerate for up to a week or freeze slices in an airtight bag for up to 3 months. Reheat gently in a microwave or oven to enjoy the melty chocolate effect.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of zucchini or squash?

Yes, other types of summer squash like yellow squash work well as a substitute. Just grate and drain them in the same way as zucchini.

Is it necessary to melt the butter first?

Melting the butter helps it incorporate smoothly into the batter and contributes to a fudgy texture, so it’s best not to skip this step.

Chocolate Zucchini Bread Recipe

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★★★★★

4.6 from 56 reviews

Delight in this moist and fudgy Chocolate Zucchini Bread, a perfect blend of rich cocoa and fresh zucchini that creates a wonderfully tender and flavorful treat. Ideal for chocolate lovers seeking a vegetable-infused dessert, this loaf is packed with dark chocolate chunks for an indulgent texture, baked to perfection for a soft, spreadable crumb that tastes amazing warm or at room temperature.

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

Ingredients

Scale

Main Ingredients

3 cups grated zucchini (from 2 large or 3 small zucchinis)
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 of soda)
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 (reserve some larger chunks)

Instructions

Preheat the Oven: Set your oven to 180°C (350°F), or 160°C fan-forced, to ensure it’s at the right temperature for baking the zucchini bread.
Prepare the Loaf Pan: Grease and line a large loaf pan measuring approximately 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches) with baking paper for easy removal of the bread later.
Prepare the Zucchini: Grab handfuls of grated zucchini and squeeze out excess liquid to prevent sogginess. Place the zucchini in a colander to drain while you prepare the batter.
Mix Dry Ingredients: In a large 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 the eggs and sugar until combined. Add the melted butter and vanilla essence, whisking until fully incorporated.
Combine Mixtures: Pour the wet egg mixture into the bowl with dry ingredients and stir gently with a wooden spoon until just combined. The batter will be thick at this stage.
Add Zucchini and Chocolate: Fold the squeezed zucchini and chopped dark chocolate chunks into the batter. The mixture will be initially very thick but will loosen to a thick, spreadable consistency.
Transfer and Bake: Scrape the batter into the prepared loaf pan. Bake for 45 minutes, then cover the loaf with foil and bake for a further 20 minutes, or until a skewer inserted in the center comes out clean aside from melted chocolate streaks.
Rest the Bread: Let the bread stand in the loaf pan for 15 minutes to set, then remove and cool on a wire rack for an additional 10 minutes before slicing.
Serve Warm and Enjoy: This bread tastes extra amazing when served warm, with melty chocolate bits and an extra fudgy center.

Notes

Make sure to squeeze out as much liquid as possible from the zucchini to avoid a soggy bread texture.
Dutch processed cocoa powder is recommended for a richer chocolate flavor, but natural cocoa can also be used.
Using a mix of chopped and larger chunks of dark chocolate ensures pockets of gooey melted chocolate throughout the bread.
This bread keeps well for several days and can be refrigerated or frozen for longer storage.
For an extra touch, consider adding a handful of chopped nuts or chocolate chips if desired.

Keywords: Chocolate Zucchini Bread, moist zucchini bread, chocolate loaf, fudgy zucchini bread, easy chocolate bread, zucchini dessert