Chocolate Zucchini Bread Recipe

If you’re on the hunt for a decadent yet surprisingly wholesome treat, this Chocolate Zucchini Bread Recipe is going to become your new best friend in the kitchen. Imagine moist, rich chocolate bread that’s loaded with tender shreds of zucchini, giving it a subtle veggie boost without sacrificing an ounce of indulgence. It’s perfect for breakfast, an afternoon snack, or even a cozy dessert, seamlessly balancing the earthiness of cocoa with the gentle sweetness and texture zucchini brings. Trust me, this is one recipe you’ll want to keep coming back to.

Ingredients You’ll Need

Getting the ingredients right is like laying the foundation for a masterpiece. These simple essentials come together to create a bread that’s chocolatey, moist, and utterly irresistible. Each element plays a key role in ensuring the perfect rise, fudgy crumb, and that lovely, fresh flavor.

• 3 cups grated zucchini: Make sure to squeeze out excess moisture so your bread stays moist but never soggy.
• 1 3/4 cups (260g) all-purpose flour: The backbone of your bread, providing structure and a tender crumb.
• 1/3 cup (40g) unsweetened cocoa powder: Dutch processed if possible, for a rich and slightly mellow chocolate flavor.
• 1.5 tsp baking soda: Helps the bread rise beautifully and keep that soft texture.
• 1/2 tsp salt: Just a pinch to enhance all the other flavors.
• 2 tsp vanilla essence: Adds warmth and depth to the chocolate and zucchini.
• 1 1/4 cup (275g) white sugar: Sweetens and balances the bitterness of cocoa.
• 2 eggs: Bind everything together and lend richness.
• 100g (7 tbsp) unsalted butter, melted: For buttery richness and moisture.
• 300g (10 oz) dark chocolate, coarsely chopped: Chunky pieces give bursts of melty chocolate in every bite, with some larger chunks for that wow factor.

How to Make Chocolate Zucchini Bread Recipe

Step 1: Prep and Prepare

Start by preheating your oven to 180C (350F) or 160C if you’re using a fan oven. Grease and line a large loaf pan with parchment to ensure your bread releases beautifully after baking. This pre-baking prep sets the stage for success.

Step 2: Drain the Zucchini

Grate your zucchini and don’t forget to squeeze out as much liquid as you can. This is crucial because it prevents your bread from turning out too wet while still keeping it moist and tender. Place the drained zucchini in a colander to let any remaining moisture drip away.

Step 3: Mix the Dry Ingredients

In a big bowl, whisk together your flour, cocoa powder, baking soda, and salt until fully combined. This ensures even distribution of your leavening agent and cocoa, so every bite tastes consistent and rich.

Step 4: Whisk the Wet Ingredients

In another bowl, beat the eggs and sugar together until well blended. Add melted butter and vanilla essence, whisking until everything is fully incorporated. This mixture should look smooth and shiny, promising a beautifully moist outcome.

Step 5: Combine Carefully

Pour your wet mixture into the dry ingredients and gently fold with a wooden spoon. Stir just until the flour disappears — overmixing can make bread tough, so take it easy. The batter will be thick, which is a good sign.

Step 6: Add Zucchini and Chocolate

Now fold in the grated zucchini and coarsely chopped dark chocolate. The batter will be very thick at first but will loosen into a thick, spreadable consistency. Those chocolate chunks will add delightful melty pockets throughout.

Step 7: Bake to Perfection

Scrape your batter into the prepared loaf pan and bake for 45 minutes. Then cover with foil and continue baking for another 20 minutes or until a skewer comes out clean (except for those gooey chocolate streaks). Let your loaf stand in the pan for 15 minutes and cool on a rack for 10 before slicing.

How to Serve Chocolate Zucchini Bread Recipe

Garnishes

A dusting of powdered sugar or a light spread of softened butter elevates this chocolaty treat perfectly. You can also top slices with a dollop of whipped cream or a drizzle of chocolate sauce for an extra special touch that makes every bite feel like a celebration.

Side Dishes

This bread pairs wonderfully with a steaming mug of coffee, creamy hot chocolate, or even a fresh cup of tea. For a more substantial snack, serve alongside fresh berries or a scoop of vanilla ice cream to complement the chocolate and add a burst of fresh sweetness.

Creative Ways to Present

Try cutting this bread into small cubes and threading them on skewers with strawberries and marshmallows for a fun party snack. Another delightful idea is to make mini sandwich bites, layering the bread with cream cheese or peanut butter for a luscious twist. Trust me, these presentations will wow anyone who tries them!

Make Ahead and Storage

Storing Leftovers

Your Chocolate Zucchini Bread Recipe leftovers keep beautifully when stored in an airtight container at room temperature for up to 3 days. This way, you’ll have delicious slices ready to enjoy at a moment’s notice without any loss in moisture or flavor.

Freezing

If you want to savor this bread for longer, slice it before freezing and wrap each piece tightly in plastic wrap or foil. Stored in a ziplock bag, it can last up to 3 months in the freezer. When the craving strikes, simply thaw overnight in the fridge or at room temperature.

Reheating

For that fresh-baked warmth, reheat slices in a toaster oven or microwave for 15-30 seconds. This brings back the melty chocolate sensation and soft texture that makes this bread irresistible fresh out of the oven.

FAQs

Can I substitute the zucchini with another vegetable?

Zucchini is unique because it adds moisture without a strong flavor, but shredded carrots can work as an alternative, though the taste and texture will vary slightly.

Do I need to peel the zucchini before grating?

No need to peel! The skin is soft and blends well into the bread, contributing nutrients and that lovely green speckled appearance.

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will make the bread sweeter and creamier, but keep in mind that dark chocolate adds a richer, more intense flavor that balances well with the zucchini.

What if I don’t have Dutch processed cocoa powder?

Regular unsweetened cocoa powder will work just fine. Dutch processed cocoa tends to be smoother and less acidic, but your bread will still taste wonderful.

Is this bread suitable for freezing and then toasting?

Yes, freezing slices and toasting them later is a fantastic way to enjoy this tasty bread. Toasting revives the chocolate chunks and crisp edges perfectly.

Final Thoughts

There is something truly magical about this Chocolate Zucchini Bread Recipe—it’s rich, moist, and deeply satisfying without feeling heavy. Whether you’re baking it for a cozy family gathering or craving a sweet treat that sneaks in some veggies, this recipe never disappoints. I hope you love making and sharing it as much as I do because a good loaf like this is always worth savoring again and again!

Chocolate Zucchini Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 49 reviews

• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This rich and moist Chocolate Zucchini Bread combines the subtle freshness of grated zucchini with the deep flavor of dark chocolate and cocoa powder. Perfect as a sweet treat or dessert, this loaf balances indulgence with the added moisture and nutrients from zucchini, resulting in a fudgy texture with chunks of melted chocolate throughout.

---

Ingredients

Scale 1x2x3x

Vegetables

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

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
• 1 1/4 cup (275g) white sugar

Wet Ingredients

• 2 eggs
• 100g (7 tbsp) unsalted butter, melted
• 2 tsp vanilla essence

Add-ins

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (fan assisted). Prepare your baking pan by greasing it and lining it with parchment paper to prevent sticking.
2. Prepare Zucchini: Take handfuls of grated zucchini and squeeze out as much excess liquid as possible. Place the squeezed zucchini in a colander to drain while you prepare the batter, ensuring your bread won’t be too watery.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
4. Mix Wet Ingredients: In a separate bowl, whisk the eggs and sugar until smooth. Add the melted butter and vanilla essence, and whisk again until fully incorporated.
5. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon just until the flour is incorporated; the batter will be quite thick at this point.
6. Add Zucchini and Chocolate: Fold in the drained grated zucchini and the coarsely chopped dark chocolate pieces. The batter will initially be very thick but will loosen into a thick, spreadable consistency after mixing.
7. Transfer to Pan and Bake: Scrape the batter into your prepared loaf pan. 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, allowing for melted chocolate streaks.
8. Cool the Bread: Let the bread stand in the pan for 15 minutes to set before transferring to a cooling rack. Cool for a further 10 minutes before slicing.
9. Serve: For an extra indulgent treat, serve the bread warm to enjoy melty chocolate chunks and a fudgy texture in the middle.

Notes

• Make sure to squeeze out excess moisture from grated zucchini to avoid soggy bread.
• Using Dutch-processed cocoa powder enhances the chocolate flavor and results in a richer color.
• Reserve some of the chopped dark chocolate in larger chunks for pockets of melted chocolate inside the bread.
• Covering the bread with foil partway through baking prevents over-browning while ensuring the center cooks completely.
• This bread is best enjoyed within 2-3 days at room temperature or can be frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Baking
• Method: Baking
• Cuisine: American