Chocolate Zucchini Bread Recipe

Introduction

This Chocolate Zucchini Bread is a delightful twist on classic zucchini bread, combining rich cocoa and chunks of dark chocolate for a moist, fudgy treat. It’s perfect as a snack or dessert, offering a sneaky way to enjoy veggies in a delicious way.

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

1. Step 1: Preheat the oven to 180°C (350°F) or 160°C fan.
2. Step 2: Grease and line a large loaf pan (around 28 x 15 x 6.5 cm or 11 x 6 x 2.5 inches).
3. Step 3: Squeeze excess liquid from the grated zucchini using your hands, then let it drain in a colander while you prepare the batter.
4. Step 4: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: In a separate bowl, whisk the eggs and sugar together. Add the melted butter and vanilla essence, whisking until combined.
6. Step 6: Pour the egg mixture into the flour mixture and stir with a wooden spoon until just combined — the batter will be thick.
7. Step 7: Fold in the zucchini and chopped chocolate gently. The batter will be very thick at first but will loosen into a spreadable texture.
8. Step 8: Transfer the batter to the prepared loaf pan and bake for 45 minutes. Then cover with foil and bake for a further 20 minutes, or until a skewer inserted in the center comes out clean except for melted chocolate streaks.
9. Step 9: Let the bread cool in the pan for 15 minutes before removing it to a wire rack to cool for another 10 minutes.
10. Step 10: Serve warm for extra melty chocolate and a fudgy texture in the middle—simply irresistible!

Tips & Variations

• For a nuttier flavor, add chopped walnuts or pecans to the batter along with the chocolate chunks.
• If you prefer a less intense chocolate taste, swap half the cocoa for more flour.
• Use Dutch-processed cocoa powder for a richer, smoother flavor.
• Be sure to squeeze out zucchini well to prevent a soggy loaf.

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 2 months. Reheat slices gently in the microwave or oven to enjoy 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 be sure to thaw and squeeze out all excess water very thoroughly before mixing to avoid a wet batter.

Is this bread suitable for kids?

Absolutely! It’s a great way to sneak vegetables into a tasty treat that kids will love, but keep in mind it contains chocolate and sugar.

Chocolate Zucchini Bread Recipe

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★★★★★

4.8 from 70 reviews

• Author: Elara
• Total Time: 1 hour 25 minutes
• Yield: 1 large loaf (approximately 12 slices) 1x
• Diet: Vegetarian

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Description

This rich and moist Chocolate Zucchini Bread combines the goodness of fresh zucchini with decadent dark chocolate for a fudgy, flavorful treat. Perfect as a snack or dessert, this loaf is tender with melted chocolate chunks and a subtle hint of cocoa, making it an irresistible twist on classic zucchini bread.

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Ingredients

Scale 1x2x3x

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 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)

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Instructions

1. Preheat oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan oven to ensure the bread bakes evenly.
2. Prepare 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 parchment paper to prevent sticking.
3. Drain zucchini: Squeeze handfuls of grated zucchini to remove excess moisture, then place in a colander to drain further while preparing the batter, ensuring the bread isn’t soggy.
4. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
5. Mix wet ingredients: In a separate bowl, whisk the eggs and sugar until light. Then add the melted butter and vanilla essence, whisking until fully incorporated.
6. Combine mixtures: Pour the wet mixture into the dry ingredients bowl and stir gently with a wooden spoon until just combined – the batter will be thick.
7. Add zucchini and chocolate: Fold in the drained zucchini and chopped dark chocolate, mixing until evenly distributed. The batter will initially be very thick but will loosen into a thick, spreadable consistency.
8. Bake the bread: Transfer the batter to the prepared loaf pan and bake in the preheated oven for 45 minutes. Then cover the loaf loosely with foil and continue baking for an additional 20 minutes, or until a skewer inserted into the center comes out clean aside from melted chocolate streaks.
9. Cool the bread: Let the bread stand in the pan for 15 minutes to set, then remove it from the pan and cool it on a wire rack for another 10 minutes before slicing.
10. Serve: For an extra indulgent treat, serve warm to enjoy the melty chocolate chunks and fudgy texture.

Notes

• When preparing zucchini, squeezing out excess water is crucial to prevent the bread from becoming soggy.
• Dutch-processed cocoa powder offers a smoother, less acidic chocolate flavor but you can use regular unsweetened cocoa powder as an alternative.
• Baking soda helps the bread rise and tenderize the crumb.
• Using a mix of chopped dark chocolate pieces including larger chunks gives wonderful melty pockets and texture.
• Allowing the bread to cool slightly before slicing helps it hold together better.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: chocolate zucchini bread, zucchini dessert, chocolate loaf, moist zucchini bread, baked chocolate bread, vegetarian bread, zucchini chocolate cake