If you have ever wanted to sneak some veggies into a dessert and wow your friends with a surprisingly rich treat, this Chocolate Zucchini Bread Recipe is your ultimate go-to. It combines moist grated zucchini with luscious dark chocolate and cocoa powder, resulting in a delightfully fudgy loaf that tastes indulgent yet carries the subtle freshness of garden zucchini. Whether you’re baking for your family or sending gifts to neighbors, this bread is a perfect balance of healthful ingredients and pure chocolatey pleasure.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is all it takes to create this unforgettable Chocolate Zucchini Bread Recipe. Each component plays an essential role, from the flour that provides structure to the zucchini adding moisture and tenderness, while the chocolate offers bursts of decadent flavor.
- Grated zucchini (3 cups): Acts as the secret ingredient that keeps the bread irresistibly moist without overpowering the chocolate.
- All-purpose flour (1¾ cups / 260g): The backbone of your bread’s texture, ensuring it holds together perfectly.
- Unsweetened cocoa powder (â…“ cup / 40g): Preferably Dutch-processed for a deep, rich chocolate flavor and a beautiful dark hue.
- Baking soda (1.5 tsp): Helps your bread rise to fluffy perfection while providing just the right crumb.
- Salt (½ tsp): Balances the sweetness and enhances all the chocolate notes.
- Vanilla essence (2 tsp): Adds warm, aromatic undertones to complement the chocolate and zucchini.
- White sugar (1¼ cups / 275g): Sweetens the bread just enough, giving it that classic dessert feel.
- Eggs (2): Bind everything together while contributing to the bread’s tender texture.
- Unsalted butter, melted (100g / 7 tbsp): Provides richness and ensures the bread stays moist and fudgy.
- Dark chocolate, coarsely chopped (300g / 10 oz): Keeps some larger chunks for pockets of melty goodness with every bite.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 180°C (350°F) or 160°C if you’re using a fan-assisted oven. Make sure to grease and line a large loaf pan—about 28 x 15 x 6.5 cm works perfectly—to prevent sticking and help your bread pop out effortlessly once baked.
Step 2: Prep the Zucchini
Grab your grated zucchini in handfuls and gently squeeze out as much excess liquid as you can. This step is key to preventing your bread from becoming soggy but keeping enough moisture for that lush texture. After squeezing, let the zucchini drain in a colander while you get the batter ready.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This blend ensures your bread develops that classic chocolate flavor and fluffy crumb—no lumps allowed!
Step 4: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs and sugar until combined and slightly frothy. Then add the melted butter and vanilla essence, whisking until everything is fully incorporated. This mixture adds richness and sweetness, making your bread utterly irresistible.
Step 5: Combine Wet and Dry
Pour the wet egg mixture into the bowl of dry ingredients. Stir gently with a wooden spoon until just combined—you want a thick batter, so avoid overmixing to keep the crumb light.
Step 6: Fold in Zucchini and Chocolate
Now it’s time to add the zucchini and chopped dark chocolate. The batter will look very thick at first but keep stirring until it loosens into a spreadable consistency. The chocolate chunks will soften as the loaf bakes, creating those beautiful molten chocolate pockets everyone loves.
Step 7: Bake and Cool
Scrape the batter into your prepared loaf pan and pop it into the oven. Bake for 45 minutes, then cover the top loosely with foil to prevent over-browning and bake for an additional 20 minutes. You know it’s done when a skewer inserted into the middle comes out clean except for those delightful melted chocolate streaks. Let the bread rest for 15 minutes in the pan before transferring it to a wire rack to cool for another 10 minutes.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
This bread shines on its own, but a light dusting of powdered sugar or a smear of softened butter can take it to the next level. For a fancy touch, add a few fresh berries or a drizzle of chocolate ganache to make your presentation stand out.
Side Dishes
Pair your Chocolate Zucchini Bread with a steaming cup of coffee or a glass of cold milk for an afternoon treat. It’s also fantastic with whipped cream or vanilla ice cream if you want to transform it into a dessert experience.
Creative Ways to Present
Slice thick and serve it warm to maximize those gooey chocolate pockets. You can also cut smaller squares and arrange them on a dessert platter for parties, making it easy for everyone to grab a bite of this crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover loaf tightly in plastic wrap or place it in an airtight container. Stored properly, the bread will stay moist and fresh for up to 3 days at room temperature, perfect for snacking anytime.
Freezing
If you want to enjoy this Chocolate Zucchini Bread Recipe later, freeze tightly wrapped slices in a freezer-safe bag. They’ll keep beautifully for up to 3 months and thaw quickly at room temperature or in the microwave.
Reheating
When ready to eat, warm your slices gently in the microwave for 15–20 seconds or pop them in a toaster oven until warm. This revives the bread’s fudginess and makes the chocolate chunks wonderfully melty again.
FAQs
Can I use other types of chocolate for this recipe?
Absolutely! While dark chocolate gives the best rich flavor, you can substitute with milk chocolate or even a mix of white and milk chocolate chunks to suit your sweetness preference.
Do I need to peel the zucchini before grating?
No need to peel the zucchini; the skin adds color, texture, and nutrients without affecting the taste, so feel free to grate it whole.
Can I substitute the butter with oil?
Yes, you can replace melted butter with an equal amount of mild-flavored oil like vegetable or canola oil. This will keep the bread moist but slightly alter the flavor profile.
Is it necessary to squeeze out the liquid from the zucchini?
Removing excess moisture is important to avoid a soggy loaf and ensure the bread bakes evenly while staying tender. Aim for just enough moisture to keep it soft without being wet.
How long does the bread stay fresh once baked?
When stored properly in an airtight container at room temperature, your Chocolate Zucchini Bread will stay fresh and delicious for about 3 days.
Final Thoughts
This Chocolate Zucchini Bread Recipe is truly a delight that turns humble ingredients into something spectacular. It’s easy to make, loaded with flavor, and has the perfect balance of fudgy chocolate and moist zucchini that surprises and delights every time. I can’t wait for you to whip up your own loaf and share it with loved ones—the smiles are guaranteed!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
A rich and moist Chocolate Zucchini Bread that combines the subtle freshness of zucchini with deep, fudgy chocolate flavors. This recipe yields a dense, chocolatey loaf perfect for a delightful snack or dessert, with melty chocolate chunks throughout for an extra indulgent treat.
Ingredients
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 (bicarbonate)
- 1/2 tsp salt
- 1 1/4 cup (275g) white sugar
Wet Ingredients
- 2 eggs
- 7 tbsp (100g) unsalted butter, melted
- 2 tsp vanilla essence
Add-ins
- 300g (10 oz) dark chocolate, coarsely chopped (reserve some larger chunks)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C if using a fan-assisted oven to ensure even baking.
- Prepare Pan: Grease and line a large loaf pan measuring approximately 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches) to prevent sticking.
- Drain Zucchini: Grab handfuls of grated zucchini and squeeze out the excess liquid thoroughly, then place in a colander to drain while you mix the batter. This step helps avoid a soggy loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to combine all dry components evenly.
- Mix Wet Ingredients: In a separate bowl, whisk eggs and sugar until well combined. Add melted butter and vanilla essence, then whisk again until fully incorporated.
- Combine Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir with a wooden spoon until just combined; the batter will be thick at this point.
- Add Zucchini and Chocolate: Fold the drained zucchini and chopped dark chocolate into the batter. Initially, the batter will be very thick but will loosen into a thick, spreadable consistency.
- Bake: Scrape the batter into the prepared loaf pan and bake for 45 minutes. Then cover the loaf loosely 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.
- Cool: Allow the bread to stand in the loaf pan for 15 minutes. Then remove and cool completely on a wire rack for at least 10 minutes before slicing.
- Serve: For an extra special treat, serve the bread warm to enjoy the melty chocolate bits and extra fudgy texture in the middle.
Notes
- Make sure to squeeze out as much liquid from the grated zucchini as possible to prevent the bread from becoming too wet.
- Using Dutch processed cocoa powder gives a richer chocolate flavor and better color.
- Reserve some larger chunks of chocolate for a more decadent texture and appearance.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- This recipe yields about 10 slices depending on thickness.
