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Chocolate Zucchini Bread Recipe

★★★★★

4.7 from 81 reviews
  • Author: Jack
  • Total Time: 1 hour 25 minutes
  • Yield: 1 large loaf (about 12 slices) 1x

Description

Deliciously moist and fudgy Chocolate Zucchini Bread featuring grated zucchini and rich dark chocolate chunks, perfect for a comforting snack or dessert. This easy-to-make loaf blends the natural moisture of zucchini with cocoa powder and melted butter, resulting in a decadent yet wholesome treat that stays soft and flavorful for days.

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

Add-ins

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

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C with fan. This will ensure the bread bakes evenly and thoroughly.
  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. Prepare Zucchini: Take handfuls of grated zucchini and squeeze out the excess liquid. Then place the squeezed zucchini in a colander to drain further while you prepare the batter. This step is essential to avoid soggy bread.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
  5. Mix Wet Ingredients: In a separate bowl, whisk the eggs and white sugar thoroughly. Add the melted unsalted butter and vanilla essence, and continue whisking until the mixture is smooth and well combined.
  6. Combine Wet and Dry: Pour the wet egg mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon until the flour is just incorporated. The batter will be thick at this point.
  7. Add Zucchini and Chocolate: Fold in the drained grated zucchini and the coarsely chopped dark chocolate. The batter may initially be very thick but will loosen into a thick, spreadable consistency once mixed fully.
  8. Transfer and Bake: Scrape the batter evenly into the prepared loaf pan. Bake for 45 minutes, then cover the loaf with foil and continue baking for an additional 20 minutes. The bread is done when a skewer inserted into the center comes out clean apart from melted chocolate streaks.
  9. Cool: Allow the bread to stand in the loaf pan for 15 minutes before removing. Transfer to a wire rack and cool for an additional 10 minutes before slicing.
  10. Serve: Serve the bread warm for an extra fudgy texture and melty chocolate bits that enhance the flavor and moistness of the loaf.

Notes

  • Grated zucchini adds moisture and nutrition while keeping the bread tender.
  • Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
  • Squeezing excess liquid from the zucchini prevents the bread from becoming too wet or soggy.
  • Chopped dark chocolate creates gooey pockets of chocolaty delight throughout the bread.
  • Covering with foil during the final baking stage prevents the bread from over-browning.
  • Best enjoyed warm but can be stored for several days in an airtight container.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Zucchini Bread, Moist Chocolate Bread, Zucchini Bread Recipe, Fudgy Bread, Dark Chocolate Bread

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Find it online: https://eatwithjack.com/chocolate-zucchini-bread-recipe/