This chocolate zucchini bread is delectable and moist with plenty of fresh zucchini, Dutch-process cocoa, and semi-sweet chocolate chips. It is truly a chocolate lover’s delight.
If your family is anything like mine, chocolate is an indulgence you simply can not live without, and the darker and richer it is, the better. If you like this chocolate recipe, try chocolate pudding, earthquake cake, and chocolate cream pie.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cocoa powder: Use good-quality unsweetened Dutch-process cocoa powder, like Ghirardelli. It will give your chocolate bread a richer flavor.
- Zucchini: You can use fresh or frozen. If using frozen shredded zucchini, drain it in a colander in the sink or squeeze it in a tea towel before starting the recipe to remove any excess moisture.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt to ¼ teaspoon.
- Oil: Use a neutral oil like vegetable, canola, or safflower.
- Vanilla extract: Always use the pure stuff, please.
- Chocolate chips: Use semisweet or dark chocolate. Quality matters; my two favorite brands are Ghirardelli and Guittard.
How To Make Chocolate Zucchini Bread
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the shredded zucchini, granulated sugar, brown sugar, butter, vegetable oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Preparation Tips
- Use the correct baking pan. I use a nonstick 9×5-inch steel loaf pan. Avoid glass pans as they can lead to overcooked, dry loaves. Avoid nonstick pans that are too dark. I find that the crust gets too dark and looks burnt.
- Grease and flour your loaf pan. I use Pam baking spray with flour.
- For the best results, mix the batter just until combined. Overmixing can make the loaf tough and gummy.
- Nut lovers try adding chopped pecans or chopped walnuts.
- Top the loaf with a handful of semisweet chocolate chips before baking for an over-the-top presentation. Be very careful removing the loaf from the pan, the chocolate chips will be very soft.
More Sweet Bread Recipes
Chocolate Zucchini Bread
This chocolate zucchini bread is delectable and moist with plenty of freshly grated zucchini, Dutch-process cocoa, and semi-sweet chocolate chips.
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Servings: 10 servings
Calories: 401kcal
Ingredients
- 1¼ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups shredded zucchini
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 tablespoons unsalted butter, melted
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups semi-sweet chocolate chips (reserve ¼ cup for the top)
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5-inch metal loaf pan.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix the shredded zucchini, granulated sugar, brown sugar, butter, vegetable oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips. Pour the batter into the prepared pan and top with the ¼ cup of reserved chocolate chips.
- Bake 45-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 15 minutes before carefully removing it.
Notes
- Store the zucchini bread in an airtight container on the counter for up to 2 days. or in the refrigerator for up to a week.
- Freeze the bread in a freezer-safe container or a freezer bag for up to 3 months.
Nutrition
Calories: 401kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 270mg | Potassium: 305mg | Fiber: 4g | Sugar: 30g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Sharon
Can you use a chocolate baking bar instead of the chocolate chips?
Beth Pierce
Yes, you can use a chopped chocolate bar.