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Chocolate Zucchini Bread

Desserts

Jennifer Scott
August 17, 2025

Why Make This Recipe

Chocolate Zucchini Bread is a delightful treat that combines the richness of chocolate with the health benefits of zucchini. It’s moist, flavorful, and a great way to sneak in some vegetables without anyone noticing! Perfect for breakfast, snacks, or dessert, this recipe is a crowd-pleaser. Plus, it’s simple to make and can be enjoyed straight from the oven or later in the week.

How to Make Chocolate Zucchini Bread

Ingredients

3 cups grated zucchini (2 large or 3 small) (Note 1)
1 3/4 cups (260g) flour, plain/all-purpose
1/3 cup (40g) unsweetened cocoa powder, preferably Dutch processed (Note 2)
1.5 tsp baking soda (bi-carbonate) (Note 3)
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!) (Note 4)

Directions

Preheat your oven to 180°C/350°F (160°C fan).
Grease and line a large loaf pan (28 x 15 x 6.5 cm or 11 x 6 x 2.5 inches).
Grab handfuls of zucchini and squeeze out the excess liquid. Place the zucchini in a colander to drain while you prepare the batter.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the eggs and sugar. Next, add the melted butter and vanilla, whisking until fully combined.
Pour the egg mixture into the flour mixture and stir with a wooden spoon until the flour is just incorporated. The batter will be thick.
Add the drained zucchini and chopped chocolate, stirring to combine. The batter will loosen into a thick, spreadable consistency.
Scrape the batter into the prepared loaf pan and bake for 45 minutes. Cover with foil and bake for an additional 20 minutes, or until a skewer inserted into the center comes out clean (except for melted chocolate streaks).
Allow the bread to stand in the loaf pan for 15 minutes before removing it. Cool on a rack for another 10 minutes before slicing.
For an extra treat, serve warm to enjoy melty chocolate bits in a fudgy center!

How to Serve Chocolate Zucchini Bread

This Chocolate Zucchini Bread is fantastic served warm, sliced with a pat of butter. It can also be enjoyed plain, with a dusting of powdered sugar, or even topped with whipped cream or ice cream for a dessert twist.

How to Store Chocolate Zucchini Bread

Store any leftover bread in an airtight container at room temperature for 3-4 days. You can also refrigerate it for up to a week. For longer storage, slice it and freeze the pieces in a resealable bag for up to three months. Just thaw as needed and enjoy!

Tips to Make Chocolate Zucchini Bread

Make sure to squeeze out as much liquid from the zucchini as possible to avoid a soggy loaf.
Choose high-quality dark chocolate for the best flavor.
Feel free to add nuts or even chocolate chips for extra texture.
Adjust the sugar level to your taste; you can reduce it slightly if you prefer a less sweet bread.

Variation

For a healthier version, you can replace half of the all-purpose flour with whole wheat flour. You can also substitute the sugar with honey or maple syrup for a natural sweetener.

FAQs

1. Can I use frozen zucchini?
Yes! Just make sure to thaw it and squeeze out the excess moisture before using it in the recipe.

2. Can I use a different type of chocolate?
Absolutely! You can use milk chocolate or white chocolate if you prefer a sweeter flavor.

3. How can I tell when the bread is done baking?
Insert a skewer in the center of the loaf. If it comes out clean or with a few melted chocolate streaks, your bread is done!

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Jennifer Scott

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