Rich and fudgy Chocolate Zucchini Bread

This rich, fudgy, and decadent chocolate zucchini bread is mindblowing good! It's the perfect quick bread to satisfy any chocolate lover. You can either enjoy it for breakfast or dessert. Be prepared to get asked for it over and over again. By the way, have you tried my banana bread?

Why this recipe works

• You only need 10 ingredients, and you probably have them in your pantry.
• It's rich, fudgy, and moist.
• Perfect for all occasions including weddings, reunions, graduations, and other parties.
• It only takes 10 minutes of prep time and it's really easy to make.
• It's a real crowd-pleaser.

Photo tutorial

In a large mixing bowl, whisk together eggs, oil, sugar, and vanilla just until combined.

Transfer to the prepared pan and bake for 50-60 minutes or until a toothpick centered in the middle comes out clean. Do not overbake. Let cool to room temperature. Store leftovers in an airtight container at room temperature up to 4 days.

Top tips for success

• Make sure to shred the zucchini really fine. You don't want to bite into large chunks.
• It's essential to squeeze excess liquid off the zucchini.
• Don't overmix the batter or the chocolate zucchini loaf will be dense.
• Use fresh eggs and other ingredients for the best results.

Frequently Asked Questions And Answers

Do I Have To Use Dutch Cocoa Powder?

Yes, you need to use dutch cocoa powder with this recipe. Otherwise, if you substitute regular cocoa, it won't interact with the baking powder appropriately. This will cause it not to rise, and it won't be appealing.

Why Is My Bread Mushy?

If you don't properly drain the moisture off of the zucchini, it can end up making the bread super mushy. After you squeeze the zucchini, you could also dry it with a paper towel for a little bit of added protection.

Why Did It Turn Out Dense?

If the zucchini bread turns out dense, then odds have you overmixed the batter. It can be easy to overmix it because you are trying to make sure everything is well incorporated.

When you over stir, air pockets develop and when they are heated in the oven, they pop and make the bread super dense. Just mix everything until it's just combined and nothing more.

Storage

Store it at room temperature in an airtight container. It will last 4 days on the counter or in the pantry. You can refrigerate it if you want to and it won't make a difference either way.

Freezing

Either cover the entire loaf in plastic wrap or aluminum foil or cut it into individual pieces and wrap. Once it's tightly wrapped, place it in an airtight container.

It will last around 2 months in the freezer. To thaw, you can place it on the counter for a couple of hours or place it in the fridge overnight.

More quick bread recipes to try

• Air Fryer Banana Bread
• Sourdough Banana Bread
• Apple Bread
• Blueberry Bread

Recipe

Chocolate Zucchini Bread

4.75 from 4 votes

Author Sabine Venier

Calories: 261kcal

Servings: 12 servings

Prep 10 minutes

Cook 50 minutes

Total 1 hour

Print Pin Rate

This rich, fudgy, and decadent chocolate zucchini bread is mindblowing good! You only need 10 ingredients and 10 minutes prep to make the most delicious chocolate chip zucchini bread you have ever tasted. 

Ingredients

  

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• ▢ 1 ½ cups shredded zucchini (225g)
• ▢ 2 large eggs
• ▢ ½ cup vegetable oil (120ml)
• ▢ 1 cup granulated white sugar (200g)
• ▢ 1 vanilla bean* (or 1 teaspoon vanilla extract)
• ▢ 1 cup all-purpose flour, spooned and leveled (120g)
• ▢ ½ cup Dutch-processed cocoa, spooned and leveled (42g)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ¾ cup high-quality milk chocolate or semi-sweet chocolate chips (120g)

Instructions

• Preheat oven to 350°F/175°C. Line a 9x5" (23x13cm) loaf pan with parchment paper. Set aside.
• In a large mixing bowl, whisk together eggs, oil, sugar, and vanilla* just until combined.
• Sift in flour, cocoa, baking powder, and salt and stir to combine.
• Take shredded zucchini and squeeze one time lightly with your hand. Discard excess liquid. Add zucchini and chocolate chips to the batter and stir in to combine.
• Transfer to the prepared pan and bake for 50-60 minutes or until a toothpick centered in the middle comes out clean. Do not overbake. Let cool to room temperature. Store leftovers in an airtight container at room temperature up to 4 days.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

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Substitute Peanut Butter Chips for Chocolate Chips

Just make sure it's high-quality, and you use the same amount as you would the chocolate. You can even use a combination of both if you want to. Just keep it to ¾ cups (120g) of whatever combination you wish. 

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Substitute Bananas For Zucchini

If you don't have zucchini on hand, you can easily swap it out for overripe bananas. Use 1 ½ cups of mashed bananas in place of the zucchini, and it will be perfect. 

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Recommendations

• Make sure to shred the zucchini really fine. You don't want to bite into large chunks. 

• It's essential to squeeze excess liquid off the zucchini. 

• Don't overmix the batter or the chocolate zucchini loaf will be dense. 

• Use fresh eggs and other ingredients for the best results. 

Video

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Nutrition

Calories: 261kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 10gCholesterol: 35mgSodium: 114mgPotassium: 193mgFiber: 2gSugar: 22gVitamin A: 80IUVitamin C: 2.8mgCalcium: 35mgIron: 1.5mg

Course Breakfast, Dessert

Cuisine American

Keyword chocolate zucchini bread recipe, chocolate zucchini loaf, how to make chocolate zucchini bread

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