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.
I am going to share with you precisely what you need to do to replicate this chocolate zucchini loaf. I have included easy to follow directions, photos, and a video to help you along the way.
If you love this chocolate and zucchini recipe, you should try my chocolate cheesecake too! It's super rich and creamy.
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 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.
Baker's Tips
- 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.
Substitutions
Can I Replace Chocolate Chips With Peanut Butter Chips?
Yes, absolutely you can replace chocolate chips with peanut butter 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.
Can I Substitute Bananas For Zucchini?
Yes, 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.
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.
Can I Add Nuts?
Yes, you can add nuts to this chocolate zucchini loaf if you wish. Choose whichever nuts you prefer and add in 1 cup (125g) to the batter when you add the chocolate chips.
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.
Fix Those Chocolate Cravings With These Recipes Below
Recipe and Video
Chocolate Zucchini Bread
Ingredients
- 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 tsp vanilla extract)
- 1 cup all-purpose flour, spooned and leveled (120g)
- ½ cup Dutch-processed cocoa, spooned and leveled (42g)
- 1 tsp baking powder
- ½ tsp 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.
Video
Notes
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.
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.
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.
Halved the recipe and made it in a 7x3 loaf pan. I could not taste the zucchini at all, instead these taste like brownies. SO GOOD!!! Very moist and very chocolatey.
Any success with or thoughts on trying this with almond flour??? Thanks!
So sorry, but I have never tried this recipe with almond flour. I know that almond flour needs more egg and binding agents, so I don't recommend replacing the all-purpose flour with almond flour. The recipe would need to be changed from scratch. So sorry!
I wish I had never made this Bread!! It is the best I have tasted ever. Unfortunately I cannot stay out of it and have consumed almost the entire loaf! And that is just not me, I am not an over eater. I will make it again only if I have a house full of people to devour it Before I do. Great receipe!
Cookie, thank you so much for your nice feedback! I can't tell how happy I am that you like the recipe. And I know exactly what you mean, this is this kind of bread where you literally can't stop eating until everything is gone. Have a great day!
Yum, yum, yum! Totally making this!
You will love it!