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?
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Why you will love this recipe
- You only need 10 ingredients, and you probably have them in your pantry.
- It's so easy to make and only takes a few minutes of prep time.
- It's a real crowd-pleaser.
Photo tutorial
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.
Expert tips for success
- Make sure to shred the zucchini really fine. You don't want to bite into large chunks of zucchini.
- It's essential to squeeze excess liquid off the zucchini.
- Don't overmix the batter or the bread will be dense.
FAQs
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.
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.
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.
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
Recipe
Chocolate Zucchini Bread
Ingredients
- 1 ½ cups finely shredded zucchini
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- ½ cup Dutch-processed cocoa, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
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
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Jodie Sharp
I replaced the oil with applesauce and the sugar with monk fruit sweetener. It turned out amazingly well and tasted like a super rich brownie. Loved it!
Rima
Can i totally skip using the chocolate chips?
Sabine
Absolutely.
Nes
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.
Jami
Any success with or thoughts on trying this with almond flour??? Thanks!
Sabine
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!
Cookie
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!
Sabine
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!
Kimberly Baxter
Yum, yum, yum! Totally making this!
Sabine
You will love it!