Chocolate Zucchini Bread

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Double Chocolate Zucchini Bread – easy, flavorful and so good!

 

One of the easiest and most delicious quick breads ever created.

Zucchini Bread is a brilliant creation that’s been around for ages. However, it’s somewhat unclear who actually invented zucchini bread. Personally I’d like to give them a big high five or pat on the back, or something. Chocolate Zucchini Bread is creative, smart and delicious, and always a winner in my recipe book!

Europeans put shredded vegetables in sweet puddings as far back as the middle ages. Carrots, sweet potatoes and pumpkins have often enhanced dessert recipes. It makes perfect sense and squash just seems like the next obvious choice.

You know how shredded carrots make a fantastic Carrot Cake? Squash does the same thing in our delicious lemony Blueberry Zucchini Cake. Pumpkin is a squash, too! Everyone can think of at least one favorite pumpkin recipe like Pumpkin Breakfast Cake, Pumpkin Pie, or Pumpkin cheesecake.

Can you see or taste zucchini in this bread?

Ingredients you’ll need to make Chocolate Zucchini Bread:

• Zucchini – you’ll need 4 cups of shredded zucchini for two loaves of chocolate zucchini bread. Select 2 firm, medium sized zucchini, or about 1 1/2 pounds.
• All-purpose flour – you can also substitute half of the AP flour with whole wheat pastry flour with great success.
• Dutch processed cocoa powder – any un-sweetened natural cocoa powder will do for this zucchini bread. I prefer Dutch processed for the nice mild chocolate flavor it imparts.
• Baking powder – have you ever wondered if your baking powder is still active? Try this simple trick to make sure before you start baking.
• Baking soda
• Salt
• Ground cinnamon – optional but it adds a nice warm flavor that compliments the chocolate beautifully.
• Granulated sugar
• Light brown sugar
• Eggs
• Unsweetened applesauce – you’ll need 1/2 cup, or 4 ounces for this recipe. One small individual serving of applesauce is perfect for our Chocolate Zucchini Bread recipe. I keep these on hand for the kids and for baking. If you don’t want to use applause, add an additional 1/4 cup of butter or vegetable oil to the recipe.
• Espresso powder – also optional but highly recommended. Espresso powder brings out the chocolate flavor in all your baked goods, ice creams and beverages.
• Vanilla extract
• Unsalted butter – feel free to use salted butter in this recipe. Just omit half the added salt with the dry ingredients.
• Dark chocolate chips – any variety of chocolate chips will work in this recipe. Our favorite are the large dark chocolate chips which we rough chop before adding to the mix. I also like using mini-chocolate chips, especially for sprinkling on top before baking.

How to make Chocolate Zucchini Bread

1. Shred the Zucchini:

• If using large, seedy zucchini, cut the zucchini in half and scoop out the seeds before shredding,
• Do not peel the zucchini before shredding.
• Some zucchini may be drier than others. Always drain shredded zucchini in a fine mesh strainer. If the zucchini is dry you may not have any liquid extracted. If it’s a juicier squash, you may have a few tablespoons of liquid drained.
• Do not press the zucchini to extract moisture. 
• Don’t pack the shredded zucchini in the measuring cup.
• If your zucchini is really dry, reduce the amount of flour by 1/4 cup.

2. Whisk together the dry ingredients:

• flour, cocoa powder, baking powder, baking soda, salt and ground cinnamon

3. In a large mixing bowl combine the wet ingredients:

• Combine the sugars, eggs, applesauce, espresso powder and vanilla. Slowly drizzle in the melted butter.

4. Add the flour mixture, zucchini and chocolate:

• Fold together with a spatula until blended.

5. Divide the batter between two prepared pans.

• Bake for 45 to 55 minutes. Cool in the pans for 30 minutes then remove to a wire rack.

Can you freeze Chocolate Zucchini Bread?

Yes you can! This quick bread freezes so well, don’t even think of making one loaf at a time! Keep a frozen loaf on hand for those times when you want something chocolatey, but not overly sweet. Each loaf of Chocolate Zucchini Bread can be frozen whole, or sliced.

Seal well in plastic wrap, then place in a large freezer zipper bag. Thaw in the refrigerator or at room temperature.

How long will Chocolate Zucchini Bread keep?

Our Chocolate Zucchini Bread will keep, well covered, at room temperature for up to 3 days. If sealed in an airtight container and refrigerated, it keeps for 5 days. This bread is almost better the next day so making ahead is highly recommended.

This easy bread is pretty fantastic eaten warm but will be a little more crumbly. For best results allow the loaf to cool completely before slicing with a serrated bread knife.

How to serve this Chocolate Zucchini Bread:

We usually serve this chocolate zucchini bread plain and slightly cold. However, topped with a dollop of whipped cream and a few chocolate shavings you’ll have a company worthy treat everyone will enjoy.

We’ve been making this bread for years and while I’ve tweaked it some since originally published in 2013, it’s only gotten better. I really could write a post on the 77 different ways not to make chocolate zucchini bread. But honestly, even though all the recipe variations weren’t exactly what I wanted, they were all good.

This final recipe is by far the best, ever. Try it and see!

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Chocolate Zucchini Bread

Prep Time: 30 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 25 minutes mins

Yield: 16

Course: Quick Bread

Author: Tricia

Pin RecipePrint RecipeRate Recipe

5 from 2 votes

Moist quick bread that's flavorful and easy to make. This recipe makes two loaves but is easily halved. It also freezes beautifully!

Ingredients

• 4 cups grated zucchini, not packed (about 1 1/2 lbs or 2 medium zucchini) (see TIPS below)
• 2 ¼ cups all-purpose flour (284g)
• ⅔ cup Dutch processed or natural cocoa powder (65g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup granulated sugar (222g)
• ½ cup brown sugar, packed (113g)
• 2 large eggs, room temperature
• ½ cup unsweetened applesauce (4oz)
• ¼ teaspoon espresso powder
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, melted and cooled (4oz or 113g)
• 1 cup coarsely chopped dark chocolate chips (6oz)

Instructions

• Shred the zucchini on large box grater. Transfer the shredded zucchini to a fine mesh strainer set over a bowl to drain while preparing the other ingredients. (SEE NOTES for helpful tips for preparing the zucchini)
• Preheat oven to 350°F. Coat two 8.5x4-inch loaf pans with vegetable cooking spray. Set aside.
• In a medium bowl whisk together the flour, cocoa, baking powder, salt and cinnamon. Set aside.
• In a large mixing bowl whisk together the sugar, brown sugar, eggs, applesauce, espresso powder, and vanilla. Slowly drizzle the melted, cooled butter into the egg mixture and whisk until blended. Add the flour mixture, zucchini and chocolate to the bowl and gently fold together with a spatula until blended. The batter will be thick.
• Divide the batter evenly between the two prepared pans. Bake for 50 - 55 minutes or until a skewer inserted in the center comes out clean, with no wet batter.
• Cool for 30 minutes in the pan, then turn out onto a wire rack to cool. Warm bread is delicious but will crumble more than a cooled loaf. For best results, allow the loaf to cool completely before slicing with a serrated bread knife.

Recipe Notes

Tips for prepping zucchini:

• If using large, seedy zucchini, cut the zucchini in half and scoop out the seeds before shredding,
• Do not peel the zucchini before shredding.
• Some zucchini may be drier than others. Always drain shredded zucchini in a fine mesh strainer. If the zucchini is dry you may not have any liquid extracted. If it’s a juicier squash, you may have a few tablespoons of liquid drained.
• Do not press the zucchini to extract moisture.
• Don’t pack the shredded zucchini in the measuring cup.

NOTE:

• If your zucchini is dry and not at all moist, reduce the flour in the recipe by up to 1/4 cup.
• Substitute whole wheat pastry flour for half the all-purpose flour, if desired.
• We use Dutch processed cocoa for the mild chocolate flavor, but natural cocoa powder works well, too.
• Any kind of chocolate chip will work in this recipe. Our favorite is the larger dark chocolate chips that have been coarsely chopped. 

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 276kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 194mg | Potassium: 251mg | Fiber: 3g | Sugar: 25g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg

Green vegetables? Check!

Healthier version using applesauce in place of some of the butter? Check!

Half whole wheat flour in place of regular AP flour? Check, check and check! (optional – all AP flour is great too)

Heart healthy dark chocolate chips?  You bet!

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Originally published July 2013, updated August 2020