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August 15, 2020 21 Comments

Chocolate Zucchini Bread

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

An overhead view of a loaf pan filled with chocolate zucchini bread topped with mini chocolate chips

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?

No, you cannot taste zucchini in this recipe. Zucchini brings great moisture to the finished bread, but it’s not at all wet. If you look very hard you might see little flecks of green, but it’s difficult to find especially in Chocolate Zucchini Bread.
And the best part is nobody needs to know you hid a vegetable in your bread or cake recipe!
A collage of photos showing the ingredients needed to make Chocolate Zucchini 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.
A bowl of chocolate cake batter with chocolate chips

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.
A sliced loaf of zucchini bread on a platter

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.

Two slices of chocolate zucchini bread on a plate with a fork

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.

 

A stack of sliced chocolate zucchini bread

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!

 

Thanks for PINNING!

A stack of sliced chocolate zucchini bread with mini chocolate chips

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A loaf pan with chocolate cake topped with mini chocolate chips
5 from 1 vote

Chocolate Zucchini Bread

Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Yield: 2 loaves
Course: Quick Bread
Author: Tricia
PRINT RECIPE
Moist (not soggy) Chocolate Zucchini 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)
  • â…” 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 about 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 of the all-purpose flour, if desired.
  • We prefer 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. 
A loaf pan with chocolate cake topped with mini chocolate chips

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!

 

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Originally published July 2013, updated August 2020

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21 Comments

  1. Ronda says

    August 17, 2020 at 12:18 pm

    This looks so delicious! Do you think it could be baked in a 9 x 13 pan?

    reply to this comment >
    • Tricia Buice says

      August 18, 2020 at 6:35 pm

      Yes Ronda! I think it will work great. Not sure of the baking time, however. I would start checking at 20 minutes but will probably need 30 to bake through. Enjoy!

      reply to this comment >
  2. Jennifer @ Seasons and Suppers says

    August 17, 2020 at 10:29 am

    5 stars
    Such a delicious way to make use of ample Summer squash! And of course, double chocolate is always a good idea 🙂

    reply to this comment >
    • Tricia Buice says

      August 18, 2020 at 6:33 pm

      Thanks Jennifer – we have been eating our weight in this Chocolate Zucchini Bread. Everybody loves it!

      reply to this comment >
  3. Beth says

    August 17, 2020 at 7:20 am

    I love baking with zucchini – it adds such moisture to baked goods. This recipe looks terrific!

    reply to this comment >
    • Tricia Buice says

      August 17, 2020 at 7:42 am

      Thanks Beth – me too! This is a terrific recipe that’s been well tested and loved by all. Enjoy.

      reply to this comment >
  4. Janet Sharpe says

    July 3, 2015 at 11:17 am

    Your chocolate zucchini bread looks delicious, however, because I am a Celiac, I must eat gluten free. Do you think gluten-free flour would work in this recipe? Thank you! Janet

    reply to this comment >
    • Tricia Buice says

      July 5, 2015 at 8:04 am

      Yes Janet – I do think it will work. I haven’t worked with gluten free flour mixtures in a long time but Mary @ Barefeet in the Kitchen has lots of recipes with both traditional and gluten free versions – perhaps her flour combinations will work here. Thanks for stopping by!

      reply to this comment >
  5. Sue/the view from great island says

    July 18, 2013 at 3:19 am

    I want this for breakfast tomorrow!

    reply to this comment >
  6. Lorinda - The Rowdy Baker says

    July 18, 2013 at 12:37 am

    This is just gorgeous. It's right at the top of my "to do" list! And your pictures are lovely, too.

    reply to this comment >
  7. SavoringTime in the Kitchen says

    July 17, 2013 at 10:39 pm

    This is my favorite version of zucchini bread! I can't wait until my plants start to pump out little zucchinis 🙂

    reply to this comment >
  8. Wendy says

    July 17, 2013 at 5:18 pm

    I have absolutely NEVER been tempted by zucchini bread before. I love veggies, just not usually in my sweet breads. This zucchini bread changes my perspective,Tricia! I am hooked by the texture and all of that chocolate. 🙂

    reply to this comment >
  9. cquek says

    July 17, 2013 at 12:05 pm

    What a brilliant idea!

    reply to this comment >
  10. Abbe@This is How I Cook says

    July 16, 2013 at 8:43 pm

    I was looking for this recipe last year and now you've given it to me. So as soon as I beg and borrow my neighbor's zucchini I am making this. And throwing out the yucky one I left in my freezer for a year! And thanks for listing me-it makes my day!

    reply to this comment >
  11. Chris Scheuer says

    July 16, 2013 at 2:59 am

    I'm so partial to traditional zucchini bread but you're really tempting me with this one Tricia. It looks amazing and reading the ingredients, it's quite guilty free too, love that!

    reply to this comment >
  12. Nessa says

    July 15, 2013 at 10:32 pm

    Love that it's healthy but is still delicious!

    reply to this comment >
  13. Monica says

    July 15, 2013 at 7:19 pm

    Yes – I love chocolate and I love what you've done here! I like that you used some whole wheat pastry flour and the applesauce. I haven't made zucchini bread since high school (I think) and I remember I was so shocked by how good it was the first time I tasted it. And it wasn't even chocolate! This takes it to a whole new territory. Great job – it looks moist, delicious, and easy

    reply to this comment >
  14. Tanna at The Brick Street Bungalow says

    July 15, 2013 at 7:12 pm

    Yummy! Yummy! Yummy! And, healthier! You go, girl. I love chocolate. <br /><br />We will be heading to the beach later this summer to meet up with Little Men on one coast and then to celebrate Little Lady's first birthday on another! I can't wait! blessings ~ tanna

    reply to this comment >
  15. Angie Schneider says

    July 15, 2013 at 2:47 pm

    wow Tricia, this zucchini chocolate bread looks out of this world beautiful! Gorgeous clicks.

    reply to this comment >
  16. Big Dude says

    July 15, 2013 at 1:20 pm

    I've had lots of zucchini bread but never chocolate and this looks outstanding and will be sent to several of my relatives.

    reply to this comment >
  17. Anna and Liz Recipes says

    July 15, 2013 at 1:03 pm

    Ohhhh I love anything chocolate and this zucchini bread looks fabulous! I printed this one because I would like to make it this week!

    reply to this comment >

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