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Slices of chocolate zucchini bread
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5 from 4 votes

Chocolate Zucchini Bread

Chocolate zucchini bread that’s incredibly moist, not too sweet, and packed with chocolate chips. The grated zucchini dissolves as it bakes - leaving you with a delicious chocolate loaf that's deliciously tender.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: Chocolate Zucchini Bread
Servings: 10 slices
Author: Fiona Dowling

Equipment

  • 9x5 inch (23x13 cm) loaf plan or 8 1/2x41/2 inch

Ingredients

  • 1 1/2 cups grated zucchini*
  • 1 1/4 cup all-purpose flour (156 grams)
  • 1/3 cup cocoa powder (27 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) melted
  • 3/4 cup brown sugar (150 grams) light or dark
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 350F degrees. Line the bottom of an 8 1/2 by 4 1/2 inch loaf pan with parchment paper, then grease the sides.
  • In a medium bowl whisk together the flour, cocoa, baking soda and salt.
  • In a large bowl whisk together the melted butter, sugar, eggs and vanilla extract until there are no chunks of sugar.
  • Gently mix the flour mixture into the wet ingredients.
  • Once almost combined, stir in the grated zucchini and chocolate chips.
  • Pour the batter into the prepared pan, and bake for around 50-60 minutes until the top is firm to the touch and an inserted toothpick comes out clean (except for melted chocolate chips). 
  • Cool in the pan for at least 30 minutes, then carefully slide the loaf out of the pan and continue cooling

Notes

  1. Zucchini: You do not need to peel the zucchini before grating. Cut off the ends, then hold the zucchini perpendicular (90-degree angle) to your grated to avoid long strands of zucchini. 
  2. Cocoa: I use natural cocoa for this recipe.
  3. Storage: Wrap the bread tightly in plastic wrap and store at room temperature for up to 4 days. Bread can also be frozen (after being cooled fully). Wrap tightly and freeze for up to 2 months, then thaw in the fridge. 
  4. Nutrition: Details provided are an estimate only and based on 1 slice of zucchini bread assuming the recipe yields 10 equal-sized slices. 

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 204mg | Potassium: 193mg | Fiber: 2g | Sugar: 28g | Vitamin A: 449IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg