Chocolate Zucchini Bread – zucchini? What zucchini? Can’t taste it, can’t see it. All I see is the fudgiest, moistest, most decadent chocolate bread you will ever have. Full stop, period!
CHOCOLATE Zucchini Bread?? Are you MAD??
If you’re new to this whole Chocolate Zucchini Bread concept, here’s all you need to know: it is a “thing”.
Probably initially born as a way to use up an abundance of zucchini when they’re in season, dolled up to entice little people (and big people who are as fussy about greens as little people).
But then once people realised how ridiculously FUDGY zucchini makes it, the idea stuck.
And now it’s a “thing”
And we are very, very glad it is.
Because zucchini is the secret ingredient that makes this the fudgiest, richest, most insanely moist chocolate bread you will ever have in your entire life. And you cannot taste zucchini in it at all!!
Here’s what you need
When you cut into it and see the glistening, moist inside with drippy pockets of chocolate, it’s truly hard to believe there’s three whole zucchinis in this.
It can even take more. I find that the Chocolate Zucchini Bread starts getting a mild “this isn’t just chocolate!” flavour to it (iethe zucchini, but no normal human would guess that) but in terms of integrity of the crumb, rise etc., you can almost double the quantity of zucchini without compromising the recipe!!
Best chocolate?
I chose to use chocolate blocks which I would cut into some small and some large pieces because I wanted the wow! factor of little pockets of melty chocolate when I cut into it. For convenience, you can absolutely use chocolate chips instead, or in fact skip the chocolate all together!
The making part (super SUPER easy)
Usually when I cook with grated zucchini, like Crispy Zucchini Fritters, I salt the zucchini to draw out excess moisture followed by grabbing handfuls to squeeze out the excess liquid.
With this recipe, there is no need to do the salting step – just grate and squeeze. Get out what you can – you don’t need superhuman strength – because the residual liquid in the zucchini makes this chocolate zucchini bread super moist!
What it tastes like
It’s like fudgy brownies – in loaf form. It’s like Chocolate Fudge Cake – but fudgier. It slices like normal quick breads but it’s way more decadent!
Spot the Zucchini!
Can’t taste it.
Can barely see it – you’d have to inspect real close to spot a strand of what possibly could be a bit of zucchini…
Frankly, all I see is an outrageous chocolatey looking cake with drippy molten bits of chocolate. Any nutritional benefit from the zucchini is a freebie bonus!
But let’s be realistic.
Don’t make Chocolate Zucchini Bread to use up excess zucchinis.
Or to squeeze extra veggies into your diet.
Nope.
Just make this because you want to indulge in the most amazing chocolate bread you will ever make. Because I promise you, I have made plenty of chocolate breads in my lifetime and this is by far the most moist, and most chocolatey, and as crazy at it sounds, it’s because of the zucchini.
But if it makes you feel better to cling onto the concept of nutritional value as a basis on which you can justify making it for afternoon tea today, or to entice your “healthy” friends into having a slice, who am I to stop you? 🤷🏻♀️😂 – Nagi x
More amazing Zucchini recipes
Cheesy Zucchini Bread (No Yeast) – garlicky, cheesy goodness! (What zucchini??)
Crispy Zucchini Fritters – you’ll love how crispy these parmesan flavour fritters are!
Greek Zucchini Tots (Mini Fritters) – baked zucchini tots!
Super Low Cal Healthy Creamy Vegetable Soup – zucchini is the secret ingredient to an almost zero cal creamy soup!
Healthy Creamy Zucchini Soup – you’ll love how silky creamy this is
Watch how to make it
The most incredible Chocolate Zucchini Bread ever!
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Chocolate Zucchini Bread
Ingredients
- 3 cups grated zucchini (2 large or 3 small) (Note 1)
- 1 3/4 cups (260g) flour, plain/all purpose
- 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed (Note 2)
- 1.5 tsp baking soda (bi-carbonate) (Note 3)
- 1/2 tsp salt
- 2 tsp vanilla essence
- 1 1/4 cup (275g) white sugar
- 2 eggs
- 100g / 7 tbsp unsalted butter , melted
- 300g / 10 oz dark chocolate , coarsely chopped (keep some larger chunks!) (Note 4)
Instructions
- Preheat oven to 180C/350F (160C fan).
- Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5″).
- Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (Note 4)
- In a large bowl, whisk together flour, cocoa, baking soda and salt.
- In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
- Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated – batter will be thick!
- Add zucchini and chocolate and stir to mix through – it will be very thick at first but it will loosen into a thick, spreadable batter (see video).
- Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the centre comes out clean (except for melted chocolate streaks!)
- Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
- Extra amazing served warm – you get melty chocolate bits and it’s extra fudgy in the middle!
Recipe Notes:
Nutrition Information:
Life of Dozer
This is how Dozer gets lectured for doing something naughty…….
….and this is how he responds…. rolling around with laughter. 😖
(OK, he’s asking for a tummy rub, but it looks like he’s laughing!!😂😂)
Made this recipe this afternoon as I had a few left over zucchinis abd a block of chocolate in the pantry. Easy recipe to make as is delicious. Like others, I reduced the amount of sugar and chocolate a bit as I was thinking of my waistline but still want a nice chocolatey treat.
As Ngai, a slice would taste best warmed a bit in the microwave to enhance the chocolate flabour.
Gosh darn this was good. I was pretty lazy/wild with the measurements and it still turned out delicious! You’d never know there was zucchini in it 😍
Incredible recipe! I used baking chips but still turned out so so yummy
This is such an easy recipe. I had to cook it a bit longer for the toothpick test. The bread is more like a cake. My Silk hates zucchini but will never know it has zuchini. Thanks for sharing. I used nestle chocolate chips n its so gooey n yummy. My go to recipe.
Ridiculously good. Only had 200g choc, but worked fine. Grated Zucchini in TM6 on fine, zero evidence once baked 😉
Absolutely amazing the whole family loved it. Even my husband who hates zucchini has requested I make it again.
Followed recipe, but instead used 70g butter, 170g sugar and 110g chopped dark chocolate block. I found it perfectly sweet and chocolatey, even with the reduced sugar. Absolutely delicious with a cup of tea.
Hi Nagi, Can i use milk chocolate in place of dark chocolate? Thank you 🙂
I’d really like to try this, but I only have a 9″ x 5″ and an 8″ x 4″ loaf pan. What do you suggest? Thank you!
I had the same dilemma. Decided to grease and line both which worked perfectly! Ate one and gave the other to someone special 🙂
Janet, I do not have the bigger loaf pan either. I doubled the recipe and made it in my 11″ x 13″ cake pan and it was the perfect size. May have to bake it a little longer next time. The toothpick came out clean, but the center fell when it cooled.
Hi Nagi can this be frozen?
Very fudgy and delicious. I used 1 cup sugar and 200g dark chocolate (less than recipe) and it worked perfect.
Wow. So delicious and my kitchen smells amazing
Seriously so good! It is a little dense and fudgy and just downright delicious! This is a dream to make too – so quick and easy to mix with my Danish dough whisk!
Is it still turning well with less amount of sugar?
This was delicious, I think I over cooked it slightly but was really good and you wouldn’t know there was zucchini in it.
Hands down the BEST way to eat Zucchini!!! The only chocolate I had in the house was a box of Lindt balls, so I cut them into quarters and mixed them in…….yum!!
Thanks Nagi for another great tasting recipe! It was nice warm, but even fudgier and better after refridgeration. Will make again.
Can you please confirm when baking do you use US measurements eg: 1 tablespoon =15ml or Australian measurements 1 tablespoon = 20ml
I’ve made this twice now. The second time, I split the batter into 2x 9in round cake pans and baked them for about 30 minutes. I sandwiched them together with your stabilized chantilly cream recipe with 3 Tbsp Dutch cocoa powder added to make chocolate cream.
AMAZING. I was informed (by more than one person!) that it was the best cake they’d ever had.
So you know it was good. Better. The BEST. (and yes, they were astounded to find out it had zucchini in it!).
Top notch!
My daughter and I made this yesterday. AMAZING!!
Hi there, what is the least amount of sugar that can be used for this recipe? I was thinking 3/4 cup of sugar. Would that be ok? Thanks