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!!😂😂)
I made the “bread” last night. It is amazing. Best part is that I can alleviate some of the guilt because I know the zucchini is good for me (even though I can’t see or taste it)! Thanks for another terrific recipe.
I would like to try this recipe but I only have 9” springform pan. Will it work? Love your recipes, Nagi!
This is a keeper!
My self isolation has been busy doing one of your recipes almost every day.
Loving it!
Hi Leila, yes that will be fine! Enjoy! N x
How would you adjust baking time for a round springform?
Delicious even though mine was a bit overbaked following the exact recommended baking time. My oven is probable hotter than yours Nagi. Will be making this again!
Hi Nagi,
Thank you for the recipe. I’ve tried your other recipes and absolutely loved them! Now can’t wait to try this chocolate zucchini bread 😍 I’ve got a silicon 5x9x2.5 loaf pan. Do you think I can use it for this recipe or it’s better to bake it in a spring pan?:)
Hi Azin, I bake mine in a loaf pan, not a spring form pan, so your silicone one should be fine. N x
Thank you for your reply Nagi. I baked the bread tonight and everyone absolutely loved it. The loaf pan was a bit small but good thing that it could stretch sideways and didn’t overflow. I added a handful of walnuts on top and used less sugar (250g). The skewer test was a struggle as the loaf was simply loaded with chocolate and super moist. Ended up leaving the loaf in oven for 2hours and then gave up on expecting a cleared skewer:)) It still turned out pretty moist and fluffy😋
Chocolate zucchini bread
Tasty . Can you freeze it?
Yes you definitely can! N x
Heyyy Nagi!
Hope you are keeping safe over this trying times, with the ongoing pandemic. Just tried out this recipe, and it turned out great!
Unfortunately the chocolate was not enough (such a shame). I know my family will enjoy this, but personally I am not a fan of chocolate. So, maybe I will have a tinsy bite, but I will sit this one out. Thanks again!
Heyyy Nagi!
Hope you are keeping safe over this trying times, with the ongoing pandemic. Just tried out this recipe, and it turned out great!
Unfortunately the chocolate was not enough (such a shame). I know my family will enjoy this, but personally I am not a fan of chocolate. So, maybe I will have a tinsy bite, but I will sit this one out. Thanks again!
Could I make muffins out of this batter? If so, how long would I bake them for? Thank you!
Hi Em, I imagine so (although I haven’t tried) I would just try 20-25 minutes and check that they are cooked through with a skewer. If not, a further 5 minutes or so should do it! N x
Thanks for this recipe. Can’t wait to try out. May I ask if I could use gluten free plain flour instead?
Hi Lil – I just make this with Krusteze Gluten Free flour. I added two extra eggs to the recipe, and put it in a square pan rather than loaf. Otherwise no substitutions; cooked the stated amount and did the foil after 40 min. Came out great!
Hi Lil, I haven’t tried to be honest! Would love to know if it works though! N x
This is the best! So moist and fudgey. I used 1/2 cup white and 1/2 brown sugar, 200g dark chocolate and 4 cups of zucchini. Think the brown sugar made it more moist and malty than white sugar only. Literally cannot stop eating it…
It’s soooooo good Linda – I cannot have it in my house otherwise I eat it all! N x
This is sooo good and you don’t feel guilty eating it because of the zucchini. I’ve shared it wIth several friends to enjoy as well.
I’m so glad you enjoyed it Yvette!
Made it with ¼ cup of sugar and 100g of chocolate and it still tasted amazing!
Your recipes have never ever failed me 😍
I’m so glad it worked out for you Zala! N x
That ‘cake’ is amazing, says my 6 year old who has no idea it has Zucchini in it. Thanks for a great recipe
I have made this recipe at least 10 times for lots of different crowds, and get rave reviews each time. I make it in a bundt pan. I particularly love it in a bundt pan with lots of ridges = more crispy edges to contrast with soft insides.
Love this idea Elizabeth, although I think it would be great however it was served 🤤
According to the 8 year old, I should make these all the time… so obviously she couldn’t detect the zucchini, since all vegetables are evil 😉
Reduced the sugar to 150g and baked in a muffin tin for 20 minutes, yielded 16… this is such a great recipe, they’re delicious!
Nailed it Marie!!!
Thanks for the yummy recipe.
I made 12 muffins and cooked the remainder of the batter in a small 20cm cake tin.
We could see the zuchini but that’s fine,
Only used a 250g block of 72% choc and was plenty chocolatey enough.
Really moist and not too sweet.
This is so delicious Nagi, and so super easy to make. I served it with a dollop of cream, strawberries and blueberries. Everyone loved the bread/cake!
YUM! Sounds perfect Kathrina!
I Love this recipe and so does everyone else that I have shared it with. I have a question regarding the density (fudge-e-ness)of the loaf. I have made it three times and the results have been the same. In reading your recipe for Carrot Cake, I notice that you add vinegar. Do you think that it would lighten up this recipe if vinegar is used?
Hi Deb, this bread is supposed to be dense from all that moisture in the zucchinis – and that’s why we love it! Using vinegar wont make much of a difference here – N x
EVERYBODY lOvES this recipe!!
WOOT!!! And so they should 😉
I will definitely be making this again! So moist and chocolaty! My daughter loved it as well! Of course, I didn’t tell her that there was zucchini in it. 😉
I’ll keep your secret safe 😉