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!!😂😂)
The chocolate zucchini bread is excellent. Great alone but add ice cream and you’ll be in heaven. We liked it with coffee chocolate chip.
Yesssss! I like the way you think!
I made this for my 9 yo with food allergies and sensitivities (my “special” child!!), so the only changes to the recipe were gluten free flour, dairy free coconut spread and coconut sugar/raw cane sugar (I’m sugar racist – no white ever ha-ha). So. Good! And it keeps well for over week (by accident!) in an airtight container refrigerated. Warm up for 20 secs in microwave and devour! Your recipes are the bomb, Nagi!
Haha “Sugar racist” – I love it!!! I’m so glad it worked out for you!
This is a great recipe! I just defrosted a slice and warmed it up for afternoon tea. It’s insanely good slightly warmed up.
I forgot to ask in what quantities😇?
Hi Nagi,
Your site is truly a feast for the eyes👀 and taste buds too😋😀yum! Pure awesomeness.
Just wondering, is it possible to substitute the butter in the recipe for a good oil, if so which one would you recommend. Thanks in advance for your response👍
I’ve tried it with baking olive oil (neutral taste) too and it works really well! Keep weight for weight.
That’s awesome to know Dors!
Hi Dors
Thanks for your response . I will definitely try it with a light olive oil. Much appreciated 👌👍
Hi Rea, I prefer butter for flavour, I haven’t tried with oil sorry! – N x
Thanks Nagi. Will bear this in mind.
This recipe is amazing and so easy. I’m curious if I could freeze the loaf? I have an overwhelming amount of zucchini from the garden and would love to make a bunch and freeze for later
Yes definitely!!
Hi Nagi,this is the 2nd time I have made your recipe, I made the loaf and muffins with the same ingredients, perfect! Thanks again
Hi,
What’s the baking time for the muffins?
Thanks
Sounds great Mardie!
Just tried this and it is sensational! So moist and chocolatey. Will be a new favourite – I’m sure it won’t last long. Thank you Nagi – love all your recipes – every single one I have tried has been foolproof and turned out just as you said. Easy instructions and a lot of them using ingredients I already have which is great for my budget too.
Hi, thank you for your amazing recipes! They have made me into a better cook! I was wondering of it would work switching the butter to olive oil instead?
That’s great Bindii, thanks so much for letting me know ❤️
If I make this in a 28 X 13 X 7 cm loaf pan will the cooking times change? Love Love love all your recipes.
Hi Janelle, It should be the same – I hope you love it!
Made this recipe without any changes. It is sooo good. Also very rich;-)
Wahoo Debra, so glad you loved it – N x
Hi Nagi, does this freeze ok? Thanks in advance!
Yes definitely!
Made this today. Only used 1 cup of sugar and chocolate chips, I also had no bread pan so used a cake pan…still all turned out yummy . Probably should have cooked for less time since the cake pan is more shallow. Still didn’t stop me from devouring it! This is a winner!
I’m so glad it worked out for you Taz!
Can this recipe be made with Almond or Coconut Flour?
I haven’t tried just yet Teresa, I would love to now if it works!
Very very helpful indeed that your recipe made life easy and beautiful now.. Thank you sooo much..
You’re so welcome! – N x
Hi Nagi. Have you baked this recipe in a bundt pan? If you have, any adjustments needed?
Hi Mumsie, I haven’t tried but am sure it would work – You’d just need to adjust the cook time, I’d check at about 30 minutes – N x
i never heard back from you so i put 1 and a half teas. in the recipe,made a dbl batch so i hope it works,baking now
HI Debra! Unfortunately that message came through at 12.30 AM my time so I was fast asleep! It says 1.5 tsp, not 15 tsp! 🙂 N x
it says 15 tsp baking soda?it that for real?
Delicious 😋
Will I go back for another piece? Absolutely 😛
I know the struggle Lisa! 😂
This looks amazing Nagi! Do you think I could add chopped nuts instead of choc chips? Do I need to increase the liquid at all?
Hi Linda, yes you could definitely add nuts into this recipe – N x
Nagi, you did it again!! This was amazing. My daughter is on a low carb diet and has been dying for a dessert that wasn’t a big cheat. So, I substituted Truvia sweetener for the sugar (looked up a conversion chart online) and almond flour for the regular flour; added an egg to compensate for that. It turned out great! She is already begging for more. Thanks, Nagi. You’re my go to for new recipes, now you’re my hero!!
So grateful for this comment. My husband is GF, I have problems with arthritis so trying to do less gluten for myself too. Also less sugar and noted one review did use less sugar. Thanks to all of you for sharing a great recipe and options!
Woah that’s so great to hear Donna!