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!!😂😂)
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!!
Woah that’s so great to hear Donna!
I WANT IT!!! I want it BAD!!!! oh, my gosh. I’ll be dreaming of that photo, I just know it 🙂
Do it!! You won’t regret it!
I have this in the oven right now, can’t wait for afternoon tea! I noticed the recipe didn’t say when to add the vanilla (unless I missed it!), so I just added it with the butter into the eggs and sugar. Thanks for another brilliant and easy recipe Nagi!
Oops, thanks for that Katrina I’ll have it fixed!
Am I able to substitute the plain flour with coconut flour?
I haven’t tried to be honest Ash, would love to know if it works!
You really can’t use coconut flour without a lot of adjustment, but you can use almond flour, cup for cup. Just add an egg to hold it together. Trust me, I did it and it turned out great.
Another fabulicious recipe
I can’t imagine life with my Nagi recipes
Thank you for your amazing recipes
Lots of love to handsome face Dozer xx
Was meant to say “without” oops haha
That’s so sweet Kylie, thanks so much!!
This was amazing, I made for a mate for his Birthday Cake, everybody loved it.
Your lucky mate!! N xx
Mamma Mia!!!
Is all I can say. I made them last night, Also tried them into cupcakes not in a log. I gathered, smaller portions. I had my calorie intake for the day so I didn’t try them that night.
My daughter (23) loved them, if she was able to taste the zucchini she wouldn’t like them.
I have just arrived home from work and it’s my time for a treat. I took a bite, and they were nice a soft, then l zapped it in the microwave for 10 secs. Oh my lord, just amazing when the dark chocolate started to ooze out!
Thanks for the tip Nagi. From Lina Argentaro.
I LOVE hearing that!! So glad your daughter COULDN’T taste the zucchini! N xx
Baked it! Amazing!! Though I’m not surprised that your recipe is awesome! The batter was delicious, too 🙂
Always a great way to use up the excessive amount of zucchini from the garden!
“The batter was delicious, too ” ba ha ha! I love that 🙂 N xx
Amazing!!! I just made it and my 8 year old daughter said: Mommy! It’s “not good”. I’ll eat it for you. 😂 We all love it Thank you Nagi. From Costa Rica.
Awww! I absolutely LOVE hearing that, thanks for sharing your feedback Eu! N xx
I’ve been looking for this recipe for a while, used to make it 30 odd years ago, when the kids were small, although without the choloclate, everyone loved it 😀
Ooh, did the one you make have some spices in it and no chocolate at all?? 🙂 N xx
Just made it today and doubled the recipe. We got a huge zucchini from my sister. We all loved it, especially my 3 year old. I didn’t add any chocolate and cut the sugar to 1 cup instead of 1.25 cup, it was wonderful!