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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!😂😂)
This loaf is delicious and my partner begs me to make it again and again.
YESSSS! So glad you love it Lauren – N x
Can’t wait to try this. I have never used zucchini and dark chocolate in the same recipe. Anything you post is sure to be amazing!!!!
It truly is amazing Arathi!
Hi Nagi….
Im very keen to make this however do I really need use that much sugar?
What can I do to substitute?
regards Linda
I’ve used only e cup of sugar and I thought it was fine. I’ve also split the amount t to half 1/2 cup sugar and 1/2 cup Splenda
Freaking awesome!
Thanks so much Jason!
Love this recipe! So moist, chocolatey and delicious! My husband asked when I’d be making it again, you cannot tell that it has zucchini in it at all. The thing I love about this is that as time goes on it gets more and more moist- day 3 is amazingggg
I cut one block of chocolate into smaller pieces, then another block into chunky pieces and push them in just before baking- so good
I’m so glad you loved it Bethany!!!
This recipe is perfect. Made it last week, very moist and chocolatey. Only got to eat one slice as my family beat me to it.
It doesn’t last long Trish! I’m so glad you all loved it!
20 minutes, then left them in the tin for 5 minutes before decanting them onto a wire rack to cool.
Oh my lord! SO GOOD! I made these as cupcakes (well, true confession time: I added white chocolate chips and mini marshmallows that I needed out of the house and called them “Rocky Road Muffins”) and my kids DEVOURED THEM. My 3 year old was even eating the batter (sssh, don’t tell Child Safety!) And no one made one peep about the zucchini! You could barely see it in the cupcakes, and definitely couldn’t taste it – all you could taste was fudgey, gooey chocolate-y goodness!! So I can sit back and chuckle to myself that while my kids enjoy the chocolate and the marshmallows, they’re also eating VEGETABLES! MWAH-HA-HA-HA!!!!
(For the record, this made 21 normal sized cupcakes, and I reduced the chopped chocolate by half to take into account the white chocolate and marshmallows I was adding. in future, I might reduce the chocolate further as some of the cupcakes were so chocolate-y that they wont’ come out of their wrapper without falling to delicious pieces)
How long did you bake them for?
20 minutes, then left them in the tin for 5 minutes before decanting them onto a wire rack to cool.
I should also note, I used a 1:1 swap for gluten free all purpose flour, and had no issues!
That’s a great idea Bex!!!
Amazing! I added a combo of 70% Lindt chocolate plus milk chocolate chips. Turned out so moist. Unlike some black beans brownies I made in the past, you don’t get that after taste.
One question, can you freeze a loaf? Sometimes I get batches of zucchini for cheap.
Hi Agill, that would have tasted great, you can definitely freeze it!
Looks wonderful!- I’m going to try it – just wonder if I can add in a Tablespoon or so of cacao powder? – Could that be in place of some cocoa powder or in place of some flour? Thanks!
Hi Elaine, I imagine you could sub in some in place of the cocoa if you prefer – N x
I made a mistake and used unsweetened baking chocolate. I didn’t have those “drippy pockets of chocolate,” I had bits of bitter bites! Can’t wait to make it again with the correct chocolate!
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👍
Hi Rea, I prefer butter for flavour, I haven’t tried with oil sorry! – N x
Thanks Nagi. Will bear this in mind.
I’ve tried it with baking olive oil (neutral taste) too and it works really well! Keep weight for weight.
Hi Dors
Thanks for your response . I will definitely try it with a light olive oil. Much appreciated 👌👍
That’s awesome to know Dors!
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
Sounds great Mardie!
Hi,
What’s the baking time for the muffins?
Thanks
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.
That’s great Bindii, thanks so much for letting me know ❤️
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?
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!