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!!😂😂)
Trish says
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.
Nagi says
It doesn’t last long Trish! I’m so glad you all loved it!
Bex says
20 minutes, then left them in the tin for 5 minutes before decanting them onto a wire rack to cool.
Bex says
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)
Nagi says
That’s a great idea Bex!!!
Bex says
I should also note, I used a 1:1 swap for gluten free all purpose flour, and had no issues!
Eunice Jimenez says
How long did you bake them for?
Bex says
20 minutes, then left them in the tin for 5 minutes before decanting them onto a wire rack to cool.
Agill says
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.
Nagi says
Hi Agill, that would have tasted great, you can definitely freeze it!
Elaine says
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!
Nagi says
Hi Elaine, I imagine you could sub in some in place of the cocoa if you prefer – N x
Deb says
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!
Robert Adams says
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.
Nagi says
Yesssss! I like the way you think!
Dors says
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!
Nagi says
Haha “Sugar racist” – I love it!!! I’m so glad it worked out for you!
Magda says
This is a great recipe! I just defrosted a slice and warmed it up for afternoon tea. It’s insanely good slightly warmed up.
Rea says
I forgot to ask in what quantities😇?
Rea says
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👍
Dors says
I’ve tried it with baking olive oil (neutral taste) too and it works really well! Keep weight for weight.
Nagi says
That’s awesome to know Dors!
Rea Moxham says
Hi Dors
Thanks for your response . I will definitely try it with a light olive oil. Much appreciated 👌👍
Nagi says
Hi Rea, I prefer butter for flavour, I haven’t tried with oil sorry! – N x
Rea Moxham says
Thanks Nagi. Will bear this in mind.
Ashley C. says
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
Nagi says
Yes definitely!!
Mardie says
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
Marisol says
Hi,
What’s the baking time for the muffins?
Thanks
Nagi says
Sounds great Mardie!
Bindii says
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.
Aivar says
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?
Nagi says
That’s great Bindii, thanks so much for letting me know ❤️
Janelle says
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.
Nagi says
Hi Janelle, It should be the same – I hope you love it!
Debra Wishan says
Made this recipe without any changes. It is sooo good. Also very rich;-)
Nagi says
Wahoo Debra, so glad you loved it – N x
Pete says
Hi Nagi, does this freeze ok? Thanks in advance!
Nagi says
Yes definitely!
Taz says
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!
Nagi says
I’m so glad it worked out for you Taz!
teresa says
Can this recipe be made with Almond or Coconut Flour?
Nagi says
I haven’t tried just yet Teresa, I would love to now if it works!
A Maria says
Very very helpful indeed that your recipe made life easy and beautiful now.. Thank you sooo much..
Nagi says
You’re so welcome! – N x