Close up of slice of the most amazing Chocolate Zucchini Bread with molten chocolate and fudgy insides!
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5 from 24 votes

Chocolate Zucchini Bread

Recipe video above. Zucchini? What zucchini? All I see is the most decadent, moist chocolate loaf you may ever have in your life!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Baking, Sweet
Cuisine: Western
Keyword: Chocolate zucchini bread, Zucchini bread
Servings: 10
Calories: 437kcal
Author: Nagi

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!

Notes

1. Zucchini - grate zucchini then measure 3 cups, lightly packed (ie don't push it in tightly, just place it in).
2. Cocoa powder - dutch processed has a stronger chocolate flavour. Ordinary cocoa powder is just fine too!
3. Baking soda - also known as bi carbonate soda. Sub with 4.5 tsp baking powder.
4. Chocolate - eating or cooking chocolate will work just fine here, as long as its semi-sweetened or sweet. Do not use unsweetened! I used Lindt dark cooking chocolate in the video and photos. It holds up slightly better during baking if there's any poking up above the surface - which usually there is not. So it doesn't really matter!
5. Squeezing zucchini - Don't need to go overboard squeezing out excess liquid, just get out what you can. The remaining moisture in the zucchini is what makes the bread so moist!
6. Source: Adapted from this Chocolate Zucchini Bread recipe from Simply Recipes.
7. Nutrition per slice, fairly generous slices!!!

Nutrition

Calories: 437kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 366mg | Fiber: 3g | Sugar: 36g | Vitamin A: 370IU | Vitamin C: 6.8mg | Calcium: 111mg | Iron: 2.1mg