Make the most of summer’s zucchini abundance with this Chocolate Zucchini Bread recipe. It delivers an uncomplicated, chocolate-packed, rich and fudgy, moist dessert for all chocolate lovers.
I have no trouble using up the huge amounts of zucchini and summer squash that I always lug home from the market in the summer. I love it grilled, sautéed, roasted, and of course, thrown in sweet recipes as well. This chocolate zucchini bread recipe uses a really good amount of grated zucchini and makes a very large, single beautiful loaf. Super moist, with a perfect tender crumb that is just sweet enough, it is also loaded with chocolate chips to make it extra fudgy.
The recipe for this chocolate zucchini bread is a tweaked version of this zucchini banana bread recipe which never lasts more than a day in this house. This one is a little extra special and perhaps a little more decadent, but it still has a hint of wholesomeness from the whole wheat flour and the zucchini. Needless to say, this rich chocolate flavoured version has now become just as loved around here. Even if you don’t love zucchini as much as I do, grab some to make this loaf. You will absolutely love this extra-chocolatey, super moist, chocolate zucchini bread recipe.
Chocolate Zucchini Bread Recipe Ingredients
With deep chocolate flavours, the crumb perfectly moist, this beautiful chocolate zucchini bread will be everything you want to indulge in. Here’s what you will need to make this ridiculously good zucchini bread:
- Flour – I like to use a mix of white and whole wheat flour for a little extra nutrition. I go with an almost half and half split for the perfect moist crumb.
- Unsweetened cocoa powder – The best ingredient to add the rich chocolate flavour.
- Instant coffee powder – This is a completely optional ingredient but just a small amount will intensify and accentuate the chocolate flavour. It will not be detectable in your bread at all but feel free to omit it if you prefer.
- Baking powder & baking soda – This is what will give your bread the beautiful sky-high rise.
- Salt – A pinch of salt is a must in any baked good with eggs.
- Sweetener – Here, I go with a mix of maple syrup which adds lovely moisture, and cane sugar to add a little structure and caramely flavour to the loaf.
- Eggs – 2 eggs add richness and moisture to this zucchini bread.
- Full-fat yogurt – Greek plain yogurt helps tenderize, and add moisture and protein to the bread. You could also use sour cream, whole milk, coconut milk, or any other plant based milk.
- Oil – You really don’t need a lot to moisten this bread; I use a 1/4 cup of avocado oil or melted coconut oil.
- Vanilla – Adds flavour and depth to this loaf.
- Zucchini – This recipe uses 2 full cups of grated zucchini. Do not skimp or the bread will be dry.
- Chocolate chips – Not essential but they do add more fudginess to this bread. If you use dark chocolate chips, as opposed to semi-sweet, or if you omit the chips altogether, I recommend adding a few more tablespoons of any sweetener to the batter.
A few tips
- Do not squeeze the grated zucchini. For this chocolate zucchini bread recipe you do not want to squeeze the moisture out of the grated zucchini. All that liquid the zucchini releases when grated is what makes this quick bread so moist. In fact, I have been grating the zucchini using the small holes which makes it release even more water.
- Do not overmix. Overmixing the batter could cause your bread to sink in the middle or make it dense. For a light and airy crumb, mix only until everything is combined.
- Let rest before eating. I know, that’s a tough one. Unfortunately, it is true that with zucchini bread in particular, the texture and flavour improve when eaten after a few hours of resting, or even the next day.
- Variations: Add walnuts, raisins, or cacao nibs to taste. Instead of topping this bread with chocolate chips, go crazy and add a chocolate glaze. Yum.
To store
This chocolate zucchini bread will keep in an airtight container, or wrapped in plastic, at room temperature for several days or in the fridge for up to 1 week. You can also wrap the loaf in foil, whole, or sliced, & store frozen for up to 3 months. To thaw, set on the counter overnight or in a warm oven for 20-30 minutes.
If you enjoy this recipe, I am sure you will enjoy this banana flavoured Zucchini Banana Bread or these Super Moist Pumpkin Muffins.
Chocolate Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour or use all-purpose
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon instant coffee powder* optional
- 2 eggs
- 1/3 cup full-fat greek, or other plain yogurt room temp
- 1/3 cup maple syrup
- 1/3 cup cane sugar or light brown or coconut sugar
- ¼ cup avocado oil or coconut oil, or butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups packed grated zucchini unpeeled, not wrung out, grated on the large or small holes of a box grater
- 1 cup dark or semisweet chocolate chips** plus more for sprinkling on top
Instructions
- Preheat the oven to 360°F (see notes for oven temperature and cooking time).
- Lightly grease the bottom and sides of a 9x5-inch loaf pan and line with a sheet of parchment paper leaving a 2-inch overhang on the two longer sides.
- In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, salt, and instant coffee powder, if using.
- In a large bowl, whisk together the eggs, yogurt, maple syrup, cane sugar, oil, and vanilla. Add the wet ingredients to the dry ingredient bowl, and stir until just combined. The mixture will seem very dry until you add the zucchini so don’t overmix. Fold in the zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle the top with additional chocolate chips, if desired, and bake for 55 to 70 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool completely in the pan.before slicing.
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