Chocolate Zucchini Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
10
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Calories
437 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Zucchini Bread
Description
Chocolate Zucchini Bread is made by incorporating grated zucchini into a cocoa and flour-based batter with baking soda and salt for leavening and structure. Eggs, sugar, melted butter, and vanilla essence add richness and sweetness. Dark chocolate chunks mixed throughout provide bursts of melting chocolate. The zucchini adds moisture, making the bread tender without needing excess oil, though squeezing is done to remove some liquid.
Baked in a greased loaf pan, the bread is cooked at 350°F, initially uncovered, then covered with foil to finish baking evenly while retaining moistness. After baking, resting the bread allows the structure to set, making slicing easier. The result is a thick, rich bread with a moist crumb and chocolate streaks, suitable for breakfast or an indulgent snack.
Using Dutch-process cocoa intensifies the chocolate flavor, but natural cocoa powder works too. Semi-sweet or sweetened chocolate contributes to the bread's overall sweetness and texture. Adjusting liquid removal from zucchini affects the moisture level in the finished loaf.
Ingredients
- 3 cups zucchini 2 large or 3 small) (Note 1, grated
- 1 3/4 cups (260g) all-purpose flour plain/all purpose
- 1/3 cup (40g) cocoa powder unsweetened, preferably dutch processed
- 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 egg
- 100g / 7 tbsp butter melted, unsalted
- 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
- Measure 3 cups of grated zucchini loosely packed to ensure correct moisture balance.
- Dutch-process cocoa powder intensifies chocolate flavor but ordinary cocoa is acceptable.
- Baking soda (bicarbonate) can be substituted with baking powder (4.5 tsp) if needed.
- Use semi-sweet or sweetened dark chocolate; avoid unsweetened varieties for balanced flavor.
- Lightly squeeze grated zucchini to remove excess moisture but retain enough to keep the bread moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437cal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 54mg | 18% |
| Sodium | 425mg | 18% |
| Potassium | 366mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 111mg | 11% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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