5.0 from 12 votes
Chocolate Zucchini Bread
Transform your zucchini into rich and fudgy chocolate zucchini bread! This recipe uses 2 full cups of zucchini, so it's perfect for using up an abundant crop from your garden. Recipe includes a how-to video!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
Servings: 12 slices
Calories: 357 kcal
Course:
Dessert , Bread
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoons table salt
- ½ cup Dutch-process cocoa powder
- 1 teaspoon instant coffee optional
- ½ cup very hot/steaming water
- ½ cup unsalted butter melted
- 2 large eggs lightly beaten (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 cups grated zucchini blotted after measuring/weighing (see note)
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 9x5" bread pan (or make a parchment paper sling). Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and salt.
- In a large measuring cup or medium-sized mixing bowl, whisk together cocoa powder, instant coffee (if using) and very hot water until smooth and well-combined.
- Whisk melted butter into the cocoa mixture, then add eggs and vanilla and whisk until well-combined.
- Add the wet ingredients to the flour mixture and gently fold together until about 50% combined.
- Add zucchini and chocolate chips and continue to gently fold together until mixture is uniformly combined. Don’t over-mix or bread could be dense/rubbery.
- Spread batter evenly into prepared bread pan.
- Transfer to center rack of 350F (175C) oven and bake for 85-90 minutes (see note) and until a wooden skewer inserted in the center comes out clean or with a few moist crumbs (make sure you’re not skewering a melted chocolate chip and re-try if you do!).
- Allow bread to cool completely (or at least mostly) in pan before removing, slicing and serving. I love chocolate zucchini bread while it’s still warm but the slices are more prone to falling apart when cut warm.
Cup of Yum
Notes
- To blot the zucchini, spread it evenly over several sheets of paper towels then take several more folded paper towels and press firmly until most of the excess water has been absorbed and the shredded zucchini begins to stick to the towels.
- My bread pan (linked above in the equipment section) is slightly smaller than a classic 9x5 and is light in color. For a darker 9x5 pan start checking the bread at 80 minutes. Note that a glass pan will take longer (sometimes significantly longer) to bake.
- Store in an airtight container at room temperature for up to 3 days. You may also freeze for several months, I like to wrap individual slices in plastic wrap and then place in a ziploc bag and freeze.
Nutrition Information
Serving
1slice
Calories
357kcal
(18%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
303mg
(13%)
Potassium
285mg
(8%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
329IU
(7%)
Vitamin C
4mg
(4%)
Calcium
41mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 357
% Daily Value*
| Serving | 1slice | |
| Calories | 357kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 303mg | 13% |
| Potassium | 285mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.