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Chocolate Zucchini Bread Recipe

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★★★★★

4.9 from 89 reviews

A rich and moist Chocolate Zucchini Bread that beautifully combines the earthiness of zucchini with deep cocoa flavor and chunks of dark chocolate. This loaf is perfect for a comforting dessert or a decadent snack, offering a fudgy texture with melty chocolate pieces throughout. Moisturized naturally by grated zucchini, it strikes a balance between indulgence and a wholesome treat.

Ingredients

Scale

Vegetables

  • 3 cups grated zucchini (2 large or 3 small)

Dry Ingredients

  • 1 3/4 cups (260g) plain/all-purpose flour
  • 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed
  • 1.5 tsp baking soda (bi-carbonate)
  • 1/2 tsp salt
  • 1 1/4 cup (275g) white sugar

Wet Ingredients

  • 2 eggs
  • 100g / 7 tbsp unsalted butter, melted
  • 2 tsp vanilla essence

Add-ins

  • 300g / 10 oz dark chocolate, coarsely chopped (keep some larger chunks!)

Instructions

  1. Preheat the oven: Set your oven to 180C/350F (160C fan) to ensure it reaches the right temperature for baking the zucchini bread evenly.
  2. Prepare the loaf pan: Grease and line a large loaf pan measuring approximately 28 x 15 x 6.5cm (11 x 6 x 2.5 inches) to prevent the bread from sticking and for easy removal after baking.
  3. Drain the zucchini: Grab handfuls of grated zucchini and squeeze out the excess liquid to avoid a soggy batter. Place the drained zucchini in a colander to continue draining while you prepare the other ingredients.
  4. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  5. Mix wet ingredients: In a separate bowl, whisk the eggs and sugar until smooth. Add melted butter and vanilla essence, continuing to whisk until fully incorporated.
  6. Combine wet and dry mixtures: Pour the egg mixture into the flour mixture and gently stir with a wooden spoon until just combined. The batter will be thick at this stage.
  7. Add zucchini and chocolate: Fold in the drained zucchini and chopped dark chocolate. The batter will initially be very thick but will loosen into a thick, spreadable consistency.
  8. Bake the bread: Scrape the batter into your prepared loaf pan. Bake for 45 minutes, then cover the top loosely with foil and bake an additional 20 minutes or until a skewer inserted into the center comes out clean apart from melted chocolate streaks.
  9. Cool the bread: Let the bread stand in the pan for 15 minutes before removing it. Transfer the loaf to a wire rack and let it cool for another 10 minutes before slicing.
  10. Serve warm: This bread is especially delightful when served warm, offering melty chocolate chunks and an extra fudgy center for a decadent treat.

Notes

  • To prevent excess moisture in the bread, make sure to squeeze out as much water as possible from the grated zucchini before adding it to the batter.
  • Using Dutch-processed cocoa powder will provide a richer, smoother chocolate flavor than natural cocoa powder.
  • The melted butter adds richness and moisture; be sure to cool it slightly so it doesn’t cook the eggs when combined.
  • Keep some larger chunks of dark chocolate for extra texture and gooey spots throughout the bread.
  • Covering the bread with foil partway through baking prevents over-browning while ensuring the loaf cooks through perfectly.
  • Allowing the bread to cool partially in the pan helps it set and maintain its shape when removed.

Keywords: Chocolate Zucchini Bread, Zucchini Bread, Chocolate Bread, Moist Chocolate Loaf, Chocolate Snack, Healthy Dessert, Vegetarian Bread

Find it online: https://flavorsbymaya.com/chocolate-zucchini-bread-recipe/