Chocolate Zucchini Bread
This chocolate zucchini bread bakes up incredibly moist and fudgy, with a deep cocoa flavor that makes it taste more like a rich chocolate loaf cake than a humble quick bread. The shredded zucchini melts right in, adding natural moisture that keeps every slice tender for days.
Equipment
- 9x5-inch loaf pan - standard size
- Box grater - for shredding zucchini
- Mixing bowls - one large, one medium
- Whisk
- Rubber spatula - or wooden spoon
- Measuring cups and spoons
- Kitchen scale - optional but recommended for accuracy
- Wire cooling rack
- Parchment paper - optional, for easy release
- Baking spray - or softened butter for greasing
- Clean kitchen towel - or paper towels for squeezing zucchini
Ingredients
- 1 ½ cups all-purpose flour - 190g
- ½ cup unsweetened cocoa powder - 50g, natural unsweetened, not Dutch-process
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon instant espresso powder - optional, for deeper chocolate flavor
- 2 large eggs - at room temperature
- ½ cup granulated sugar - 100g
- ½ cup light brown sugar - 100g, packed
- ½ cup vegetable oil - 120ml, or melted coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups shredded zucchini - 240g, lightly packed, about 2 medium zucchini, squeezed of excess moisture
- 1 cup semisweet chocolate chips - 170g, divided (¾ cup for batter, 2 tablespoons for topping)
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan with baking spray or butter. Optionally line with parchment paper for easy removal.
- Shred 2 medium zucchini using the large holes of a box grater. Place in a kitchen towel and squeeze firmly to remove excess moisture until damp but not dripping.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Add espresso powder if using.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar until pale and slightly thickened. Add oil and vanilla and whisk until glossy.
- Stir the squeezed zucchini into the wet mixture until evenly distributed.
- Pour dry ingredients into wet and fold gently with a spatula until no flour streaks remain. Do not overmix.
- Reserve 2 tablespoons of chocolate chips for topping. Fold the remaining chips into the batter with a few gentle strokes.
- Scrape batter into prepared pan, spread evenly, and sprinkle reserved chocolate chips on top. Tap pan on the counter to release air bubbles.
- Bake on center rack for 55-65 minutes until a toothpick inserted in the center comes out with moist crumbs, not wet batter.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely for at least 45 minutes before slicing.
Notes
- Zucchini prep: Do not peel the zucchini. The skin is thin and will disappear into the batter. Squeeze out moderate excess moisture—enough to prevent a wet batter, but don't wring it completely dry.
- Egg temperature: Use room-temperature eggs for best incorporation. Take them out of the fridge 20-30 minutes before baking.
- Cocoa powder: Use natural unsweetened cocoa powder, not Dutch-process. The acidity in natural cocoa reacts with baking soda for proper rise.
- Don't overmix: Mix just until no flour streaks remain. Overmixing develops gluten and results in a tough, rubbery texture.
- Frozen zucchini: Thaw completely and squeeze very thoroughly to remove extra water, as frozen zucchini releases more liquid than fresh.
- Muffin variation: Divide batter among a 12-cup muffin tin and bake at 350°F for 20-24 minutes until a toothpick comes out clean.
- Storage: Store at room temperature wrapped in plastic wrap for up to 4 days, refrigerate for up to 1 week, or freeze individual slices for up to 3 months.
- Add-ins: Fold in ½ cup of chopped walnuts or pecans for crunch, or swirl in peanut butter or Nutella before baking.
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour with excellent results.
- Dairy-free: Use dairy-free chocolate chips and the recipe is naturally dairy-free when made with vegetable oil.