Double Chocolate Zucchini Bread – Sally’s Baking Habit

Like my chocolate zucchini cake, this moist and fudge-like double chocolate zucchini bread raises an enormous query: How on earth is there a vegetable in THIS?! Readers have cherished this recipe for years, and it’s on my menu all summer season lengthy when zucchini is plentiful.

One reader, Kristin, commented: “I by no means assessment recipes, however needed to write one for this one. This bread, cake, dessert—no matter you need to name it—is fabulous! Simply the correct quantity of candy, chocolate, and is completely moist. I’ve made it for various folks (simply within the final two weeks as a result of I can’t cease fascinated with it) and everybody has cherished it. I made no substitutions to something and it was good… ★★★★★”

loaf of chocolate zucchini bread with chocolate chips cut with 2 slices on wooden cutting board.

I firmly imagine that the most important baking mistake one might ever make is… not doubling as we speak’s recipe. After 1 slice, you’ll immediately understand you want way over 1 loaf of this chocolate bliss. With its moist and wealthy fudge-like crumb, deep chocolate taste, and melty chocolate chips inside, it’s nearly inconceivable to imagine there’s zucchini within the batter.

One reader, Deb, commented: “Wow! I made this as we speak and it’s sooo good! Even my guys (who don’t need something to do with zucchini) LOVED it! Nobody can imagine there may be shredded zucchini in it. One mistake I made—I solely made one. ★★★★★

Right here’s What You’ll Love About This Chocolate Zucchini Bread

  • Batter comes collectively shortly and simply
  • Sneaks in veggies
  • Freezes effectively—make a number of loaves when zucchini is plentiful, and freeze for future chocolate cravings
  • Use this recipe for muffins or cupcakes, too
  • Tremendous moist and deeply chocolatey—simply learn the opinions!
double chocolate zucchini bread with chocolate chips on wooden cutting board.

Why Bake With Zucchini?

When you’re new to combining zucchini + chocolate, welcome to the not-so-secret membership!

Zucchini is one in every of my favourite baking substances and I’ve loads of revealed recipes utilizing this summer season vegetable. My recipes for zucchini bread and zucchini muffins are each extremely in style with readers, and also you’ll discover a whopping 3 cups of the nutrition-boosting inexperienced shreds in my chocolate zucchini cake, however solely if you’re searching for it—nobody will know for those who don’t inform them!

It sounds odd to bake with a inexperienced vegetable, however right here’s why you need to:

  1. There are solely so many zucchini aspect dishes to make ( you, zucchini casserole). Zucchini is plentiful in the summertime months, so sneaking it into baked items is a good way to make use of up a bounty of squash.
  2. Zucchini provides flavorless moisture. We’re speaking pure moisture with zero savory vegetable taste. You’ve had carrot cake, proper? Properly, zucchini provides even extra moisture and hides even higher!

When you’re satisfied, do that zucchini cake with brown butter cream cheese frosting subsequent!

shredded zucchini on cutting board

Success Tip: Shredding Zucchini

In the present day’s zucchini bread comes collectively in simply minutes with easy kitchen instruments together with a pair bowls, a whisk, and a 9×5-inch loaf pan or an 8×4-inch loaf pan like this one or this one. You additionally want a grater to shred the zucchini. When you’re searching for suggestions, I personal and love this box grater as a result of it’s simple to make use of, grates shortly, and has held up effectively with common use. It’s what I exploit when making zucchini fritters, too.


Key Substances You Want & Why

  1. Zucchini: Zucchini can fluctuate in dimension, however 1 medium zucchini is loads for this recipe. You want 1 and 1/2 cups shredded, which is about 180g, relying on how tightly you pack it.
  2. Flour: Doesn’t appear to be loads of flour, and it’s not. Take into account there’s additionally cocoa powder which is one other dry ingredient. A lot of the quantity is the zucchini!
  3. Cocoa Powder: Ensure to make use of unsweetened pure cocoa powder, not Dutch-process, on this recipe. Learn in regards to the distinction between Dutch-process vs pure cocoa powder.
  4. On the spot Espresso/Espresso Powder: A bit espresso powder provides this double chocolate zucchini bread the richest-tasting chocolate taste; the bread doesn’t style like espresso, slightly, the espresso powder deepens the flavour of the cocoa. It’s a trick I exploit in chocolate chess pie and chocolate cake, too.
  5. Chocolate Chips: Chocolate chips present some sweetness, whereas additionally creating melty pockets of chocolate all through each slice.
  6. Oil: I want to make use of oil in my fast breads, like in strawberry bread and peach fast bread, due to the unparalleled moisture it offers. Currently I’ve been making this chocolate zucchini bread with melted coconut oil.
  7. Plain Greek Yogurt: Greek yogurt provides protein, whereas additionally including tenderness. I at all times use nonfat right here, however you should utilize low-fat or full-fat Greek yogurt, or common yogurt, for those who want.

You additionally want 2 eggs, baking powder, baking soda, salt, vanilla, and sugar.

flour, coconut oil, cocoa powder, sugar, eggs, chocolate chips, and shredded zucchini in bowls on marble backdrop.

When you don’t have or don’t need to use coconut oil, a impartial oil similar to vegetable oil works as an alternative. Anticipate a really, very thick batter:

loaf of chocolate zucchini bread in loaf pan.

The bread takes about 50 minutes to bake. Start checking at 45 minutes, although, simply in case your oven works additional laborious!

Whereas it’s extremely tempting to slice proper into this double chocolate zucchini bread whereas it’s heat, strive to withstand. I’ve discovered that with most baked items starring zucchini, the flavour is noticeably higher as soon as it’s fully cooled. This goes for zucchini oatmeal chocolate chip cookies, too.

2 slices and the loaf of chocolate zucchini bread on wooden cutting board with green linen in the background.
Do I must peel the zucchini earlier than utilizing it on this chocolate zucchini bread?

You’ll be able to peel the zucchini for those who’d like, however I by no means do. There’s no style or texture distinction. When you’re apprehensive that choosy eaters will likely be suspicious, peeling the zucchini will stop any hint of inexperienced specks sharp eyes would possibly detect.

How do I shred zucchini?

Slice the underside finish off of the zucchini, maintain onto the stem finish, and scrape the squash in opposition to the shredder aspect of a field grater like this one till you get to the stem you’re holding. The shredder aspect is the one with the most important holes.

Do I must blot the zucchini earlier than utilizing within the batter?

Once I first revealed this recipe in 2015, I included a step for blotting some moisture out of the zucchini. I don’t discover this crucial anymore. The truth is, you WANT that additional moisture in each single slice. Simply shred the zucchini and add proper to the batter.

Print

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loaf of chocolate zucchini bread with chocolate chips cut with 2 slices on wooden cutting board.

Fan-Favourite Chocolate Zucchini Bread


  • Writer:
    Sally

  • Prep Time:
    quarter-hour

  • Prepare dinner Time:
    50 minutes

  • Whole Time:
    2 hours

  • Yield:
    1 loaf

  • Class:
    Bread

  • Technique:
    Baking

  • Delicacies:
    American


Description

This double chocolate zucchini bread is moist and fudge-like, and comes collectively shortly with a pair bowls and a whisk. Readers have cherished this recipe for years, and it’s on my menu all summer season lengthy when zucchini is plentiful. See recipe Notes for freezing and doubling directions.



Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Put aside.
  2.  In a big bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder collectively till mixed. Combine within the chocolate chips. Put aside.
  3. In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla collectively till mixed. Slowly pour the moist substances into the dry substances and gently whisk to mix. Fold within the zucchini. The batter may be very thick.
  4. Bake for 45–55 minutes, ensuring to loosely cowl the bread with aluminum foil midway by means of to stop the highest from over-cooking. The bread is completed when a toothpick inserted within the middle comes out clear with just a few small moist crumbs. The 9×5-inch pan takes nearer to 45 minutes, and the 8×4-inch pan takes nearer to 55 minutes. All ovens fluctuate, so start checking across the 45-minute mark.
  5. Take away bread from the oven and permit the bread to chill within the pan set on a wire rack for 1 hour. Whereas it’s nonetheless heat, I gently press a number of extra chocolate chips into the highest; that is non-obligatory and just for seems.
  6. Take away bread from the pan and place the loaf immediately on the wire rack to chill fully.
  7. Cowl and retailer bread at room temperature for five days or within the fridge for as much as 1 week. 


Notes

  1. Freezing Directions: Freeze baked & cooled loaf, tightly wrapped, for as much as 3 months. Thaw in a single day within the fridge. If desired, deliver to room temperature earlier than serving. To be taught extra particulars about the way to freeze fast breads, see my submit known as Make-Forward Baking.
  2. Particular Instruments (affiliate hyperlinks): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Box Grater | Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack
  3. Double the Recipe: You’ll be able to double the recipe by doubling the entire substances and dividing the batter between 2 loaf pans. If the batter appears a lot too thick, you possibly can add a splash of milk.
  4. Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C) and spray a 12-count pan with nonstick spray or line with cupcake liners. Put together batter as directed above, fill every liner to the highest with batter and bake the muffins for five minutes at 425°F (218°C). Then, protecting the muffins within the oven, decrease the temperature to 350°F (177°C) and proceed to bake for an extra 14–quarter-hour or till a toothpick inserted within the middle comes out clear. Makes 10–12 muffins.
  5. Chocolate Zucchini Cupcakes: Preheat oven to 350°F (177°C) and line a 12-count pan with cupcake liners. Put together batter as directed above, fill every liner 2/3 full with batter and bake for 19–20 minutes or till a toothpick inserted within the middle comes out clear. Cool fully, then frost with chocolate buttercream. Makes 12 cupcakes.
  6. Cocoa Powder: Use pure cocoa powder, not Dutch-process. See Dutch-process vs pure cocoa powder for extra info.
  7. Espresso Powder: Espresso powder deepens the chocolate taste. You’ll be able to skip it or use 1 teaspoon of immediate espresso powder as an alternative.
  8. Chocolate Chips: Don’t depart these out! They sweeten the bread and provides the bread extra chocolate taste. The bread is a bit of bland with out them.
  9. Yogurt: I normally use nonfat plain Greek yogurt. You should utilize full-fat, low-fat, and even vanilla Greek yogurt as an alternative. Or use common plain yogurt, or bitter cream. Previous to 2023, this recipe known as for 1/4 cup (60g) yogurt, however I now use 1/3 cup (80g) as listed above. Further moisture!
  10. Sugar: For a sweeter bread, use 3/4 cup (150g) granulated sugar.
  11. Zucchini: I don’t peel the zucchini earlier than shredding, however you actually can for those who’d like. I like to make use of a box grater for shredding zucchini. Zucchini can fluctuate in dimension, however 1 medium zucchini is loads for this recipe. If utilizing frozen zucchini, thaw first and flippantly blot earlier than utilizing.

Diet

  • Serving Measurement: 1 slice
  • Energy: 246
  • Sugar: 20 g
  • Sodium: 76.4 mg
  • Fats: 11.9 g
  • Carbohydrates: 33.2 g
  • Protein: 5.4 g
  • Ldl cholesterol: 37.6 mg

Key phrases: chocolate zucchini bread