Calling all Chocoholics, this Chocolate Zucchini Bread is a delicious way to sneak in some veggies! It’s moist, rich and so chocolaty, no one would ever suspect there’s zucchini hiding inside.
How about a treat to enjoy with your morning coffee or afternoon tea
that’s super chocolaty? If that appeals to you, you’ve come to the right place!
It’s also a delicious way to use summer’s most prolific veggie, the zucchini!
Picky eaters won’t even know it’s there if you don’t tell them so it can be our secret.
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You’ll need 2 cups shredded zucchini for this recipe; one large zucchini will be plenty.
No need to peel your zucchini, just give it a wash and cut the end off
before shredding it with a box grater.
If you’re in the market for new box grater, this one has a handy-dandy
detachable container that measures and catches ingredients.
You can use Dutch-process cocoa or natural cocoa in this recipe.
In addition to the cocoa, there is a cup of chocolate chips
in this zucchini bread. I used bittersweet chocolate chips, but
feel free to use semisweet or milk chocolate chips if you prefer.
I used an additional 1/2 cup of chocolate chips to drizzle on top of the bread once cooled.
The melted chocolate chip drizzle is optional but ideal to satisfy your inner chocoholic. :)
For easy removal when baking, I line my pan with parchment paper.
Spray your pan with nonstick spray, then line your pan with parchment paper
that hangs over the edge of your pan.
The spray will keep your paper in place and from slipping so no batter gets underneath the paper.
Parchment paper also helps regulate the oven temperature and can
neutralize hot spots as a barrier between the pan and your batter.
A toothpick or cake tester inserted into the center should come out clean except for a light smear
of chocolate from the melted chips when your bread is done.
Allow it to cool 10 – 15 minutes in the pan, then
use the ends of the paper to lift it out of the pan to transfer it to a cooling rack.
This recipe is adapted from King Arthur and has a wonderful moist texture,
like a rich chocolate cake! We liked that while rich and moist, it’s not overly sweet.
A favorite baking tip for measuring flour:
For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes. –> see this video.
Oven temperatures vary, depending on brand, age, whether electric or gas, so it’s not unusual for an oven to run 5 or 10 degrees hotter or colder. Using an oven thermometer is the best way to ensure your oven temperature is accurate. Also, make sure you preheat your oven long enough, at least 20 minutes.
Err on the side of caution when trying a new recipe and test for doneness on the early side. During the last 10 – 15 minutes of baking time, loosely cover the loaf pan with aluminum foil to shield the top and prevent overbrowning before the center bakes through.
Chocoholic’s Zucchini Bread
- 9 x 5-inch or 8 1/2" x 4 1/2" loaf pan
- box grater
- 2 large eggs
- 1/3 cup honey
- 1/2 cup canola or vegetable oil
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened cocoa Dutch-process or natural
- 1 2/3 cups all-purpose flour unbleached
- 2 cups unpeeled zucchini, shredded (about 1 large zuke) gently pressed into cup
- 1 cup chocolate chips + 1/2 cup for optional drizzle
- Preheat the oven to 350°F; spray 9 x 5-inch pan with nonstick spray or line with parchment paper.
- In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
- In medium mixing bowl, whisk together salt, baking soda, baking powder, cocoa, and flour. Add to egg mixture, mixing until well combined.
- Stir in the zucchini and chocolate chips.
- Pour the batter into the prepared pan.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean except for a light smear of chocolate from the melted chips). Shield top of bread with aluminum foil to prevent over browning during last 10 minutes of baking time if needed.
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
- Cool completely before slicing; store well-wrapped, at room temperature.
- To make the optional drizzle: Melt 1/2 cup of chocolate chips at medium power in the microwave; drizzle over the top of the cooled bread.
- May use a 8 1/2" x 4 1/2" pan instead of 9 x 5 inch.
- For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes
- For easy removal when baking, line your pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the bread out of the pan using the ends of the paper. Parchment paper also helps regulate the oven temperature and can neutralize hot spots as a barrier between the pan and your batter.
Another sweet way to use your extra zucchini:
Incredibly Fudgy Zucchini Brownies
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Thank you for your visit, sharing with:
Delightfully Delicious, will make this Devine chocolate Bread today. Thank you Mary and King Arthur Flour for another way to serve Zucchini.
Your bread looks chocolaty delicious, Mary! I made some zucchini bread recently, but not this yummy version. Happy baking! ❤️
Thanks Mary! This looks delightful! Stay cool in this heat sweet friend. Clara❤️
I have been making a similar version for years. No one suspects it is has zucchini in it and I do not tell unless they first say how good it is,I am going to use your recipe next.
Sounds really good Mary! It’s been a while since I’ve done any baking, kinda getting the itch:@)
OH MY GOSH! This looks SOOOOO good! My mouth is watering and I want a piece right now with a cold glass of milk! Printing this recipe and pinning. Will be making for sure Mary! Another winner, Yum and YUM ! 😋
Chocolate lover here! I need to make this.
Oh my this looks delightful! With my afternoon iced coffee…
I just pinned this!
I am a chocoholic, so anything to add nutrition to treats, I’m all for it! I have a muffin recipe that my family loves, and it ha yellow squash in it! Unfortunately, it isn’t chocolate.
Thanks for the recipe! I have extra zucchini in the fridge, so now’s the perfect time to try it. Pinning it!
Ooh, I love zucchini bread and chocolate! Pairing the two in this recipe must be perfect. I just wish I had a slice to go with my coffee this morning. Stay cool, Mary♥️
FINALLY a good use for this veggie! My neighbor is always offering me some to a resounding NO, to me its like plastic and highly avoidable… Until now! It would be a moist maker, I may have to say yes next time, you made it look IRRESISTIBLE!
Drooling here Mary! Zucchini really does add magical moistness to baked goods, and this chocolate version looks amazing! I love zucchini, there are endless possibilities for this versatile vegetable…
Well, copied the recipe and checked that I had all ingredients on hand…and, made this!! It came out just right! It was a little difficult to tell, with my cake tester, what was a smear from the chocolate chips and what was raw cake…I baked for the full 65 minutes..,didn’t add the chocolate drizzle but we ate it with ice cream and/or whipped cream! It’s very very good! Now I have another great recipe to make with all those zucchini’s that just keep coming…I’ll let you know how many loaves I end up with…AGAIN, THANK YOU!
This sounds perfect to bake in the cooler morning before Texas temps top triple digits. Thanks so much for sharing this.