Quick Chocolate Zucchini Bread – a sweet, moist chocolate loaf that’s an excellent way to use up zucchini. Super simple to prepare and wonderfully delicious.
If you like baking with zucchini, this loaf is a must-try. It’s as crowd-pleasing as Apple Zucchini Muffins our kids enjoy, and pairs well with other zucchini favorites like Crispy Zucchini Fries.
CHOCOLATE ZUCCHINI BREAD
Yes, it’s zucchini again, but hold off on pumpkin for a bit — this is summer in loaf form. This double-chocolate bread contains two cups of shredded, well-drained zucchini and a cup of chocolate chips, giving it a brownie-like flavor and texture. It’s likely to become your go-to zucchini bake this season.
How to make Chocolate Zucchini Bread?
- Grate the zucchini and squeeze out as much moisture as possible.
- Whisk together the dry ingredients (flour, cocoa, baking powder, baking soda, salt, and sugar).
- Toss the shredded zucchini into the dry mix to coat, then stir in the chocolate chips.
- In a separate bowl or large measuring cup whisk together the wet ingredients (buttermilk, oil, egg, and vanilla).
- Add the wet ingredients to the dry and gently fold until just combined — do not overmix.
- Pour the batter into a prepared loaf pan and tap it on the counter to remove air bubbles.
- Bake until a toothpick inserted in several spots comes out clean.
- Allow the loaf to cool completely before slicing.
What you need to make this recipe (your shopping list):
- zucchini (2 cups shredded, well-drained)
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- granulated sugar
- buttermilk (or homemade substitute)
- vanilla extract
- vegetable or canola oil
- 1 large egg
- semi-sweet chocolate chips
Baking with Zucchini
When baking with zucchini it’s essential to remove excess moisture. If shredded zucchini remains wet, it will release water during baking and affect texture. The easiest method is to pile the shredded zucchini onto two stacked paper towels (or cheesecloth), fold it up and squeeze firmly over the sink until most liquid is expelled.
How to make Healthy Chocolate Zucchini Bread?
To lighten the loaf, swap all-purpose flour for whole wheat, use coconut or brown sugar, replace the egg with applesauce, and use almond milk combined with an acid to make a dairy-free buttermilk substitute.
Tips for the best zucchini bread:
- Zucchini: Always squeeze out as much water as possible from shredded zucchini.
- Cocoa: Sift cocoa powder into the dry ingredients to break up any clumps.
- Don’t overmix: Combine ingredients gently with a spatula or wooden spoon for a tender crumb — avoid using a mixer.
More Zucchini Recipes
Apple Zucchini Muffins
Sweet Corn and Zucchini Pasta with Bacon
Zucchini Cornbread Muffins
If you make this recipe, snap a photo and share it on INSTAGRAM — tag it #crunchycreamysweet so it can be seen!
Quick Chocolate Zucchini Bread
Ingredients
- 1.5 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/4 cup vegetable or canola oil
- 1 large egg
- 2 cups shredded zucchini, moisture squeezed out
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9″ x 5″ loaf pan and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Stir in the shredded zucchini and chocolate chips to coat.
- In a separate bowl whisk the buttermilk, oil, egg, and vanilla. Add the wet ingredients to the dry and fold gently with a wooden spoon or spatula until just combined.
- Pour the batter into the prepared pan and bake 40–50 minutes, or until a toothpick inserted in several places comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a rack or cutting board and cool completely before slicing.
Notes
It’s very important to squeeze as much moisture as possible from shredded zucchini. Use two paper towels or cheesecloth and press firmly.
Homemade buttermilk: combine 1 tablespoon apple cider vinegar with enough half-and-half to equal 1 cup, stir and let sit 3–4 minutes until slightly thickened.
Nutrition
Carbohydrates: 123 g |
Protein: 14 g |
Fat: 37 g |
Saturated Fat: 14 g |
Cholesterol: 50 mg |
Sodium: 521 mg |
Potassium: 933 mg |
Fiber: 10 g |
Sugar: 71 g |
Vitamin A: 305 IU |
Vitamin C: 11.1 mg |
Calcium: 203 mg |
Iron: 7.5 mg
This post was originally published on August 26th, 2015 and updated on May 30th, 2019.