This chocolate zucchini bread is a sweet way to use up all the summer zucchini. It tastes like a rich fudgy chocolate cake but is made with a secret vegetable ingredient!
One of my favorite parts of summer was our family garden. It was packed with vegetables and at the end of summer, it was exploding with zucchini.
That meant we were grilling it, freezing it, and of course, making lots of chocolate zucchini bread!
This recipe is one of my favorites and really reminds me of Ohio summers.
If you have never had chocolate zucchini bread before you’re going to be shocked at how moist and fudgy this bread turns out.
It reminds me of a chocolate cake and is the perfect summer dessert.
My favorite way to eat zucchini bread is plain but you can also serve it topped with ice cream or with Greek yogurt.
Ingredients for chocolate zucchini bread
- Melted butter – Adds richness and moisture to the bread. I’m using unsalted butter so if you use salted you may want to lessen the amount of kosher salt in the recipe.
- Granulated sugar – Adds sweetness to the bread. Light brown sugar would work too if that’s what you have on hand. Since brown sugar has a higher moister content the bread will turn out just a bit softer.
- Milk – Milk helps add moisture to the bread.
- Egg – Binds the bread together as well as adds richness.
- Vanilla extract – Enhances the sweetness and flavor of the overall bread and pairs nicely with the chocolate and zucchini.
- All-purpose flour – Bring overall structure to the bread. You can also use white whole wheat flour if that is what you have on hand.
- Cocoa powder – Cocoa powder makes the bread chocolatey. Make sure to use unsweetened baking cocoa!
- Baking soda and powder – We’re using baking soda and baking powder in this recipe so the bread rises and becomes light and airy.
- Kosher salt – Since we used unsalted butter I wanted to add in a bit of salt to balance out the flavors.
- Cinnamon – Pairs perfectly with zucchini and adds a bit of warmth and spice to the bread.
- Zucchini – Not only does the addition of grated zucchini make this zucchini bread it adds flavor, moisture, and nutrients.
- Chocolate chips – I like to use dark chocolate chips but you can use whatever you have on hand. Semisweet or milk chocolate are great substitutions.
Using frozen zucchini
Freezing zucchini can be a great way to not let any of your vegetables go to waste.
However, what happens when you want to use them?
Zucchini gives off a lot of water and after it’s been frozen it’s no different.
For this recipe to work, you’re going to want to use frozen GRATED zucchini because grating defrosted zucchini would result in a huge watery mess.
Simply defrost the zucchini, add the grated defrosted zucchini to a kitchen towel or cheesecloth, and then wring it out to release all its excess moisture.
You do not need to do this with freshly grated zucchini as it will not release as much water as previously frozen zucchini.
How to grate zucchini
Grated zucchini can be done in one of two ways – by hand with a box grater or by using a food processor.
Typically I use my box grater since I’m not grating that much for just one loaf of bread.
However, both are fine. You just want to make sure you grate it finely so it incorporates into the bread evenly.
How to pick the best zucchini
The biggest thing to remember about picking zucchini is that bigger is not better!
In fact, I find the smaller-sized zucchini to be more delicious and taste better than the larger baseball bat-sized zucchini.
You’re going to be looking for zucchini the size of the ones you would use for my Ground Chicken Parmesan Stuffed Zucchini Boats.
Storage of leftover zucchini bread
If you need to store leftover zucchini bread simply wrap it in plastic wrap and store at room temperature for 3 days.
Freezing chocolate zucchini bread
If you’re looking to freeze chocolate zucchini bread you’re in luck as it freezes beautifully!
Just wrap the bread in plastic wrap, store it in a zip-top baggie, and place it in the freezer for up to 3 months.
To defrost just remove it from the freezer and let defrost on the counter at room temperature.
More quick bread recipes
- Craving bread made with fresh strawberries? Try my Fresh Strawberry Bread.
- Want a go-to classic recipe? Try my Chocolate Chip Banana Bread.
- Need to find a way to use up sourdough discard? Try my Sourdough Discard Banana Bread.
- Love all things tropical? Try my Coconut Rum Lime Glazed Banana Bread.
- 8 tablespoons butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1-1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
- Preheat your oven to 350 degrees F and grease a 9x5 loaf pan with nonstick baking spray. Line the pan with parchment paper for easy removal. Set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Next add the egg, milk, and vanilla. Whisk to combine.
- In a small bowl, combine the flour, cocoa powder, baking powder, baking soda, kosher salt, and cinnamon.
- Add the dry ingredients to the wet and mix just until they are barely combined. You don't want to overmix!
- Next, add the shredded zucchini and chocolate chips. Fold them gently into the batter.
- Transfer the batter to the prepared pan and bake it for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool in the pan for 10 minutes and then remove it to a wire rack to cool completely.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 295mgCarbohydrates: 76gFiber: 3gSugar: 26gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.