Chocolate Zucchini Bread
A most wonderfully moist chocolate bread that is incidentally heavy on the zucchini. The vegetable, in combination with the olive oil, makes this incredibly soft and moist, and it gets better in the days after it is baked.
A most wonderfully moist chocolate bread that is incidentally heavy on the zucchini. The vegetable, in combination with the olive oil, makes this incredibly soft and moist, and it gets better in the days after it is baked.
One Bowl Chocolate Zucchini Bread
This is one bowl (you’ll also need a grater and a whisk), there’s no butter; instead I use olive oil which lightens the loaf and makes it even more tasty, and by all accounts there’s a lot less sugar than you usual ‘chocolate bread’. But most importantly, I decided I had to share this because it was SO SOFT and SO MOIST. And tbh, it was mostly like a chocolate bread that was incidentally full of a vegetable I would not dare touch outside of this bread.
Chocolate Zucchini Bread: Make Ahead
The reason for that wonderful texture is the due in big part to the zucchini, but pairing it with olive oil is what really brings it home. Oil based breads, especially when made with fruit, are wonderful because they keep well and in fact their moisture levels tends to increase over time. This means that this is the perfect make-ahead dish (or gift?) because you will make it (in 15 minutes flat, I bet!), bake it and leave it be until the next day. It’s actually not an option to leave it; mandatory! It gets better the day after it bakes; much like a good banana bread.
Zucchini Bread, but with Cocoa
To come up with this recipe I looked at Deb’s ‘Ultimate Zucchini Bread’ recipe via Smitten Kitchen. Honestly, had she a chocolate version on her site I guarantee you I would not be writing up this recipe right now but here we are! I recalculated the flour to incorporate the cocoa. I also opted for olive oil for more flavor and because it’s better suited to dutch process cocoa. In the pictures you see that it kind of has a marbled look; this is because I used two different cocoas (like I did for these cookies) but since the marbling is barely visible I don’t think it is worth it here. I also took Deb’s advice to not touch it the day it is baked, instead slice and eat it the next day – and this is the very best advice. This recipe, while basic, is a keeper for every zucchini season but also for whenever you just want a chocolate loaf!
Ingredients and substitutions for Chocolate Zucchini Bread
Oil: I think olive oil tastes amazing in this! I find it complements the dark cocoa very well. You could also use canola, grapeseed or another oil that is not too strong tasting.
Cocoa: Dutch process! It’s darker, richer and works really well here.
Flour: I use AP but I think this loaf could hold well together if you used half AP and half rye or oat flour; or even white whole wheat. If you went full in with an alternate flour it might not be as moist and soft.
Sugar: A mix of light brown and granulated and granulated for the topping; topping is optional!
Chocolate chips: These are optional; I didn’t add to mine because I wanted a good sense of what the texture would be like without the interruption of a chip but if you use them, it will add to the ‘chocolateyness’ of every slice.
Chocolate Zucchini Muffins
You can use the recipe below to make 6 jumbo muffins or 12 standard size muffins. To get a domed muffin let the batter chill in the fridge for a few hours (or even overnight).
Bake them at 425 F; standard muffins will need about 20 minutes, jumbo about 25+. I like to top mine with chocolate chips!
Recipe for Chocolate Zucchini Bread
Chocolate Zucchini Bread
Ingredients
- 2 cups shredded zucchini 300g (no need to skin it)
- ⅔ cups olive oil 140g
- ½ cup brown sugar 100g
- ½ cup granulated sugar 100g
- ½ tsp baking powder
- ¾ tsp baking soda
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 ½ cups all purpose flour 200g
- ½ cup dutch process cocoa 50g
- 1/2 cup chocolate chips optional
Method
- Preheat oven to 350 F. Spray or rub oil on a standard loaf pan then line it with a parchment sling.
- In a large bowl whisk together the zucchini, olive oil and sugars. Let stand for a few minutes while you prep the rest of the ingredients.
- Whisk in the eggs, vanilla and salt.
- Add the powder, soda, flour and cocoa and whisk to get a smooth mixture.
- Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top.
- Bake for about 60 minutes, until a cake tester comes out clean.
- Leave the loaf in the pan to cool and overnight, serve the next day.
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I made this recipe again – substituting flax seed egg for regular egg (for health reasons) – and it came out perfect. Love this recipe!
This is delicious and so easy to make! But I have a question – if I wanted to make this without eggs, would a combo of flax seed and water in place of the egg work?
I made these into muffins following your instructions and they turned out simply.. perfect. I love when that happens! Two of us finished the whole batch in a few days. I used farmer’s market zucchini, good quality olive oil and valrhona cocoa. So moist, perfect crumb, and not too sweet. They don’t NEED the chocolate chips but I think I will add them next time. Thank you! I’ll be making this on repeat for the rest of summer.
I’ve tried this recipe many recipes many times and always got a lot of compliments. What flour should I use if want to make it gluten free?
Try a gluten free one to one substitute flour. I can’t say it will work for sure as I haven’t tried it but that seems to be the most common solution!
Very delicious, very moist, very chocolatey, but not too sugary! I left out the chocolate chips but I think next time I’ll add some mini chocolate chips just to make it that much more delicious!
I’ve reviewed these before as is. I recently have had to go egg-free, so I substituted egg with yogurt. Worked perfectly. I’m gonna experiment with other recipes on this site now. ????????
Delicious! I made muffins and really appreciate the baking instructions specific to muffins. I will def be adding the chocolate ships into the batter next time. Not sure why I left them out this time. Thanks!
I’ve made this recipe into muffins a couple of times now since I don’t have loaf pans. So, so good. Wouldn’t change a thing.
I can’t even count the number of times I’ve made this and shared the link to this with people. Everyone absolutely loves it. Such an easy but delicious recipe!!! Thank you!!
Absolutely perfect. So quick to whip up, I added raspberries, and topped with flaky sea salt. Will be making again, and sharing the link.
How would you adjust for muffins?
Would like to know if you have suggestions for gluten free. This sure sounds yummy!
Dee, hmm let’s see. I think oat flour (storebought not home ground) would work here but I might add another 50g of it. It will be heartier but in a good way!
Really good. I substituted spelt and Einkorn flour for a guest with gluten issues and added a teaspoon of cinnamon. Thanks for this recipe – a keeper!
Made with flax egg substitution, turned out great!
This zucchini bread was so good!!! SO chocolatey! My sister was house sitting and I left it for her while we were away..it was gone by the time we came back!!
This recipe was so easy and delicious. A great way to use the abundance of summer zucchini. Will definitely be making this again!
This is amazing and so easy. Perfect way to use up zuc. Definitely will be something I make all summer. Even better, is perfect for make ahead situations because it’s so much better by day 3.
I loved this so much I’m making it again! Is it possible to sub some/all of the sugar with maple syrup?
I made this for the second time today to use extra zucchini in the fridge– turns something I don’t really like into a delicious breakfast treat. Thanks, Sam!
Did you measure the zucchini using dry cup or liquid cup..
Is it possible to have the measurements in weight rather than cups since it will be more accurate.. thanks.
Would you squeeze excess moisture from zucchini before adding to the batter?thanks.
Hi Angela! Absolutely not – that moisture is what makes the loaf itself so moist!
The batter had a really strong smell of olive oil and I thought “Well, this is clearly a waste of time and ingredients”, but I baked it up in three small loaves (40 minutes) and left them to rest over night. I just had a slice for breakfast, and it’s delicious.
Lol, I am glad it worked out in the end! Happily that cocoa has a way of overpowering everything else.
Very yummy and easy to make! Good chocolate flavor and moist. When you’re leaving it overnight, do you cover it with anything or just leave it out? i put aluminum foil over mine and noticed some condensation on the foil in the morning (probably cause the loaf was still a bit warm when i covered it). The loaf was still good, but wasn’t sure if it would affect the bread at all?
Yum! Mine didn’t last overnight before cutting.. but I did let it cool before I ate the first slice. Super simple to make. I’m in Oz, and no issues with quantities/ingredients. Super moist as promised. I’m a sugar junkie, so my nose thought this was earthy up front, but my taste buds had no qualms. Sliced and in the freezer so I don’t eat it all at once. Thanks for sharing your recipes 🙂
I wrap it with a cloth – that way the heat can escape but it’s still covered. If I were doing foil I’d do it after it cooled – you don’t want it to keep cooking any longer once it’s out of the oven. Thanks so much for trying this one out Lexy!
Made this a few weeks ago and it was so delicious. I waited a whole day to eat it as advised and shared it with my family (: The almost all of it was gone in a sitting! I love sweets with olive oil so this was a hit for me!!
This was fantastic! It somehow is both rich and light at the same time. It all came together in a flash… and I’m not a fast baker. I would say to anything thinking of making this, do! And consider the topping required. The crisp crunch is so good!
It is heartbreaking that I have to wait until next day to it this. I agree with Jennifer, it was such a quick and easy bake!
Yay! Thanks so much Jennifer! So glad it was a hit.
I’m thinking this is a good candidate for freezing since it’s nice and moist. Am I overlooking a reason not to?
I would freeze it the day after it was baked so as to let it get moist first.
This recipe is sheer perfection: simple, foolproof, and produces a wonderful tasting chocolate loaf. Will be baking another loaf very soon.
Dharma, thank you so much for making it – and so fast! So glad you enjoyed it <3