Death By Chocolate Zucchini Bread

This rich and decadent death-by-chocolate zucchini bread is perfect for brunch, dessert, or as an afternoon snack with coffee. No special equipment is needed for this simple recipe - just mix your ingredients by hand and bake. It also makes a great (and delicious) gift!

Quick breads are one of the first baked goods I ever learned how to make. They are famously easy (mix all of your ingredients together and bake!) and can double as either an indulgent snack or as dessert.

This time of year, zucchini is everywhere and I love its versatility: it works in savory recipes, like Stuffed Zucchini Boats with Rice, and in sweet recipes, like Healthy Buttermilk Pancakes with Zucchini. Years ago, I discovered the amazing combination of chocolate and zucchini, and have never looked back.

If you are a lover of All Things Chocolate like I am, you are going to love this death-by-chocolate zucchini bread. It's moist and fudgy, with gooey pockets of rich chocolatey goodness, loaded with zucchini, sweetened with brown sugar, and finished with a generous pinch of warm cinnamon.

Jump to:

• ⭐️ Why This Recipe Works
• 🍫 Ingredient Notes
• 🥚 Variations & Substitutions
• 🔪 How To Make Death By Chocolate Zucchini Bread
• ⏲ Expert Tips
• 💬 Frequently Asked Questions
• 🥞 Related Recipes
• Death By Chocolate Zucchini Bread Recipe

⭐️ Why This Recipe Works

Taste - This decadent recipe tastes like zucchini bread-meets-chocolate cake. So rich and fudgy, with deep chocolatey flavor from both cocoa powder and dark chocolate, it makes a great summer dessert or indulgent snack.

Healthy-ish - I realize I just described the taste as similar to chocolate cake (I'm not wrong!), but hear me out: this chocolate zucchini bread is a healthier dessert option because it contains a substantial amount of zucchini. It contains less sugar than most zucchini bread recipes, and because it's packed full of zucchini, it's kid-friendly!

Easy - Quick breads are notoriously easy - that's partially why they are called "quick breads" (also because they don't use yeast as leavening). You literally mix everything into two separate bowls, combine them, and bake!

Giftable - Quick breads make an excellent gift. Wrap in cellophane or foil and tie it with a ribbon. Be sure to let the recipient know that it should be stored in the refrigerator or freezer. They will love you forever!

🍫 Ingredient Notes

• Zucchini - Yellow or green summer squash work great in this recipe; it's a fantastic way to use up your garden squash. No need to peel them OR wring out the moisture!
• Light brown sugar - I love the deep molasses flavor that brown sugar brings to the table, and it works beautifully in this quick bread recipe. I don't recommend substituting applesauce or maple syrup since it will add extra liquid and prevent your bread from baking properly.
• Baking soda - Make sure your baking soda isn't expired or it could cause problems with your bread rising.
• Ground cinnamon - Provides warm notes that pairs beautifully with zucchini bread.
• Salt - Don't skip this step! All baked goods need salt to help intensify the flavors.

🥚 Variations & Substitutions

• Add whole wheat flour: Substitute up to ⅓ cup of whole-wheat flour for an even healthier loaf.
• Make vegan: Substitute two flax eggs (combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous) and vegan dark chocolate chips for a vegan version.
• Double up: This recipe can be doubled and baked in two 9"x5" loaf pans.
• Make muffins: Place muffin liners into a muffin tin and fill about ¾ full. Bake for 35-40 minutes.

🔪 How To Make Death By Chocolate Zucchini Bread

Preheat the oven to 350 degrees F. Coat a 9"x5" loaf pan with non-stick cooking spray or butter.

In a large bowl, mix together flour, cocoa powder, baking soda, cinnamon, salt, and chocolate chips.

In a separate medium-sized bowl, whisk eggs, oil, brown sugar, and vanilla extract until well combined.

Add wet ingredients into bowl with dry ingredients and whisk until just combined. Using a rubber spatula, fold in shredded zucchini.

Pour batter into prepared pan and spread evenly.

Bake for 45-50 minutes, or until toothpick inserted into center comes out clean. Cool bread in pan for 10 minutes, then invert onto a wire rack to cool completely.

⏲ Expert Tips

• When combining your dry and wet ingredients, only mix just until combined. Overmixing could produce extra gluten, creating a very chewy bread. You are going for a lighter texture with this recipe. Overmixing could also cause your bread to sink in the middle. We want to avoid that!
• DON'T squeeze out the moisture from your shredded zucchini. Some recipes call for that, but this recipe incorporates the liquid for maximum moisture and flavor.
• Storage: After it has cooled completely, wrap it in aluminum foil and place it in an air-tight plastic bag. It can be stored in the refrigerator for up to 4 days.
• How to freeze: I like to wrap individual slices in foil before placing them into a larger freezer-safe bag. This way, I can take them out whenever I get a craving. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
• Your batter will be quite thick. This is good! Don't try and thin it out.

💬 Frequently Asked Questions

🥞 Related Recipes

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