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    Gastronotherapy » Recipes » Bread

    Death By Chocolate Zucchini Bread

    Modified: Jun 19, 2022 · Published: Jul 12, 2021 · by MaryAnne · 16 Comments

    Jump to Recipe Print Recipe

    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!

    chocolate zucchini bread sliced on a wooden cutting board with parchment paper.

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    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

    ingredients arranged in bowls and cups on a table.
    • 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.
    chocolate zucchini loaf sliced on parchment paper with a cup of zucchini spilling in the background.

    🔪 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.

    Flour, cocoa powder, baking soda, cinnamon, salt, and chocolate chips mixed in a bowl.

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

    Eggs, oil, brown sugar, and vanilla extract whisked together in a blue bowl.

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

    Wet and dry ingredients combined with zucchini in a bowl with a whisk in background.

    Pour batter into prepared pan and spread evenly.

    Chocolate zucchini batter spread into prepared loaf pan.

    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.

    Baked bread resting on cooling rack with a cup of zucchini and white napkin.

    ⏲ 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.
    Chocolate zucchini bread with one slice cut on a wooden board lined with parchment paper.

    💬 Frequently Asked Questions

    Does chocolate zucchini bread need to be refrigerated?

    I highly recommend it because of the higher water content from zucchini. It will last longer and stay fresher in the refrigerator.

    Why does my zucchini bread sink in the middle?

    The most common reason for quick breads to sink as they cool is overmixing (mix your batter until there are just a few streaks of flour remaining). Less common reasons are under-baking or using expired leavening agents.

    Why is my zucchini bread so dense?

    A dense quick bread is often the result of overmixing due to the build up of gluten.

    🥞 Related Recipes

    • Tender chocolate old fashioned donuts with a vanilla glaze.
      Chocolate Old Fashioned Donuts
    • chocolate orange cake garnished with slices of orange and resting on a platter.
      Chocolate Orange Bundt Cake
    • Syrup being poured on stack of pancakes.
      Fluffy Zucchini Pancakes
    • Buttermilk biscuits on a plate and cutting board with cup of maple cream and spoon.
      Buttermilk Maple Biscuits

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    death by chocolate zucchini bread sliced on a wooden cutting board.

    Death By Chocolate Zucchini Bread Recipe

    Author: MaryAnne
    This decadent death-by-chocolate zucchini bread is rich and fudgy, with just a hint of cinnamon. It's 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 for 45 minutes.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 10 servings
    Calories 305 kcal

    Ingredients
      

    • 1 cup all-purpose flour
    • ½ cup cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¾ cup dark (60 % or higher) chocolate chips or chunks
    • 2 eggs, lightly beaten
    • ½ cup vegetable oil
    • ¾ cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1 ½ cups zucchini, shredded

    Instructions
     

    • 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.

    Notes

    • 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.
    • Double up: This recipe can be doubled and baked in two 9"x5" loaf pans.

    Nutrition

    Calories: 305kcalCarbohydrates: 37gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 260mgPotassium: 248mgFiber: 3gSugar: 21gVitamin A: 87IUVitamin C: 3mgCalcium: 72mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Anjali

      July 14, 2021 at 4:29 pm

      5 stars
      Omg this really is just like one of the most delicious zucchini bread recipes I've had! The chocolate just takes it to a whole other level!

      Reply
      • Gastronotherapy

        July 15, 2021 at 4:22 pm

        Thanks so much, Anjali! Yes - it is SUPER chocolatey! 🙂

        Reply
    2. Sarah Baumeister

      July 14, 2021 at 5:19 pm

      5 stars
      I love the rich color it gives, can't even tell the zucchini is in there! Although, I wouldn't mind, I am a zucchini lover. Since its summer, zucchinis are so in season right now and I will take all of the zucchini recipes I can get!

      Reply
      • Gastronotherapy

        July 15, 2021 at 4:24 pm

        Yeah, the zucchini is mainly there for nutrition purposes. It doesn't really have a taste in this application, but it adds fiber and important vitamins and minerals, so it definitely has a purpose!

        Reply
    3. Michelle

      July 14, 2021 at 5:49 pm

      5 stars
      This looks so fudgy and delicious! Can't wait to try it when I've got zucchinis from my garden!

      Reply
      • Gastronotherapy

        July 15, 2021 at 4:25 pm

        It's SO rich and fudgy! And garden zucchinis are the best type of zucchinis!

        Reply
    4. Lima Ekram

      July 14, 2021 at 6:26 pm

      5 stars
      I was surprised at just how chocolatey it was. I was a little nervous about the zucchinis but did not mind them at all in this recipe!

      Reply
      • Gastronotherapy

        July 15, 2021 at 4:27 pm

        The zucchini is basically there to add some fiber to what is primarily chocolate cake. 😉

        Reply
        • Kim

          June 04, 2022 at 4:11 am

          5 stars
          This recipe looks delicious.
          I was wondering if any of your directions would change if using a gluten free flour, or if you have suggestions for substituting the flour in this recipe?
          Thank you

          Reply
          • MaryAnne

            June 05, 2022 at 8:48 am

            Great question, Kim! You should be able to substitute equal parts of any all-purpose gluten-free flour. Let me know if you give it a try! 😀

            Reply
    5. Alison

      July 14, 2021 at 6:33 pm

      5 stars
      Super moist, and full of rich chocolate flavor, just the way I like it! It was devoured by my family!

      Reply
      • Gastronotherapy

        July 15, 2021 at 4:27 pm

        Yay! So glad it was enjoyed by all, Alison!

        Reply
    6. Barb Haner

      August 25, 2022 at 2:32 pm

      5 stars
      This recipe is soooo good!!!

      Reply
      • MaryAnne

        August 25, 2022 at 5:11 pm

        I agree! I make enough to freeze so that I can enjoy it year-round. 😊

        Reply
    7. Suzanne Bosler

      September 04, 2023 at 8:06 pm

      Found this recipe few years back ,…..only I use sweet potato and zucchini and I also put butterscotch chips with dark chocolate chips and top it off with a chipotle sea salt

      Reply
      • MaryAnne

        September 05, 2023 at 6:25 am

        Sounds like a delicious variation, Suzanne!

        Reply
    5 from 14 votes (7 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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