AppetisersArabianDessertsFrenchMainsMexicanPakistaniQuick & Easy

Chocolate Zucchini Bread

1 hour 5 mins Cook
Scroll to recipe
NomNom Recipes 25

Chocolate Zucchini Bread – zucchini? What zucchini? Can’t flavor it, can’t see it. All I see is the fudgiest, moistest, most decadent chocolate bread you may ever have. complete prevent, duration!

Chocolate Zucchini Bread?? Are You Mad??

In case you’re new to this whole Chocolate Zucchini Bread concept, here’s all you need to recognise: it’s far a “factor”.

likely to start with born as a manner to dissipate an abundance of zucchini once they’re in season, dolled up to entice little people (and big those who are as fussy about vegetables as little people).

however then once humans realised how ridiculously FUDGY zucchini makes it, the idea stuck.

And now it’s a “issue”

And we are very, very happy it’s far.

because zucchini is the name of the game component that makes this the fudgiest, richest, maximum insanely moist chocolate bread you may ever have on your whole life. and also you can’t flavor zucchini in it in any respect!!

Here’s what you need

while you cut into it and spot the glistening, wet inside with drippy pockets of chocolate, it’s clearly tough to consider there’s 3 whole zucchinis in this.

it is able to even take greater. I discover that the Chocolate Zucchini Bread starts offevolved getting a mild “this isn’t just chocolate!” flavour to it (iethe zucchini, however no everyday human might wager that) but in terms of integrity of the crumb, rise etc., you may almost double the amount of zucchini with out compromising the recipe!!

Great Chocolate?
I chose to use chocolate blocks which i might cut into some small and some huge portions due to the fact I desired the wow! factor of little wallet of melty chocolate after I cut into it. For convenience, you can truely use chocolate chips as an alternative, or in reality skip the chocolate all collectively!

The Making Part (Super Super Easy)

Usually when I cook with grated zucchini, like Crispy Zucchini Fritters, I salt the zucchini to draw out excess moisture followed by grabbing handfuls to squeeze out the excess liquid.

With this recipe, there is no need to do the salting step – just grate and squeeze. Get out what you can – you don’t need superhuman strength – because the residual liquid in the zucchini makes this chocolate zucchini bread super moist!

What it tastes like

It’s like fudgy brownies – in loaf form. It’s like Chocolate Fudge Cake – but fudgier. It slices like normal quick breads but it’s way more decadent!

Spot the Zucchini!

Can’t taste it.

Can barely see it – you’d need to investigate real near spot a strand of what possibly will be a piece of zucchini…

Frankly, all I see is an outrageous chocolatey searching cake with drippy molten bits of chocolate. Any nutritional benefit from the zucchini is a freebie bonus!

But Let’s Be Realistic.

Don’t make Chocolate Zucchini Bread to use up excess zucchinis.

Or to squeeze more veggies into your diet.


just make this due to the fact you need to indulge within the most great chocolate bread you’ll ever make. because I promise you, i’ve made masses of chocolate breads in my lifetime and this is by means of a ways the maximum moist, and maximum chocolatey, and as crazy at it sounds, it’s due to the zucchini.

however if it makes you sense higher to grasp onto the concept of nutritional fee as a foundation on which you can justify making it for afternoon tea today, or to trap your “healthy” friends into having a slice, who am I to stop you?

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Chocolate Zucchini Bread – zucchini? What zucchini? Can’t flavor it, can’t see it. All I see is the fudgiest, moistest, most decadent chocolate bread you may ever have. complete prevent, duration!
prep time
15 mins
cooking time
1 hour 5 mins
total time
1 hour 20 mins



  • 3 cups grated zucchini (2 large or 3 small)

  • 1 3/4 cups (260g) flour, plain/all purpose

  • 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed

  • 1.5 tsp baking soda (bi-carbonate)

  • 1/2 tsp salt

  • 2 tsp vanilla essence

  • 1 1/4 cup (275g) white sugar

  • 2 eggs

  • 100g / 7 tbsp unsalted butter , melted

  • 300g / 10 oz dark chocolate , coarsely chopped (keep some larger chunks!)




Preheat oven to 180C/350F (160C fan).
Grease and line a huge loaf pan (mine is 28 x 15 x 6.5cm / eleven x 6 x 2.5").
Take hold of handfuls of zucchini and squeeze out excess liquid, then place in colander to empty while you prepare the batter. (notice four)
In a huge bowl, whisk collectively flour, cocoa, baking soda and salt.
In a separate bowl, whisk collectively eggs and sugar. Then add butter and vanilla, and whisk till absolutely incorporated.
Pour egg mixture into flour bowl and stir with timber spoon until flour is just integrated - batter can be thick!
add zucchini and chocolate and stir to mix via - it is going to be very thick in the beginning but it will loosen right into a thick, spreadable batter (see video).
Scrape into loaf pan, bake 45 minutes. cover with foil and bake a in addition 20 minutes or until skewer inserted into the centre comes out smooth (besides for melted chocolate streaks!)
Stand in loaf pan for 15 minutes before removing. Cool on rack for a in addition 10 minutes earlier than reducing.
Extra awesome served heat - you get melty chocolate bits and it's extra fudgy in the center!


1. Zucchini - grate zucchini then measure 3 cups, lightly packed (ie don't push it in tightly, just place it in). 2. Cocoa powder - dutch processed has a stronger chocolate flavour. Ordinary cocoa powder is just fine too! 3. Baking soda - also known as bi carbonate soda. Sub with 4.5 tsp baking powder. 4. Chocolate - eating or cooking chocolate will work just fine here, as long as its semi-sweetened or sweet. Do not use unsweetened! I used Lindt dark cooking chocolate in the video and photos. It holds up slightly better during baking if there's any poking up above the surface - which usually there is not. So it doesn't really matter! 5. Squeezing zucchini - Don't need to go overboard squeezing out excess liquid, just get out what you can. The remaining moisture in the zucchini is what makes the bread so moist! 6. Source: Adapted from this Chocolate Zucchini Bread recipe from Simply Recipes. 7. Nutrition per slice, fairly generous slices!!!
You may also like
BowlsCuisineCurriesIndianMainsPakistaniQuick & Easy

Chorizo chickpea stew (quick!)

20 mins Cook
This chickpea stew owes its speed and flavor to the sausage. It infuses a thick sauce with a rich flavor, and taking a bite out of a big hunk of browned sausage may be the best thing to happen to you today. Put sausage in everything! !
BowlsItalianMainsMexicanPakistaniQuick & EasyVeganVegan AppetizersVegan Bowls

Make-ahead Mashed Potato Casserole

30 Mins Cook
The Mashed Potato Casserole is a delicious yet super convenient way to make mashed potatoes ahead of time! A layer of cheese and bacon keeps the mashed potatoes from drying out as it warms in the oven, turning that humble side into something nastier and more decadent. Oh, the power of cheese (plus bacon)!
BakedMainsMeatQuick & EasyTurkey

One-pan baked sausage and lentils

50 mins Cook
In this recipe that cooks dried lentils with raw sausage in the same pan, the lentils soak up the sausage juices as they cook, making the humble lentil tastier than you might think. Sausage and lentils for dinner? Yes. bring it on!

Leave a Reply

Your email address will not be published. Required fields are marked *

MainsQuick & EasyVeganVegan Desserts

No-Bake Pumpkin Balls - Quick & Easy

5 mins Cook