Chocolate Zucchini Bread That's Rich, Moist, and Actually Tastes Like Chocolate
This is the chocolate zucchini bread that converted a skeptic. Two kinds of chocolate, a ten-minute salt rest for the zucchini, and a loaf that looks like it cost $6 a slice but costs about $0.80 per serving. Fudgy, moist, and bakery-level from a $1.29 vegetable.
Equipment
- 9x5-inch loaf pan
- Box grater
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Rubber Spatula
- Parchment Paper
Ingredients
For the Zucchini
- 1½ cups shredded zucchini (from about 1 medium zucchini)
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 2 large eggs
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup neutral oil (like avocado or canola)
- ¼ cup melted butter
- ¼ cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
Chocolate
- 3 oz bittersweet chocolate, melted and slightly cooled
Optional
- ½ cup chocolate chips
Instructions
- Prep the zucchini: Shred it using a box grater or food processor. Toss with ½ teaspoon salt and let it sit in a fine-mesh strainer over a bowl for 10 minutes. Then grab handfuls and squeeze firmly over the sink — you'll be surprised how much liquid comes out. This step is non-negotiable for a loaf that bakes up tender, not wet.
- Preheat and prep the pan: Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the ends with butter or oil.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk the eggs, brown sugar, and granulated sugar together until smooth and slightly thickened — about 30 seconds. Stream in the oil and melted butter while whisking. Add the buttermilk and vanilla, and whisk until combined.
- Add the melted chocolate: Pour the slightly cooled melted chocolate into the wet ingredients and whisk until the batter is smooth and glossy. This is where the loaf starts to feel like something special.
- Combine dry and wet: Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined — a few streaks of flour are fine. Overmixing develops gluten and makes the bread tough.
- Fold in the zucchini: Add the squeezed, dry zucchini to the batter and fold until evenly distributed. The batter will be thick and luscious. Fold in the optional chocolate chips if using.
- Bake: Scrape the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached (not raw batter). If the top is browning too quickly at the 40-minute mark, tent loosely with foil.
- Cool completely: Let the loaf cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and let it cool completely before slicing — at least 1 hour. I know the smell is intoxicating. I know. But slicing it warm will give you a crumbly mess. Trust the process.
Notes
Storage: Wrap tightly in plastic or keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze the completely cooled loaf wrapped in plastic then foil for up to 3 months. Thaw individual slices in the microwave for 15 seconds.
Dairy-Free: Use melted coconut oil instead of butter and a dairy-free milk mixed with vinegar instead of buttermilk.
Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend (like Bob's Red Mill). The texture will be slightly more tender but equally delicious.
Key tip: Don't skip the salt rest on the zucchini — it draws out excess water and ensures a tender, not gummy, crumb.