This perfectly moist chocolate zucchini bread brings together the best of both worlds—rich, chocolatey decadence and the wholesome goodness of zucchini! With not a hint of zucchini in sight (don’t worry—you won’t taste it at all!), this easy recipe is an excellent way to sneak in some extra veggies while still satisfying your chocolate cravings.
Commonly Asked Questions
Now before we get into the recipe, I thought I’d address some of the most common questions when it comes to any ‘sweet’ baking recipes that have zucchini!
Can you taste the zucchini in chocolate zucchini bread?
Short answer – no! I promise when baked properly, you cannot taste the zucchini in the bread. It literally tastes like a chocolate muffin with a rich chocolate flavor. I do notice that if the bread isn’t bake through properly, then the slightly undercooked bits can have a bit of a zucchini flavor (which honestly, if you didn’t know it had zucchini in it you probably wouldn’t even be able to tell), so the key is to make sure the bread is cooked through properly.
Should the zucchini be peeled before using it for baking?
For this recipe you need to use shredded zucchini, and the good thing is you don’t need to peel the zucchini before shredding it! Easy peasy 🙂
Do you need to squeeze the liquid out of the zucchini?
For my recipe, no. You do not need to squeeze the liquid out of the zucchini after it’s been shredded. The batter takes into account the fact that liquid will come out while the chocolate zucchini bread is baking, so just follow the ingredient quantities given and you will end up with the most perfectly moist chocolate zucchini bread (without too much excess moisture) 😀
How to Make Chocolate Zucchini Bread
Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5×4.5inch loaf pan (I like to lightly grease the tin with nonstick cooking spray before lining it so that the parchment paper sticks better).
Using a box grater, grate the zucchini (with the peel on) and set aside for now.
In a medium bowl sift together flour, cornstarch, baking soda, baking powder, salt, cocoa powder and instant coffee powder. Stir using a whisk until well combined. Set aside.
In a large mixing bowl combine light brown sugar, neutral oil, vanilla, eggs and milk. Using a whisk, mix until well combined and smooth.
Add the pre-sifted dry ingredients to the wet ingredients and using a rubber spatula, fold until just combined.
Add in shredded zucchini and most of the chocolate chips (set 3 tbsp (30g) aside for sprinkling on top). Using a spatula, fold until just combined. Do not overmix.
Pour batter into prepared cake tin. Sprinkle the remaining 3 tbsp (30g) of chocolate chips on the top.
Bake for approximatey 70 mins, or until a skewer/toothpick or thin knife inserted into the centre comes out clean or with a few moist crumbs (don’t worry about any melted chocolate – as long as there isn’t uncooked batter). If your cake tin is larger than mine then the zucchini bread may bake faster. Check the bread at the 60 minute mark and if it looks like the top is starting to burn, then cover with aluminum foil for the remaining cook time – I never need to do this, but every oven is slightly different 🙂
Allow to cool in the tin for 20 minutes, and then using the parchment paper on the edges, lift the zucchini bread out of the loaf tin and place it on a wire rack to cool for another 20 minutes before serving. Enjoy!
How to Store Chocolate Zucchini Bread
This chocolate zucchini bread can be stored at room temperature in an airtight container for a few days, after which it’s best to place in the fridge for up to a week.
Moist Chocolate Zucchini Bread
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ¾ cup (90 g) all purpose flour
- ⅓ cup (45 g) cornstarch
- ½ tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (50 g) unsweetened cocoa powder - use Dutch-processed cocoa powder for a deep color to your zucchini bread like mine
- 1½ tsps instant coffee powder
- ¾ cup (150 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 tsps vanilla extract/essence
- 2 large eggs - room temperature
- ¼ cup (60 g) whole milk - room temperature
- 1½ cups (190 g) shredded zucchini - about 2 small zucchinni (make sure to measure it once grated)
- 1 cup (170 g) semi-sweet chocolate chips - set 3 tbsp (30g) aside for sprinkling on top of the bread and use the remaining chocolate chips in the bread batter.
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the parchment paper sticks better).
- Grate the zucchini (with the peel on) and set aside for now.
- In a bowl sift together flour, cornstarch, baking soda, baking powder, salt, cocoa powder and instant coffee powder. Using a whisk, mix until well combined. Set aside.
- In a large bowl combine light brown sugar, vegetable oil, vanilla, eggs and milk. Using a whisk, mix until well combined and smooth.
- Add the pre-sifted dry ingredients to the wet ingredients and using a spatula, fold until just combined.
- Add in shredded zucchini and most of the chocolate chips (set 3 tbsp (30g) aside for sprinkling on top). Using a spatula, fold until just combined. Do not overmix.
- Pour batter into prepared cake tin. Sprinkle the remaining 3 tbsp (30g) of chocolate chips on the top.
- Bake for approximatey 70 minutes, or until a skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs (don't worry about any melted chocolate - as long as there isn't uncooked batter). If your cake tin is larger than mine then the zucchini bread may bake faster. Check the bread at the 60 minute mark and if it looks like the top is starting to burn, then cover with foil for the remaining cook time - I never need to do this, but every oven is slightly different 🙂
- Allow to cool in the tin for 20 minutes, and then using the parchment paper on the edges, lift the zucchini bread out of the loaf tin and place it on a wire rack to cool for another 20 minutes before serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
12 Comments
Made this in my 8 well mini loaf pan. A single batch fit perfectly! I’ve been looking for a recipe similar to one a local bakery sells. Great recipe, thank you! Only thing I changed was adding a tablespoon of sour cream to the milk and topping with coarse sugar.
Thanks so much! So glad you loved the recipe 😀
Do you not drain the zucchini or squeeze out the liquid before adding to the mixture?
Hi Barbara! 🙂 Nope not required for this recipe. Simply grate the zucchini and use as is 🙂
Hope you enjoy the recipe!
Hi Maryam, I made the moist chocolate-zucchini loaf today. I followed your recipe closely, except for the milk. I had 2% milk on hand so I used that with about 1 tsp of sour cream. The final result was great! Very rich and decadent…thank you so much. One note: my cake was fully cooked at 45 minutes…maybe my oven runs hot. I will be trying many of your other recipes. I think your coconut sheet cake is my next one.
So glad to hear you loved the recipe Ross! 😀 Ahh yess every oven is slightly different, or it could also be that your cake tin was a tad bigger than mine. Good on you for using your instincts and checking it earlier 😀
Hope you enjoy the coconut sheet cake just as much 🙂
I had to use extra flour instead of corn starch and liquid chocolate syrup because I didn’t have either ingredient. Most moist and delicious zucchini bread I’ve ever had and I thought Mom could never be touched. Thank you for sharing this wonderful recipe 💕
Awesome! So so happy to hear you loved the recipe Sheri and that it still turned out awesome with the substitutions 😀
Really appreciate the wonderful feedback 🙂
I just made this following the recipe exactly, and it turned out so good! I like that it’s moist and chocolate-y, but not too sweet. Make sure you read her notes on conviction oven settings with a fan. I ended up checking my loaf at 55 minutes and it was done. I ran the convection oven with fan and I think my oven runs a little hot. It was perfect! Thanks for the awesome recipe!
So so happy to hear you loved the zucchini bread Kassy and thank you so much for the wonderful feedback 😀
Yes the necessary adjustments when using a dif oven setting is so important – thank you for reminding other readers who may not realise 🙂
Trying this with gluten free flour and almond milk…..as have a cousin visiting who is gluten sensitive.
Turned out very good! Very chocolatey and moist!
Awesome! So glad to hear it turned out great with the gluten free flour Susan 🙂 really appreciate the wonderful feedback!