Chocolate Zucchini Loaf
This Chocolate Zucchini Loaf is rich, moist, and packed with chocolate, and shredded zucchini tucked right into the batter. Cocoa powder, chopped chocolate, Greek yogurt, and a touch of espresso powder give it a deep chocolate flavor while keeping the loaf soft and tender.
If you're skeptical about putting zucchini in chocolate bread, this is the kind of recipe that might change your mind. You don't really taste the zucchini, but it adds plenty of moisture and is one of my favorite ways to use up an abundance from the garden.
If you love a good quick bread, our Spiced Gingerbread Loaf is another cozy loaf that's especially good with a cup of coffee.
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Ingredients
Here's what you'll need to make this easy quick bread.
See the recipe card below for the exact quantities of each ingredient.
- Zucchini: I lightly blot the shredded zucchini rather than squeezing out all of the moisture. You want to remove the excess without drying it out completely.
- All-Purpose Flour: Gives the loaf its structure while still keeping it soft and tender.
- Unsweetened Cocoa Powder: Creates the rich chocolate base. Use a good-quality cocoa powder for the best flavor.
- Baking Powder: Gives this quick bread its rise without needing baking soda.
- Espresso Powder, Optional: While, you don't have to use it, if you have it, I highly recommend it. It really deepens the chocolate flavor without making the loaf taste like coffee.
- Eggs: Add structure and richness to the batter.
- Vegetable Oil: I prefer a neutral oil here because it keeps the loaf moist without adding another flavor.
- Greek Yogurt: Adds moisture and richness while helping create a soft crumb. Plain sour cream can also work in its place.
- Brown Sugar: Sweetens the loaf while adding extra moisture and a deeper flavor than white sugar. I like using dark brown sugar but light works well too.
- Chopped Chocolate: I fold most of it into the batter and save some for the top so you get melty pieces of chocolate throughout every slice.
To make this recipe, you'll need measuring cups and spoons, medium and large mixing bowls, 9x5 loaf pan, and box grater.
Variations
- Chocolate Chips: Swap the chopped chocolate for semi-sweet or dark chocolate chips.
- Neutral Oil: Avocado oil or another neutral-flavored oil can be used instead of vegetable oil.
- Nuts: Fold chopped walnuts or pecans into the batter for a little crunch.
How to Make Chocolate Zucchini Loaf
Once the zucchini is prepped, this chocolate loaf comes together with just two mixing bowls.
Preheat oven to 325F. Prepare a 9x5 loaf pan with parchment paper and set aside.
Place shredded zucchini on a paper towel while you prepare the other ingredients, so it can absorb some of the moisture. Set aside.
Set aside. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, salt, espresso powder, plus chopped chocolate until combined.
In a medium bowl, whisk together eggs, oil, Greek yogurt, sugar, and vanilla.
Add wet ingredients to the dry ingredients and mix until just combined. Lightly blot shredded zucchini with a paper towel, then fold into the batter. Pour the finished batter into your prepared baking pan.
Bake for 60 minutes, or until a toothpick comes out clean. Set on a wire rack and let cool completely.
Slice and serve.
Hint: Lightly blot the shredded zucchini to remove excess moisture, but don't wring it dry. Some of that moisture is exactly what helps give the loaf its great texture.
Recipe Tips
- Don't Overmix: Mix the wet ingredients into the dry ingredients just until combined, then gently fold in the zucchini.
- Check the Center: A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs. Just be careful not to mistake melted chocolate for uncooked batter. If you like to use a thermometer, the middle should be around 202F, but not higher than 205F.
- Let It Cool: Give the loaf time to cool completely before slicing. Cutting into it while it's still hot can make the center appear underbaked.
Our Double Chocolate Chunk Muffins are an easy option for a sweet chocolatey snack.
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Storage Instructions
- Room Temperature: Once completely cool, wrap the loaf tightly or store it in an airtight container at room temperature for up to 2 days out of direct sunlight.
- Refrigerator: Store the loaf, covered, in the fridge for up to 5 days.
- Freezer: Wrap the whole loaf or individual slices tightly, then place in a freezer-safe container for up to 3 months. Individual slices are especially handy for thawing as needed.
Serving Suggestions
- Quick Breads: Gluten Free Zucchini Bread, Spiced Gingerbread Loaf, Peanut Butter Banana Loaf, Strawberry Rhubarb Bread, Pumpkin Banana Bread, and Cranberry Sauce Bread.
Chocolate Zucchini Loaf Recipe FAQs
Not really. The cocoa powder and chopped chocolate dominate the flavor, while the finely shredded zucchini mostly contributes moisture and texture.
For this recipe, I don't squeeze it completely dry. Letting the shredded zucchini sit on a paper towel and lightly blotting it removes excess moisture while leaving enough behind to keep the loaf moist.
No. The zucchini skin is tender enough to leave on, and once it's shredded and baked into the chocolate batter, you'll barely notice it.
A box grater works perfectly. Use the medium or large holes and grate the zucchini directly onto a paper towel to make cleanup easy.
A small amount of espresso powder intensifies the cocoa and gives the loaf a deeper chocolate flavor. At just ¼ teaspoon, it shouldn't make the finished bread taste like coffee.
Too much moisture, underbaking, or opening the oven too early can all cause a quick bread to sink. Make sure you lightly blot particularly wet zucchini and check the very center of the loaf for doneness before removing it from the oven.
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Chocolate Zucchini Loaf
Equipment
- Measuring Cups and Spoons
- Large Mixing Bowl
- Medium Mixing Bowl
- 9x5 Loaf Pan
- Box Grater
Ingredients
- 160 grams shredded zucchini about 1 ½ cups
- 250 grams all-purpose flour about 2 cups
- 60 grams unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon espresso powder optional
- 2 large eggs
- 6 tablespoon vegetable oil
- ½ cup plain Greek yogurt
- 200 grams brown sugar about 1 cup packed
- 1 tablespoon pure vanilla extract
- 4 ounces chocolate chopped and divided (I use dark)
Instructions
- Preheat oven to 325F, and prepare a 9x5 loaf pan with parchment paper, then set aside.
- Place shredded zucchini on a paper towel while you prepare the other ingredients, so it can absorb some of the moisture while you prepare the batter.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, salt, espresso powder, if using.
- In a medium bowl, whisk together brown sugar, Greek yogurt, oil, eggs and vanilla, then transfer to the dry ingredients and mix until no dry streaks.
- Lightly blot top of the shredded zucchini, and stir it in along with any amount of the chopped chocolate; I like to reserve a small amount for the top.
- Pour the finished batter into your prepared baking pan and top with remaining chocolate.
- Bake for about 60 minutes, or until a toothpick comes out clean. Set on a wire rack and let cool completely before removing from the pan to slice and enjoy.
Notes
- Don't Overmix: Mix the wet ingredients into the dry ingredients just until combined, then gently fold in the zucchini.
- Check the Center: A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs. Just be careful not to mistake melted chocolate for uncooked batter. If you like to use a thermometer, the middle should be around 202F, but not higher than 205F.
- Let It Cool: Give the loaf time to cool completely before slicing. Cutting into it while it's still hot can make the center appear underbaked.
- Blot Lightly: Lightly blot the shredded zucchini to remove excess moisture, but don't wring it dry. Some of that moisture is exactly what helps give the loaf its great texture.
- Room Temperature: Once completely cool, wrap the loaf tightly or store it in an airtight container at room temperature for up to 2 days out of direct sunlight.
- Refrigerator: Store the loaf, covered, in the fridge for up to 5 days.
- Freezer: Wrap the whole loaf or individual slices tightly, then place in a freezer-safe container for up to 3 months. Individual slices are especially handy for thawing as needed.
Nutrition
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
This loaf is so moist and full of chocolate flavor! My kiddo asks for this one on repeat.