This moist, fudgy bread combines grated zucchini with rich chocolate to create a treat that’s both delicious and surprisingly healthy. Whether you’re making it for breakfast, a snack, or dessert, this recipe is easy to follow and perfect for busy days. And don’t worry, the zucchini adds moisture and nutrients without overpowering the chocolate flavor—making it a win for both kids and adults!
Moist and Fudgy Chocolate Zucchini Bread Recipe
20
servings25
minutes1
hour284
kcalIngredients
2 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 cups grated, drained zucchini
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- Melt the chocolate: In a microwave-safe bowl, melt the unsweetened chocolate in 15-second bursts, stirring in between, until smooth (about 1-3 minutes).
- Mix the wet ingredients: In a large bowl, beat together sugar, zucchini, oil, eggs, and vanilla. Stir in the melted chocolate.
- Combine the dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon. Add to the wet mixture and stir until just combined.
- Add chocolate chips: Fold in the semisweet chocolate chips.
- Bake: Pour the batter evenly into the prepared loaf pans. Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Substitutions:
Unsweetened chocolate: Use 1/4 cup cocoa powder + 2 tbsp butter or oil.
White sugar: Swap part of it with brown sugar for a richer flavor.
All-purpose flour: You can use whole wheat flour, but the loaf may be denser.
Chocolate chips: Try milk or dark chocolate chips for different sweetness levels, or leave them out for a less sweet version.
Tips for Success:
- Drain your zucchini well: Excess moisture can affect the texture and bake time. Gently squeeze out any liquid before adding it to the batter.
- Don’t overmix: Stir the wet and dry ingredients until just combined. Overmixing can make the bread tough.
- Extra fudgy: For even more chocolate flavor, toss in an extra 1/4 cup of chocolate chips!
Storage and Freezing Tips:
- Room Temperature: Wrap tightly in plastic wrap and keep at room temperature for up to 2 days.
- Freezing: Wrap each loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or on the counter.
- Serve: Enjoy the bread as-is, or add a dollop of whipped cream, a scoop of ice cream, or a spread of peanut butter for extra indulgence.
Nutritional Information (Per Slice)
- Calories: 284
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 28mg
- Sodium: 182mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
- Vitamin C: 3mg
- Calcium: 16mg
- Iron: 2mg
- Potassium: 128mg
Final Thoughts
Making chocolate zucchini bread is a simple yet satisfying experience. The combination of zucchini and chocolate creates a loaf that’s both indulgent and nutritious. Whether you’re baking for your family, meal prepping for the week, or just treating yourself, this recipe will quickly become a favorite. And don’t forget—if you’re short on time, the bread freezes beautifully, so you can always have a slice of this deliciousness on hand whenever a craving strikes.
Enjoy baking! And remember—each slice is a sweet little victory, combining comfort and nutrition in one amazing loaf.
