About This Recipe

Chocolate zucchini bread is one of the great baking surprises. The courgette, which is completely invisible and undetectable in the finished loaf, contributes extraordinary moisture and a slight density that makes the chocolate flavour seem more intense and fudgier than any all-flour chocolate quick bread can achieve. It is the perfect example of a vegetable performing its best work in a baked good by doing absolutely nothing except being present.

The chocolate flavour here comes from both cocoa powder and dark chocolate chips, the cocoa providing the background depth and bitterness and the chips providing the punctuation of intense chocolate in every bite. Dutch process cocoa produces the darkest, most dramatic-looking loaf.

The batter will look extremely thick and dark, almost brownie-like, before the courgette is folded in. After the grated, squeezed courgette is incorporated the batter becomes more manageable. The finished loaf, sliced to reveal the dark crumb with visible chocolate chips throughout, is one of the most appealing quick bread visuals available.

History and Origins

Chocolate zucchini bread emerged as a natural evolution of the plain zucchini bread tradition. The chocolate version became particularly popular in American food blogs in the 2000s as home bakers discovered that the combination of courgette moisture and cocoa powder produced an exceptionally fudgy result. It has remained one of the most searched chocolate quick bread recipes.

Chocolate Zucchini Bread

Recipe by By butter u0026 berriesCourse: Bread

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

2800

kcal

Ingredients

• •t2 medium courgettes grated about 300g squeezed

• •t200g white sugar

• •t120ml neutral oil

• •t3 large eggs

• •t1 tsp vanilla extract

• •t220g plain flour

• •t60g cocoa powder

• •t1 tsp bicarbonate of soda

• •t0.5 tsp baking powder

• •t0.5 tsp salt

• •t150g dark chocolate chips

Directions

• Grate courgettes. Squeeze firmly in a clean towel to remove excess moisture.
• Preheat oven to 175C. Grease and line a 900g loaf tin.
• Whisk sugar, oil, eggs and vanilla together.
• Add squeezed courgette. Mix.
• Add flour, cocoa, bicarbonate of soda, baking powder and salt. Fold until just combined.
• Fold in chocolate chips.
• Pour into prepared tin.
• Bake for 55 to 65 minutes until a skewer comes out with just a few moist crumbs.
• Cool in tin 15 minutes then turn out.

Notes

• Squeeze the courgette very firmly. Grip it tightly in a clean tea towel and wring as hard as you can over the sink. Excess moisture trapped in the courgette will produce a permanently gummy, undercooked centre that no amount of extra baking will fix.
  The batter will look like very thick brownie batter before the courgette is added. This is correct. It will loosen slightly after the courgette is folded in.
  The loaf may crack slightly along the top during baking. This is normal and expected.
  This loaf is significantly better on day two when the chocolate flavour deepens and the crumb becomes more unified. Wrap tightly and wait overnight before slicing if possible.
  Use Dutch process cocoa for the darkest, most dramatic appearance and the smoothest chocolate flavour. Natural cocoa produces a lighter coloured, slightly more acidic result.
  The courgette provides moisture for days. This loaf stays fresh and soft at room temperature for 4 to 5 days, longer than almost any other quick bread without the vegetable.
  Scatter a few chocolate chips over the top of the batter just before baking for visible melted chocolate pools on the surface that make the finished loaf look more professional.

Make Ahead Tips

Bake up to 3 days ahead. Wrap tightly and keep at room temperature. The fudgy chocolate quality improves over 24 to 48 hours.

Storage and Serving

Wrap tightly and keep at room temperature for up to 4 days. The courgette keeps this loaf extraordinarily moist. Freeze sliced for up to 3 months. Excellent toasted the next day.

Variations and Substitutions

Add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavour. Replace dark chocolate chips with white chocolate chips for a visually striking dark-on-pale contrast inside the sliced loaf. Add the zest of an orange for a chocolate orange zucchini bread. Make the same batter as muffins at 190C for 20 to 22 minutes for faster portable portions. Add 80g of toasted walnuts alongside the chocolate chips. Replace some of the plain flour with almond flour for a richer, slightly fudgier texture. Dust with icing sugar before serving for a classic presentation.

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