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Chocolate Zucchini Bread That Stays Fudgy — Easy Loaf Recipe for Baking Pinterest recipe pin

Rich and Fudgy Chocolate Zucchini Bread

A rich, fudgy chocolate zucchini bread that stays moist by using melted dark chocolate and well-drained shredded zucchini for a tender, sliceable loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces bittersweet chocolate 60–70% cacao, finely chopped
  • 1/4 cup neutral oil canola or vegetable
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 medium zucchini about 2 cups shredded, drained
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup chopped walnuts or extra chocolate chips optional
Optional topping
  • 2 teaspoons turbinado sugar for sprinkling optional

Equipment

  • 1 9×5-inch loaf pan (lined with parchment)
  • 1 Box grater and clean kitchen towel
  • 1 Mixing bowl and medium heatproof bowl
  • 1 Wire rack

Method
 

Prepare zucchini and oven
  1. Preheat the oven to 350°F and position a rack in the lower-middle; line and grease a 9×5-inch loaf pan.
  2. Shred the zucchini on the large side of a box grater, place in a clean towel, and squeeze until only slightly damp; measure about 1 3/4 to 2 cups squeezed zucchini and set aside.
Melt chocolate and mix wet ingredients
  1. Place the chopped chocolate and oil in a heatproof bowl and microwave in 20-second bursts, stirring until smooth and warm, or melt over a double boiler; whisk in the sugar, then the egg, then vanilla until glossy.
Combine dry and fold
  1. Whisk together the flour, cocoa, baking soda, baking powder, and salt in a separate bowl, then add the dry mix to the chocolate mixture and fold with a rubber spatula until almost combined; fold in the drained zucchini and optional walnuts or chips gently.
Bake
  1. Transfer batter to the prepared pan and smooth the top; sprinkle turbinado sugar if using and bake at 350°F for 50–60 minutes, checking at 45 minutes—a toothpick should come out with moist crumbs, not wet batter.
  2. Remove from oven, rest in pan for 15 minutes, then lift out with parchment and cool on a wire rack at least 45 minutes before slicing.

Notes

Drain shredded zucchini well to avoid a gummy center; a clean towel squeeze for 30 seconds works. Use a 9×5 loaf pan and check for doneness with a toothpick—the center should have moist crumbs. For mini-loaves, divide batter into three small pans and reduce bake time to 35-40 minutes.