Chocolate Zucchini Bread
This recipe goes out to everyone out there wondering what to do with their late-season zucchinis (and I’ve had several people in my DMs asking this). Before we get into the pumpkin-spice-everything season, we have this glorious transition period between summer and autumn, which is the perfect time to use up the last of those summer zucchinis to make Chocolate Zucchini Bread.
Table of Contents
- Chocolate Zucchini Bread Ingredients
- Equipment
- Step One—Prepare the Ingredients
- Step Two—Mix the Chocolate Zucchini Bread Batter
- Step Three—Fold in the Chocolate Chunks
- Step Four—Bake the Chocolate Zucchini Bread
- Step Five—Cool, Slice & Serve!
- How to Store Chocolate Zucchini Bread
- More Recipes for the Transition into Fall
- Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread Ingredients
To make this recipe, you will need the following ingredients:
- 315 grams (2¼ cups) grated zucchini
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 135 grams (1 cup) coconut sugar
- 1/2 cup neutral oil
- 296 grams (2 cups) Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 50 grams (1/2 cup) cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 200 grams (1 cup) dark chocolate, roughly chopped
Equipment
- Digital kitchen scale
- Box grater
- 9 x 5-inch loaf pan
Step One—Prepare the Ingredients
Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
Using the fine side of a box grater, grate the zucchini. You can use the thicker side of a box grater, but I find the finer side produces a nicer texture in the final loaf.
Roughly chop the dark chocolate into bite-sized chunks and set aside.
Step Two—Mix the Chocolate Zucchini Bread Batter
In a large mixing bowl, whisk together the grated zucchini, eggs, vanilla extract, and coconut sugar, and neutral oil until smooth.
Whisk together the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, cocoa powder, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl.
Pour the dry ingredients into the wet and fold together until just combined.
Step Three—Fold in the Chocolate Chunks
Fold in 2/3 of the chopped chocolate, reserving 1/3 for sprinkling over the top of the loaf.
Step Four—Bake the Chocolate Zucchini Bread
Transfer the batter to the prepared loaf pan, smoothing out the top of the batter. Gently bang the bottom of the pan against the counter to help the batter settle into the pan evenly.
Sprinkle the reserved 1/3 of the chopped chocolate over the top of the loaf. Transfer the pan to the oven and bake for 1 hour and 10 minutes, rotating the pan halfway through baking. The loaf is ready when a toothpick inserted in the centre comes out clean and there are defined cracks on the top of the loaf. There is a lot of moisture in this loaf from the zucchini, so you do not want to underbake it.
Step Five—Cool, Slice & Serve!
Allow the Chocolate Zucchini Bread to cool in the pan for 10 minutes before transferring the loaf to a cooling rack to cool completely before slicing. Once cool, the loaf can be sliced and enjoyed.
How to Store Chocolate Zucchini Bread
The loaf can be wrapped and stored at room temperature for up to four days. For longer storage, slice the loaf, then freeze the slices flat. Transfer the frozen slices to a freezer bag and store for up to three months.
More Recipes for the Transition into Fall
If you’re looking for more recipes to make during this transition into fall, look no further! Here are a few of my favourites for this time of year:
If you make this Chocolate Zucchini Bread recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Chocolate Zucchini Bread
Equipment
- Box Grater
- Digital kitchen scale
Ingredients
- 315 grams grated zucchini (2¼ cups)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 135 grams coconut sugar (1 cup)
- 1/2 cup neutral oil
- 296 grams Bob's Red Mill 1 to 1 Gluten Free Baking Flour (2 cups)
- 50 grams cocoa powder (1/2 cup)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 200 grams dark chocolate, roughly chopped (1 cup)
Instructions
- Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
- Using the fine side of a box grater, grate the zucchini, reserving its liquid. Next, roughly chop the dark chocolate into bite-sized chunks and set aside.
- In a large mixing bowl, whisk together the grated zucchini, eggs, vanilla extract, and coconut sugar, and neutral oil until smooth. Whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl. Pour the dry ingredients into the wet and fold together until just combined.
- Using a baking spatula, fold 2/3 of the chopped chocolate into the batter, reserving 1/3 for sprinkling over the top of the loaf.
- Transfer the batter to the prepared loaf pan, smoothing out the top of the batter. Gently bang the bottom of the pan against the counter to help the batter settle into the pan evenly.
- Sprinkle the reserved 1/3 of the chopped chocolate over the top of the loaf. Transfer the pan to the oven and bake for 1 hour and 10 minutes, rotating the pan halfway through baking. The loaf is ready when a toothpick inserted in the centre comes out clean and there are defined cracks on the top of the loaf.
- Allow the Chocolate Zucchini Bread to cool in the pan for 10 minutes before transferring the loaf to a cooling rack to cool completely before slicing. Once cool, the loaf can be sliced and enjoyed.
