A high altitude recipe for an incredibly moist and soft chocolate zucchini bread, with a triple dose of chocolate from cocoa powder, melted chocolate and chocolate chips. So is it bread or is it a chocolate loaf cake? Well, this zucchini bread isn’t quite as sweet as chocolate cake, and if you call it bread, then it’s acceptable to eat for breakfast, right? Either way, it’s simply delicious with so much chocolatey goodness. The zucchini is completely undetectable, as it pretty much melts into the bread as it bakes, giving the bread its moist texture. You’ll love this easy chocolate bread recipe!
You might also love this banana bread, cardamom almond star bread, and chocolate bundt cake.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Bread
Triple the Chocolate. There’s no such thing as too much chocolate, and this zucchini bread gets loads of chocolate flavor from Dutch-processed cocoa powder and melted chocolate in the batter, as well as chocolate chips mixed into the bread and sprinkled right on top.
Super Moist. Thanks to buttermilk and freshly grated zucchini, this bread is so moist, and stays soft for days after baking.
Easy to Make. You don’t need a mixer to make this chocolate zucchini bread. Just whisk up all the ingredients in a bowl, and the batter is ready to bake!
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. Adds fat, flavor and moisture.
- Chocolate. You’ll be melting some chocolate to mix into the batter, as well as adding chocolate chips in the batter and sprinkled on top. The chocolate adds so much flavor to this delicious bread.
- Granulated Sugar. Adds sweetness and moisture.
- Buttermilk. Contributes moisture, but also acidity, for a good rise and tender texture.
- Eggs. Adds structure to the bread.
- Vanilla Extract. Flavor.
- Zucchini. The only real role of the zucchini is moisture. You would not think there are vegetables in this bread, because the flavor is undetectable.
- All-Purpose Flour. Gives the bread structure and strength.
- Cocoa Powder. More of that delicious chocolate flavor. Be sure to use Dutch-processed cocoa powder, not natural cocoa powder.
- Baking Powder. Leavens the bread so it rises.
- Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the chocolate.
Instructions
- Preheat the oven to 350 F, and line a loaf pan with a piece of parchment paper so the paper hangs over two sides.
- In a saucepan, melt the butter over medium heat. Remove from the heat and add the chopped chocolate. Let stand for 2 minutes, then stir until smooth.
- In a large bowl, whisk together the melted butter and chocolate with the sugar, buttermilk, eggs and vanilla. Stir in the grated zucchini.
- Separately, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients and 1/4 cup of the chocolate chips to the wet ingredients, and use a spatula to fold everything together just until moistened.
- Spread the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup chocolate chips on top of the batter.
- Bake the bread on the center oven rack for about 50 minutes, or until a cake tester or sharp knife inserted in the center comes out clean or with moist crumbs clinging to it.
- Cool the bread in the pan for 30 minutes, then lift the bread out of the pan (by lifting up the paper overhang), and set on a cooling rack. Cool for 2 hours before slicing.
TIP: The parchment paper lining the loaf pan is called a “sling”, and helps you to easily lift the bread out of the pan after baking.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How many zucchini will I need?
Zucchini vary so much in size, so it will really just depend. You’ll need 1 1/4 cups grated zucchini for this recipe, packed firmly into the measuring cup, so 1 medium/large zucchini or 2 smaller ones will be enough.
Should I peel the zucchini before grating it?
There is no need to peel the zucchini first. Simply cut an inch off the end, and then hold the stem end while you grate it. Grate the zucchini with a simple box grater and pack it into your measuring cup.
Can you taste or see the zucchini in the bread?
Zucchini has such a mild flavor, that you can’t taste it at all in this chocolate bread. Zucchini adds moisture to baked goods, much like applesauce does, and basically just melts into the batter as the bread bakes.
Can I double this recipe to make two loaves?
Yes, this is an easy recipe to double if you want to make two loaves of bread.
How long does this bread stay fresh?
Stored in an airtight container, the bread will be soft and fresh for at least 3 days, possibly up to 5.
Can I make this bread in advance and freeze it?
Absolutely. Just let the bread cool first, wrap in several layers of plastic wrap, and freeze for 3-6 months. Note that the chocolate chips on top of the bread may “bloom” and become discolored when frozen, which will only affect their appearance, but doesn’t affect the taste at all.
You Might Also Like
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Chocolate Zucchini Bread
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Loaf Pan
Ingredients
- 6 tbsp unsalted butter
- 2 oz good-quality chocolate, chopped (or chocolate chips)
- ¾ cup granulated sugar
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups packed grated zucchini (from 1 medium/large or 2 small zucchini)
- 1 ½ cups all-purpose flour, spooned and leveled
- 6 tbsp unsweetened, Dutch-processed cocoa powder
- 2 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F, and line a loaf pan with a piece of parchment paper so the paper hangs over two sides. This is called a parchment paper "sling", and makes it much easier to lift the bread out of the pan after baking.
- In a saucepan, melt the butter over medium heat. Remove from the heat and add the chopped chocolate. Let stand for 2 minutes, then stir until smooth.
- In a large bowl, whisk together the melted butter and chocolate with the sugar, buttermilk, eggs and vanilla. Stir in the grated zucchini.
- Separately, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients and 1/4 cup of the chocolate chips to the wet ingredients, and use a spatula to fold everything together just until moistened.
- Spread the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup chocolate chips on top of the batter.
- Bake the bread on the center oven rack for about 50-55 minutes, or until a cake tester or sharp knife inserted in the center comes out clean or with moist crumbs clinging to it.
- Cool the bread in the pan for 30 minutes, then lift the bread out of the pan (by lifting up the paper overhang), and set on a cooling rack. Cool for 2 hours before slicing.
This looks delicious!
Thank you!
Has anyone tried making this gluten and dairy free? I bake for church and this is a requirement, but they sure do love their chocolate!
Hello from Eastern Colorado! This is my first “Curly Girl Kitchen ” recipe that I’ve made and it turned out impeccably well! Paul Hollywood would agree, when I say it has a wonderful crumb. My home smelled like a delicious cup of cocoa when it was baking and the taste is fantastic. I can not wait!!! to try more of your recipes! Tip-I did only need to bake the 50 minutes.