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–+ servings
Chocolate zucchini bread, sliced on a marble cutting board.

High Altitude Chocolate Zucchini Bread

Heather Smoke
Incredibly moist and chocolatey bread with buttermilk and zucchini for moisture, and a triple dose of chocolate from cocoa powder, melted chocolate and chocolate chips.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings1 loaf

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.
Keyword Bread, Chocolate, Zucchini
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