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Chocolate zucchini bread, sliced on a marble cutting board.

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 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