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Chocolate zucchini bread with melted chocolate — fudgy loaf perfect for sharing Pinterest recipe pin

Chocolate Zucchini Bread That Tastes Like a Brownie

A dense, brownie-like zucchini loaf made with melted chocolate and cocoa powder, balanced oil and applesauce, and finely grated zucchini for a fudgy, sliceable bread.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini finely grated (about 2 cups), excess moisture lightly pressed
  • 4 ounces bittersweet chocolate chopped
  • 6 tablespoons neutral oil or 3 tablespoons oil + 3 tablespoons unsweetened applesauce
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour spooned and leveled
  • 1/2 cup Dutch-process cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup chocolate chips or chopped nuts optional
Optional component
  • 1/4 cup unsweetened applesauce optional substitution for part of the oil

Equipment

  • 1 9x5-inch loaf pan
  • 1 Heatproof bowl or small saucepan for melting chocolate
  • 1 Box grater
  • 1 Wire rack

Method
 

Prepare pan and zucchini
  1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment, leaving a 1-inch overhang; lightly grease the parchment.
  2. Finely grate the zucchini and place it in a clean towel; squeeze gently to remove about 2 tablespoons of free moisture and set aside.
Melt chocolate and combine wet ingredients
  1. Place chopped bittersweet chocolate with the oil (or oil plus applesauce) in a heatproof bowl over barely simmering water and stir until smooth; remove and cool 3–4 minutes.
  2. Whisk the cooled chocolate mixture with granulated sugar and brown sugar until the sugars begin to dissolve; add eggs one at a time, then stir in vanilla.
Combine dry and wet
  1. Whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a separate bowl.
  2. Fold the dry ingredients into the wet gently until mostly combined, then fold in the grated zucchini and chocolate chips or nuts if using; avoid overmixing.
Bake and cool
  1. Spoon batter into the prepared pan, smooth the top, and bake at 350°F for 50–60 minutes, rotating halfway; test with a toothpick for moist crumbs or aim for an internal temperature near 200°F.
  2. Cool the loaf in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely on the rack before slicing, about another 45 minutes.

Notes

Measure flour by spooning into the cup and leveling for accuracy. If using frozen zucchini, thaw and press thoroughly before adding. To reduce greasiness, replace up to half the oil with unsweetened applesauce and expect a slightly softer crumb. Store wrapped at room temperature up to 3 days or freeze slices for up to 3 months.