Chocolate Zucchini Bread Recipe

chocolate zucchini bread recipe

Chocolate zucchini Bread Recipe: A moist and soft chocolate zucchini bread with a tender crumb made with whole wheat flour. This is a quick and easy eggless and vegan zucchini bread made with pantry staples. The photos of this zucchini bread recipe are proof enough of the delicious texture.

Zucchini Bread is a sweet bread or sweet loaf made with baking ingredients such as flour, fat, sugar, eggs, and zucchini. I found the texture and flavour of an eggless and vegan version of the plain classic zucchini bread to be meh and boring. Perhaps zucchini bread with eggs has a different flavour and taste than eggless versions.

Because zucchini is bland, adding it to bread results in a plain sweet bread with no added richness or flavours. Adding a fruit purée, such as pumpkin purée or apple sauce, will improve the flavour, but I wanted to share a recipe that anyone can make easily.

So experimented and developed further by incorporating cocoa powder into the bread. After adding cocoa powder, It was in for a surprise.

It added a rich flavorful dimension to the bread, and the chocolate flavours went so well with it. This Chocolate Zucchini Bread had a fantastic taste, flavour, and texture.

If you’re unfamiliar with the concept of Chocolate Zucchini Bread, here’s what you need to know: it’s a “thing.”

Probably started as a way to use up an abundance of zucchini when they’re in season, and then dressed up to entice little people (and big people who are as fussy about greens as little people).

This recipe uses unsweetened cocoa, walnuts, and whole wheat flour to create a new spin on a favourite veggie dessert. The end result is a rich, chocolatey, dairy-free zucchini bread.

You can also see my other Bread Recipes Collection, it Includes various Amazing Bread Recipes such as Bread Masala Dosa Recipe, Bread Pakora RecipeBread Gulab Jamun Recipe and So on. 

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Chocolate Zucchini Bread Recipe Card:

chocolate zucchini bread recipe

Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread – what is a zucchini? What kind of zucchini? I can't taste it, and I can't see it. All I see is the most fudgy, moist, decadent chocolate bread you've ever had. Completely finished!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American World
Servings 1 loaf
Calories 168 kcal


Dry Ingredients

  • 1.25 cups  whole wheat flour ( 150 grams )
  • 1/4 cup cocoa powder  ( 15 grams )
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp  ground allspice or ground clove
  • 1/4 tsp  ground nutmeg or grated nutmeg ( 2 to 3 pinches )
  • 1/4 tsp  ground ginger (ginger powder)
  • 1.5 tsp  baking powder
  • 1/4 tsp  baking soda
  • 1/8 tsp  salt
  • 1/3 cup walnuts  ( 40 grams )

Wet Ingredients

  • 1 cup  grated zucchini ( 1 medium-sized zucchini, 130 to 135 grams )
  • 1 tsp  vanilla extract or 1 teaspoon vanilla essence
  • 1/4 cup  sunflower oil or any neutral flavored oil
  • 2 tbsp almond milk or water or any nut milk or cashew, almond or lite coconut milk



  • Measure and chop some walnuts. 1/3 cup walnuts are required.
  • Set aside an 8.5 x 4.5 x 2.5 inch loaf pan that has been greased with oil.
  • Wipe the zucchini dry after rinsing it. 1 medium zucchini, grated with a thick grater Grate the zucchini into a measuring cup. 1 cup grated zucchini is required.
  • For 20 minutes, preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit).

Using a Sifter to Sift Dry Ingredients

  • Whole wheat flour, cocoa powder, ground cinnamon powder, ground allspice or clove powder, ground nutmeg powder, ground dry ginger, baking powder, baking soda, and salt should all be combined in a sieve.
  • Set aside after sifting.

Putting Wet Ingredients Together

  • Combine the grated zucchini, raw sugar, vanilla extract or vanilla essence, oil, almond milk or water, or any nut milk in a mixing bowl (cashew, almond or coconut).
  • Mix thoroughly.

How to Make Zucchini Bread Batter

  • Now stir in the sifted dry ingredients and walnuts.
  • Begin folding batter with a spatula and light pressure from your hands, using the cut and fold technique. Do not fold too quickly.
  • Fold the batter until all of the ingredients are evenly combined and the batter has volume. This is a heavy batter. If the batter appears too thick or dry, add 2 tablespoons more almond milk.
  • Fill a greased or well-oiled loaf pan halfway with batter. Tap the pan on the counter a couple of times, then smooth the top of the batter with a spatula.
  • Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) and bake for 50 to 60 minutes.
  • Keep an eye on the oven while baking, but only open the door when one-fourth of the bread is done. When a wooden skewer is inserted into the loaf, it should come out clean. To cool, place the loaf pan on a wire rack.
  • Remove the bread from the loaf pan once it has completely cooled at room temperature.
  • Chocolate zucchini bread, sliced and served. Wrap the remaining bread in plastic wrap and place it in the refrigerator. This sweet bread can even be frozen.
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  • Folding batter: Use the cut and fold method to fold batter. Mixing with a wire whisk is not recommended, and folding should be done sparingly. This will result in the formation of gluten, which will give the bread a dense texture.
  • Leavening agents: The two ingredients used to leaven are baking powder and baking soda. As a result, they must be alert and active.
  • Zucchini Grated: Make thick grates from the zucchini.
  • Batter consistency: The batter has the consistency of a thick batter, similar to that of banana bread batter. If the batter becomes too thin, add 2 to 3 tablespoons flour and gently fold it in.
  • Oven temperatures: Because this is a moist bread, it takes longer to bake. Oven temperatures vary, so it may take less or more time to bake in your oven.
  • Convection oven baking: Preheat a convection oven to 180 degrees Celsius (356 degrees Fahrenheit).
  • Cocoa powder: Make sure to use high-quality cocoa powder. Use only Dutch process cocoa powder.
  • Wheat flour: The recipe can be made with either whole wheat flour, which is widely available in the United States, or wheat flour, which is commonly used to make roti. Depending on the quality of the flour and the amount of water in the zucchini, you may need to add 2 to 3 tablespoons of flour if the batter is medium, or 2 tablespoons almond milk if the batter is very thick.
  • Storing: Refrigerate the bread, wrapped in plastic wrap. You can even keep the bread in the refrigerator in a container or box. This chocolate zucchini bread freezes well as well. It will keep in the fridge for 10 to 12 days and in the freezer for a few months.
  • Flour: Instead of whole wheat flour, you can substitute all-purpose flour, pastry flour, or whole wheat pastry flour.
  • Zucchini: You can use both green and yellow zucchini. But make sure the zucchini isn’t bitter. So, before grating the zucchini, taste it.
  • Nuts: Walnuts can be used in place of pecans, almonds, pistachios, and cashews. You can also include dried fruits such as raisins, dried berries, and chocolate chips.
  • grounds Spices: If you don’t have any ground spices, you can leave them out. But don’t forget about the vanilla.
  • Pumpkin spice: Instead of adding ground spices separately, use 1 to 1.5 teaspoon pumpkin spice.
  • Raw Sugar: In place of raw sugar, maple syrup, coconut sugar, palm sugar, white sugar, or jaggery can be used.


Do you squeeze the water out of zucchini before baking it?

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter… as soon as you grate it, the water will begin to accumulate in the bowl if you simply leave it to rest for 5-10 minutes! Before making zucchini bread, I like to squeeze out as much as possible.

How do you prevent zucchini bread from becoming soggy?

Emma recommends removing the zucchini bread from the pan and cooling it on its side on a wire cooling rack, which helps keep the sides crisp. It makes sense: because the bottom of the bread is the hottest, exposing it to more air keeps it from becoming moist or soggy.

Is it necessary to refrigerate zucchini bread?

HOW TO CARE FOR ZUCCHINI BREAD. This zucchini bread recipe should keep at room temperature for at least 2 or 3 days. If your zucchini bread is still warm after three days, you should refrigerate it. It should last at least a week in the fridge, if not a few days longer.

What role does zucchini play in bread?

Consider zucchini as an ingredient in baking, similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods, as well as helping to bulk up cakes, breads, and muffins with a nutritional boost! Because zucchini has such a mild flavour, it goes well with everything from cinnamon to chocolate.

How do you tell if your zucchini bread is done?

Using a Toothpick – Start testing your bread for doneness at 50 minutes. Insert a toothpick into the centre of the loaf of bread. The bread is done when the knife comes out clean. If the batter sticks to the toothpick, you’ll need to cook it longer.

What is the best way to fix undercooked zucchini bread?

In most cases, an undercooked loaf of bread can be salvaged by returning it to the oven for a few minutes longer. This is true for loaves where the outside of the bread appears fully set but the inside is still gummy. Return the loaf to a 350° F preheated oven for 10-20 minutes.

Why is the middle of my zucchini bread soggy?

If your bread has a soggy texture and the centre has sunk, it’s because there was too much liquid in proportion to the dry ingredients, there was insufficient leavening, the batter rested too long before baking, or it’s underdone.

How long can you keep Zucchini on the counter?

approximately 3 to 4 days
Fresh zucchini can be kept in the fridge for up to two weeks and at room temperature for about three to four days. Zucchini slices and cooked zucchini can be stored for 3 to 4 days.

What can I use in place of zucchini in zucchini bread?

Zucchini Substitutes in Zucchini BreadIf you want zucchini bread but don’t have any zucchini on hand, you can substitute the same amount of yellow squash. Zucchini, on the other hand, is frequently combined with pumpkin to make delicious bread. So, instead of zucchini bread, you can make pumpkin bread.

What are some alternatives to zucchini?

Canary yellow squash is the best yellow squash substitute for zucchini. You can substitute yellow squash for zucchini in any dish you want to make, especially those that require frying.

How long should zucchini bread be allowed to cool?

After baking, place the bread on a cooling rack to cool for 10 minutes. Then, remove the bread from the pan and cool completely on a metal rack before slicing it. This waiting period allows the bread to retain its shape as you slice it.

Why does it take so long to make zucchini bread?

If it is wet or has batter clinging to it, your bread needs to bake for a longer period of time. Cover the top with foil if it appears to be getting too dark. Wait until the bread has cooled to room temperature before slicing it.

Is it safe to re-bake zucchini bread?

Is it possible to save the loaf if you cut a slice and discover the inside isn’t fully cooked? Fortunately, bread can be re-baked and returned to the oven if it is underdone.

What is the best way to tell if zucchini is bitter?

A bad zucchini squash is easily identified by its dull, lifeless skin. If a zucchini has rotten spots or decay, do not eat it. The vegetable may be mushy, with wrinkled or shrivelled skin. If you cut a bad zucchini, the inner flesh may be stringy and full of large seeds.

Is it possible to eat raw zucchini?

Raw zucchini is generally safe to eat and has few to no side effects. Cucurbitacins, a class of compounds found in members of the Cucurbitaceae family such as squash, zucchini, and gourds, are responsible for the bitterness.

What’s the distinction between cucumbers and zucchini?

Cucumbers are hard, waxy, and cool to the touch, whereas zucchini are warmer and yielding, with a slight grittiness under the fingertips. Most cucumbers have a bumpy surface, but some varieties, such as the smaller Lebanese cucumbers, have a smooth surface.

What are the advantages of consuming zucchini?

Here are 12 scientifically proven zucchini benefits.
Contains a Variety of Nutrients…

  • Antioxidants are abundant.
  • Contributes to a Healthy Digestive System…
  • Blood sugar levels may be reduced.
  • It has the potential to improve heart health.
  • It could help to strengthen your vision.
  • Weight loss may be aided by…
  • Simple to incorporate into your diet.

Without a grater, how do you grate zucchini for bread?

If not, you can shred it with a regular blade and a pulsing motion, but the shreds will be smaller. Toss the pieces into the food processor in two-inch (five-centimeter) squares. Fill it all the way to the top. Pulse the squash for 30 seconds in a food processor, or shred it with the shredding attachment.

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