Baked with buttermilk and shredded zucchini, our chocolate zucchini bread is a great way to satisfy your sweet tooth without a lot of fat and calories.

Chocolate Zucchini Bread

This easy quick bread recipe has a rich, chocolaty flavor that makes it satisfying enough to serve as a light dessert.

The shredded zucchini and buttermilk add both moisture and a nutritious boost while keeping fat and calories to a minimum.

Our chocolate zucchini bread is tasty enough to be served plain, but a thin spread of cream cheese is a great addition – like a piece of chocolate cake with cream cheese frosting.

Tips for Making Chocolate Zucchini Bread

  • Use good-quality unsweetened baking cocoa for a rich chocolate flavor. We happen to like Ghiradelli the best and it's easy to find both online and in supermarkets.
  • Choose firm, unblemished zucchini and grate by hand on the largest holes of a box grater.
  • Be sure to squeeze as much liquid from the zucchini as possible. This recipe calls for 1-1/2 cups of shredded zucchini which will be reduced to about 1 cup after you squeeze out all the moisture.

RELATED: For something a little different, give our Savory Pesto-Zucchini Bread a try. Flavored with basil pesto and Parmesan cheese, it makes a great snack or side for soups and main dish salads.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Yield: 12 servings (1 loaf)
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Baked with buttermilk and shredded zucchini, our chocolate zucchini bread is a great way to satisfy your sweet tooth without a lot of fat and calories.

Ingredients

  • 1-1/2 cups shredded zucchini (about 1/2 lb)
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/3 cup canola oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°F and generously grease a standard loaf pan.
  2. Place the shredded zucchini in cheesecloth or a fine-mesh strainer and squeeze or press out any excess liquid. You should be left with about one cup. Set aside.
  3. Thoroughly combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
  4. In a separate bowl, whisk the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy.
  5. Slowly add the dry ingredients and mix until well incorporated, then stir in the zucchini.
  6. Transfer the batter to the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the bread in the pan for 10 minutes, then transfer to a cooling rack for 15 to 20 minutes before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 23mg Sodium: 208mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 2g
Note: Nutrition information is estimated and may vary from your actual results.