This easy-to-make chocolate zucchini bread recipe is baked with buttermilk and makes a moist, delicious chocolaty treat that’s fairly low in both fat and calories.

A partially-sliced loaf of chocolate zucchini bread on a marble board with cocoa in the background.

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 together add moisture and a nutritious boost while keeping fat and calories to a minimum.

We think 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.

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Chocolate Zucchini Bread

Chocolate Zucchini Bread

5 from 2 votes
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This easy chocolate zucchini bread is baked with buttermilk and makes a moist, delicious chocolaty treat that's fairly low in 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

  • Preheat the oven to 350°F and generously grease a standard loaf pan.
  • 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.
  • Thoroughly combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
  • In a separate bowl, whisk the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy.
  • Slowly add the dry ingredients and mix until well incorporated, then stir in the zucchini.
  • 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.
  • Cool the bread in the pan for 10 minutes, then transfer to a cooling rack for 15 to 20 minutes before slicing.

Tips for Making This Recipe

About the cocoa:

  • 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.

About the zucchini:

  • 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.
Calories: 136kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 23mg, Sodium: 208mg, Fiber: 1g, Sugar: 10g
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