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 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.

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

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.

Yield: 12 servings (1 loaf)

Prep Time: 10 minutes mins

Cook Time : 55 minutes mins

Total Time : 1 hour hr 5 minutes mins

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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.

Recipe Notes

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.

Nutrition Information

Nutrition Facts

Chocolate Zucchini Bread

Amount per Serving

Calories

136

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

5

g

Cholesterol

 

23

mg

8

%

Sodium

 

208

mg

9

%

Carbohydrates

 

20

g

7

%

Fiber

 

1

g

4

%

Sugar

 

10

g

11

%

Protein

 

2

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.