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Seasonal » Summer » Chocolate Zucchini Bread

Chocolate Zucchini Bread

by Lynne Webb on July 7, 2021 (Updated September 1, 2021) // 1 Comment

This easy chocolate zucchini bread is baked with buttermilk and makes a moist, delicious chocolaty treat that's fairly low in fat and calories.
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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.

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

5 from 2 votes
  |  Leave a Review
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.

Author: Lynne Webb | 

Course: Baking & Desserts
 | 
Cuisine: American

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Comments

  1. Angel A says

    July 17, 2020 at 4:51 pm

    5 stars
    I like that this recipe uses buttermilk and canola oil to keep the fat and calories a little lower. I’m a chocoholic – now if I can just keep from eating the whole loaf LOL.

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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