Oh you wanted a chocolate zucchini bread recipe? Don’t you know this is a food blog? I’m contractually obligated to tell a meandering and infuriatingly irrelevant story in each headnote, keeping you from the recipe as long as possible for nefarious, possibly witchy, purposes, and I don’t want to disappoint. Next week, I’ll be celebrating my 20th wedding anniversary with a guy I met because I wrote some rambling things on a blog about, like, dating and New York City and funny things that had happened, he read it, we went for a drink, I stopped dating, needed a new subject to fill the void, and Smitten Kitchen came to be one year later. [Some people have honeymoon babies, I, uh, had you.]
“Impossible!” I expect you’ll say now, “you’re too young to have been married for 20 years!” And I couldn’t agree more! I’m pretty sure we just met. I’m pretty sure little has changed (well, except those two awesome kids and a smattering of gray hairs on him I take personal credit for and pride in). We still like to have people over, still like to go out, still love Paris and New York, and — here it comes, the actual point! — he’s still trying to convince me to put chocolate in more recipes. In 2014, he successfully lobbied for me to put chocolate in my banana bread, and from a glance at the 899-long comment section, it sounds like you’re glad he did. And now it is time for what he insists is the perfect zucchini bread, so long overdue that AI thinks it already exists.
This is a phenomenally fudgy chocolate loaf cake with a crunchy top that has the better part of a pound of zucchini in it and while I’d never try to put zucchini in the corner — we spotlight zucchini on the Smitten Kitchen, thank you very much — the reality is that if your eyes were closed, and possibly even with them open, you’d never know that there was a vegetable inside. Is this the best news ever? An abomination? Should zucchini bread taste like a brownie? I’m going to let you sort this out for yourself, you and all of the friends you’re going to make when you bring this wherever you’re going this weekend. Cheers! And thanks for being a part of our story.
It’s here! The 2025 SK Classroom Wishlist Project, in which we try to get teachers what they need to set their classrooms up for success, has kicked off. If you cannot figure out where to start, let me help! I recommend picking a school in your area, or perhaps where you grew up, or searching the descriptions for classrooms that might focus on something particularly meaningful to you. Help out if you feel you’re able. There is no purchase too small to unquestionably make a teacher’s (and their students’) day. Plus, buying crayons, pencils, and books that help kids learn and succeed feels really good. [Project information. Direct link to spreadsheet.]
Video
Double Chocolate Zucchini Bread
Size note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two on the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that in several tests, mine never has.
- 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 large eggs
- 2/3 cup (160 ml) of a neutral oil, olive oil, or melted unsalted butter
- 1/2 cup (95 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons kosher salt (Diamond brand; use half of other brands)
- 1 1/4 teaspoons ground cinnamon (optional)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cups (180 grams) all-purpose flour
- 2/3 cup (55 grams) unsweetened cocoa powder
- 1 1/3 cup (8 ounces or 225 grams) semisweet chocolate chips, divided
- 2 tablespoons (25 grams) raw or turbinado sugar
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Whisk until combined. Sprinkle cinnamon, if using, baking soda, and baking powder over the surface of the batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. If your cocoa is lumpy, and mine always is, sift it over the batter. Add flour and mix until combined. Set 2 tablespoons chocolate chips aside and add the remaining to the batter, stirring to combine. Pour into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and the raw or turbinado sugar — don’t skimp.
Bake for 1 hour (updated) and check for doneness, returning to the oven until set, up to 10 to 20 minutes more. A toothpick inserted into the center of the cake won’t come out clean, because this bread is so fudgy, but it shouldn’t look like raw batter. [Note: The original baking time was 1 hour 25 minutes, but many of you have commented that yours were done in an hour so I’ve adjusted the estimate for you to to check sooner.]
If you can bear it, letting it cool completely in the pan helps it set up. I leave mine in the pan overnight, unwrapped. To serve, carefully remove from the pan and serve in slices.
Do ahead: This zucchini bread keeps for up to one week in the fridge, yes, fridge — although it won’t go bad at room temperature (for 2 to 3 days). It’s so fudgy, I think it’s best kept cold. I store the double chocolate zucchini bread in the cake pan with the top uncovered, to keep it crunchy. I press a piece of plastic or foil only against the cut end of the cake.
Previously
6 months ago: Ziti Chickpeas with Sausage and Kale
1 year ago: Napa Cabbage Wedge with Miso Dressing
2 years ago: Corn Cacio e Pepe
3 years ago: Corn Butter Farro
4 years ago: Baked Farro with Summer Vegetables
5 years ago: Mathilde’s Tomato Tart
6 years ago: Black Pepper Tofu and Eggplant
7 years ago: Foccacia Sandwiches for a Crowd
8 years ago: Blackberry-Blueberry Crumb Pie
9 years ago: Summer Squash Pizza, Peach Melba Popsicles, and Chile-Lime Melon Salad
10 years ago: Raspberry Crushed Ice
11 years ago: Cold Noodles with Miso, Lime, and Ginger and Apricot Pistachio Squares
12 years ago: Charred Corn Crepes, Burst Tomato Galette with Corn and Zucchini and Strawberry, Lime, and Black Pepper Popsicles
13 years ago: Pink Lemonade Bars and Charred Pepper Steak Sauce
14 years ago: Sugar Plum Crepes with Ricotta and Honey
15 years ago: Everyday Chocolate Cake and Zucchini and Almond Pasta Salad
16 years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie
17 years ago: Cantaloupe Salsa and Plum Kuchen and Roasted Carrot and Avocado Salad
18 years ago: Huevos Racheros, Blueberry Crumb Bars, Napa Cabbage Salad with Buttermilk Dressing, and Quick Zucchini Sauté
19 years ago: Moules Frites
I dreamed about this. You have an uncanny sense for what we need exactly when we need it! I’m going to make it and then comment again but shout out to Deb for her psychic abilities, and kudos on everything you’re doing for teachers and students.
Made this today and it is INTENSE. But very tasty
OMG! I’m first with a comment! Which is: can a cake this fudgey freeze well? Or at all?
Thank you for 19 years of fabulous recipes, photographs and wonderful writing.
pb
Thank you! And yes, it will freeze very well.
Curious when freezing how do you keep the top crunchy upon thawing?
It likely won’t be as crunchy upon thawing.
I just ate the last piece of the King Arthur Flour Chocolate Zucchini Cake (from the recipe on their website). I’ve been making it for the past couple of years when the zucchini plants in my garden start going crazy. It is AMAZING! SO GOOD! It makes me want to throw out all other chocolate cake recipes…and start using it for all birthday chocolate layer cakes. I always include the optional espresso powder. Will have to try your recipe now to see how it compares…
I use the KA recipe and double it because it freezes beautifully and we can enjoy it all winter!
Thanks for mentioning the KAF recipe. I made it and love it. Gave some to friends, who were equally enthralled. That recipe doesn’t mention squeezing out the zucchini, but I did it anyway.
Hmmm, I’m glad you decided to have a food blog, since the dating blog worked out so well! Congratulations on 20 years!
I love zucchini bread; I’ve never made a cocoa/chocolate version. Even though my fridge is somewhat bonkers and froze my fresh zucchinis solid… so I won’t be using those.
Absolutely incredible. Made it as cupcakes and worked perfectly. So delicious. Thank you.
I just took a loaf of your Ultimate Zucchini Bread out of the oven (really! Not even 10 minutes ago!) and my kids all sighed and wished for something with chocolate. So I guess I know what needs to happen with the rest of the zucchini in the fridge!
Can I cut the sugars in half or will it ruin the consistency?
It will likely end up dry. Maybe swap some with a little yogurt for moisture?
Wonder if I could interchange for yellow squash? We have an abundance this year and I’m intrigued!
Yes. In most cases, it’s a 1:1 swap as zucchini is also a kind of summer squash. Sometimes yellow squash (such as crookneck) are a little more dry, however, but this cake is so moist it will probably be forgiving.
Made as written, using coconut oil as the neutral oil. THIS TASTES LIKE REALLY GOOD CHOCOLATE CAKE. That is all. I’m
Hi, love all your recipes and looking forward to trying this one! Would it work ok in a 9” (or larger) square or round (springform?) pan?
Thank you!
I almost always bake “loaf” recipes in an 8×8 pan, so they don’t take so long. I’ve done this with Deb’s chocolate banana bread and ultimate banana bread. It works fine! It just takes some guessing about the length of the bake. For this recipe I’d probably start checking around 45 minutes.
Thank you!
Followed Jennie’s suggestion to bake this in an 8-inch pan, to yield a cake for a birthday dessert (as she said, it baked in only 40 minutes). Served squares with little balls of coffee affogato ice cream topped with homemade chocolate shell sauce. And candles for the birthday “boy.” OMG!
Happy 20th Anniversary! I will celebrate with you in spirit adding this to my SK Bread Recipe toolbox.
Okay, so I LOVED seeing your wedding photos?!! Thank you for linking that ♥️ We just celebrated 16, and not sure how 😂
Excellent recipe! My mom used to sneak zucchini into everyyything in the summer. But this would be a hit here!
My 9-year-old child considers your Ultimate Zucchini Bread a top-tier food, probably one of his top-5 late-summer food experiences. When I revealed that this new recipe existed, he replied, “MAKE IT. I’ll die if you don’t.”
Anyway, I know what I’m doing tonight! Gotta keep my kid alive.
Happy anniversary!
Yep, my 6yo just saw these pictures and said, “Whoooaaaa. Make it!!! I’ll use my wand of niceness on you!”
I READ THAT AI GOOGLE IMAGE AS IF IT SAID “AN INSANELY *FUGLY* RECIPE* and god that made me smile!
Also, this looks delicious. I want it.
🤣
Ha! Lumpy brown cakes kinda are.
Congratulations on your 20th wedding anniversary!! I have been following you for at least 18 years and will continue to do so. Thank you for the stories and fabulous food. Cheers to many more years of Smitten Kitchen!
Oh, AI… So what recipe were they talking about? The chocolate olive oil wacky cake? 😂 (Which is, to be fair, insanely fudgy.)
Congrats on the anniversaries of your marriage and the blog!
FANTASTIC. Your regular (ultimate) zucchini bread recipe is the only one my children will happily eat, but we’ve tired of all things zucchini. I’m excited to try this!
PS As someone about to celebrate my 19th wedding anniversary, I hear you on the “But…we practically just met! [These teenage children notwithstanding.]”
Send recipe
I love the classroom project and just sent a globe to a teacher in a rural California town. Will she know that it came from your site?
If she only shared it here, I believe so. But I’m honestly just a vessel for these lists, sharing them with my wider audience. I’m not involved in any other way and don’t need credit.
There actually IS a recipe, on Buttermilk by Sam, and she credits you…probably why AI got confused. I made it and it was excellent. My 4 yo devoured most of it without any clue of the vegetable context. Happy 20, Deb!!
Oh I see it now! It looks gorgeous. Also, one of the reasons I dragged my feet about sharing this is that I felt that I sort of already had. Each time someone asked how to make my Ultimate Zucchini Bread chocolate instead, I’d respond that a 1/3 flour swap with cocoa is my go-to method. (Here’s a response from 2019, 2020, etc…) However, burying a recipe in the comments of another isn’t actually very user-friendly. :) And doing the testing allowed me to check other proportions, salt levels, toppings, etc.
This looks amazing! I need a gift for neighbors so plan to make this as mini loafs. Any advice on cooking time for mini loafs? Thank you!
It will depend on the size but I’d check them at 30 to 40 minutes to start.
Loved your wedding photos! Our wedding photos are terrible because a friend volunteered to take them and cut my husband off mid-forehead in most of them, but we just celebrated our 54th anniversary!
Ha! It’s okay, we’ve been saying we’d get our wedding album printed for … 20 years. Still just have the printed proofs in a box, and some scanned.
BTDT…so I dare you to print the album Deb…and to have it all sent in by next week! It’s a beautiful thing to have for your children. Just give it to a company who does it and tell them to surprise you.
Congrats on 20 years. So special.
Hi there,
My partner has recently become gluten free. Do you think I could get away with using ground almonds instead of flour?
I haven’t tested it with this swap but I bet if you circle back in a day or so, there will be advice. In general, commenters seem to really like Bob’s Red Mill gluten-free flour mix for swaps, and I think it will work better than almond flour here.
FWIW, it works very, very well in the chocolate banana bread. To be clear, this is the BRM 1-to-1 gf flour, not their other one, which I cannot vouch for.
When I swap flour to make quick breads gluten free, I use a commercial blend (kind Arthur or bobs red mill usually) for 2/3 to 3/4 of the flour and use almond flour for the remainder. It does make it slightly more prone to falling apart, but the almond flour is coarser and improves the crumb considerably. Gluten free flour blends can give a gummy crumb because they are generally rice flour plus starches/gums. Sometimes I add an egg to help it be sturdier, and often up the baking powder by 1/4 teaspoon. Usually bakes a bit longer too.
Thank you for the great gluten-free tips!
You’re welcome! I made this today (gluten free) and it was delicious! I used 1/3c almond flour and 1c King Arthur gf blend. I didn’t add the extra egg but would next time. Made with olive oil. Used 70% dark chips and Guittard cocoa and didn’t find it too intense. I used a slightly scant sugar measure but this is definitely not a particularly sweet quick bread— I usually halve sugar.
Kris-I too use some kind of measure for measure for 2/3 to 3/4 of the flour and use almond flour for the remainder. I’ve been baking GF for various loved ones for the past 30+ years, and it’s my favorite way to convert a flour based recipe.
Did you measure ingredients by weight? That gives the best results. It can also help to let the batter sit for 15-20 minutes before baking with GF flours, so they can absorb the moisture of liquid ingredients, giving a better texture after baking.
I made it today with the flour as the only substitution (I use the King Arthur GF Measure-for-Measure, which already has xanthan gum in it. So, in this recipe I used 160g as the equivalent to the 1 1/3 cups flour that was called for) and it turned out perfectly – moist, good texture & rose well for me.
Whoops – this was supposed to be in reply to Elizabeth
I made this today with the America’s Test Kitchen gluten free flour blend – I added an extra egg and increased the baking powder by 1/4 tsp, but still did not get much of a rise. In general, I’ve had quite a bit of trouble with zucchini bread not rising this summer. Wondering if any experienced gluten free bakers on this thread might have a guess as to what’s going on?
Despite being a bit flat it was delicious! I will say, I think it was almost over cooked at 1hr 20min, and I would check at least 5 minutes sooner next time.
There is a legendary story in our family. I had made chocolate zucchini muffins (using an old Australian Woman’s Weekly recipe that lives permanently on our fridge) and my niece, who was about 8, loved them but would not eat vegetables. At one point, I was about to ask if she wanted another chocolate zucchini muffin, and my brother just about flew across the room to stop the word “zucchini” from coming out of my mouth.
Can you use yellow squash?
Yes. In most cases, it’s a 1:1 swap as zucchini is also a kind of summer squash. Sometimes yellow squash (such as crookneck) are a little more dry, however, but this cake is so moist it will probably be forgiving.
Congratulations on your 20th anniversary!
Thanks for sharing your wedding pictures (and of course for sharing all your fabulous recipes over the years)!
I baked this last night, let it rest as instructed, and am reporting back after breakfast: this is delicious. Absolutely delicious. Even my 10-yo-son, who harbors deep suspicion of any food involving zucchini, loves it.
Thank you, Deb, for writing so very many recipes that my family adores and that *work* 100% of the time: your writing and recipes have brought joy to my life for…15? 17? (many!) years.
For others who live at high elevations (I’m at 7,500′): this was done for me at 1 hour and 25 minutes.
Old time reader here. Doesn’t feel like 20 years!
A baking project for an unseasonably cool day in August — you have great timing. Happy anniversary! Thank you for all you do.
Okay I am so excited to try this, but Deb, seriously? Are you suggesting it’s best if I wait until the next day to eat it? Who has that kind of patience?!
It’s like I don’t understand the nature of chocolate or cake whatsoever! Let me parse it: It’s fantastic on the first day. It really comes into its own/becomes the best version of itself on day two. This makes such a big loaf, I bet you’ll have a chance to try it on both and see what I mean!
Opened your site to look up the zucchini bread recipe and I’m so delighted to find this chocolate version ( which I begged for in response to your weekly email) so going to make it right after I write this :-)
I’m going to use Bob’s 1-1 GF flour as my daughter is highly gluten sensitive but – especially in a recipe with this much flavoring ingredients and moisture -we always find it works great! Thanks always and Happy Anniversary!!!!
Happy 20 years!! 💃🏽 You’re amazing, Deb. We are so grateful for you.
It’s the time of year I have zucchini coming out of my ears. This was a great variation on the typical quick breads I make. Super fudgey, smelled decadent while baking, and curbs the urge for chocolate. Came together quickly, measurements were perfect (as always with Deb’s recipes), and a hit in our house.
According to my math 8 ounces of chocolate chips should be 227 grams. The 170 grams listed is correct for 6 ounces. It was when I started weighing out the chips I realized the error. I went with 8 ounces instead of 6 ounces but the correct amount should be clarified. Thanks.
King Arthur ingredient weight chart says 1 cup of chocolate chips (volume) = 6 oz (weight) or 170 grams (weight). The bag in front of me says 11.5 oz (weight) = 326 grams (weight). I say: they’re chocolate chips! Eyeball it and throw them in! Add some joy!
The recipe calls for 1 and 1/3 cups (8 ounces or 170 grams). 8 ounces = 227 grams. 6 ounces = 170 grams. One ounce = 28.35 grams so 11.5 oz does indeed equal 326 grams.
You are correct — now fixed!
Absolutely delicious! A very chocolatey, fudgy, not too sweet desert. Thanks Deb!
Easy to make and truly delicious! Thank you!
Made it this morning. Got rave reviews. Definitely a keeper. Thanks Deb.
Congratulations on your 20th anniversary!
This recipe sounds so very yummy! Unfortunately, I must use gluten-free flour for all of my baking. Sometimes, the end result can be overly moist especially in recipes using zucchini, pumpkin, or applesauce. Would this recipe work with King Arthur Gluten-Free Flour?
I haven’t tested it with gluten-free flour but I am sure someone will shortly and will comment to tell us how it went.
Yes, It’s great! I used Bob’s 1 to 1 (blue packaging) and a scale. Decadent delicious perfection.
YUM. Love zucchini + chocolate.
Is there a way I could tweak this recipe to make cookies instead of a loaf?
Do you think this could be doubled and baked in a Bundt pan?
Yes. But you’ll want a 12-cup bundt not a 10-cup.
My first reaction was indeed the one you anticipated: “this blog can’t possibly be that old!” but then it occurred to me that I must have been following both your recipes and rambling for at least 17 years.
I mostly read blood for the ramblings nowadays since I often lack the time to cook the more involved stuff and also your idea of a meal drifted away from mine over time. But I still open up this blog a couple of times every week waiting for a new post.
I’m pleasantly surprised that your anniversary recipe is exactly what I want from a cake.
I’m looking forward to baking this asap.
Keep up the good work and I really hope, that you’ll still be here in 20 years to post recipes (and that I’ll still be here to check for updates)
I made this into muffins and it worked beautifully. Baked about 20-25 minutes.
Thanks, I was wondering about this 😊 How many muffins did you get?
I enjoy reading the story with each recipie on your blog! They invariably make me excited to make the recipie, even if I start reading thinking I won’t. Congrats on 20 years of marriage! I’ll be at 16 in two weeks, and so many of our favorite meals are from your site.
Could this be baked in a Bundt pan without having to increase the ingredients?
First off any zucchini recipe that doesn’t require you to endlessly wring the water out is definitely for me! This bread is, unsurprisingly, so good! Barely sweet enough to be breakfast with coffee, but has chocolate chips so totally perfect for dessert!
This is the best loaf cake I’ve ever made. Used gluten-free flour and a scale. Followed instructions exactly. I was craving brownies and this totally hit the spot. Just so delicious. Thank you.
Added a touch of granulated espresso for extra deep chocolatey flavor.
Thank you for another perfect recipe Deb! Made this last night as muffins (I got 13 filled to the top of the muffin liners, and they baked for around 25 mins at 350) and as you foretold, they were delicious last night, and INCREDIBLE this morning.
Ahhh! Amazing! I didn’t go through all the comments and just asked if someone baked them as muffins. Thank you for your comment!
Wow. Worth the wait—both for the recipe and for it to sit overnight. Tried some after it had cooled and thought I had done something wrong—it was only fine. But the next morning, cold from the fridge? Impossible to not keep cutting little slivers of. Incredible.
Oh also, if your oven is janky and/or your loaf pan is slightly larger than standard, start checking at 50 minutes–mine was done at 55!
Is this kosher? I’m rubbing my hands together in anticipation of your answer, Deb.
There are different levels of kosher — i.e. if each ingredient was certified, whether it’s served with a meat or dairy meal, etc. — but there’s certainly nothing treyf in it.
Thank you for your thorough response! Much appreciated.
Any advice if I wanted to bake these as muffins? How many would it make?
I just made these with my son (not out of the oven yet, still unsure how long they’ll take to bake), but we scooped 21 full cupcake liners. I’ll let you know how they turn out!
Two days before you posted the recipe I was searching your website for chocolate and zucchini. Perfect timing! I made this in 3 mini loaf pans. I forgot to time it but I think it was about 30min? I forgot to use the cinnamon and substituted half the chocolate chips with chopped up semi-sweet chocolate bar (Trader Joes). Delish!!! I may try to use espresso powder instead of the cinnamon next time. Thanks Deb!
This is absolutely fabulous! The only change I made was half semi-sweet chocolate chips and half 60% dark chocolate chips. And don’t overtake, just like the recipe says!
So good! FYI, recognizing every oven is different, this bread only takes 50 minutes to cook in my oven! Start checking at 45 minutes to prevent over baking.
Mine was done at 65 minutes, when I started to smell just the faintest hint of burning cocoa.
Hello! Has anyone tried baking in cupcake pans instead? I like to freeze muffins and reheat for the kids’ school day breakfasts. Curious how they turned out. Thank you!
I just made these with my son (not out of the oven yet, still unsure how long they’ll take to bake), but we scooped 21 full cupcake liners. I’ll let you know how they turn out!
This came out so. dry. I baked for 1 hr 20 which was the lowest end and it is not moist at all. I’m so bummed because zucchini will usually moisten everything up. I did everything by weight too so even more perplexing why it came out dry. Would love to hear insight.
Emma I had the same experience. Super dry. I made it again today alongside the new NYTimes lemon zucchini Bundt cake recipe and I realized that cake has 3c zucchini and 2c flour, while this one has only 2c zucchini and 2c flour+cocoa. So I cut the flour/cocoa to 2c total and baked it for 55 minutes at 325. It was better but still not fabulous. Not sure how others are having such a better experience. I’m going to stick to the ultimate chocolate banana bread on this site, which is TRULY fabulous.
I’ve been making this version since it appeared in your comment section. When I’m overwhelmed with zucchini, I’ll shred and freeze it.. I thaw it and use it for this. Works really well.
There 2 of us in our little household so this super-sized loaf is more than we will eat. If I halve everything in the recipe, will this come out ok? I know messing with the ratio of dry ingredients can be tricky.
I don’t even know if this should be called a “bread!” It’s fudgy, cakey, and delicious! Followed the recipe exactly – Deb’s right – don’t skimp on the sugar on top!
Anyone have issues with spillover in a regular loaf pan? Full disclosure: I made this for the first time in a rental house oven which was dodgy at best
I may have forgotten to include my standard warning on my loaf cakes, which is that they’re very, very full and if your loaf pan doesn’t hold 6 full cups of water (to measure), spillage is a risk. I’ll add it now!
TY! Happy to scoop some out and make two muffins as a pre loaf devouring treat!
I’ve made this three times using zucchini I’ve frozen from the garden and it is moist and chocolatey and everything. I always use a scale and, like every recipe I follow from this site, it works perfectly. My kids love this.
I have shredded frozen zucchini. Should I squeeze out the water when I thaw it or keep the water?
No, keep the water. Add it by weight, if you can. No need to defrost before mixing/baking.
This looks delicious and might even appeal to those who are breakfast resistant but chocolate loving.
Can the recipe be made as muffins or as brownie squares?
Muffins, absolutely. Brownie squares, perhaps, but to me the texture is different from a brownie.
Happy, happy anniversary to you both, Deb and Alex!! Your blog is an everyday inspiration. I can always gluten-free and lactose-free recipes with easy swap outs with rice and nut flours etc. and not sweat it, ever! Thank you for years of delicious recipes, beautiful photos for guidance, and sharing your love, passion and hobby with the world. Pure joy! Zucchini I can’t do with allergies, but More chocolate and bananas all the way… Wishing You and Alex a continued lifetime of loving each other. :)
I baked this today. Beyond delicious. I only had dark chocolate chunks or chipits to put in it. We ate it warm and dreamed what it would taste like with a scoop of vanilla ice cream. I will bake it again.
I made this last night and tried it this morning. So good! Tasted like chocolate cake for breakfast, which was just what I needed on a Monday morning. Do you have any advice on freezing leftovers? I’ve successfully frozen your regular zucchini bread but know the texture of this one is quite different. Thanks!
It will freeze fantastically, however, the top doesn’t always stay as crunch once defrosted, just like the ultimate zucchini bread.
I am here for these highly specific storage questions!! Thank you so much- it’s truly helpful
This is DIVINE. I made it as written except: I had blood orange olive oil and used that for the oil, used espresso powder rather than cinnamon. Let it sit for a day and WOW! It’s a dense, deeply chocolatey, delicious loaf!!! This will be a regular during zucchini season!
Yet another recipe that I had to make the minute it was posted! SO glad I did! This zucchini “bread” is delicious! I’ve been shamelessly picking at the sugar crust while it sits beckoning from the kitchen counter! Thank you!
Made this yesterday with the zucchini from the farm share. I love that you don’t have to squeeze the water from the zucchini. I filled 2 cups with the shredded zucchini but then weighed it. I found I was short, so I shredded some more to get to the desired 13 oz. I recommend doing this so you don’t scrimp on the zucchini! The loaf turned out perfectly moist and fudgy. OMG, this is more cake than bread, so good!
I made this last night! I didn’t want it to be as chocolate-y, so I cut the cocoa and the chocolate chips by about 25%. I also needed it ready quickly so I put it into muffin cups. It was delicious and the perfect level of sweetness! Perfect with the turbinado on top. Thank you!
CONGRATULATIONS! THAT’S QUITE AN ACCOMPLISHMENT, ESPECIALLY IN THIS DAY AND AGE.
One of the best things I’ve baked in quite some time. Well balanced – not too sweet, not too cakey nor too dense, chocolatey but not overly rich. I love it! I swapped out 1/3 cup of the AP flour for whole wheat flour and it came out very good. Thank you, Deb! I am very excited about this recipe.
A major hit. I’ve been making chocolate-chocolate zucchini muffins for years–but I don’t *love* the random recipe I’d been using from some long-defunct blog–so I was so thrilled to see yours! My loaf pan is a little on the shrimpy side, so I did half the batter in the loaf pan and half in an 8″ cake round. Together side-by-side in my oven, they took just under an hour to bake. Insanely fudgy and delicious. I thought I might have to end up freezing one of the cakes (just two eaters at my house), but it’s day 3 and I haven’t gotten tired of snacking on this yet, so I may just keep eating until it’s gone!
Could this be made with cassava flour, maple sugar and no chocolate chips? Dealing with food allergies. Can’t use cane sugar. Has to be grain free. I can use a little honey, maple syrup, or agave to add a little moisture to replace brown sugar. And can I bake it in a cake pan? It’s my birthday on Thursday and I thought it could make a great cake.
I try all zucchini dessert recipes then test them on my grandchildren. Unfortunately, I had workers here on the day I made this recipe and the kids never got a chance to try it. And holy moly, it was fantastic. So I’m back in the kitchen making multiple loaves for the upcoming school year. Thank you for this recipe, it’s probably the best zucchini bread recipe I’ve ever made. Cheers!
Perfect! I cut the recipe in half and baked as muffins. So amazing! Will be making again! Great moisturizer, light texture, perfect amount of chocolate!
Congrats to ME on your 20 yr anniversary..(and to you, too, of course!) since I’ve been the recipient of all these great recipes for all these years. I’ve made so many of them and always wondered if you have a few that you repeat from the old days?
Your hot fudge sauce and your everyday meatballs are my more recent repeaters!
Absolutely delicious. I measured my loaf pan and it barely held 6 cups of water, so I opted for safety and measured a little less than a cup of dough in to a mini loaf pan. I think I took the mini loaf out a little too early at 25 minutes, because after 1hour and 20 minutes the main loaf had a nice crown and crackle which the mini did not. But. The mini was perfect for a taste-test! I plan to slice and freeze the main loaf and take it camping. Thank you so much! Every single recipe of yours that I have tried has been perfect.
Love the headnotes, happy anniversary, and thank you for the recipe!
Made this for book club last night and it was a hit! It was moist and delicious and not too sweet as others have noted. I did pour some of the batter into a separate dish to bake. The cake domed beautifully above the sides of my pan without any spillage. It took about an hour and 20 min to bake.
Oh I do love it when I can get some veggies in with my daily chocolate!
I found it baked slightly faster than stated, could be due to my convection oven, and so I removed it earlier ~10 minutes when I felt by smell and a slight colour change to the top that it might burn if left any longer, and we wouldn’t want that to happen to our chocolate!
Made as muffins (cupcakes?) and they did not rise much but were very delicious – and very intense! Liable to stick where the chocolate chips touch the pan. Cooked in about ~17 minutes at 350 with the convection going. It made about 23 ‘cakelets’ – kind of squat cupcakes. Would fill the muffin cups nearly to the brim if I tried again.
I had been waiting for this ever since Deb teased it in the previous week’s email! The best part was the crunchy/crumbly top- would this recipe translate to an 8×8 or 9×9 square pan instead of a loaf to increase the surface area of the crunchy top??
Worked really well. Thanks for questioning the wisdom of taking the extra time to squeeze moisture out of a vegetable we are adding to cake for, you know, added moisture. I didn’t have enough chocolate chips to mix in, so just sprinkled some on top, and really liked it that way (I sometimes find the chocolate chips in double chocolate things to be a little overpowering).
Wait wait you’re working on a book…that involves cooking…a new cookbook?!!!
Also I can’t seem to find the search function? I know most of this site by heart lol but it’s handy for quick access
Do you think this would do well in muffin form?
This, of course, is freaking amazing! Just tested the overflow muffin I made, since I wasn’t sure about my loaf pan size. I can’t wait for the loaf to finish… this tastes like really delicious chocolate cake. Can’t wait to recommend this to others as the abundance of zucchini starts (and hopefully some more donated zucchini will come our way!)
Thanks for another favorite to add to our zucchini recipes!
I followed the recipe to the letter. Baked up in 1 hour total. Probably could have taken it out at 50 minutes. It’s still super moist, just enough fudge loving squish. Now that’s it cooled down and sliced I’m going to use half the loaf in an icebox cake recipe. So anyone questioning total bake time, ck at 50 mins. and adjust from there. Wonderful use of zukes, lovely results..
Not just a way to use up summer squash – they actually make the recipe better!
Deb, how did you know I had a giant zucchini on my counter waiting for a recipe?
Because I’m one of those people I doubled the recipe, used a 9×13 pan, white whole wheat flour instead of all purpose, half black cocoa because I ran out of dutch and a bag of peanut butter chocolate chips for half the chocolate chips but I didn’t have to go to the store today!
This was really tasty, but very crumbly even the following day after being refrigerated. I baked it 1 hour and 25 minutes. Maybe I should have baked it longer.
Happy 20th Anniversary! 😊
A couple weeks ago I volunteered to bring snacks to my kids’ chess club meetings. The raspberry buttermilk cake and the blueberry cornmeal cake have been big hits! I was hoping for a zucchini in this weekend’s farmer’s market leftovers, but it was armloads of cucumbers instead. Is…that train of thought a weird place I really should not go? Cucumber is even wetter than zucchini, maybe it would need blotted?
I actually did it and it worked 😆 I halved the cucumbers lengthwise, scooped out the seeds, and grated the rest of the flesh and skin.
His first words: “Oh, that’s good!” I’m living in Amsterdam- they don’t do layer cake here (:0) and for 10 YEARS I’ve been dying for American-style chocolate cake my Brit partner and his Dutch kids would love. You’re my sister from another mister in the kitchen when I’m homesick, and baby, this one’s Soul Food! Alleluiah and pass the ice cream :P It’s gorgeous, thanks!
P.S. I love that your recipes always work, as written, and thanks especially for the metric equivalents:)
Thank you for the love I received by just making this bread!
I’m allergic to zucchini :( is there an alternative I can use?
I had no zucchini but had an armful of cucumbers, so I scooped out the seeds to get rid of the excess wetness and they worked just fine 😆
Deb’s double chocolate banana bread is also basically this recipe, but with bananas.
Wow – this cake is absolutely DELISH, and I am the world’s worst baker! Will definitely be sharing this recipe, it’s the perfect use of abundant farmers’ market zucchini, thank you!
Had some zucchini in the fridge, so I made this bread for my colleagues. Everyone loved it (myself included)!
Hello,
I have so much zucchini to use up so am on the hunt for recipes. Do you think this cake would freeze? In which case I can make several…thank you
Yes, it will.
I’ve enjoyed your food blog for many years, finally bought two of your books and also can’t believe like AI that it took 20 years for the best coffee cake ever! I’ve always loved a good zucchini dessert and can’t wait to try yours.
Congratulations on 20 years! Certainly a milestone worthy of this cake!!
Just baked today and had it slightly warm for dessert! Couldn’t wait for tmrw;)
One Best Chocolate Cake we’ve ever had!!! :) And no one would ever know there’s zucchini in it as it totally melts away into the cake! My Husband said it’s one of the best chocolate cakes he’s ever had and he doesn’t love zucchini ;) I used Droste Cocoa and Nestle semi sweet chocolate chips. I weighed the KA AP flour. Baked in same loaf pan as Deb’s above (with no over spillage while baking) for one hour and 10 minutes in a Wolf electric oven on center rack in regular bake mode, (not convection) and it turned out perfectly! Very moist and deep chocolate flavor. The craggy sugar top is really good! I put in the cinnamon. Would be also be good with espresso powder. Deb, you gave us a winner on this one! Thank you for continuing to inspire and give us great recipes :)
Plums are the most perfect autumn fruit. Please, more plum recipes!!!
This was heavenly. I had a favorite chocolate zucchini bread recipe (my own!) but this one blows it out of the water. So fudgy and moist and delicious. I made it for my dad’s birthday last weekend and he insisted on taking slices home.
Made this is into 11 perfect, gorgeous muffins baked at 375 for 28 minutes! Of which there are now only 10 waiting for the after school shift…
This recipe is a 10/10. I even substituted a gluten free 1:1 flour blend for the AP flour and it was still stellar. It uses a decent amount of zucchini, too!
Hi, I’m a first time commenter. I’ve been making a chocolate, chocolate chocolate chip version of your ultimate zucchini bread for several years, based on your answers to questions. I’m about o use this version. It has both more Dutch processed chocolate and more chocolate chips than I’ve been using and sounds even better.
I do sub some whole wheat pastry flour for some of the AP flour and I’ve added either walnuts or pecans. Thank you for this and other recipes, especially your carrot, date almond flour recipe.
Happy Anniversary! I have been reading your blog since at least 2006 when I was pregnant with my first child (who I just dropped off at college last week, oof), so I guess almost from the start! I love your ultimate zucchini bread, this chocolate one looks awesome I’m giving it a try today!
I’ve been making chocolate zucchini bread for years and it’s been a favorite – and this recipe absolutely blew my old one out of the water – even subbing out gluten-free flour. It’s so fudgy that the usual grittiness of a GF situation was pretty minimal here. Fabulous!
Amazing! I have been looking for a zucchini chocolate loaf recipe for a while, so I will try this for sure, and then I will let you know!
Made this last night and it smelled incredible while baking! Left out overnight to set up and I had a slice this morning with my tea. I don’t tend to love super rich chocolately things and this might have been a little closer to that line than I would prefer, but it was still delicious. Next time I think I will cut the cocoa powder by half to just reduce a little of the chocolately magic. :-)
Congratulations on 20 years Deb – I’ve been following along since the iVillage days (I found your blog there when I was planning my own wedding) and haven’t missed a post since. <3
And ohhhh, SantaDad. Love looking at those photos again.
Thank you, Jess!
Postpartum brain doesn’t want to do the cocoa math… can this be made with Dutch-process cocoa? Full disclosure: I can’t wait for this level of chocolate deliciousness, so I’m forging ahead with half natural, half Dutch process, but I know we’d all love to have the answer for future bakes!
Yes, it works with both and I personally prefer Dutch-process.
I made this yesterday and am happy to say we loved the results. Because I made it with last years shredded and frozen zucchini, I drained off about 1/3 cup liquid the zucchini was swimming in when thawed, there was still plenty of liquid. I saved it thinking the batter might be too dry, but it was not needed. I used 1 cup white sugar and added 1 1/2 teaspoons molasses because I had no brown sugar. It did not seem to make a difference. I did not do the turbinado sugar top because I don’t care for that texture. It took an hour and 20 minutes to bake. The bread was good the first day, but as Deb suggested, it is even better the second. It was not an overly huge loaf like the ultimate banana bread, but very moist and the chocolate level is perfect. Thanks for the yummy recipe and happy anniversary!
I told my family I was going to make chocolate zucchini bread and the 11yo went EW. Well he ate a piece for breakfast and said it was delicious and didn’t even change his mind when I told him it was the zucchini one I’d been talking about.
Anyway – I somehow have a longer/narrower 8 cup loaf pan and this worked perfectly (in 1hr 20 min) with the plus that the slices are smaller and thus I allowed one for with breakfast.
Zucchini (and your zucchini archives) are one of my fav’s so I’m hard-pressed to turn them into dessert when I love the savoury options but everyone loved this. Would repeat.