Chocolate Zucchini Bread! It’s so good you won’t even notice the healthy veggies in the mix. It’s super-moist, super-chocolatey and, with a hint of orange, super-tasty. This quick-bread is, well, super!

Why you’ll love this Chocolate Zucchini Bread:

This Chocolate Zucchini Bread has a double dose of chocolate goodness; cocoa powder and mini chocolate chips. You know, just to ensure that we have enough chocolate in our lives.
A hit of fresh orange zest gives this quick-bread a lovely fruity flavor. A drizzle of fresh orange juice glaze creates a sticky, gooey, delicious crust.
There is a whole pound of zucchini in this recipe.
This bread requires less oil because of the moisture added by the zucchini.

Ingredients

How to make Chocolate Orange Zucchini Bread

See the recipe card for detailed measurements and instructions.

shredded zucchini layered in paper towels

Drain the shredded zucchini between layers of paper towels to wick excess moisture from the veggie.

Spray or butter the pan then line it with a parchment “sling”.

a bowl of dry ingredients and a bowl of wet ingredients with zucchini.

Combine the dry ingredients in one bowl and the wet ingredients in another bowl.
Mix the wet ingredients into the dry ingredients.
Pour the batter into the prepared pan and bake it until the center springs back when lightly pressed.

Storage

Chocolate Zucchini bread will keep at room temperature for 3-4 days. Leftovers can be frozen.

More Zucchini Recipes

a hand holding a slice of chocolate orange zucchini bread

a hand holding a piece of chocolate orange zucchini bread

Chocolate and orange is a classic flavor combination. You’ll also love these chocolate and orange Homemade Milano Cookies and my Chocolate Orange Cheesecake.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe

4.56 from 29 reviews

Chocolate Zucchini Bread

By: Eileen Gray

Use up all that zucchini you’ve got to make Chocolate Orange Zucchini Bread. It’s so good you won’t even notice the healthy veggies in the mix. It’s super-moist, super-chocolatey and, with a hint of orange, super-tasty. This quick-bread is, well, super!

Prep Time20

Bake Time50

Total Time1 10

14 slices

Ingredients

16 oz zucchini (about 2-3 medium)
6 oz mini chocolate chips (1 cup)
7 ½ oz all-purpose flour (1 ½ cups)
2 oz cocoa powder (½ cup)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 ½ teaspoons baking powder
8 oz brown sugar (packed, 1 cup)
1 ¾ oz vegetable oil (¼ cup)
3 large eggs
1 orange

Glaze

2 oz orange juice (¼ cup)
2 oz granulated sugar (¼ cup)

Instructions

Preheat the oven to 350 °F. Butter a 9×5 loaf pan and line with parchment paper in one direction.
Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
Toss 6 oz mini chocolate chips with 2 teaspoons of water to moisten. Sprinkle a teaspoon of all purpose flour over the chips and toss, set aside.
Combine 7 ½ oz all-purpose flour, 2 oz cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and 1 ½ teaspoons baking powder in a mixing bowl and whisk to combine. Add 8 oz brown sugar to the dry mixture and toss to incorporate.
In another bowl, whisk together1 ¾ oz vegetable oil and 3 large eggs. Stir the zucchini and finely grated zest of 1 orange into the wet ingredients.
Add the wet ingredients to the dry ingredients all at once and stir just until combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake until a toothpick comes out with a few moist crumbs, 45-50 minutes.
While the bread bakes, combine 2 oz orange juice and 2 oz granulated sugar in a small saucepan. Cook over medium heat until the sugar dissolves. Set aside to cool.
As soon as the bread comes out of the oven, pour the orange glaze over the loaf. Cool the loaf in the pan for 30 minutes and then turn out onto a cooking rack to cool completely.
Wrap and store at room temperature until serving. The bread will keep for several days at room temperature.

Equipment

My Book

Kitchen Scale

Food Processor

Loaf Pan

Parchment Sheets

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Nutrition

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!