Rich Chocolate Zucchini Bread with Frosting

Here’s my go-to chocolate zucchini bread recipe, complete with a smooth cream cheese frosting that makes it feel extra special. The zucchini keeps the bread nice and moist, while the chocolate gives it that perfect amount of sweetness – and trust me, no one will even know there’s a vegetable hiding in there!

This bread has become my kids’ favorite afternoon snack, and I always make a double batch because it disappears so quickly in our house. Plus, it’s a great way to use up all those garden zucchinis during the summer months. Who knew sneaking in vegetables could taste this good?

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you’ve got giant zucchini from your garden, they’ll work too, but you’ll want to cut them in half lengthwise and scoop out the seedy center first. When it comes to prep, there’s no need to peel your zucchini – the skin is tender and adds nice flecks of green to your bread. Just give them a quick wash, trim the ends, and shred them using the large holes of your box grater. If your shredded zucchini seems really wet, you can pat it lightly with a paper towel, but don’t squeeze out too much moisture since it helps keep your bread moist.

Options for Substitutions

This recipe is pretty adaptable and there are several ingredient swaps you can try:

• Unsweetened chocolate: You can replace each 1oz square with 3 tablespoons of cocoa powder plus 1 tablespoon of oil or butter.
• Cooking oil: Feel free to use melted butter, applesauce (for a lighter version), or mashed banana. If using applesauce, replace only half the oil to keep the bread moist.
• All-purpose flour: Try whole wheat flour for a nuttier taste (use 1¾ cups instead of 2), or gluten-free all-purpose flour blend (1:1 ratio) if you need a gluten-free version.
• Zucchini: You can swap in grated carrots or yellow summer squash – just make sure to squeeze out excess moisture like you would with zucchini.
• Frosting butter: Cream cheese makes a great substitute – use the same amount for a tangier frosting. You can also use dairy-free butter alternatives.
• Powdered sugar: This is pretty essential for the right frosting texture, but you can make your own by blending regular sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the shredded zucchini – excess moisture can make your bread too dense and wet, so be sure to place the shredded zucchini in a clean kitchen towel and give it a gentle squeeze to remove extra water. Another common error is overmixing the batter, which develops too much gluten and leads to a tough, chewy bread – instead, fold the ingredients just until they’re combined, and a few small lumps are perfectly fine. When it comes to the frosting, waiting for the bread to cool completely is crucial – even slightly warm bread will cause your frosting to melt and slide right off, so give it at least 2 hours of cooling time. For the best texture, check your bread about 5-10 minutes before the recommended baking time by inserting a toothpick in the center – it should come out with a few moist crumbs, not completely clean, as the bread will continue to cook slightly while cooling.

What to Serve With Chocolate Zucchini Bread?

This rich chocolate zucchini bread is pretty satisfying on its own, but there are some great ways to make it even more special! A warm slice pairs perfectly with a cold glass of milk or your morning coffee – I especially love it with a creamy latte. For a dessert-style serving, try adding a scoop of vanilla ice cream on the side while the bread is still slightly warm, letting the frosting and ice cream create an amazing combo. If you’re serving this for breakfast or brunch, some fresh berries on the side add a nice pop of freshness that balances out the chocolate goodness.

Storage Instructions

Keep Fresh: Once your chocolate zucchini bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay moist and yummy at room temperature for up to 3 days. If you’ve added the frosting, you’ll want to keep it in the fridge instead, where it’ll last for up to a week.

Freeze: This bread freezes really well without the frosting! Wrap it in plastic wrap, then aluminum foil, and pop it in the freezer for up to 3 months. I usually slice it before freezing so I can grab individual pieces whenever I’m craving something sweet. If you want to freeze it with frosting, freeze the slices on a baking sheet first until solid, then wrap them up.

Make Ahead: You can make this bread a day or two before you need it – it actually gets even better as the flavors meld together! Just wait to add the frosting until the day you plan to serve it. The frosting can also be made ahead and stored in the fridge for up to a week; just let it come to room temperature and give it a good stir before spreading.

Preparation Time	20-30 minutes
Cooking Time	60 minutes
Total Time	80-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 500-550 g

Ingredients

• 2 squares (1oz each) unsweetened chocolate
• 3 eggs
• 2 cups granulated sugar
• 1 cup cooking oil
• 2 cups shredded zucchini
• 1 teaspoon vanilla essence
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips
• Frosting ingredients:
• 6 tablespoons softened butter
• 2.5 cups powdered sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla essence
• 3-4 tablespoons milk

Step 1: Prepare and Melt the Chocolate

Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.

In a microwave-safe bowl, heat the chocolate until it melts and becomes smooth.

Once melted, set aside to cool.

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine the eggs, sugar, oil, grated zucchini, and vanilla extract.

Stir well until all ingredients are fully integrated and the mixture is smooth.

Step 3: Mix in Dry Ingredients and Chocolate

To the wet mixture, add the cooled, melted chocolate and stir until evenly distributed.

Gently fold in the flour, baking soda, and salt until just combined.

Be careful not to over-mix, as this can affect the texture of the bread.

Finally, stir in the chocolate chips.

Step 4: Bake the Bread

Pour the prepared batter into the greased loaf pans, dividing it evenly between the two.

Place them in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

Once done, allow the loaves to cool completely in their pans on a wire rack.

Step 5: Prepare the Frosting

In a bowl, beat the butter until it becomes creamy and smooth.

Gradually add in the powdered sugar, one cup at a time, mixing well after each addition.

Mix in the cocoa powder and vanilla extract, and then stir in milk until the frosting reaches a creamy consistency.

If needed, add more milk a tablespoon at a time to achieve your desired consistency.

Step 6: Frost and Store the Bread

Once the bread loaves have cooled completely, spread or pipe the frosting over the top of each loaf.

Store the frosted bread in the refrigerator to keep the frosting firm.

If you prefer to store the bread at room temperature, you may omit the frosting.

Enjoy your delicious chocolate zucchini bread with a rich chocolate frosting!