Martha Stewart Chocolate Zucchini Bread Recipe

This moist, fudge-like Martha Stewart Chocolate Zucchini Bread Recipe is made with three full cups of fresh zucchini, rich cocoa powder, and melted chocolate chunks, coming together in about 90 minutes. The batter transforms into a dense, cake-like loaf that stays incredibly tender thanks to the hidden vegetables. I love serving this deep, dark treat as an indulgent breakfast or a simple after-dinner dessert.

Why This Classic Works

I was initially skeptical about adding such a massive amount of zucchini to a chocolate bread, but that is exactly why this recipe succeeds. The three cups of grated squash release moisture slowly during the long bake time, ensuring the crumb stays soft for days without making the loaf soggy.

Another surprise is the balance of sweetness; despite the sugar content, the unsweetened cocoa powder and semi-sweet chocolate chunks create a deep, sophisticated flavor rather than a cloying one. It eats more like a sturdy cake than a quick bread, which makes it perfect for slicing thick and pairing with strong coffee.

Martha Stewart Chocolate Zucchini Bread Recipe Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 4 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 3 cups coarsely grated zucchini (about 1 pound)
• 5 ounces semisweet chocolate, chopped into chunks (about 1 cup)

How To Make Martha Stewart Chocolate Zucchini Bread Recipe

1. Prep the Pan: Preheat your oven to 350°F. Butter a 9×5 or 10×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal later.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, kosher salt, and baking soda until well combined and no lumps of cocoa remain.
3. Mix Wet Ingredients: In a separate medium bowl, stir together the cooled melted butter, beaten eggs, vanilla extract, and the grated zucchini until the mixture is uniform.
4. Combine Batter: Pour the zucchini mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined, then fold in the chopped chocolate chunks without overmixing.
5. Bake the Loaf: Pour the thick batter into your prepared pan and smooth the top. Bake for 1 hour to 1 hour 20 minutes, or until a skewer inserted into the center comes out clean with no wet batter attached.
6. Cool: Let the bread cool in the pan on a wire rack for about 20 minutes, then lift it out using the parchment paper handles and let it cool completely before slicing.

Recipe Tips

• Don’t Squeeze the Zucchini: Unlike some recipes that require draining, this batter relies on the natural water content of the zucchini to hydrate the flour. Grate it and throw it right in.
• Check Pan Size: Martha’s original recipe often calls for a 10×5-inch pan. If you use a standard 9×5-inch pan, the loaf will be taller and may take the full 80 minutes to bake through.
• Tent with Foil: If you notice the top of the bread darkening too quickly before the center is cooked, loosely tent a piece of aluminum foil over the pan for the last 20 minutes of baking.
• Use Good Chocolate: Since the chocolate chunks provide the “hero moment” of texture, chop up a good quality bar rather than using standard chips for better melt pockets.

What To Serve With Chocolate Zucchini Bread

This rich loaf pairs beautifully with a hot cup of black coffee or an espresso, which cuts through the sweetness of the double chocolate. For a dessert presentation, serve a thick slice slightly warmed with a dollop of unsweetened whipped cream or a smear of salted butter.

How To Store

Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices individually wrapped in parchment and foil for up to 3 months.

FAQs

Can I use chocolate chips instead of chopped chocolate?
Yes, you can substitute 1 cup of semi-sweet chocolate chips, though chopped bars melt better and create a more rustic texture.

Why is my zucchini bread sinking in the middle?
This usually happens if the batter was underbaked. Because this is a wet, heavy batter, rely on the skewer test rather than just the timer to ensure the center is set.

Do I need to peel the zucchini first?
No, there is no need to peel the zucchini. The skin is thin, softens completely during baking, and adds nice speckles of color to the dark loaf.

Nutrition

• Calories: 390
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 58g
• Protein: 6g

Try More Recipes:

• Martha Stewart Quiche Lorraine Recipe
• Martha Stewart French Toast Casserole Recipe
• Martha Stewart Zucchini Nut Bread Recipe