Chocolate Zucchini Bread with Oat Streusel

Sharing this chocolate zucchini bread with a sweet & crumbly oat streusel topping to get you in the baking mood! It’s decadent, delicious, and the perfect way to use up the end of summer zucchini. Hints of cinnamon, rich vanilla, and indulgent melted chocolate run throughout this incredibly tender, moist bread. Serve it for breakfast, as a snack, or a post-dinner treat!

This recipe is sponsored by Bob’s Red Mill.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

chocolate zucchini bread with oat streusel – the details

Happy September! This month is one of my absolute favorites when it comes to cooking – we’ve got all the delicious end of summer produce to work with, plus the first signs of fall starting to appear. It’s the perfect mix between fresh, vibrant food on warm days and the start of cozier dishes for cool nights.

To welcome in the month, I’ve made a chocolate zucchini bread with crumbly oat streusel! It’s still “summery” with the addition of bright green zucchini, but definitely is something to get us in the mood for cozy fall baking.

Chocolate Zucchini Bread

I used my caramelized banana bread recipe as a base for this chocolate zucchini bread. It turned out tender and moist, with a subtle hint of cinnamon, sweet vanilla, and plenty of melty chocolate chunks running throughout.

For the zucchini, simply shred it using a box grater. Once you have your 2 cups worth, you’ll want to use a kitchen towel to help ring out some of the excess liquid. This is key to prevent soggy bread. You don’t have to get absolutely all of the liquid out, but a few really good squeezes and turns will do.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

The finishing touch before the chocolate zucchini bread bakes up? A sweet & buttery brown sugar oat streusel. I used my very favorite Bob’s Red Mill Old Fashioned Rolled Oats (a staple in my kitchen this time of year) to whip this up. The oats make the streusel extra hearty and satisfying.

After the bread bakes, all that’s left to do is cool, slice, and serve! I HIGHLY recommend serving it with some softened salted butter slathered over top for the most delicious experience possible. Enjoy!

If you’re looking for more baking recipes, here are a few to try:

Maple Pumpkin Bread with Cinnamon Butter
Honey Soaked Almond Cake
Almond Peach Crisp

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Chocolate Zucchini Bread with Oat Streusel

decadent zucchini bread with chunks of melty chocolate and a sweet oat streusel topping

yield: 1 loaf

Ingredients

Scale

Chocolate Zucchini Bread

  • 1 ⅓ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup greek yogurt
  • 1 tsp pure vanilla extract
  • ¼ lb unsalted butter, melted
  • ¾ lb shredded zucchini (approximately 2 cups)
  • 6 oz semi-sweet chocolate, roughly chopped
  • softened salted butter, for serving

Oat Streusel

  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ lb unsalted butter, cubed

Instructions

  1. Preheat the oven to 350°F. Grease a 10”x5” (1 ½ lb) loaf pan. Line it with a piece of parchment paper, allowing the paper to hang over the pan. Whisk the flour, cinnamon, baking soda, and salt together in a mixing bowl. Set aside.
  2. Beat the eggs in a separate large mixing bowl. Whisk in the granulated and brown sugars until well incorporated. Add the greek yogurt and vanilla. Slowly drizzle in the melted butter, whisking to combine. Mix in the dry ingredients until smooth. 
  3. Place the shredded zucchini in the center of a kitchen towel. Ring out the excess water into the sink (as much as you can). Fold the zucchini and chocolate into the batter. Pour the batter into the prepared loaf pan.
  4. For the oat streusel, add the oats, all-purpose flour, brown sugar, cinnamon, and salt to a small bowl. Toss to combine. Add the cubed butter and use your fingers (or a pastry cutter) to “rub” the butter into the flour. Keep working it in until the flour has been absorbed and the mixture resembles coarse crumbs. Top the batter with the streusel.   
  5. Bake the zucchini bread uncovered on the middle rack in the oven for 55-60 minutes, or until cooked through. Let cool for 30 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 15 minutes or so. 
  6. Use a serrated knife to slice the bread into thick slices. Serve warm or at room temperature with softened salted butter slathered over top.

Notes

You’ll need approximately 1 large or 2 smaller zucchini to yield ¾ lb shredded zucchini.

Chocolate Zucchini Bread

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