If you’re on the hunt for a delightful treat that sneaks in some veggies without skimping on indulgence, this Chocolate Zucchini Bread Recipe is absolutely your new best friend. Imagine moist, tender bread infused with rich cocoa and studded with melty chocolate chips, all perfectly balanced by the subtle freshness of shredded zucchini. It’s a sweet, comforting loaf that brings together the goodness of home baking and a chocolate fix that will have everyone asking for seconds. Whether you’re baking for a cozy afternoon at home or for friends and family, this recipe promises both simplicity and irresistible flavor.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in creating the perfect texture, flavor, and that beautiful chocolatey hue you want from your zucchini bread. From the cocoa powder that infuses deep chocolate flavor to the fresh zucchini that keeps the bread moist, every element is essential.
- 2 cups all-purpose flour: Provides the sturdy structure needed for the bread to hold its shape.
- 1 ½ cups granulated sugar: Sweetens the bread while also contributing to a tender crumb.
- ½ cup cocoa powder: Adds rich chocolate flavor without overpowering.
- 1 tablespoon cinnamon: Brings a warm, spicy note that complements the chocolate perfectly.
- 1 teaspoon baking powder: Helps the bread rise and become fluffy.
- 1 teaspoon baking soda: Works alongside baking powder for optimal leavening.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 ½ cups chocolate chips: For melty pockets of chocolate that create a luscious texture.
- 2 cups grated zucchini: Keeps your bread moist and adds subtle freshness without watering down the batter.
- ¾ cup vegetable oil: Provides moisture and richness to the bread’s tender crumb.
- 4 large eggs: Bind everything together and contribute to the bread’s softness.
- 2 teaspoons vanilla extract: Adds a hint of warmth and depth to round out the chocolate flavors.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease two 8×4-inch loaf pans to ensure your bread comes out easily without sticking. This initial prep gets you ready for the fun part—mixing that delicious batter!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. This blend is the foundation for your bread’s flavor and texture. Stir in 1 cup of chocolate chips to introduce delightful bursts of chocolate throughout each slice. Set this aside for now.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, mix the shredded zucchini (no need to drain the extra moisture), vegetable oil, eggs, and vanilla extract. The zucchini’s moisture helps create that tender crumb, while the eggs and oil bind everything beautifully.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with the dry mixture. Whisk gently until just combined—overmixing can make the bread dense, so stop when everything is evenly incorporated.
Step 5: Fill the Pans and Add Toppings
Divide the batter evenly between the two greased loaf pans. To make your bread extra irresistible, sprinkle the remaining ½ cup of chocolate chips on top—this gives a pretty chocolatey finish that everyone will love.
Step 6: Bake to Perfection
Bake the loaves for 50 to 60 minutes, checking with a toothpick in the center—once it comes out clean, your bread is ready! If you notice the tops browning too quickly, tent the pans loosely with foil halfway through baking to prevent over-browning while the center finishes cooking.
Step 7: Cool and Enjoy
Let the bread cool in the pans for about 30 minutes to set, then carefully transfer the loaves to a wire rack to cool completely. Cooling helps the flavors meld and makes slicing much easier.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
This delicious bread can be transformed with simple garnishes. A light dusting of powdered sugar adds a touch of elegance, while a spread of cream cheese or peanut butter on each slice balances the sweetness beautifully.
Side Dishes
Chocolate Zucchini Bread pairs exceptionally well with a hot cup of coffee or tea, making it a dreamy breakfast or snack option. For an indulgent twist, serve a slice alongside a scoop of vanilla ice cream or dollop of whipped cream.
Creative Ways to Present
Want to impress your guests? Slice the bread thick, toast it lightly, and drizzle with warm chocolate sauce or honey. Alternatively, cut into cubes for a fun bread pudding or layer into a parfait with yogurt and fresh berries for a stunning breakfast treat.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your leftover chocolate zucchini bread tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it stays fresh for about 3 days—perfect for enjoying throughout the week!
Freezing
This recipe freezes beautifully. Wrap each loaf securely in plastic wrap and then in foil, or pop slices into freezer bags. When frozen, it can last up to 3 months without losing that moist, chocolatey goodness.
Reheating
To enjoy leftover or frozen Chocolate Zucchini Bread Recipe slices warm, simply toast them lightly or microwave for 15 to 20 seconds. This revives the fresh-baked texture and melts the chocolate chips just enough for a gooey treat.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this recipe to achieve the perfect crumb, but you can experiment with whole wheat flour for a heartier loaf, keeping in mind it might affect texture and moisture slightly.
Do I have to peel the zucchini?
No peeling necessary! The skin adds color and nutrition, and it blends nicely into the bread once grated.
Can I substitute the vegetable oil with something else?
Yes! Mild-flavored oils like canola or light olive oil work well. You can also use melted coconut oil for a subtle flavor twist.
What if my bread is too dry?
Make sure to measure your flour accurately and avoid overbaking. The zucchini’s moisture should keep it tender, but if dryness persists, try adding an extra tablespoon of oil next time.
Is this recipe suitable for kids?
Absolutely! Kids love the chocolate flavor, and sneaking in zucchini is a win for feeding veggies creatively without a fuss.
Final Thoughts
This Chocolate Zucchini Bread Recipe truly feels like a little hug in bread form, combining the magic of chocolate with the secret goodness of zucchini. It’s easy to make, wildly delicious, and versatile enough for any time of day. I encourage you to give it a whirl—whether for breakfast treats, snacks, or dessert, it’s bound to become a beloved favorite in your kitchen too.
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 0 minutes
- Yield: 2 loaves (8×4-inch each)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and decadent Chocolate Zucchini Bread is a perfect way to use up fresh zucchini while indulging your chocolate cravings. Combining cocoa, cinnamon, and plenty of chocolate chips, this bread is satisfying without being overly sweet. It makes two generously sized loaves, ideal for sharing or enjoying throughout the week.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips (preferably dark chocolate)
Wet Ingredients
- 2 cups grated zucchini (do not drain excess liquid)
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until evenly combined. Stir in 1 cup of the chocolate chips and set aside for later.
- Combine Wet Ingredients: In a separate medium bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined, ensuring the zucchini is fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient bowl. Gently whisk the batter until just combined; be careful not to overmix to maintain bread’s tenderness.
- Divide Batter and Add Topping: Evenly distribute the batter between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly on top of each loaf.
- Bake the Bread: Place the pans in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, the bread is done. To prevent over-browning, if the tops brown too quickly, loosely cover the loaves with aluminum foil after 30 minutes.
- Cool the Loaves: Remove the breads from the oven and let them cool in the pans for 30 minutes. Then transfer them to a wire rack to cool completely before slicing.
Notes
- Do not drain the grated zucchini; the moisture helps keep the bread moist and tender.
- Using dark chocolate chips adds a rich, deep chocolate flavor but you can substitute with semi-sweet if preferred.
- Be careful not to overmix the batter to avoid tough bread texture.
- If you prefer, you can add a handful of chopped nuts like walnuts or pecans for extra texture.
- Bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
