If you’re looking for a delicious way to sneak some veggies into a treat that feels indulgent, this Chocolate Zucchini Bread Recipe is your new best friend. It combines rich cocoa, tender zucchini, and luscious chocolate chips into a moist, comforting loaf that truly satisfies any sweet tooth while offering a subtle twist of freshness. Trust me, once you try this recipe, you’ll understand why it’s become such a beloved classic in my kitchen.
Ingredients You’ll Need
The beauty of this Chocolate Zucchini Bread Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating that perfect balance of moist texture, deep chocolate flavor, and just a hint of warm spice.
- 2 cups all-purpose flour: The foundation that gives the bread its structure and lightness.
- 1 ½ cups granulated sugar: Adds sweetness without overpowering the chocolate or zucchini.
- ½ cup cocoa powder: Infuses every bite with rich, intense chocolate flavor.
- 1 tablespoon cinnamon: Adds warmth and subtle spice to complement the cocoa.
- 1 teaspoon baking powder: Helps the bread rise beautifully and stay fluffy.
- 1 teaspoon baking soda: Works with the baking powder to create the perfect crumb.
- 1 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 ½ cups chocolate chips: Pockets of melted chocolate add delightful gooeyness; dark chocolate is my favorite!
- 2 cups grated zucchini: Provides moisture and a subtle veggie boost without affecting flavor—no need to drain!
- ¾ cup vegetable oil: Keeps the bread luxuriously moist and tender.
- 4 large eggs: Bind everything together and give the bread its rich texture.
- 2 teaspoons vanilla extract: Lifts the chocolate notes with a lovely aromatic sweetness.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F and greasing two 8×4-inch loaf pans. This step ensures your bread won’t stick and will have that perfect golden crust when baked. Having your pans ready lets you move quickly once your batter is prepared, keeping the rise just right.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until evenly combined. Then stir in 1 cup of those luscious chocolate chips—this addition spreads pockets of melty chocolate goodness throughout your bread.
Step 3: Combine Wet Ingredients
In a separate medium bowl, mix the grated zucchini with vegetable oil, eggs, and vanilla extract. This blend brings moisture and richness to the loaf, while the zucchini adds natural hydration that keeps the bread tender and chewy.
Step 4: Bring It All Together
Pour your wet ingredients into the bowl with the dry mixture and whisk gently until just combined. Be careful not to overmix here—overworking the batter could make your bread dense rather than fluffy and light.
Step 5: Divide and Add Toppings
Spread the batter evenly between your prepared loaf pans. Sprinkle the remaining chocolate chips on top for a tempting finish that will melt into little chocolate pools on the crust.
Step 6: Bake to Perfection
Pop your pans in the oven and bake for 50 to 60 minutes. Use a toothpick inserted into the center to check for doneness—it should come out clean or with only a few moist crumbs. If the tops begin to brown too quickly, tent loosely with foil halfway through baking to prevent over-browning.
Step 7: Cool and Remove
Once baked, let your bread cool in the pans for about 30 minutes to firm up before transferring to a wire rack. This resting time ensures perfect slices without crumbling and lets the flavors deepen as it cools.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
To elevate your Chocolate Zucchini Bread, consider a dusting of powdered sugar or a drizzle of melted chocolate right before serving. Toasted nuts or a spread of creamy butter are also fantastic ways to enhance each slice without overpowering that chocolatey delight.
Side Dishes
This bread pairs wonderfully with a cup of your favorite coffee or a warm mug of spiced chai for cozy mornings. If you want something heartier, serve alongside fresh fruit or a dollop of Greek yogurt for a balanced snack that feels indulgent yet nutritious.
Creative Ways to Present
Slice the bread and serve it warm with a scoop of vanilla ice cream for a decadent dessert twist. Alternatively, cut into small cubes and thread on skewers with berries for an adorable party treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your bread tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh and moist for up to three days, perfect if you want to enjoy it throughout the week.
Freezing
If you want to keep the bread longer, freezing is your best friend. Wrap individual slices or entire loaves in foil then place in a freezer-safe bag. The frozen bread maintains its lovely texture and flavor for up to three months—just thaw overnight in the fridge before enjoying.
Reheating
Warm slices in the microwave for 15-20 seconds or pop them in a toaster oven for a few minutes. Reheating revives that fresh-baked aroma and brings back the gooey melted chocolate experience you crave from this Chocolate Zucchini Bread Recipe.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Using whole wheat flour will give your bread a nuttier flavor and more fibrous texture. Just keep in mind it might be a bit denser, so you could try swapping half of the all-purpose flour first to see how you like the results.
Do I need to peel the zucchini before grating?
No need to peel! The skin adds color, nutrients, and moisture — plus it blends seamlessly into the batter without affecting taste or texture.
Can I substitute the vegetable oil with something else?
Yes, you can replace vegetable oil with melted coconut oil, canola oil, or even a mild olive oil. Just be aware that coconut oil might add a subtle flavor twist and some oils can change the moisture level slightly.
Is it necessary to use both baking powder and baking soda?
Yes, each has its own role. Baking powder helps with the overall rise and fluffiness, while baking soda reacts with the acidic cocoa and zucchini to give additional lift and a tender crumb.
Can I make this recipe into cupcakes?
Definitely! Just fill cupcake liners about two-thirds full and bake at the same temperature for roughly 20 to 25 minutes. Keep an eye on them and use a toothpick for doneness as always.
Final Thoughts
This Chocolate Zucchini Bread Recipe is one of those little kitchen treasures that blends wholesome ingredients with pure chocolate joy, making it a sure hit every time. Whether you’re enjoying it as a breakfast treat, afternoon pick-me-up, or dessert, it’s a comforting way to add a veggie twist to your baking repertoire. Go ahead and treat yourself to a loaf—you won’t be disappointed!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (approximately 12 slices each)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This moist and delicious Chocolate Zucchini Bread combines rich cocoa, sweet chocolate chips, and fresh grated zucchini to create a perfect sweet bread that’s great for breakfast, dessert, or snacks. Packed with warm cinnamon and chocolate flavor, it’s easy to make and satisfying for any chocolate lover.
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 (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until well blended. Stir in 1 cup of the chocolate chips and set aside.
- Mix wet ingredients: In a medium bowl, combine the grated zucchini (with its liquid), vegetable oil, eggs, and vanilla extract. Mix until all wet ingredients are fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients. Gently whisk the mixture until just combined; be careful not to overmix to avoid dense bread.
- Prepare for baking: Divide the batter evenly between the two greased loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly over the tops of the batter in each pan.
- Bake the bread: Place the loaf pans in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the tops brown too quickly, loosely cover the pans with foil around 30 minutes into baking.
- Cool the bread: Once baked, let the breads cool in the pans for 30 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Do not drain the grated zucchini; the moisture contributes to the bread’s moist texture.
- If you prefer a nutty texture, consider adding ½ cup of chopped walnuts or pecans.
- Use dark chocolate chips for a richer flavor, or semi-sweet if preferred.
- Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
