If you’ve been searching for a dessert that perfectly balances indulgence and a sneaky dose of veggies, then this Chocolate Zucchini Bread Recipe is about to become your new obsession. Soft, moist, and studded with rich chocolate chips, this bread marries the subtle freshness of zucchini with deep, satisfying chocolate flavor in a way that’s utterly irresistible. Whether it’s for breakfast, a snack, or a special treat, this bread brings warmth and comfort to every bite, all while sneaking in some wholesome goodness.
Ingredients You’ll Need
These ingredients are surprisingly simple but play essential roles in crafting the perfect loaf. Each one contributes to the structure, flavor, and moist texture that make this recipe unforgettable.
- 2 cups all-purpose flour: The base that provides structure and a tender crumb when measured and spooned carefully.
- 1 ½ cups granulated sugar: Adds the right sweetness, balancing the chocolate and zucchini beautifully.
- ½ cup cocoa powder: Delivers rich chocolate flavor with a deep color.
- 1 tablespoon cinnamon: Adds a warm spice note that complements the chocolate marvelously.
- 1 teaspoon baking powder: Helps the bread rise and become light.
- 1 teaspoon baking soda: Works with the acidic elements to ensure fluffiness.
- 1 teaspoon salt: Enhances all flavors and balances sweetness.
- 1 ½ cups chocolate chips (dark preferred): Creates pockets of melty chocolate that make every bite special.
- 2 cups grated zucchini (with liquid): Keeps the bread moist and sneaks healthful veggie magic into the mix without watering it down.
- ¾ cup vegetable oil: Adds moisture for that melt-in-your-mouth texture.
- 4 large eggs: Provide richness and help bind the ingredients together.
- 2 teaspoons vanilla extract: Enhances the chocolate flavor and rounds out the spice notes beautifully.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F. While it warms up, grease two 8×4-inch loaf pans thoroughly so the bread doesn’t stick and you get perfect slices after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir in 1 cup of the chocolate chips, setting this flavorful dry mix aside. This mix is where your bread’s fantastic chocolatey foundation begins.
Step 3: Combine Wet Ingredients
In a separate medium bowl, gently stir together the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined. The zucchini’s moisture combined with the oil ensures your bread comes out luscious and tender.
Step 4: Bring Wet and Dry Together
Add the wet ingredients into the dry mix and whisk until just combined. Resist the urge to overmix here; a little lumpiness is okay and keeps your bread light and fluffy.
Step 5: Fill Pans and Top
Divide your batter evenly between the two greased loaf pans. Sprinkle the remaining ½ cup of chocolate chips on top for a gorgeous finishing touch that adds a melty, chocolate-studded crust.
Step 6: Bake Until Perfect
Bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick comes out clean from the center. If the tops brown too quickly during baking, lightly cover the pans with foil after about 30 minutes to prevent over-browning.
Step 7: Cool and Enjoy
Let the bread cool in the pans for 30 minutes. Then transfer the loaves to a wire rack to cool completely — this step is crucial for clean slicing and letting the flavors settle beautifully.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
Chocolate zucchini bread is delicious on its own, but why not elevate it? A light dusting of powdered sugar adds a pretty, sweet finish. You can also spread a thin layer of softened cream cheese or butter for richness and contrast with the chocolate. Fresh berries alongside provide freshness and a pop of color.
Side Dishes
This bread pairs wonderfully with a cup of strong coffee or a creamy latte for a cozy morning. For an after-dinner treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream to take it over the top. It’s also lovely with a glass of cold milk for a simple, nostalgic combo.
Creative Ways to Present
Try slicing the bread into thick slabs and lightly toasting them — the chocolate chips become delightfully gooey, and the edges crisp up just right. For a party, arrange slices on a wooden board surrounded by nuts, fruits, and a drizzle of chocolate or caramel sauce. You could even transform leftovers into decadent bread pudding for an entirely new dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread airtight at room temperature for up to 3 days. Wrapping it tightly in plastic wrap or foil helps retain moisture and keeps the chocolate chips soft and melty for as long as possible.
Freezing
This Chocolate Zucchini Bread Recipe freezes beautifully, making it a great candidate for meal prep. Wrap the cooled loaves tightly in plastic, then foil, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
To bring your bread back to that freshly baked warmth, microwave individual slices for about 20 seconds or warm them in a toaster oven. This quick reheating revives the texture and gives the chocolate that perfect oozy edge.
FAQs
Can I use a different type of flour?
All-purpose flour works best for the texture here, but if you want to experiment, whole wheat flour can add a nuttier flavor and denser crumb. Just swap half the flour at first to keep the batter balanced.
Do I need to peel the zucchini?
No need to peel! The skin adds color and nutrients, plus it softens completely during baking, so it won’t affect the bread’s texture.
Can I substitute the vegetable oil?
Yes, you can swap vegetable oil with melted coconut oil, canola oil, or even applesauce for a lighter option. Just keep in mind that coconut oil will add a subtle coconut flavor.
How do I know when the bread is done?
Besides checking if a toothpick inserted in the center comes out clean, the bread should spring back lightly when you press the top. The edges will also start pulling away a bit from the pan.
Is this recipe suitable for freezing and thawing repeatedly?
For best quality, freeze once and thaw once only. Repeated freezing can cause texture changes and dryness, so it’s best to enjoy the loaf within a couple of days after thawing.
Final Thoughts
Making this Chocolate Zucchini Bread Recipe feels like inviting a little warmth and joy into your kitchen. It’s a perfect way to satisfy chocolate cravings and sneak in some veggie goodness at the same time. Once you try it, I’m almost certain it will become a beloved staple in your baking rotation, just like it is in mine. So grab your grated zucchini, and let’s make some magic happen!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (about 12 slices each)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Zucchini Bread combines the natural sweetness and moisture of zucchini with the deep flavor of cocoa and chocolate chips, creating a perfect balance of healthy and indulgent. Ideal for breakfast, snacks, or dessert, this quick bread is easy to prepare and wonderfully satisfying.
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. Stir in 1 cup of the chocolate chips evenly. Set the mixture aside.
- Mix Wet Ingredients: In a separate medium bowl, combine the grated zucchini with vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Whisk gently and just until the batter comes together, avoiding overmixing to keep the bread tender.
- Fill Pans and Add Topping: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly on top of each loaf.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly after 30 minutes, loosely cover the pans with aluminum foil to prevent burning.
- Cool the Loaves: Allow the bread to cool in the pans for 30 minutes before removing. Transfer loaves to a wire rack and cool completely before slicing.
Notes
- Do not drain grated zucchini to retain moisture in the bread.
- If using dark chocolate chips, select high-quality for better flavor.
- You can replace vegetable oil with canola or melted coconut oil if preferred.
- Store the 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 in plastic wrap and foil, then freeze for up to 3 months.
- For a nuttier texture, consider adding ½ cup chopped walnuts or pecans.
