If you are looking for a delightful way to use garden-fresh zucchini, this Chocolate Zucchini Bread Recipe is an absolute must-try. It’s moist, tender, and bursting with rich chocolate flavor perfectly balanced by the subtle earthiness of zucchini. Every bite is like a cozy hug in bread form, making it a wonderful treat for breakfast, snack time, or dessert. The blend of cocoa, cinnamon, and melty chocolate chips takes this bread to the next level of indulgence. Trust me, once you make this recipe, it might just become your go-to comfort bake whenever zucchini season arrives!
Ingredients You’ll Need
Don’t be intimidated by the length of the list—these ingredients are all pantry staples except for the fresh zucchini, and each one plays a key role in making this bread moist, flavorful, and simply perfect. From warm spices to the sweet burst of chocolate chips, every element contributes effortlessly to the texture and taste that make this recipe shine.
- 2 cups all-purpose flour: The base that gives the bread its structure, spooned and leveled for accuracy.
- 1 ½ cups granulated sugar: Balanced sweetness that caramelizes lightly during baking.
- 1/2 cup cocoa powder: Adds deep chocolate flavor and rich color.
- 1 tablespoon cinnamon: Warms the palate and complements the chocolate beautifully.
- 1 teaspoon baking powder: Helps the bread rise gently while staying tender.
- 1 teaspoon baking soda: Works with the acidic elements for lift and crumb.
- 1 teaspoon salt: Enhances overall flavor, cutting through the sweetness perfectly.
- 1 ½ cups chocolate chips: I love using dark chocolate to add hints of bitterness and gooey pockets.
- 2 cups grated zucchini: Provides moisture and sneaks in nutritious veggies without altering flavor.
- ¾ cup vegetable oil: Keeps the bread incredibly moist and tender.
- 4 large eggs: Bind everything together and add richness.
- 2 teaspoons vanilla extract: Brings out the chocolate notes and softens the flavors.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F so it hits the perfect temperature right when you’re ready to bake. Grease two 8×4-inch loaf pans well to avoid any sticking and to help the bread bake evenly. This little prep work ensures your bread comes out clean and intact.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. This mix will give your bread that signature chocolatey, spiced flavor and lovely crumb. Don’t forget to stir in one cup of the chocolate chips to get pockets of melty goodness throughout the bread.
Step 3: Combine the Wet Ingredients
Grab a medium bowl and toss in the grated zucchini (no need to drain those juices—they keep the bread moist), vegetable oil, eggs, and vanilla extract. Mix these just until they come together, creating a luscious wet base for the bread.
Step 4: Bring It All Together
Pour the wet mixture into your dry ingredients and gently whisk until combined. Be careful not to overmix here; a few lumps are perfect because they help keep the bread tender and prevent it from becoming tough.
Step 5: Fill the Pans and Add Chocolate Chips
Divide the batter evenly between the two prepared pans. Sprinkle the remaining chocolate chips on top to give a gorgeous, glossy finish as they melt during baking. This final touch makes every slice look as good as it tastes.
Step 6: Bake to Perfection
Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Watch the tops closely; if they brown too fast, loosely cover the pans with foil after about 30 minutes to ensure a soft crust with just the right amount of chew.
Step 7: Cool and Enjoy
Once baked, let the loaves cool in their pans for 30 minutes — this helps them set and makes removal easier. Then, transfer them to a wire rack to cool completely. This step is critical for perfect slicing without crumbling.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
A dusting of powdered sugar, a light spread of creamy butter, or a drizzle of chocolate ganache can all elevate your serving presentation. Fresh berries or a swirl of whipped cream add a lovely contrast and make your Chocolate Zucchini Bread Recipe feel extra special when sharing with friends or family.
Side Dishes
This bread pairs wonderfully with a cup of chai tea, coffee, or even a cold glass of milk. For a more indulgent treat, enjoy it alongside fresh fruit or a scoop of vanilla ice cream for dessert. The bread’s rich chocolate flavor makes it surprisingly versatile for multiple meals or snack times.
Creative Ways to Present
Try slicing the bread into thick wedges and serve it warm with a dollop of cream cheese frosting for brunch. You can also cube leftover bread and toast it lightly to make delicious chocolatey croutons for ice cream or yogurt bowls, turning your Chocolate Zucchini Bread Recipe into a delightful multi-purpose treat.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled loaves tightly in plastic wrap or store them in an airtight container at room temperature for up to 3 days. The bread stays moist and fresh, making it easy to grab a slice anytime without compromise.
Freezing
If you’d like to save some for later, slice the bread first and freeze individual slices in a ziplock bag with parchment paper between each. This way, you can pull out exactly what you need! Frozen Chocolate Zucchini Bread Recipe slices keep beautifully for up to 3 months.
Reheating
To enjoy frozen slices, simply toast or warm them in the oven at 300°F for about 10 minutes. This brings back their fresh-baked warmth and melts the chocolate chips slightly, making each bite feel like you just baked it.
FAQs
Can I substitute the oil with butter in this Chocolate Zucchini Bread Recipe?
You can replace vegetable oil with melted butter for a richer flavor, but keep the same amount to maintain moisture. Just make sure the butter is cooled before mixing to avoid cooking the eggs.
Should I peel the zucchini before grating?
There’s no need to peel the zucchini; the skin adds color and nutrients while blending right into the batter without affecting texture or taste.
Why shouldn’t I drain the zucchini before using it?
The natural moisture from the zucchini keeps the bread incredibly soft and moist. Draining it might dry out the bread, so it’s best to use it unstrained as the recipe suggests.
Can I make muffins instead of loaves with this recipe?
Absolutely! This batter works great for muffins — just scoop into a lined muffin tin and bake at 350°F for about 20-25 minutes. Keep an eye on them to avoid overbaking.
Is this recipe suitable for gluten-free baking?
You can try substituting the all-purpose flour with a gluten-free flour blend, but results may vary. Adding a bit of xanthan gum can help with structure since zucchini adds moisture that gluten-free flours might struggle to contain.
Final Thoughts
Now that you’ve got this Chocolate Zucchini Bread Recipe in your baking toolkit, I hope you’ll fall in love with how simple it is to transform humble ingredients into something irresistibly delicious. It’s perfect for sneaking veggies into a sweet treat that everyone will adore, and I can’t wait for you to enjoy every moist, chocolatey slice. Trust me, once you make this, it will become one of your beloved go-to recipes all year round!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (about 12-16 slices total)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Zucchini Bread is a moist, flavorful treat that combines the rich taste of cocoa with the subtle sweetness and moisture of grated zucchini. Perfect for a snack or dessert, this bread features a tender crumb loaded with chocolate chips and a hint of cinnamon, making it a delightful way to enjoy a vegetable in a delicious baked good.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 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 (dark chocolate preferred)
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 ensure the bread doesn’t stick.
- 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 gently to distribute them evenly. Set this mixture aside for now.
- Combine Wet Ingredients: In a separate medium bowl, mix the grated zucchini (with all its moisture), vegetable oil, eggs, and vanilla extract until fully combined to create the wet mixture.
- Combine Wet and Dry Mixtures: Add the wet ingredients bowl into the dry ingredients. Use a whisk to gently mix until just combined—avoid overmixing to keep the bread tender.
- Prepare for Baking: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips on top of each batter-filled pan for a chocolatey crust.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. To test doneness, insert a toothpick into the center of the bread; it should come out clean when fully baked. If the tops begin to brown too quickly during baking, loosely cover the pans with aluminum foil after about 30 minutes.
- Cool: Let the bread cool in the pans for 30 minutes to firm up. Then transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- Do not drain grated zucchini; the extra moisture helps keep the bread soft and moist.
- If you prefer, substitute vegetable oil with canola or melted coconut oil for a different flavor profile.
- Make sure not to overmix the batter to avoid dense bread.
- If you don’t have two loaf pans, bake in batches or use an alternative pan size adjusting baking times accordingly.
- You can substitute chocolate chips with chopped nuts for added texture if desired.
