If you’ve never experienced the magic of zucchini in a dessert, then this Chocolate Zucchini Bread Recipe is about to become your new obsession. Packed with moist zucchini that keeps each bite perfectly tender, and bursting with rich chocolate flavor from cocoa and chocolate chips, this bread feels both indulgent and wholesome all at once. It’s the kind of recipe that turns ordinary zucchini from the garden into a luscious treat you’ll want to bake again and again. Whether you’re a seasoned baker or a curious newbie, this Chocolate Zucchini Bread Recipe is an absolute must-try that will have you sharing slices with everyone you know in no time.
Ingredients You’ll Need
Gathering the right ingredients for this Chocolate Zucchini Bread Recipe is simpler than you might think, but each one plays an essential role. From the cocoa powder that brings the deep chocolate flavor to the zucchini that adds moisture and texture, everything comes together to create a perfect loaf that’s rich, tender, and utterly delicious.
- 2 cups all-purpose flour: The foundation of your bread, providing structure without weighing it down.
- 1 ½ cups granulated sugar: Offers the perfect sweet balance to the rich cocoa and earthy zucchini.
- ½ cup cocoa powder: Brings deep chocolate flavor and a beautiful color to the loaf.
- 1 tablespoon cinnamon: Adds warm, subtle spice that complements the chocolate wonderfully.
- 1 teaspoon baking powder: Helps the bread rise and creates a light, tender crumb.
- 1 teaspoon baking soda: Works alongside baking powder to give proper lift and texture.
- 1 teaspoon salt: Enhances all the flavors, balancing the sweetness and chocolate richness.
- 1 ½ cups chocolate chips (dark preferred): Melts into gooey pockets of sweetness—pure chocolate bliss.
- 2 cups grated zucchini: Adds moisture and subtle earthy notes, making the bread incredibly soft—no draining needed!
- ¾ cup vegetable oil: Keeps the bread moist and tender without overpowering the chocolate flavor.
- 4 large eggs: Bind ingredients together and add richness to the batter.
- 2 teaspoons vanilla extract: Rounds out the flavors with a sweet, aromatic touch.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F. Then, generously grease two 8×4-inch loaf pans to prevent your delicious bread from sticking. Setting up your workspace upfront will make the baking process go smoothly.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Make sure everything is well combined to ensure an even distribution of flavors and leavening agents. Stir in one cup of chocolate chips and set this vibrant dry mix aside for the moment.
Step 3: Combine Your Wet Ingredients
Grab a medium mixing bowl and mix together your grated zucchini, vegetable oil, eggs, and vanilla extract. The zucchini provides moisture and texture, while the oil keeps the bread tender. This step is where the magic of combining flavors begins to take shape.
Step 4: Bring Wet and Dry Ingredients Together
Add the wet mixture to your bowl of dry ingredients. Using a whisk, gently combine everything until the batter just comes together. Be careful not to overmix—this is a key step to keep your bread tender and avoid any toughness.
Step 5: Prepare for Baking
Divide the batter evenly between the two prepared loaf pans. Then, sprinkle the remaining chocolate chips on top to create delightful, melty spots on the crust that will tempt anyone who passes by the oven.
Step 6: Bake to Perfection
Bake your loaves for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If you notice the tops browning too quickly, cover them loosely with foil about halfway through baking to ensure an even, golden finish without burning.
Step 7: Cool Before Serving
Allow the bread to cool in the pans for 30 minutes—that’s the perfect window to recover your patience before transferring the loaves to a wire rack to cool completely. This final step ensures each slice will hold together beautifully.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
One simple slice is delicious on its own, but you can elevate your presentation by adding a light dusting of powdered sugar, a drizzle of melted chocolate, or even a smear of rich cream cheese frosting. Fresh berries or a sprinkle of chopped nuts can provide delightful texture contrasts and extra flavor.
Side Dishes
This Chocolate Zucchini Bread Recipe pairs wonderfully with a warm cup of coffee or tea for an afternoon pick-me-up. For breakfast, a dollop of Greek yogurt or a side of fresh fruit creates a balanced and nutritious combo that complements the bread’s moist chocolaty richness.
Creative Ways to Present
Try serving individual slices wrapped in parchment paper tied with twine for a charming gift or party favor. Or, toast slices lightly and sandwich them with peanut butter and banana for a fun twist. The versatility of this bread means you can get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for about 3 to 4 days. This makes it easy to enjoy without worry, whether it’s for a quick snack or part of breakfast.
Freezing
Chocolate Zucchini Bread Recipe freezes beautifully. Slice the bread first, then wrap each piece individually in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months, ready to thaw whenever you want a slice of chocolatey bliss.
Reheating
To warm your bread, pop slices in the toaster or microwave just for a few seconds until heated through. A little warm bread with melting chocolate chips is pure comfort food heaven. You can also add a pat of butter or cream cheese to take it over the top!
FAQs
Can I use gluten-free flour for this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free baking blend that measures like regular flour. Just make sure it contains xanthan gum to help keep the bread’s structure and moist texture intact.
Do I need to peel the zucchini before grating?
No need to peel the zucchini. The skin adds a bit of color and nutrients, and once grated, it blends right into the bread so you won’t even notice it after baking.
What if I don’t have dark chocolate chips?
Feel free to use semi-sweet or milk chocolate chips depending on your preference. Dark chocolate gives a richer, more intense flavor, but any chocolate chip variety will still result in a delicious loaf.
Is it necessary to add cinnamon?
While cinnamon adds a lovely warmth and depth to the bread, you can omit it if it’s not your favorite. Alternatively, try adding a pinch of nutmeg or espresso powder for a different flavor twist that complements the chocolate nicely.
Can I make this bread into muffins instead?
Yes! Pour the batter into a lined muffin tin and bake at 350°F for about 20 to 25 minutes, or until a toothpick comes out clean. Muffins are great for portion control and quick snacks on the go.
Final Thoughts
There’s something truly satisfying about making and sharing this Chocolate Zucchini Bread Recipe. It’s a wonderful way to sneak some veggies into a treat that feels indulgent but is surprisingly wholesome. Give it a try, and I promise it will become a beloved staple in your baking routine, bringing smiles and chocolatey goodness with every slice.
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (approximately 10-12 slices each)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and delicious Chocolate Zucchini Bread combines the rich flavors of cocoa and chocolate chips with the subtle freshness of grated zucchini, creating a perfect treat that is both indulgent and slightly nutritious. Ideal for breakfast, snack, or dessert, this easy-to-make bread features warm spices and a tender crumb.
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 (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 and allow easy removal of the bread.
- 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 well combined. Stir in 1 cup of the chocolate chips and set this mixture aside.
- Combine Wet Ingredients: In a medium bowl, mix the grated zucchini (including the moisture), vegetable oil, eggs, and vanilla extract until fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing dry ingredients. Whisk gently until the batter just comes together, making sure not to overmix to maintain a tender crumb.
- Divide Batter and Add Topping: Evenly divide the batter between the two prepared loaf pans. Sprinkle the remaining ½ cup chocolate chips evenly over the tops of the batter in each pan.
- Bake: Place the pans in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center of the loaves; it should come out clean. If the tops are browning too quickly, loosely cover them with aluminum foil after about 30 minutes of baking.
- Cool: Allow the bread to cool in the pans for about 30 minutes before transferring the loaves to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Notes
- Grating zucchini with the skin on adds color and nutrients; there’s no need to peel it.
- Do not drain the zucchini; the moisture helps keep the bread moist.
- Be careful not to overmix the batter to avoid dense bread.
- Dark chocolate chips add a richer flavor, but milk chocolate or semi-sweet chips can be used.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freezing: Wrap tightly and freeze for up to 3 months; thaw before serving.
