You know those recipes that make you look like a kitchen wizard while secretly being ridiculously easy? That’s this chocolate zucchini bread. I first made it during a summer when my garden decided to grow zucchini like it was going out of style. I’m talking “leave them on neighbors’ porches like some kind of veggie Santa” levels of abundance. This loaf became my go-to solution – it’s so moist and chocolatey, no one even realizes they’re eating vegetables. My kids devour it for breakfast (shh, don’t tell them it’s practically a salad), and I love it with my afternoon coffee. The best part? It comes together in one bowl with ingredients you probably have right now.
Why You’ll Love This Chocolate Zucchini Bread
Trust me, this isn’t just another zucchini bread recipe. Here’s why it’ll become your new favorite:
- Impossibly moist texture – The zucchini keeps it tender for days, unlike dry quick breads that turn into hockey pucks by day two
- Sneaky nutrition – I’ve watched picky eaters inhale three slices without noticing the green flecks (my greatest kitchen triumph)
- One-bowl wonder – Minimal cleanup means more time eating warm slices straight from the pan
- Versatile superstar – Equally at home on a brunch table as it is with a scoop of vanilla ice cream for dessert
- Freezer-friendly – I always double the batch and stash one loaf for emergency chocolate cravings
Seriously, this bread is so good it’ll make you wish your garden would overproduce zucchini more often.
Chocolate Zucchini Bread Ingredients
Here’s everything you’ll need for this magical loaf – I promise it’s all simple stuff you likely have already:
- 1 1/2 cups shredded zucchini – Freshly grated (none of that pre-packaged sawdust texture!) and squeezed gently to remove excess water
- 1 1/2 cups all-purpose flour – Spooned and leveled, don’t pack it!
- 1/2 cup cocoa powder – The darker the better for that rich chocolate punch
- 1 teaspoon baking soda – Make sure yours isn’t expired!
- 1/4 teaspoon baking powder – Just a pinch for lift
- 1/4 teaspoon salt – Balances all that sweetness
- 1/2 cup granulated sugar – I sometimes reduce this slightly if my zucchini is super sweet
- 1/2 cup packed brown sugar – Pack it tight – molasses equals moisture
- 1/2 cup vegetable oil – Neutral flavor lets the chocolate shine
- 2 large eggs – Room temp blends smoother
- 1 teaspoon vanilla extract – The good stuff makes a difference
- 1/2 cup chocolate chips – Because more chocolate is always the answer
See? Nothing fancy – just pantry staples transformed into something magical!
How to Make Chocolate Zucchini Bread
Okay, let’s get to the fun part! This recipe is seriously foolproof, but I’ve got some little tricks that’ll make your loaf extra perfect. Follow these steps and you’ll have chocolatey goodness in no time.
Preparing the Zucchini
First things first – that zucchini needs some TLC. After grating it (medium holes work best), grab small handfuls and squeeze like you’re wringing out a wet sponge over the sink. You’ll be shocked how much water comes out! Don’t go crazy though – we want it damp, not bone dry. This step prevents a soggy bread situation.
Mixing the Batter
Now for the magic! Whisk all those lovely dry ingredients together in one bowl (I use a fork – less dishes!). In another bowl, beat the wet ingredients until they’re smooth and happy. Then comes the key: add the dry to the wet in three batches, mixing just until combined each time. Overmixing = tough bread, and we definitely want tender. Fold in those chocolate chips last – save a handful to sprinkle on top for extra pretty presentation!
Baking and Cooling
Pour your batter into the prepared loaf pan (it’ll be thick – that’s good!) and pop it in the oven. Around the 45-minute mark, start checking with a toothpick – you want moist crumbs, not wet batter. The edges will pull slightly from the pan when it’s done. Here’s the hardest part: let it cool in the pan for 10 minutes, then transfer to a rack. I know it smells amazing, but cutting too soon causes crumbly disasters! Wait at least 30 minutes if you can resist.
Tips for the Best Chocolate Zucchini Bread
After making this recipe more times than I can count (my neighbors can vouch for this), I’ve learned a few secrets that take it from good to “where has this been all my life?” good:
- Room temp eggs are non-negotiable – Cold eggs make the oil seize up. I leave mine out while prepping everything else.
- Stop mixing when you see the last flour streaks – A few lumps are better than overworked gluten. The batter will smooth out as it bakes.
- Start checking at 45 minutes – Ovens lie! Mine is usually done at 50, but I check early to prevent dry edges.
- Let it cool completely before slicing – I know, torture. But cutting warm bread makes it gummy. Worth the wait!
Follow these and you’ll get that perfect crackly top every time.
Variations for Chocolate Zucchini Bread
Once you’ve mastered the basic recipe (and trust me, you will!), try these fun twists that make this loaf even more special:
- Nutty delight: Fold in a handful of chopped walnuts or pecans – the crunch plays beautifully against the moist crumb
- Dark chocolate upgrade: Swap regular chips for 70% dark chocolate chunks – my personal favorite for grown-up indulgence
- Sea salt magic: Sprinkle flaky salt on top before baking – that sweet-salty combo is downright addictive
- Coffee boost: Add a teaspoon of instant espresso powder to the dry ingredients – deepens the chocolate flavor without tasting like coffee
Mix and match these ideas – I’ve even done walnuts AND sea salt for my ultimate version!
Serving and Storing Chocolate Zucchini Bread
This beauty is seriously versatile when it comes to serving options. My absolute favorite? Thick slices still slightly warm from the oven with a pat of butter melting into all those chocolatey crevices. For dessert, try it à la mode with vanilla ice cream – the contrast between warm bread and cold cream is heavenly. Morning version? Just pop a slice in the toaster (yes, really!) and enjoy with your coffee.
Store leftovers (ha, as if!) in an airtight container at room temp for up to 3 days. After that, wrap tightly in plastic and freeze for up to 3 months – I like to slice it first so I can grab single servings whenever the craving hits. Thaw overnight on the counter or give it a quick zap in the microwave when you need instant chocolate comfort.
Chocolate Zucchini Bread FAQs
I get asked about this recipe all the time – here are answers to the burning questions that pop up most often:
- “Can I freeze this bread?” Absolutely! Wrap cooled loaves tightly in plastic wrap, then foil. It keeps beautifully for 3 months. Thaw overnight on the counter – or my secret? Pop frozen slices straight in the toaster!
- “Can I reduce the sugar?” You bet – I often cut both sugars to 1/3 cup each with great results. The zucchini keeps it moist even with less sweetness.
- “My bread sunk in the middle!” Usually means underbaking. Next time, test with a toothpick in several spots – it should come out clean.
- “Can I use whole wheat flour?” Try swapping half at first – whole wheat makes it denser. I prefer white whole wheat for lighter texture.
Still have questions? Drop them in the comments – I love troubleshooting baking adventures!
Nutritional Information for Chocolate Zucchini Bread
Here’s the scoop on nutrition per slice (based on 12 servings): about 180 calories, 8g fat, and 2g fiber thanks to our sneaky zucchini friend. Remember – these numbers can vary based on your specific ingredients and how thick you slice it! I always say one thick slice equals two servings… in theory.
Share Your Chocolate Zucchini Bread Experience
Did you make this magical loaf? I’d love to hear how it turned out! Leave a comment below with your favorite variation, snap a photo of your masterpiece, or tell me your zucchini bread secrets. Happy baking!
Print
Moist Chocolate Zucchini Bread Your Family Will Devour
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and delicious bread made with zucchini and chocolate.
Ingredients
- 1 1/2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Stir in shredded zucchini.
- Gradually add dry ingredients to wet mixture. Fold in chocolate chips.
- Pour batter into the loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Squeeze excess moisture from zucchini for better texture.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
