Chocolate Zucchini Bread

When it comes to comfort food, few things can compare to the aroma of freshly baked bread wafting through your home. This Chocolate Zucchini Bread is not only a delicious treat but also a sneaky way to incorporate some veggies into your diet. The moistness from the zucchini pairs perfectly with rich cocoa and melted chocolate chips, creating a dessert that is sure to win over even the pickiest eaters. Whether you’re looking for a delightful breakfast option, a sweet snack, or a dessert to impress your guests, this recipe has you covered.

Why This Recipe is a Keeper

This Chocolate Zucchini Bread recipe checks all the boxes: it’s simple, delicious, and incredibly moist. The addition of zucchini not only enhances the texture but also provides a subtle sweetness. Plus, who doesn’t love the rich flavor of chocolate? It’s perfect for those warm, cozy mornings or as a delightful afternoon pick-me-up. You can whip it up in one bowl, making cleanup a breeze!

Shopping List

• 2 cups all-purpose flour, spooned and leveled
• ¾ cup unsweetened cocoa powder, sifted if lumpy
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 cups shredded zucchini
• 1 cup semisweet chocolate chips, plus more for sprinkling

Cook’s Kit

• Mixing bowl: A large bowl is essential for combining your ingredients.
• Whisk: Perfect for mixing dry ingredients and incorporating the eggs smoothly.
• Spatula: Ideal for folding in the zucchini and chocolate chips.
• Loaf pan: A standard 9×5 inch loaf pan works best for this recipe.
• Grater: Use to shred the zucchini; a box grater works wonders.

Chocolate Zucchini Bread in Steps

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your Chocolate Zucchini Bread bakes evenly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan with non-stick spray or line it with parchment paper. This will help your bread slide out easily once it’s baked.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg until well combined.

Step 4: Combine Wet Ingredients

In another bowl, beat the eggs, then add the vegetable oil, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and creamy.

Step 5: Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a dense bread.

Step 6: Add Zucchini and Chocolate Chips

Fold in the shredded zucchini and semisweet chocolate chips using a spatula. This adds moisture and richness to your bread.

Step 7: Pour into Loaf Pan

Transfer the batter to your prepared loaf pan. Use a spatula to smooth the top and sprinkle additional chocolate chips on top for an extra touch.

Step 8: Bake

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Make It Your Way

• Nutty Addition: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Spice it Up: Add a pinch of cayenne or chili powder for a surprising kick.
• Swap the Sugar: Use brown sugar for a deeper flavor profile.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend.
• Vegan Version: Replace eggs with flax eggs and use applesauce instead of oil.

Frequent Missteps to Avoid

When making your Chocolate Zucchini Bread, there are a few common mistakes to watch out for:

• Over-grating the zucchini: Make sure to shred it coarsely; too fine can lead to excess moisture.
• Not squeezing excess moisture: If your zucchini is very watery, gently squeeze it in a clean kitchen towel before adding it to the batter.
• Overmixing the batter: Mix just until combined to avoid a tough loaf.
• Skipping the cooling step: Letting it cool in the pan too long can make it soggy. Aim for a perfect balance!

Keep-It-Fresh Plan

Your Chocolate Zucchini Bread will stay fresh if stored properly:

• Room Temperature: Keep it in an airtight container for up to 3 days.
• Refrigeration: For longer freshness, store in the fridge for up to a week.
• Freezing: Wrap slices tightly in plastic wrap and then in foil for up to 3 months. Thaw before enjoying!

FAQ

Can I use frozen zucchini in this recipe?

Yes! Just make sure to thaw and drain any excess moisture before adding it to the batter.

How can I tell when the bread is done baking?

A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, give it a few more minutes.

Can I make this recipe as muffins instead of bread?

Absolutely! Just adjust the baking time to about 20-25 minutes, keeping an eye on them as they bake.

What can I pair with my Chocolate Zucchini Bread?

It pairs wonderfully with a spread of cream cheese or a simple smear of butter. For a decadent treat, enjoy it with a scoop of vanilla ice cream!

Before You Go

This Chocolate Zucchini Bread is a delightful way to indulge your chocolate cravings while sneaking in some nutritious veggies. Whether enjoyed warm from the oven or toasted with a bit of butter, it’s sure to become a favorite in your home. So grab your zucchini, gather your ingredients, and get baking! You won’t regret it.

Chocolate Zucchini Bread

This Chocolate Zucchini Bread is a deliciously moist treat that sneaks in veggies! Perfect for breakfast or dessert!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour spooned and leveled
• ¾ cup unsweetened cocoa powder sifted if lumpy
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 cups shredded zucchini
• 1 cup semisweet chocolate chips plus more for sprinkling

Equipment

• Mixing Bowl
• Whisk
• Spatula
• Loaf pan
• Grater

Method

 

1. Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C) to ensure even baking.
2. Step 2: Prepare Your Loaf Pan. Grease your loaf pan with non-stick spray or line it with parchment paper.
3. Step 3: Mix Dry Ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg until well combined.
4. Step 4: Combine Wet Ingredients. In another bowl, beat the eggs, then add vegetable oil, granulated sugar, and vanilla extract. Whisk until smooth.
5. Step 5: Combine Mixtures. Pour the wet mixture into the dry ingredients and stir until just combined.
6. Step 6: Add Zucchini and Chocolate Chips. Fold in shredded zucchini and semisweet chocolate chips using a spatula.
7. Step 7: Pour into Loaf Pan. Transfer the batter to your prepared loaf pan and smooth the top.
8. Step 8: Bake. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick comes out clean.
9. Step 9: Cool and Serve. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For added crunch, consider mixing in chopped walnuts or pecans.
• Try a pinch of cayenne for a spicy twist!
• Substitute brown sugar for granulated sugar for a richer flavor.
• Use a gluten-free flour blend for a gluten-free version.
• Replace eggs with flax eggs and use applesauce for a vegan option.