Chocolate Zucchini Bread is a delightful blend of the sweet and rich flavors of chocolate combined with the moistness of zucchini. This easy-to-make bread is perfect for any occasion, whether you’re looking for a tasty breakfast treat, a sweet snack, or a dessert to impress your friends and family. The zucchini is hidden within the batter, providing moisture while adding a touch of nutrition. Combining chocolate and zucchini may sound unusual, but this recipe makes the flavors work beautifully together. You’ll be amazed at how this bread is not only delicious but also a great way to sneak in some veggies. Baked to perfection, this bread comes out soft and tender, with melted chocolate chips elevating the experience even further.
So whether you have extra zucchini from your garden or just want to try something new, this Chocolate Zucchini Bread is a must-try. With simple ingredients and straightforward steps, you will enjoy both the process and the delicious result. Let’s dive into the steps to create this tasty treat!
Why make this recipe
Chocolate Zucchini Bread is a fantastic recipe for anyone looking to bake something delicious with minimal effort. It combines the sweetness of chocolate with the health benefits of zucchini, making it both indulgent and somewhat nutritious. This versatile bread can be enjoyed straight from the oven or toasted with a bit of butter. The best part is that the zucchini is often unnoticeable, which is perfect for picky eaters. Plus, it’s a fun and creative way to use up extra zucchini during the harvest season.
How to make Chocolate Zucchini Bread
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs (at room temperature)
1/4 cup unsalted butter (melted and slightly cooled)
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips (divided)
Directions
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set this mixture aside. In a large bowl, mix together the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth. It’s okay if there are a few small clumps of brown sugar. Next, fold the dry ingredients into the wet ingredients without overmixing. Gently stir in the shredded zucchini until just combined, followed by 3/4 cup of the chocolate chips.
Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean—don’t worry if there are some melted chocolate chips on it. Once done, remove the pan from the oven and let it cool on a wire rack for 15 minutes. Run a knife around the edges and carefully remove the bread from the pan. Allow it to cool until slightly warm before slicing and serving. If using coconut oil, ensure it is melted and slightly cooled beforehand. This bread can be stored on the counter wrapped in plastic wrap for up to four days and freezes well for up to one month.
How to serve Chocolate Zucchini Bread
Chocolate Zucchini Bread can be enjoyed warm, at room temperature, or even toasted. It makes a delightful breakfast, a delicious snack, or a sweet dessert. Add a pat of butter or a smear of cream cheese for an extra touch. You can also sprinkle powdered sugar on top or serve it with fresh fruit for a lovely presentation.
How to store Chocolate Zucchini Bread
To store your Chocolate Zucchini Bread, wrap it tightly in plastic wrap once it has cooled completely. Keep it at room temperature for up to four days. If you’d like to keep it longer, freeze it for up to one month. When ready to eat, simply defrost it at room temperature and slice to serve.
Tips to make Chocolate Zucchini Bread
To enhance your baking experience, consider the following tips: use freshly grated zucchini for the best moisture and texture, ensure your butter and eggs are at room temperature for even mixing, and avoid overmixing the batter to keep the bread tender. Feel free to adjust the cocoa level to cater to your taste.
Variation
You can modify the recipe in several ways. Swap out half of the all-purpose flour for whole wheat flour to add a nutty flavor and nutritional value. Experiment with different types of chocolate chips, like dark chocolate or white chocolate, or add chopped nuts for added texture. For a more tropical flavor, you can substitute coconut oil and mix in some shredded coconut.
FAQs
Can I use frozen zucchini for this recipe?
Yes, just make sure to thaw and drain it well before using.
Is it necessary to peel the zucchini?
No, you can leave the skin on for added texture and nutrients.
Can I replace the eggs?
Yes, you can use flax eggs or applesauce as a substitute for eggs.
How do I know when the bread is done?
Check with a toothpick; it should come out mostly clean with a few melted chocolate chips.
Can I make mini loaves?
Absolutely! Just adjust the baking time to about 25-30 minutes for mini loaves.
PrintChocolate Zucchini Bread
A delightful blend of rich chocolate flavors and moist zucchini, this easy-to-make bread is perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mix together the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth.
- Fold the dry ingredients into the wet ingredients without overmixing.
- Gently stir in the shredded zucchini followed by 3/4 cup of chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the bread to cool in the pan for 15 minutes then remove and cool on a wire rack until slightly warm before slicing and serving.
Notes
For best results, use freshly grated zucchini and make sure your butter and eggs are at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
