This Easy Chocolate Zucchini Bread is moist, rich, and loaded with chocolate flavor. It’s a delicious way to sneak vegetables into a sweet treat! The zucchini adds moisture and tenderness, while the chocolate makes it feel like an indulgent dessert. Perfect for breakfast, snacks, or dessert, this bread will quickly become a family favorite.
Why You’ll Love This Chocolate Zucchini Bread Recipe
- Moist & Chocolatey: The zucchini keeps the bread incredibly moist, and the addition of cocoa powder and chocolate chips ensures rich chocolate flavor in every bite.
- Simple & Easy: This recipe is straightforward and requires just a few basic ingredients that you probably already have at home.
- Sneaky Veggies: A great way to use up extra zucchini while sneaking in some vegetables without anyone noticing.
- Freezes Well: Make a double batch and freeze one loaf for later – it’s just as delicious after being frozen!
Key Ingredients for Chocolate Zucchini Bread
1. Zucchini
- Grated zucchini adds moisture to the bread without adding a strong vegetable flavor. You don’t need to peel the zucchini, but make sure to squeeze out excess moisture before using.
2. Cocoa Powder
- Unsweetened cocoa powder gives the bread a deep, rich chocolate flavor. Use high-quality cocoa for the best taste.
3. Chocolate Chips
- Adding chocolate chips to the batter (and on top) makes the bread extra chocolatey and indulgent.
4. Sugar
- Granulated sugar sweetens the bread and balances the bitterness of the cocoa powder.
5. Oil
- Vegetable oil or melted coconut oil keeps the bread moist and tender.
6. Eggs
- Eggs help bind the ingredients together and give the bread structure.
How to Make Easy Chocolate Zucchini Bread
This recipe is easy to follow, and the result is a rich, moist loaf of chocolatey goodness. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Zucchini
- Grate 1 1/2 cups of zucchini (about 1 medium zucchini). Squeeze out any excess moisture using a clean kitchen towel or paper towel.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Step 4: Mix the Wet Ingredients
- In a large bowl, whisk together 1/2 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Step 5: Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated zucchini and 1/2 cup of chocolate chips.
Step 6: Bake the Bread
- Pour the batter into the prepared loaf pan and sprinkle an additional 1/4 cup of chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate bits are okay).
Step 7: Cool & Serve
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for Making the Best Chocolate Zucchini Bread
1. Squeeze Out the Zucchini Moisture
- Zucchini holds a lot of water, so make sure to squeeze out as much moisture as possible before adding it to the batter. This prevents the bread from becoming too soggy.
2. Don’t Overmix
- Once the dry ingredients are added, mix just until combined. Overmixing can make the bread dense instead of light and moist.
3. Add More Chocolate Chips
- For an extra chocolatey bread, fold in more chocolate chips or sprinkle some on top before baking.
4. Use Parchment Paper
- Lining the loaf pan with parchment paper makes it easy to lift the bread out once it’s done, ensuring clean slices and preventing sticking.
Recipe Variations
1. Double Chocolate Zucchini Muffins
- Turn this recipe into muffins by dividing the batter into a muffin tin and baking for 18-20 minutes, or until a toothpick comes out clean.
2. Gluten-Free Chocolate Zucchini Bread
- Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
3. Vegan Chocolate Zucchini Bread
- Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free chocolate chips for a vegan version.
4. Chocolate Zucchini Bread with Walnuts
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
5. Peanut Butter Chocolate Zucchini Bread
- Swirl in 1/4 cup of peanut butter into the batter before baking for a delicious chocolate-peanut butter combo.
FAQs: Chocolate Zucchini Bread
1. Can I Make This Recipe Ahead of Time?
- Yes! Chocolate zucchini bread stays fresh for up to 3 days at room temperature or up to a week in the refrigerator. You can also freeze it for up to 3 months.
2. Do I Need to Peel the Zucchini?
- No, there’s no need to peel the zucchini. The skin is tender and blends into the bread without affecting the texture.
3. Can I Use Whole Wheat Flour?
- Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser.
4. How Do I Store Chocolate Zucchini Bread?
- Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
5. Can I Add Other Mix-Ins?
- Absolutely! Feel free to add nuts, dried fruit, or even a swirl of nut butter to customize the bread to your liking.
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