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This Chocolate Zucchini Bread is a heavenly fusion of decadent cocoa and healthful zucchini, creating a moist, rich, and guilt-free treat you won’t be able to resist. It’s a must-bake recipe that beautifully marries indulgence and nutrition, promising a dessert experience you’ll crave, one slice after another.
Easy And Delicious Chocolate Zucchini Bread
You’ve got to trust me when I say that this Chocolate Zucchini Bread is a game changer! I mean, what’s not to love about it? It’s loaded with the richness of cocoa, blended with the goodness of zucchini, creating a scrumptious, moist treat that is genuinely hard to resist. It’s one of those comfort foods that you can relish without feeling guilty, and that’s what I absolutely adore about it!
Around our house, this recipe is a clear favorite. Every time I pull this fragrant, chocolaty bread out of the oven, it’s a race to see who can snag the first slice! The balance of sweet, luscious chocolate with the subtle, earthy tones of the zucchini makes every bite a delightful surprise. Trust me, one taste of this incredible bread and it’ll become a staple in your household too!
Why You’ll Love This Chocolate Zucchini Bread
- Indulgent yet Guilt-Free: This chocolate zucchini bread is a perfect mix of indulgence and health. It’s a delight for those who crave chocolate, yet it’s balanced with the goodness of zucchini. You’re satisfying your sweet tooth while still keeping it wholesome.
- Moist and Flavorful: The moistness of this bread is absolutely irresistible. The cocoa and zucchini blend into a mouth-watering combination that creates an incredible depth of flavor.
- Easy and Versatile: This recipe is straightforward and hassle-free, making it perfect for bakers of all levels. Plus, it’s great for any occasion – be it breakfast, a midday snack, or dessert after dinner!
- All-Purpose Flour: This is the structure of your bread. It provides the gluten needed for your bread to rise. If needed, you can substitute it with a gluten-free flour blend for those with dietary restrictions.
- Cocoa Powder (unsweetened): This deepens the chocolate flavor in your bread. You can opt for Dutch-processed cocoa for a darker, more intense flavor.
- Baking Soda & Baking Powder: These are the leavening agents that will make your bread rise. No real substitutes here!
- Cinnamon: Adds a warming spice that pairs beautifully with chocolate. Feel free to omit if you prefer, or replace it with a spice you enjoy like nutmeg or allspice.
- Salt: Enhances all the other flavors in your bread. If you’re using salted butter, you can reduce the amount of added salt.
- Eggs: They provide structure and moisture. A flax or chia egg could work as a vegan substitute.
- Vegetable Oil: This adds moisture and helps keep your bread tender. You can swap it for melted coconut oil or butter if you prefer.
- Granulated and Brown Sugar: Both are sweeteners, with the brown sugar also adding some moisture. You could experiment with substitutes like coconut sugar if you wish.
- Vanilla Extract: Brings a depth of flavor. Feel free to replace with almond extract or even a splash of bourbon for a twist.
- Zucchini: It’s the star of the show! It adds moisture and a touch of nutrition to the bread. If you’re in a pinch, try grated apple or carrot.
- Dark Chocolate Chips (or chunks): They provide pockets of molten chocolate in every bite. Feel free to use milk chocolate, white chocolate, or even a combination.
Let’s get this show on the road, this Chocolate Zucchini Bread is as easy as pie, and twice as delicious!
Start by setting your oven to a cozy 350°F (180°C), and show some love to your 9×5-inch loaf pan by spraying it with nonstick cooking spray. It’s all about laying a good foundation, right?
Grab a medium bowl and a sieve. We’re going to put the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt, through the sieve. This will ensure they’re thoroughly combined and airy, which means a lighter, more tender bread. Consider this step as building your flavor base, so it’s super important.
In a separate large bowl, let’s get the wet ingredients party started. Crack those eggs, pour in the vegetable oil, and add both sugars and vanilla extract. Beat them until they’re as smooth as silk. Now, here’s the secret ingredient – the grated zucchini. Stir it in and marvel at how it blends right into the mix.
It’s time to unite the dry and the wet ingredients. Pour the dry mixture into the wet, stir it gently until just combined, you don’t want to overwork it. Next, invite the chocolate chips or chunks to the party and fold them in.
Pour that beautiful batter into the prepared loaf pan. Off it goes into the preheated oven for its transformation – about 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Patience, my friend! Let the bread cool in the pan for 10 minutes, then carefully remove it and let it finish cooling on a wire rack. When it’s cooled down, slice it up and enjoy! Trust me, it’s worth the wait.
Frequently Asked Questions
How can I tell when the chocolate zucchini bread is baked through?
An old but gold trick is the toothpick test. Insert a toothpick in the center of the bread; if it comes out clean or with just a few crumbs sticking to it, your bread is done. Remember, every oven is a bit different, so start checking around the 50-minute mark.
Can I substitute the dark chocolate chips?
Absolutely! If you’re not a fan of dark chocolate or simply want to switch things up, semi-sweet or white chocolate chips would work beautifully in this recipe too. Even a mix of your favorite chocolate chips could add a fun twist!
My zucchini seems very wet. Is that okay?
Good catch! Zucchini does hold a lot of water, which is why you should drain it in a sieve to remove excess moisture before adding it to your batter. It might seem like a small step, but it helps to prevent a soggy bread.
Can I make this recipe into muffins instead of a loaf?
Yes, you can. This recipe can make about 12 standard-sized muffins. Adjust the baking time to about 20-25 minutes, but start checking them a bit earlier to ensure they don’t overbake.
- Grate Your Zucchini Well: Grating the zucchini properly is key. You want to use the large holes of your box grater, and not the small ones. This way, you’ll have small but visible zucchini pieces in your bread that contribute to the moisture but not the sogginess.
- Draining Zucchini: To get all the moisture out of your zucchini, first grate it and then place it in a clean kitchen towel or several layers of cheesecloth. Gather up the edges to form a pouch, then squeeze out as much liquid as possible. This step is key to prevent your bread from becoming too wet and dense.
- Sift Your Dry Ingredients: Always sift your dry ingredients when baking. It breaks up any clumps, which can otherwise create pockets of flour or cocoa in your bread, and also allows the ingredients to mix more evenly.
- Be Gentle While Combining: When combining your dry and wet ingredients, stir until just mixed. Overmixing can result in a denser, less tender bread.
Storing this Chocolate Zucchini Bread is a breeze. Once cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days, or in the fridge for up to a week.
If you want to savor it for longer, this bread freezes wonderfully. Simply wrap it securely in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature. The convenience of having a tasty treat ready to eat makes this a go-to for those unexpected sweet cravings!
Other Delicious Quick Breads You’ll Love
- Banana Bread
- Marbled Chocolate Banana Bread
- Lemon Blueberry Yogurt Loaf
- Cranberry Orange Bread
- Lemon Poppy Seed Bread
- Quick Cinnamon Bread (No Yeast)
- Chocolate Banana Bread
- 1½ cup all-purpose flour
- ½ cup cocoa powder (unsweetened)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (ground)
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar (packed)
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini (grated, drained in a sieve to remove excess moisture)
- 1 cup dark chocolate chips (or chunks)
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, beat the eggs, vegetable oil, sugar, brown sugar, vanilla extract until smooth and creamy. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Transfer the loaf pan to the oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Slice and serve.
- Squeeze out as much liquid as possible from the grated zucchini for the best bread texture.
- Check the bread’s doneness with a toothpick to ensure it’s fully baked.
- The bread tastes even better the next day as the flavors meld together beautifully.
- You can swap out the dark chocolate chips for milk or white chocolate, or even nuts for a different twist.
- If storing, make sure the bread is completely cooled before wrapping to avoid condensation.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.