Chocolate Zucchini Bread

Chocolate Zucchini Bread is the perfect way to combine the richness of chocolate with the freshness of zucchini in one delicious loaf. Whether you’re a baker or just getting started, this recipe is a must-try. Plus, it’s packed with moisture, and its flavor only improves as it sits.

Ingredients for the Perfect Chocolate Zucchini Bread

Before starting, gather these essential ingredients for a soft and delicious loaf.

Dry Ingredients:

• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon cinnamon
  
• 1/4 teaspoon salt
  
• 1/2 cup cocoa powder (unsweetened)
  

Wet Ingredients:

• 2 large eggs
  
• 1/2 cup vegetable oil
  
• 1 teaspoon vanilla extract
  
• 1 1/2 cups grated zucchini (make sure to squeeze out excess moisture)
  

Add-ins:

• 1 cup semi-sweet chocolate chips (or dark chocolate for an extra rich flavor)
  
• 1/2 cup chopped walnuts or pecans (optional)
  

As you prepare the bread, if you’re looking for more dessert ideas, you can also check out Delicious Chocolate Flapjack Recipe or try the refreshing Strawberry Banana Pudding. Both are great options for satisfying your sweet cravings!

Step-by-Step Instructions for Chocolate Zucchini Bread

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater. Make sure to squeeze out excess moisture by pressing the zucchini between paper towels or using a clean kitchen towel.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and cocoa powder. This ensures that the leavening agents are evenly distributed.

Step 4: Combine Wet Ingredients

In a separate bowl, beat the eggs, oil, and vanilla until smooth. Stir in the grated zucchini.

Step 5: Add the Dry to the Wet

Gradually fold the dry mixture into the wet ingredients, making sure to mix until just combined. Overmixing could result in a dense loaf.

Step 6: Add the Chocolate Chips and Nuts

Gently fold in the chocolate chips and nuts. You can reserve some chocolate chips to sprinkle on top before baking for extra texture and a rich look.

Step 7: Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Step 8: Cool and Slice

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

If you’re looking for more ways to enjoy decadent desserts, be sure to try our Strawberry Crunch Cheesecake, which features a rich, creamy filling complemented by a crunchy strawberry topping. It’s an absolute favorite among dessert lovers!

Pro Tips and Variations for Perfect Baking

• Moisture Control: The zucchini adds moisture, but make sure to squeeze out as much excess water as possible. Too much moisture will make the bread soggy.
  
• Chocolate Lovers: For a richer flavor, add an extra 1/4 cup of cocoa powder to the dry mix.
  
• Vegan Version: Replace the eggs with flax eggs and use a non-dairy milk for a dairy-free version.
  
• Sweetness: If you prefer a sweeter loaf, increase the sugar by 1/4 cup, or substitute part of the sugar with honey or maple syrup for a more natural sweetness.
  

For a fun twist, check out the Mini Banana Pudding Cheesecakes – they’re a mini version of the classic dessert, perfect for portion control and packed with flavor.

Creative Ways to Serve Your Chocolate Zucchini Bread

While this bread is delicious on its own, here are some ways to elevate it:

• With Whipped Cream: A dollop of whipped cream can enhance the texture and flavor.
  
• Ice Cream Topping: Serve it with a scoop of vanilla ice cream for a decadent dessert.
  
• Toast It: For breakfast, toast a slice and spread with a little butter or peanut butter for added richness.

Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread is a delicious, moist loaf packed with chocolate flavor and the added benefits of zucchini.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Rest Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 250 kcal

Ingredients

  

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder

Wet Ingredients:

• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (make sure to squeeze out excess moisture)

Add-ins:

• 1 cup semi-sweet chocolate chips (or dark chocolate for a richer flavor)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

 

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Prepare the Zucchini:

• Grate the zucchini using a box grater. Squeeze out the excess moisture by pressing it between paper towels.

Mix Dry Ingredients:

• In a bowl, whisk together the flour, baking soda, cinnamon, salt, and cocoa powder.

Combine Wet Ingredients:

• In a separate bowl, beat the eggs, oil, and vanilla extract until smooth. Stir in the grated zucchini.

Combine the Wet and Dry Ingredients:

• Gradually fold the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix.

Add Chocolate Chips and Nuts:

• Gently fold in the chocolate chips and nuts (if using).

Bake:

• Pour the batter into the loaf pan and bake for 50-60 minutes. A toothpick inserted should come out clean when done.

Cool and Slice:

• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

• Moisture Control: Be sure to squeeze out as much moisture from the zucchini as possible to avoid a soggy bread.
• Vegan Version: To make this recipe vegan, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and swap the oil for coconut oil.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Nutrition Facts (per serving)

• Calories: 250
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 180mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Total Sugars: 18g
• Added Sugars: 12g
• Protein: 4g
• Vitamin A: 4% DV
• Vitamin C: 5% DV
• Calcium: 2% DV
  
• Iron: 6% DV

Keyword chocolate zucchini bread recipe, double chocolate zucchini bread, healthy chocolate zucchini bread

Conclusion

Chocolate Zucchini Bread is more than just a treat; it’s a perfect blend of indulgence and nutrition. With the rich chocolate flavor and the added moisture from zucchini, it’s a recipe that’s bound to become a family favorite. Whether you’re baking it for a special occasion, a cozy breakfast, or a healthy snack, this versatile recipe offers endless opportunities for customization.

Remember, if you’re looking to add a bit of variety, try adding different nuts, using dark chocolate, or even experimenting with sugar substitutes. You can also explore other creative serving ideas like pairing it with a scoop of ice cream or a dollop of whipped cream for extra indulgence.

Now, it’s time to get your hands in the batter and enjoy the wonderful combination of flavors and textures that this Chocolate Zucchini Bread offers. Happy baking!

Frequently Asked Questions (FAQs)

Q1: Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini for this recipe! Just make sure to thaw the zucchini and squeeze out any excess water before using it. This will ensure the bread maintains its proper texture.

Q2: How do I store leftover chocolate zucchini bread?

Store leftover chocolate zucchini bread in an airtight container at room temperature for up to 4 days. You can also refrigerate it to extend its shelf life by 5-7 days. For longer storage, you can freeze the bread for up to 3 months.

Q3: Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use gluten-free baking powder as well, as some brands contain wheat starch.

Q4: How can I make this recipe sugar-free?

To make this chocolate zucchini bread sugar-free, you can replace the sugar with a sugar substitute like Stevia, Erythritol, or a natural sweetener like maple syrup or honey. You may need to adjust the quantity based on your chosen substitute.

Q5: Can I use other types of chocolate for this recipe?

Absolutely! You can use dark chocolate chips, mini chocolate chunks, or even chopped-up chocolate bars for a more indulgent experience. The type of chocolate you choose will slightly change the flavor, so feel free to experiment with your preferences.

Q6: Is it necessary to squeeze the zucchini before using it?

Yes, it’s crucial to squeeze out the excess moisture from the zucchini before adding it to the batter. This ensures your bread isn’t too wet and helps achieve the perfect texture.

Q7: Can I make this bread vegan?

Yes, you can make this chocolate zucchini bread vegan by using flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) instead of regular eggs and substituting the vegetable oil with coconut oil. Make sure to also use a dairy-free chocolate option.

Q8: How can I make this recipe even richer?

To make your chocolate zucchini bread richer, consider adding a bit of espresso powder to enhance the chocolate flavor, or substitute part of the oil with melted butter for a more decadent texture.

Q9: How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the bread is still wet in the center, give it more time to bake and check again in 5-minute intervals.

Q10: Can I add other ingredients to this bread?

Yes, feel free to customize your chocolate zucchini bread! You can add nuts like walnuts or pecans, or even dried fruits like raisins or cranberries for extra flavor and texture.