Chocolate Zucchini Bread

Chocolate Zucchini Bread is a delightful twist on traditional quick bread that’s moist, rich, and surprisingly flavorful. The addition of grated zucchini not only lends a subtle sweetness but also helps to keep this bread tender, making it an excellent option for breakfast, dessert, or a snack. With the luscious taste of chocolate and the health benefits of zucchini, this treat might just become your new favorite recipe.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 8 slices
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 180
  • Protein: 3g
  • Carbohydrates: 25g
  • Fat: 8g
  • Fiber: 2g
  • Sugar: 10g
  • Sodium: 150mg

Why Make This Chocolate Zucchini Bread

This Chocolate Zucchini Bread is not just delicious; it’s also a fantastic way to sneak in some vegetables without anyone being the wiser! The zucchini adds moisture and prevents the bread from becoming dry, while the chocolate flavor satisfies your sweet tooth. It’s perfect for using up that extra zucchini from your garden, making it not only tasty but also resourceful. Plus, it’s an easy bake that doesn’t require any special skills beyond basic mixing.

How to Make Chocolate Zucchini Bread

Step 1: Preparation

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. This step ensures that your bread won’t stick, making it easier to slice and serve.

Step 2: Mixing

In a large bowl, mix together grated zucchini, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined. The zucchini adds great moisture and sweetness.

Step 3: Combining Dry Ingredients

In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This mixture creates a great base for the bread and ensures that all dry ingredients are evenly distributed.

Step 4: Merging Mixtures

Gradually add the dry ingredient mixture to the zucchini mixture, stirring until just combined. Be careful not to over-mix; some lumps are okay. If you’re using chocolate chips, fold them into the batter now.

Step 5: Pouring and Baking

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean, indicating it’s perfectly cooked.

Step 6: Cooling

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This step is crucial to help set the bread and maintain its structure.

How to Serve Chocolate Zucchini Bread

Chocolate Zucchini Bread is delicious on its own, but you can enhance it by spreading a little butter or cream cheese on top. It pairs wonderfully with a cup of coffee or tea, making it a satisfying breakfast or afternoon snack. For a fun twist, try serving it warm with a scoop of vanilla ice cream for dessert.

How to Store Chocolate Zucchini Bread

Store any leftover Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Just thaw it overnight in the refrigerator before enjoying it again.

Expert Tips for Perfect Chocolate Zucchini Bread

  • Choose firm, fresh zucchini, and grate it just before you plan to use it to preserve moisture.
  • If your zucchini is wet, lay it on a paper towel and pat dry to prevent excess moisture from making the bread soggy.
  • Feel free to substitute half of the all-purpose flour with whole wheat flour for added nutrition.
  • Adding nuts such as walnuts or pecans can introduce a delightful crunch.
  • Experiment with different types of chocolate chips—dark, white, or even butterscotch for a unique flavor profile!

Delicious Variations

  • Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
  • Vegan: Replace eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg) and use a plant-based oil.
  • Spicy Chocolate Version: Add a pinch of cinnamon or a bit of chili powder for a subtly spicy kick.

Frequently Asked Questions

  • Can I use frozen zucchini? Yes, just make sure to thaw and drain it well before using. Frozen zucchini can be a great time-saver.
  • How do I know when the bread is done? A toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter.
  • What’s the best way to grate zucchini? Use a box grater for medium shreds, which incorporate nicely into the batter.
  • Can I add other mix-ins? Absolutely! Feel free to add nuts, seeds, or even dried fruit for extra flavor and texture.
  • Does the zucchini add any significant taste? Not really! The chocolate flavor dominates, and the zucchini adds moisture without a distinct flavor.

Conclusion

Chocolate Zucchini Bread offers a lovable combination of rich chocolate flavor and hidden vegetable goodness. It’s perfect for breakfast, a snack, or a dessert, making it a versatile addition to your baking repertoire. Try this recipe today and enjoy a moist, delicious loaf that might just turn your family into Zucchini Bread enthusiasts!

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Chocolate Zucchini Bread


  • Author: hannah-belssy
  • Total Time: 75
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

A delightful twist on traditional quick bread that’s moist, rich, and surprisingly flavorful, featuring the luscious taste of chocolate and the health benefits of zucchini.


Ingredients

Scale
  • 1 cup grated zucchini
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, mix together grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredient mixture to the zucchini mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to three months.

  • Prep Time: 15
  • Cook Time: 60
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

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Hannah Belssy

Pro Chef & Bloger

Hi, I’m Hannah, the enthusiastic home chef behind Taste Quick! I’m convinced that incredible food can be both simple and quick to prepare. At Taste Quick, I share my beloved recipes that unite families at mealtime

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