Why You’ll Love Chocolate Zucchini Bread Recipe

This chocolate zucchini bread is incredibly easy to make and a great way to use up any extra zucchini you might have. The bread is rich and fudgy, with a perfect crumb that comes from both the cocoa powder and the zucchini. The zucchini adds moisture without altering the taste, and the chocolate chips create melty pockets of sweetness in every bite. Whether you’re a fan of chocolate or simply looking for a creative way to incorporate more vegetables into your diet, this recipe is sure to satisfy your cravings.

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon
2 large eggs
½ cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 medium zucchinis)
¾ cup semi-sweet chocolate chips
½ cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Set aside.
In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
Stir in the shredded zucchini until well combined. The moisture from the zucchini will help mix the wet ingredients together.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips and walnuts (if using).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 55–65 minutes
Total time: 1 hour 20 minutes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour.
Dairy-Free: Replace the chocolate chips with dairy-free chips and use a non-dairy oil like coconut oil instead of vegetable oil.
Vegan: Swap the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil.
Add-ins: Feel free to add dried fruit like raisins or cranberries, or even coconut flakes for extra flavor.
Frosted: Top the cooled bread with a chocolate ganache or cream cheese frosting for a richer treat.

Storage/Reheating

Storage: Store the chocolate zucchini bread in an airtight container at room temperature for up to 4 days. If you want it to last longer, keep it in the refrigerator for up to a week.
Freezing: You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
Reheating: To reheat, slice a piece and warm it in the microwave for 15-20 seconds or toast it in a toaster oven for a few minutes.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini. Just make sure to thaw and drain the excess water before using it in the recipe.

Do I need to peel the zucchini before shredding it?

No, you don’t need to peel the zucchini. The skin adds extra nutrients and will blend right into the bread.

Can I use brown sugar instead of white sugar?

Yes, you can substitute brown sugar for white sugar for a slightly different flavor. Brown sugar will make the bread a bit more moist.

Can I omit the chocolate chips?

Yes, if you prefer a less sweet bread, you can omit the chocolate chips or reduce the amount.

How do I know when the bread is done?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, it’s done. If it’s still wet, continue baking for a few more minutes.

Can I add more vegetables to this bread?

Yes, you can add other vegetables like carrots or sweet potatoes. Just be sure to grate them finely and adjust the baking time as needed.

Is this recipe suitable for a gluten-free diet?

Yes, by using a gluten-free all-purpose flour blend, this recipe can be made gluten-free.

Can I make mini loaves with this recipe?

Yes, you can divide the batter into mini loaf pans. The baking time will be shorter, about 30-40 minutes, so keep an eye on them.

How can I make this recipe lower in sugar?

You can reduce the sugar by half or use a sugar substitute like stevia or monk fruit sweetener. Keep in mind that the sweetness may be affected.

Can I make this recipe without eggs?

Yes, you can substitute eggs with flax eggs or another egg replacer for a vegan version.

Conclusion

Chocolate Zucchini Bread is a wonderful treat that combines the best of both worlds: the richness of chocolate and the subtle moisture of zucchini. It’s easy to make, customizable, and perfect for any occasion. Whether you’re looking for a way to sneak in more vegetables or simply craving a delicious, chocolatey snack, this recipe is sure to impress. Try it today and enjoy the irresistible combination of flavors!

Chocolate Zucchini Bread

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This moist and decadent Chocolate Zucchini Bread is the perfect way to sneak some veggies into your diet without sacrificing flavor. Packed with rich cocoa and grated zucchini, it’s the ultimate treat for breakfast, dessert, or an afternoon snack. Easy to make and incredibly delicious, this zucchini bread will satisfy your chocolate cravings while keeping it healthier!

Author: Emily
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 5-15 minutes
Yield: 1 loaf (about 12 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon.
In a separate large bowl, beat the eggs, granulated sugar, brown sugar, and oil until smooth. Stir in the vanilla extract.
Add the grated zucchini to the wet ingredients and mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
If using chocolate chips, fold them into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Make sure to squeeze excess moisture out of the zucchini using a clean kitchen towel or cheesecloth before adding it to the batter. This will ensure the bread is not too watery.
You can substitute the oil with applesauce for a lighter version.
Feel free to add walnuts or other mix-ins for extra texture.