Let’s be honest, zucchini bread often feels like a sneaky way to get your veggies in. But this isn’t *just* a sneaky veggie bread. This is Chocolate Zucchini Bread – a moist, decadent, and intensely chocolatey loaf that happens to be packed with hidden goodness. Forget everything you think you know about zucchini bread; this recipe elevates it to a whole new level. The zucchini melts into the batter, adding incredible moisture without a trace of vegetable flavor, while the generous amount of chocolate ensures every bite is a blissful experience. It’s perfect for breakfast, a snack, or even a dessert (don’t judge!).
Why You’ll Love This
- Incredibly Moist: The zucchini is the secret weapon here, creating a texture that’s unbelievably tender and stays fresh for days.
- Rich Chocolate Flavor: We’re not skimping on the chocolate! This recipe uses both cocoa powder and chocolate chips for a double dose of chocolatey goodness.
- Easy to Make: Despite its impressive flavor, this bread is surprisingly simple to whip up. No fancy techniques required.
- Sneaky Veggies: A fantastic way to use up that garden zucchini (or the one you bought with good intentions!).
- Versatile: Enjoy it plain, with a smear of butter, or even a dusting of powdered sugar.
Ingredients & Equipment
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) grated zucchini (about 2 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup (60g) unsweetened cocoa powder
- 1 cup (170g) chocolate chips (semi-sweet or dark)
- 1/2 cup (120ml) buttermilk (or milk with 1/2 tbsp lemon juice/vinegar)
Equipment:
- 9×5 inch loaf pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Grater
- Measuring cups and spoons
- Rubber spatula
- Kitchen towel or paper towels (for squeezing zucchini)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
- Fold in Zucchini & Chocolate: Gently fold in the grated zucchini, cocoa powder, and chocolate chips.
- Bake: Pour batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips
- Squeeze the Zucchini! This is crucial. Excess moisture will result in a soggy bread. Use a kitchen towel or paper towels to squeeze out as much liquid as possible.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough bread. Mix until just combined.
- Use Room Temperature Ingredients: Room temperature butter and eggs emulsify better, resulting in a smoother batter.
- Chocolate Chip Variety: Feel free to experiment with different types of chocolate chips – milk chocolate, white chocolate, or even chunks!
- Add Nuts: Walnuts or pecans would be a delicious addition to this bread. Add about 1/2 cup to the batter.
- Cocoa Powder Quality: Using a good quality cocoa powder will significantly enhance the chocolate flavor.
Storing Leftovers
Room Temperature: Store cooled chocolate zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store in the refrigerator for up to a week.
Freezer: Chocolate zucchini bread freezes beautifully! Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Print
chocolate zucchini bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
Rich, moist, and deeply chocolaty, this chocolate zucchini bread is a perfect way to use up summer zucchini in a decadent treat.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
1/2 cup vegetable oil
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips or chunks (plus extra for topping, optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Fold in the chocolate chips or chunks.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
9. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use high-quality cocoa powder and chocolate chips for a richer flavor.
Don’t skip squeezing the moisture from the zucchini—it helps prevent a soggy loaf.
This bread tastes even better the next day and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg