The Perfect Chocolate Zucchini Bread Recipe for Sweet Success

Chocolate zucchini bread reimagines ordinary baking into an adventurous culinary experience that surprises and delights.

Gardens overflow with abundant zucchini during summer months, making this recipe an ingenious solution for using extra vegetables.

Moist and decadent, this bread bridges the gap between indulgence and nutrition with remarkable finesse.

The subtle vegetable presence creates a surprisingly tender crumb that melts in your mouth.

Dense chocolate notes complement the zucchini mild earthiness, creating a harmonious flavor profile that feels unexpectedly sophisticated.

Each slice promises a rich, complex taste that challenges traditional dessert expectations.

Baking enthusiasts and health-conscious food lovers will fall in love with this versatile, crowd-pleasing treat.

Easy Chocolate Zucchini Bread: Moist and Flavorful

• Sneakily Boost Nutrition: Zucchini adds moisture and hidden vegetables to this decadent chocolate bread, making it a clever way to incorporate extra nutrients without sacrificing flavor.
• Effortlessly Indulgent Treat: Packed with rich chocolate chips and a tender crumb, this bread delivers maximum deliciousness with minimal kitchen effort, perfect for both novice and experienced bakers.
• Quick Weekend Crowd-Pleaser: Ready in just over an hour, this recipe creates two generous loaves ideal for sharing with family, bringing to potlucks, or enjoying throughout the week as a satisfying breakfast or dessert.
• Customize with Ease: The basic recipe welcomes fun variations like adding nuts, swapping chocolate chips for different mix-ins, or experimenting with spice levels to make it uniquely yours.

Key Ingredients for Easy Chocolate Zucchini Bread

• Sugar: Sweet flavor enhancer with balanced caramelization potential.
• Eggs: Binding agent providing structure and moisture to the bread.
• Vegetable Oil: Ensures moisture and tender texture in the bread.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile.

• All-Purpose Flour: Base ingredient providing necessary structure for the bread.
• Cocoa Powder: Delivers rich chocolate flavor and dark color.
• Salt: Enhances and balances the overall taste of the bread.
• Baking Powder: Helps bread rise and creates lighter texture.
• Baking Soda: Assists in leavening and browning of the bread.
• Ground Cinnamon: Introduces warm, aromatic undertones.
• Ground Nutmeg: Contributes subtle, complementary spice notes.

• Zucchini: Fresh vegetable adding moisture and subtle nutrition.
• Chocolate Chips: Provides bursts of chocolate flavor and textural contrast.

How to Make the Best Chocolate Zucchini Bread

Step 1: Prepare the Oven and Baking Pans

Preheat the oven to 350°F. Grease 2 bread loaf pans with butter or cooking spray, ensuring complete coverage to prevent sticking.

Step 2: Mix Wet Ingredients

• Sugar
• Eggs
• Vegetable oil
• Vanilla extract

Whisk these ingredients until smooth and well blended.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Cocoa powder
• Salt
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg

Mix until ingredients are just combined, avoiding overmixing.

Step 4: Fold in Zucchini and Chocolate

• Grated zucchini
• Of chocolate chips

Ensure even distribution throughout the batter.

Step 5: Fill Loaf Pans

Divide the batter evenly between the 2 prepared loaf pans. Sprinkle an additional of chocolate chips on top of each loaf.

Step 6: Bake the Bread

Place the pans in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean when the bread is fully baked.

Step 7: Cool and Serve

Let the bread cool in the pans for 5-10 minutes. Transfer to a cooling rack and allow to cool completely before slicing and serving.

Tips for Baking Perfectly Moist Zucchini Bread

• Squeeze Moisture Out: Drain excess liquid from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
• Avoid Overmixing: Stir ingredients just until combined to keep the bread tender and prevent developing tough gluten strands.
• Check Doneness Carefully: Use the toothpick test near the center, ensuring it comes out with just a few moist crumbs for optimal moistness.
• Customize Chocolate Levels: Experiment with different chocolate chip varieties like dark, milk, or semi-sweet to match your taste preferences.
• Store Smartly: Wrap cooled bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 5 days at room temperature.

Storing Your Chocolate Zucchini Bread for Later Enjoyment

• Refrigerate the chocolate zucchini bread in an airtight container for up to 5 days, ensuring maximum freshness. Wrap each slice individually in plastic wrap or aluminum foil to prevent moisture loss and maintain its soft texture. Reheat slices in the microwave for 10-15 seconds, or warm them in a preheated oven at 300°F for 5-7 minutes until they reach the desired temperature. Enjoy your delicious bread just as moist and flavorful as when it was first baked!

Best Pairings for Chocolate Zucchini Bread

• Brew a Decadent Pairing: Serve this rich chocolate zucchini bread with a steaming mug of dark roast coffee or a smooth espresso to balance the bread's sweetness and enhance its deep chocolate notes.
• Elevate with Creamy Companions: Pair a warm slice with a dollop of vanilla bean whipped cream or a scoop of cold vanilla ice cream to create a luxurious dessert experience that complements the bread's moist texture.
• Wine Lover's Delight: Enjoy a glass of full-bodied red wine like Cabernet Sauvignon or a sweet Port wine, which will beautifully highlight the chocolate's complexity and the bread's subtle spices.
• Nutty Crunch Addition: Sprinkle some toasted almonds or walnuts on the side, or serve with a small dish of mixed nuts to add a crunchy contrast to the bread's soft, tender crumb.

Experiment with New Twists on Zucchini Bread

• Nutty Chocolate Zucchini Bread: Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch and rich, earthy flavor. Toast the nuts beforehand to enhance their nutty profile and provide a delightful texture contrast.
• Gluten-Free Chocolate Zucchini Bread: Swap regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for better binding and texture. Maintain all other ingredients and measurements as the original recipe.
• Salted Caramel Chocolate Zucchini Bread: Drizzle homemade or store-bought salted caramel sauce over the cooled bread. Sprinkle flaky sea salt on top to create a decadent sweet-salty combination that complements the chocolate and zucchini perfectly.
• Mocha Chocolate Zucchini Bread: Dissolve 2 tablespoons of instant espresso powder into the wet ingredients to introduce a rich coffee undertone. This variation adds depth and complexity to the chocolate flavor, making the bread more sophisticated and aromatic.

Chocolate Zucchini Bread Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 15 minutes
• Yield: 2 1x

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Description

Moist chocolate zucchini bread delivers rich, indulgent flavor in every slice. Wholesome zucchini and deep cocoa create a delightful quick bread perfect for sharing with friends and family.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 cups grated zucchini
• 1 cup vegetable oil
• 12 ounces (340 grams) semi-sweet chocolate chips

Sweeteners and Binding Agents:

• 2 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract

Spices and Leavening Agents:

• ½ cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and thoroughly coat two 9-inch by 5-inch (23 centimeters by 13 centimeters) loaf pans with cooking spray or butter.
2. In a spacious mixing bowl, vigorously combine granulated sugar, room-temperature eggs, vegetable oil, and pure vanilla extract until the mixture becomes smooth and well-integrated.
3. Sift together all-purpose flour, unsweetened cocoa powder, kosher salt, baking powder, baking soda, ground cinnamon, and freshly grated nutmeg directly into the wet ingredient mixture.
4. Fold the dry ingredients into the wet ingredients using gentle circular motions, mixing until just incorporated without overstirring to maintain the bread’s tender texture.
5. Carefully fold in freshly grated zucchini and of semi-sweet chocolate chips, ensuring even distribution throughout the batter.
6. Evenly distribute the batter between the prepared loaf pans, creating a smooth surface with a spatula.
7. Sprinkle the remaining of chocolate chips across the top of each loaf, pressing them gently into the batter.
8. Place the pans in the preheated oven and bake for 55-65 minutes, rotating halfway through to ensure uniform browning.
9. Test for doneness by inserting a clean toothpick into the center of the loaves – it should emerge with minimal, dry crumbs.
10. Remove from the oven and allow the loaves to rest in the pans for 10-15 minutes, which helps them set and prevents crumbling.
11. Carefully transfer the loaves to a wire cooling rack and let them cool completely for at least 1 hour before slicing and serving.

Notes

• Store leftover bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 4 days.
• Freeze individual slices in freezer-safe bags for quick grab-and-go breakfast or snack options lasting 2-3 months.
• Swap half the oil with unsweetened applesauce to reduce overall fat content without compromising moisture.
• Use dark chocolate chips for a richer flavor profile and potential antioxidant benefits.
• Grate zucchini with skin on to maximize nutritional value and add subtle green flecks throughout the bread.

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

Nutrition

• Serving Size: 2
• Calories: 1490 kcal
• Sugar: 201g
• Sodium: 1130mg
• Fat: 72g
• Saturated Fat: 10g
• Unsaturated Fat: 62g
• Trans Fat: 0g
• Carbohydrates: 213g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 186mg