Chocolate Zucchini Bread Recipe

Introduction

Chocolate zucchini bread is a moist, rich treat that cleverly hides veggies in a decadent chocolate loaf. This recipe combines cocoa and grated zucchini for a deliciously tender bread perfect for snacks or dessert.

Ingredients

• 2 cups all-purpose flour (spooned and levelled)
• 1 ½ cups granulated sugar
• ½ cup cocoa powder
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups chocolate chips (preferably dark chocolate)
• 2 cups grated zucchini (do not drain excess liquid)
• ¾ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F and grease two 8×4-inch loaf pans.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir in 1 cup of the chocolate chips and set aside.
3. Step 3: In a medium bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until combined.
4. Step 4: Add the wet ingredients to the dry ingredients and whisk just until the batter comes together. Be careful not to overmix.
5. Step 5: Divide the batter evenly between the prepared loaf pans. Sprinkle the remaining chocolate chips on top.
6. Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, loosely cover with foil after about 30 minutes of baking.
7. Step 7: Let the bread cool in the pans for 30 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For a single loaf, use a 9×5-inch pan, reduce oven temperature to 325°F, and bake for 75-90 minutes.
• Add chopped nuts such as walnuts or pecans for extra crunch.
• Using dark chocolate chips enhances the rich flavor but milk chocolate also works well for a sweeter bread.
• Do not drain the grated zucchini; its moisture keeps the bread tender and moist.

Storage

Store the chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bread?

Yes, but be sure to thaw and drain excess liquid thoroughly to avoid a soggy batter.

Is this bread suitable for kids?

Absolutely! The zucchini adds hidden nutrition and the chocolate flavor makes it a kid-friendly treat.

Chocolate Zucchini Bread Recipe

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★★★★★

4.6 from 99 reviews

This decadent Chocolate Zucchini Bread combines the moistness of grated zucchini with the rich flavors of cocoa and chocolate chips, creating a perfect balance of healthy and indulgent in every slice. Ideal for breakfast, snack, or dessert, this quick bread is easy to prepare and results in two loaves of deliciously fudgy bread with a cinnamon twist.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves (about 12 slices per loaf) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 ½ cups granulated sugar
• ½ cup cocoa powder
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups chocolate chips (preferably dark chocolate)

Wet Ingredients

• 2 cups grated zucchini (do not drain excess liquid)
• ¾ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until well combined. Stir in 1 cup of the chocolate chips and set aside.
3. Combine Wet Ingredients: In a medium bowl, mix the grated zucchini (with its liquid), vegetable oil, eggs, and vanilla extract until the mixture is fully blended.
4. Create the Batter: Pour the wet ingredient mixture into the dry ingredients. Whisk gently until the batter just comes together; avoid overmixing to keep the bread tender.
5. Fill Pans and Add Topping: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly on top for added chocolate bursts.
6. Bake: Place the pans in the oven and bake for 50-60 minutes. To test doneness, insert a toothpick into the center; it should come out clean. If the tops brown too quickly, loosely cover with foil after about 30 minutes to prevent excessive browning.
7. Cool: Remove the loaves from the oven and allow them to cool in the pans for 30 minutes. Then, transfer the loaves onto a wire rack to cool completely before slicing.

Notes

• For baking one loaf instead of two, use a 9×5-inch loaf pan and bake at 325°F (163°C) for 75-90 minutes.
• Do not drain the grated zucchini; the moisture helps keep the bread soft and moist.
• You can substitute vegetable oil with any mild-flavored oil like canola or light olive oil.
• Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Adding nuts like walnuts or pecans can add a delightful crunch.

Keywords: chocolate zucchini bread, zucchini bread, chocolate loaf, quick bread, baked desserts, moist bread, cinnamon, chocolate chips