Irresistibly Moist Chocolate Zucchini Bread Recipe for Sweet Bliss

Chocolate zucchini bread sneaks those green vegetables into a delightful sweet treat that feels like pure indulgence.

Unexpected combinations often surprise our taste buds with incredible results.

Bakers love hiding nutritious ingredients inside decadent desserts.

Moisture from shredded zucchini creates an incredibly tender crumb that melts in your mouth.

Cocoa swirls through each slice, promising rich chocolate notes that complement the subtle vegetable undertones.

A hint of cinnamon adds warmth to this delectable quick bread.

You might just convince picky eaters to enjoy zucchini in this irresistible disguise.

This recipe will make you a hero at any breakfast or brunch gathering.

Why Chocolate Zucchini Bread Hits the Spot

Boost Kitchen Creativity: Sneak Veggies into a Decadent Dessert by transforming zucchini into a rich, chocolatey treat that even picky eaters will love.

Effortless Baking Adventure: Create a show-stopping bread with minimal prep and simple mixing technique that guarantees delicious results without complicated steps.

Versatile Crowd-Pleaser: Perfect for breakfast, snack time, or dessert – this bread works for every occasion and satisfies chocolate lovers while adding a nutritious twist.

Make-Ahead Magic: Freezer-friendly recipe allows easy storage and quick preparation, making it ideal for busy households wanting a delightful homemade treat anytime.

Ingredients for Chocolate Zucchini Bread

• Flour: The base for the bread's structure.
• Cocoa Powder: Gives rich chocolate flavor.
• Baking Soda: Helps the bread rise.
• Sea Salt: Enhances overall taste.

• Eggs: Provide moisture and binding.
• Butter: Adds richness and flavor.
• Oil: Keeps the bread moist.
• Vanilla Extract: Adds depth of flavor.
• Brown Sugar: Provides sweetness and moisture.

• Zucchini: Fresh vegetable that adds moisture to the bread.
• Chocolate Chips: Delicious chocolate morsels for extra sweetness.

Baking Instructions for Zucchini Bread

Step 1: Prepare Your Oven and Pan

Crank up your oven to 350°F.

Grab a 9-by-5-inch loaf pan and give it a generous spray with nonstick cooking spray.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking soda
• Sea salt

Set this mixture aside for now.

Step 3: Combine Wet Ingredients

• Eggs
• Melted butter
• Oil
• Vanilla extract
• Brown sugar

Stir until the mixture looks smooth.

Small brown sugar clumps are totally okay.

Step 4: Create the Batter

Pour the dry ingredients into the wet ingredients.

Gently mix without overdoing it.

Fold in the shredded zucchini and most of the chocolate chips.

Step 5: Get Ready to Bake

Transfer the batter to your prepared pan.

Sprinkle the remaining chocolate chips on top for extra deliciousness.

Step 6: Bake to Perfection

Pop the pan in the oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out mostly clean with maybe a few melted chocolate chip traces.

Step 7: Cool and Serve

Remove the pan from the oven and let it rest on a wire rack.

After 15 minutes, run a knife around the edges and carefully remove the bread.

Allow it to cool until slightly warm before slicing.

Step 8: Storage Tips

Wrap the bread in plastic wrap and enjoy within 4 days.

For longer storage, freeze completely wrapped for up to 1 month.

Always defrost before serving.

Tips for Chocolate Zucchini Bread Perfection

• Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy bread and ensure perfect texture.
• Gently fold dry and wet ingredients together to maintain a tender, soft crumb without developing tough gluten.
• Reserve some chips for topping to create a delightful chocolate visual and ensure chips are evenly spread throughout the bread.
• Check bread around 50-minute mark and tent with aluminum foil if top browns too quickly to ensure even baking.
• Slice bread before freezing for easier portioning and quick defrosting when you want a chocolate treat.

Keeping Chocolate Zucchini Bread Fresh

• Wrap the cooled chocolate zucchini bread tightly in plastic wrap or place in an airtight container. Keep refrigerated for up to 5 days to maintain moisture and freshness.
• Store bread at room temperature in a sealed container or wrapped in plastic for 2-3 days, ensuring it stays soft and delicious.
• Slice bread completely, wrap each slice individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months for convenient future snacking.
• Warm refrigerated or frozen slices in the microwave for 15-20 seconds, or toast in a toaster oven at 350°F for 2-3 minutes until heated through and slightly crispy on the edges.

What to Enjoy with Zucchini Bread

• Pair with Coffee Comfort: Brew a rich, medium-roast coffee that complements the chocolate's deep flavor, creating a warm morning treat that balances the bread's sweetness.
• Elevate with Vanilla Ice Cream: Top a warm slice with a scoop of creamy vanilla ice cream, letting the cold, smooth texture contrast beautifully with the dense, chocolate zucchini bread.
• Enhance with Chai Latte: Sip a spicy chai latte alongside the bread, where the warm cinnamon and cardamom notes dance perfectly with the chocolate's richness, creating a delightful flavor harmony.
• Match with Red Wine: Select a bold, fruity red wine like Merlot or Cabernet Sauvignon, whose deep berry undertones will beautifully highlight the chocolate's complexity and provide an elegant dessert experience.

Delicious Variations on Chocolate Zucchini Bread

• Gluten-Free Chocolate Zucchini Bread: Replace all-purpose flour with gluten-free flour blend, ensuring a celiac-friendly option without compromising taste or texture.
• Vegan Chocolate Zucchini Bread: Substitute eggs with flax eggs, use dairy-free butter or coconut oil, and swap chocolate chips for dairy-free dark chocolate chunks to create a plant-based version.
• Low-Sugar Chocolate Zucchini Bread: Reduce brown sugar by half and use monk fruit sweetener or stevia, making it friendly for diabetics or those watching sugar intake while maintaining moisture.
• Nut-Enriched Chocolate Zucchini Bread: Add chopped walnuts or pecans to the batter for extra crunch and nutritional boost, providing a delightful protein and healthy fat enhancement to the classic recipe.

FAQs

• Why use zucchini in chocolate bread?

Zucchini adds moisture and helps create a soft, tender texture while keeping the bread rich and delicious. It’s a sneaky way to add vegetables to a sweet treat without changing the chocolate flavor.

• Can I use different types of chocolate chips?

Absolutely! You can swap milk, dark, or semi-sweet chocolate chips based on your preference. The recipe works well with any chocolate chip variety you enjoy.

• How do I know when the bread is fully baked?

Use the toothpick test – insert it into the center of the bread. If it comes out mostly clean with just a few melted chocolate chip traces, the bread is ready. Avoid seeing raw, gooey batter on the toothpick.

• Is this recipe good for making ahead?

Yes, the bread stays fresh on the counter for 4 days when wrapped in plastic wrap. You can also freeze it for up to a month, which makes it perfect for preparing in advance.

Chocolate Zucchini Bread Recipe

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4.5 from 11 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Indulgent chocolate zucchini bread brings moisture and richness to classic quick bread, combining garden-fresh vegetables with deep cocoa flavor. Chocolate lovers will savor this moist, tender treat that sneaks nutrition into a delightful dessert slice.

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Ingredients

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Main Ingredients:

• 1 1/2 cups shredded zucchini
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips
• 3/4 cup packed light brown sugar
• 1/2 cup Dutch process cocoa or unsweetened cocoa

Wet Ingredients:

• 2 large eggs, at room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 1 teaspoon pure vanilla extract

Dry Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

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Instructions

1. Prepare the oven environment by heating to 350°F and coating a 9-by-5-inch loaf pan with nonstick spray.
2. Combine flour, cocoa powder, baking soda, and sea salt in a medium mixing bowl, whisking until thoroughly integrated.
3. In a separate large bowl, blend eggs, melted butter, oil, vanilla extract, and brown sugar until smooth, allowing minor sugar clusters to remain.
4. Gently fold dry ingredients into wet mixture, avoiding excessive stirring to maintain bread’s tender texture.
5. Incorporate shredded zucchini and three-quarters of chocolate chips into the batter, mixing minimally to preserve ingredient integrity.
6. Transfer batter to prepared loaf pan, distributing remaining chocolate chips across the surface for enhanced flavor and visual appeal.
7. Bake for 50-60 minutes, monitoring doneness by inserting a toothpick near the center; slight chocolate chip residue is acceptable, but raw batter indicates further cooking is needed.
8. Allow bread to rest in pan for 15 minutes after removing from oven, then carefully extract and transfer to wire cooling rack.
9. When bread reaches slightly warm temperature, slice and serve, enjoying the moist, chocolatey texture.
10. For extended storage, wrap bread in plastic wrap and store at room temperature up to 4 days. To freeze, completely cool, then wrap in plastic and aluminum foil, preserving quality for one month. Thaw before serving.

Notes

• Drain excess moisture from zucchini by gently pressing with paper towels to prevent soggy bread texture.
• Substitute whole wheat flour for half the all-purpose flour to boost nutritional value and add nutty flavor.
• Reduce sugar by using applesauce or mashed banana to keep bread moist while cutting calories.
• Experiment with alternative mix-ins like chopped nuts or dried fruit for added crunch and complexity of flavor.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 202
• Sugar: 14 g
• Sodium: 180 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 37 mg