If you have a soft spot for moist, decadent treats that sneak in a bit of garden goodness, you’re going to fall head over heels for this Chocolate Zucchini Bread Recipe. Imagine a loaf that combines the rich, deep flavor of cocoa and chocolate chips with the subtle, tender texture zucchini brings—no one will guess there’s a vegetable hidden in there! This bread is perfect for breakfast, a snack, or a comforting dessert, and it’s so easy to whip up that you’ll want to make it again and again.
Ingredients You’ll Need
Each ingredient in this Chocolate Zucchini Bread Recipe is simple yet plays a vital role in creating that perfect balance of flavor and texture. From the cocoa powder that delivers chocolaty richness to the shredded zucchini that keeps the bread moist and tender, every component is essential.
- All-purpose flour (1 cup / 125g): The foundation that holds everything together and creates a soft crumb.
- Unsweetened natural cocoa powder (½ cup / 41g): Adds a deep chocolate flavor with a slight bitterness that balances the sweetness.
- Baking soda (¾ tsp): Helps the bread rise and become light and fluffy.
- Baking powder (¼ tsp): Provides additional lift for a tender texture.
- Salt (¼ tsp): Enhances all the flavors, including the chocolate and zucchini.
- Espresso powder (½ tsp, optional): A secret helper that intensifies the chocolate notes without adding coffee taste.
- Semi-sweet chocolate chips (¾ cup / 135g): Little bursts of melty chocolate that make each bite heavenly.
- Large eggs (2): Bind the ingredients and add richness.
- Vegetable oil or melted coconut oil (¼ cup / 60ml): Keeps the bread moist and tender.
- Plain Greek yogurt or sour cream (⅓ cup / 80g): Adds a slight tang and extra moisture without heaviness.
- Granulated sugar (⅔ cup / 135g): Sweetens the bread just right to complement the bitterness of cocoa.
- Vanilla extract (1 tsp): Brings warmth and depth of flavor.
- Shredded zucchini (1½ cups / 180g): The marvel ingredient that keeps the loaf juicy and makes it a little healthier, plus you don’t even need to blot the moisture!
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures even baking from the moment your batter hits the pan. Grease a 9×5-inch loaf pan generously so the bread won’t stick and will come out beautifully.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and optional espresso powder in a medium bowl. Doing this ensures that your leavening agents are evenly distributed and the cocoa doesn’t clump, setting the stage for a uniform crumb.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the eggs, vegetable or coconut oil, Greek yogurt, sugar, and vanilla extract until the mixture is smooth and slightly creamy. This blend brings moisture, sweetness, and body to your batter.
Step 4: Add the Shredded Zucchini
Fold in your freshly shredded zucchini. The real magic of this Chocolate Zucchini Bread Recipe lies here; the zucchini provides moisture without a strong vegetable flavor, and it makes the bread irresistibly tender.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet until just combined. It’s important not to overmix here to keep your bread light. Then gently stir in the semi-sweet chocolate chips, which will melt to pockets of gooey delight as it bakes.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. This step is critical to ensure your bread is cooked through but still tender and moist.
Step 7: Cool Before Enjoying
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time lets the structure hold together without breaking, so your slices come out perfect and you get to enjoy every crumb.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
This bread is fantastic on its own, but feel free to up the indulgence by dusting the top with powdered sugar, spreading a little butter or cream cheese frosting, or adding fresh berries on the side for a pop of color and freshness.
Side Dishes
Pair your Chocolate Zucchini Bread with a tall glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for dessert. The moistness and chocolate depth of the bread make it a versatile companion to many drinks and light sweets.
Creative Ways to Present
Slice and toast lightly for a warm, melty chocolate experience. You can also cut the bread into small cubes to use as a base for a parfait with layered yogurt and fruit, or transform it into decadent French toast for a fun breakfast twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap to retain moisture. It stays soft and scrumptious, perfect for grab-and-go mornings or snacks.
Freezing
This bread freezes beautifully! Wrap it in foil and place it in a freezer bag to prevent freezer burn. It can be frozen for up to 3 months, allowing you to enjoy a slice whenever the craving hits.
Reheating
When ready to enjoy, thaw the bread at room temperature or warm slices in a toaster oven for a few minutes to bring back that freshly baked charm. The chocolate chips will soften, giving you that fresh-from-the-oven feeling all over again.
FAQs
Can I use grated carrots instead of zucchini in this recipe?
Absolutely! Grated carrots can be a wonderful substitute that add sweetness and moisture, though the flavor will be a bit different. Just ensure they’re finely shredded and not too watery for the best texture.
Do I need to peel the zucchini before shredding?
No need to peel the zucchini. The skin adds color and nutrients without impacting the flavor or texture noticeably, so feel free to shred with the skin on for simplicity.
What if I don’t have espresso powder? Can I skip it?
Yes, you can skip the espresso powder if you don’t have it. It’s optional and just serves to boost the chocolate flavor subtly without making the bread taste like coffee.
Is it possible to make this recipe gluten-free?
To make it gluten-free, use a 1-to-1 gluten-free flour blend that includes xanthan gum for binding. The texture might be slightly different but still delicious.
How can I tell when the bread is done baking?
The best test is to insert a toothpick in the center; it should come out mostly clean with a few moist crumbs attached. This indicates the bread is cooked through but still tender and moist.
Final Thoughts
This Chocolate Zucchini Bread Recipe is one of those happy discoveries that makes baking fun and satisfying. It sneaks a little veggie goodness into a luscious chocolate treat without compromising on flavor or texture. I encourage you to try it soon—you just might find yourself reaching for zucchini more often, just to bake another loaf!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Zucchini Bread combines the wholesome goodness of shredded zucchini with deep cocoa flavor and melty chocolate chips, resulting in a wonderfully tender loaf that’s perfect for breakfast, snack, or dessert. Enhanced with espresso powder for an intensified chocolate taste, this easy-to-make bread is baked to perfection and wonderfully delicious.
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (41g) unsweetened natural cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp espresso powder (optional, enhances chocolate flavor)
- ¾ cup (135g) semi-sweet chocolate chips
Wet Ingredients
- 2 large eggs
- ¼ cup (60ml) vegetable oil or melted coconut oil
- ⅓ cup (80g) plain Greek yogurt or sour cream
- ⅔ cup (135g) granulated sugar
- 1 tsp vanilla extract
- 1½ cups (180g) shredded zucchini (no need to blot)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, vegetable oil (or melted coconut oil), Greek yogurt (or sour cream), granulated sugar, and vanilla extract until the mixture is smooth and homogenous.
- Add Zucchini: Stir the shredded zucchini into the wet ingredients, incorporating it evenly to add moisture and texture.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the bread tender. Gently fold in the semi-sweet chocolate chips.
- Fill Loaf Pan and Bake: Pour the prepared batter into the greased loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool Down: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Espresso powder is optional but recommended to enhance the chocolate flavor.
- Do not blot the shredded zucchini; the moisture helps keep the bread tender and moist.
- Use either vegetable oil or melted coconut oil depending on preference or dietary needs.
- Greek yogurt or sour cream helps to create a moist, rich texture; choose based on availability.
- Check the bread for doneness by testing with a toothpick to avoid overbaking.
