Irresistible Chocolate Zucchini Bread Recipe You’ll Love

Chocolate zucchini bread is like that unexpected friend who shows up at a party and steals the show. Imagine biting into a slice and being greeted by the rich, dark chocolate flavor, only to discover a hint of moist zucchini lurking beneath. It’s the ultimate surprise, blending the decadence of dessert with a healthy twist. Perfect for breakfast or an afternoon snack, this loaf promises to satisfy your sweet tooth while also making you feel slightly virtuous.

If you’ve ever thought that vegetables shouldn’t be involved in your baked goods, prepare to have your mind blown. This chocolate zucchini bread is so irresistibly delicious that even the pickiest eater in your family will come back for seconds. Plus, it’s an ideal way to sneak in some veggies while maintaining that chocolatey goodness you crave. Trust me; you’ll want to make this recipe for every occasion—picnics, birthdays, or just because it’s Tuesday!

I once made this chocolate zucchini bread for a family gathering and watched as my cousin took a huge bite, then declared it “life-changing.” He went on to ask if I could make it for his birthday every year!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Use medium-sized zucchinis for optimal moisture; grate them without peeling for best results.

• All-Purpose Flour: Regular all-purpose flour works well; consider using whole wheat for added fiber.

• Cocoa Powder: Unsweetened cocoa powder brings deep chocolate flavor. Choose high-quality brands for the best taste.

• Granulated Sugar: Sweeten the deal with regular granulated sugar; brown sugar can offer a hint of caramel flavor.

• Baking Soda: Fresh baking soda gives the bread a perfect rise; check expiration dates before using.

• Eggs: Use large eggs at room temperature for better mixing and binding of ingredients.

• Vegetable Oil: Opt for light vegetable oil; it adds moisture without overwhelming the flavor.

• Vanilla Extract: Pure vanilla extract enhances the overall flavor profile; avoid imitation varieties for best results.

• Chocolate Chips: Semi-sweet chocolate chips add bursts of sweetness throughout; feel free to mix in dark chocolate too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with cooking spray or line it with parchment paper.

Prepare the zucchini: Grate about one cup of fresh zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel—trust me, soggy bread is not what we want!

Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until fully combined. The cocoa should look like dark magic dust!

Cream wet ingredients: In another bowl, blend together sugar and oil until smooth. Add eggs one at a time, mixing well after each addition along with vanilla extract.

Combine mixtures: Gradually fold the dry mixture into the wet one until just combined—don’t overmix! Gently fold in grated zucchini and chocolate chips.

Bake: Pour the batter into your prepared loaf pan and smooth out the top. Bake in your preheated oven for 50-60 minutes or until a toothpick poked into the center comes out clean.

Cool & Serve: Once baked, let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Slice and serve warm or at room temperature!

Enjoying chocolate zucchini bread feels like winning the lottery of baked goods—it’s indulgent yet clever! So grab those zucchinis from your fridge and let’s get baking!

Perfecting the Cooking Process

Start by grating the zucchini to release moisture, then mix dry ingredients separately before combining. This order ensures an even bake and prevents clumping.

Add Your Touch

Feel free to swap half the sugar for honey or add nuts for extra crunch. A pinch of cinnamon can elevate the flavor profile beautifully.

Storing & Reheating

Store your chocolate zucchini bread in an airtight container at room temperature for up to four days. For longer storage, freeze slices wrapped tightly in plastic wrap.

Sometimes I catch my kids sneaking pieces of this chocolate zucchini bread while I’m busy baking. Their giggles remind me that healthy can actually be delicious!

FAQ

How do I know when the chocolate zucchini bread is done?

Insert a toothpick in the center; it should come out clean when fully baked.

Can I use other types of flour for this recipe?

Yes, whole wheat flour or gluten-free blends work well as substitutes for all-purpose flour.

What’s the best way to serve chocolate zucchini bread?

Serve warm with a dollop of butter or cream cheese for an irresistible treat!

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Chocolate Zucchini Bread

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Experience the delightful fusion of rich chocolate and hidden zucchini in this moist chocolate zucchini bread. Perfect for breakfast or as a sweet afternoon snack, this recipe will impress even the pickiest eaters. The combination of decadent flavors and nutritious ingredients makes it a guilt-free treat you can enjoy any day of the week.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup grated zucchini
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking soda
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Grate the zucchini and squeeze out excess moisture.
3. In a bowl, whisk together flour, cocoa powder, baking soda, and a pinch of salt.
4. In another bowl, mix sugar and vegetable oil until smooth. Add eggs one at a time, then stir in vanilla.
5. Fold the dry ingredients into the wet mixture; be sure not to overmix. Gently add grated zucchini and chocolate chips.
6. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 195
• Sugar: 12g
• Sodium: 125mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg