If you’re looking for a delightful way to enjoy a nutritious treat that sneaks in some vegetables without sacrificing any indulgence, this Chocolate Zucchini Bread Recipe is an absolute must-try. It combines the rich, comforting flavor of chocolate with the moist, tender crumb that zucchini naturally brings, creating a loaf that tastes like dessert but feels just right for any time of day. Whether you’re baking for family, friends, or just yourself, this recipe offers that perfect balance of wholesome and decadent that will keep everyone reaching for seconds.
Ingredients You’ll Need
The ingredients for this Chocolate Zucchini Bread Recipe are wonderfully simple yet cleverly combined to deliver amazing flavor, perfect texture, and a beautiful color that makes each slice visually irresistible. Every ingredient plays its part, from the cocoa powder giving depth and richness, to the shredded zucchini adding moisture and a subtle veggie boost.
- All-purpose flour: Provides the structure to hold the bread together with a tender crumb.
- Unsweetened cocoa powder: Delivers deep chocolate flavor without any added sweetness.
- Baking soda and baking powder: These leavening agents help the bread rise beautifully and stay fluffy.
- Salt: Enhances the chocolate and balances the sweetness perfectly.
- Ground cinnamon: Adds a warm, cozy note that complements the chocolate exquisitely.
- Large eggs: Bind the ingredients and contribute to a silky texture.
- Vegetable oil: Keeps the bread moist and tender far longer than butter alone.
- Granulated sugar: Sweetens the bread with a clean sweetness.
- Brown sugar: Brings a subtle caramel depth that pairs wonderfully with the zucchini.
- Vanilla extract: Adds a fragrant hint that rounds out all flavors.
- Finely shredded zucchini: The star veggie that adds moisture without overpowering the chocolate.
- Plain Greek yogurt or sour cream: Boosts tangy moisture, making the bread lush and tender.
- Semi-sweet chocolate chips: Bring pockets of melty, gooey chocolate bliss in every bite.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan with a bit of oil or butter, then dusting it lightly with flour to prevent sticking. This simple step ensures your bread will come out of the pan flawlessly, ready to impress.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This combination builds the flavorful base of your bread with the perfect balance of rise and spice.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs with the vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture becomes smooth and a little glossy. This blend forms the rich, sweet, and moist heart of your batter.
Step 4: Add Zucchini and Yogurt
Fold in the finely shredded zucchini along with the Greek yogurt or sour cream. These ingredients work together to keep the bread wonderfully moist and tender, while the zucchini adds a hidden veggie boost that no one will suspect!
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredient mixture to the wet, stirring just until combined. Overmixing can lead to a dense loaf, so gentle folding is key for that light, fluffy texture.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips to disperse sweet, melty bites throughout the bread, enhancing the chocolate flavor and adding delightful texture surprises.
Step 7: Bake Your Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
This Chocolate Zucchini Bread Recipe is lovely on its own, but you can dress it up with a light dusting of powdered sugar or a drizzle of melted chocolate for a quick elegant touch. Fresh berries or a dollop of whipped cream add a refreshing contrast too, perfect for treating guests or making an everyday moment feel special.
Side Dishes
If you want to turn this bread into part of a more substantial snack or light breakfast, serve it alongside a creamy cup of coffee or a frothy latte. It also pairs beautifully with a simple bowl of mixed fruit or a cheesy spread for an irresistible sweet and savory combination.
Creative Ways to Present
Consider slicing this bread thickly and toasting it lightly, then topping with a smear of nut butter or cream cheese for a delightful twist. Alternatively, cube the bread and serve it as bite-sized snacks alongside ice cream for a unique dessert experience that’s sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
This Chocolate Zucchini Bread Recipe keeps wonderfully for up to four days when stored in an airtight container at room temperature. The flavors actually deepen, and the texture remains just as moist and tender — perfect for quick snacks throughout the week.
Freezing
To freeze, wrap the cooled bread tightly in plastic wrap and then place it in a freezer-safe bag or container. It freezes beautifully for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator or let it sit at room temperature for a couple of hours.
Reheating
Warm a slice gently in the microwave for 15 to 20 seconds or pop it in a toaster oven for a couple of minutes to revive that fresh-baked warmth with melty chocolate chips. It’s like bringing your loaf back to life in the most delicious way possible.
FAQs
Can I use a different type of zucchini?
Absolutely! Any variety of zucchini works just fine as long as it’s fresh and finely shredded. Feel free to experiment with yellow zucchini too, which will add a lovely pop of color to your loaf.
What if I don’t have Greek yogurt or sour cream?
You can substitute with an equal amount of buttermilk or regular yogurt. These alternatives will still keep your bread moist and add a subtle tang that complements the chocolate deliciously.
Can I make this bread gluten-free?
Yes! Using a 1-to-1 gluten-free flour blend should work well, but be mindful of the flour brand as some absorb liquids differently. You might need to adjust the amount slightly to get the perfect batter consistency.
Why is the zucchini not drained?
Keeping the zucchini un-drained ensures maximum moisture in the bread, making it extra tender and soft rather than dry. The moisture also helps marry the flavors of chocolate and spices beautifully.
Can I add nuts or other mix-ins?
Definitely! Adding 1/2 cup of chopped walnuts or pecans gives a wonderful crunch and nutty depth that pairs perfectly with chocolate and zucchini. You can also try dried fruits or shredded coconut for a fun variation.
Final Thoughts
This Chocolate Zucchini Bread Recipe is one of those hidden gem recipes that never fails to impress and comfort at the same time. Whether you’re a seasoned baker or just starting out, it’s a fantastic way to sneak some extra veggies into a chocolatey treat that feels like a special indulgence, yet is entirely wholesome. Trust me, once you try this bread, it will become a beloved staple in your baking repertoire and a sure crowd-pleaser at any table.
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and delicious Chocolate Zucchini Bread combines the richness of cocoa and chocolate chips with the subtle moisture of shredded zucchini, creating a perfect dessert or snack that’s both indulgent and nutritious. Enhanced with warm cinnamon and a touch of Greek yogurt, this loaf is a wonderful way to add hidden vegetables to your treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (do not drain)
- 1/2 cup plain Greek yogurt or sour cream
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and slightly pale.
- Add Zucchini and Yogurt: Stir the finely shredded zucchini and plain Greek yogurt (or sour cream) into the wet ingredients, folding them in gently to retain moisture.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter evenly.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
Notes
- For extra texture and flavor, consider adding 1/2 cup chopped walnuts or pecans to the batter before baking.
- This bread keeps well for several days when stored in an airtight container and improves in flavor after resting overnight.
