If you’re looking for a delightful twist on your favorite loaf, this Chocolate Zucchini Bread Recipe is going to become your new best friend in the kitchen. It’s the perfect blend of moist, tender zucchini sweetness with rich chocolate flavor, making every bite a comforting and indulgent experience. Whether you want a snack, breakfast treat, or even a sweet dessert, this bread hits all the right notes and sneaks in some veggies in the most delicious way. Trust me, once you try this, it’s hard to go back to plain old zucchini bread.
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples that come together effortlessly. Each one plays a special role, from keeping the bread moist to giving it that irresistible chocolatey depth and a hint of warmth from the cinnamon.
- 2 medium zucchinis: Shredded zucchini adds moisture and a subtle veggie sweetness without overpowering the chocolate flavor.
- 1 1/2 cups all-purpose flour: The foundation of the bread, providing structure and body.
- 1/2 cup unsweetened cocoa powder: Packed with rich chocolate flavor, ensures the bread isn’t just zucchini — it’s chocolate zucchini!
- 1 tsp baking soda: Helps the bread rise for that perfect light crumb.
- 1/2 tsp baking powder: Adds an extra lift, making every slice fluffy and tender.
- 1/2 tsp salt: Balances the sweetness and enhances the chocolate’s depth.
- 1/2 tsp ground cinnamon: Brings a warm, cozy spice that complements the chocolate beautifully.
- 2 large eggs: Bind all the ingredients together and contribute to the bread’s richness.
- 1/2 cup granulated sugar: Sweetens the bread while keeping it light and airy.
- 1/4 cup brown sugar, packed: Adds a subtle molasses note and keeps the texture moist.
- 1/2 cup vegetable oil (or melted coconut oil): Ensures tender crumb and keeps the bread wonderfully moist for days.
- 1 tsp vanilla extract: Rounds out the flavors with a fragrant, sweet aroma.
- 1/2 cup sour cream (or Greek yogurt): Adds richness and a slight tang, keeping the bread soft and tender.
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top): Melty chocolate pockets that make every bite special.
- 1/4 cup chopped walnuts (optional): Adds a delightful crunch and a nutty contrast.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Ingredients
Start by shredding your zucchinis and gently squeezing out any excess moisture with a clean kitchen towel or paper towel. This will keep your bread from becoming too wet but still deliver that subtle veggie goodness.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Combining these first ensures your leavening agents and spices are evenly distributed.
Step 3: Beat Wet Ingredients
In a separate bowl, beat the eggs well before adding granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth and creamy. Stir in the sour cream (or Greek yogurt) to infuse moisture and tenderness into your batter.
Step 4: Combine Wet and Dry Mixtures
Gradually pour the dry ingredients into the wet ingredients, folding gently to avoid overmixing. When the batter is just combined, fold in the shredded zucchini, mini chocolate chips, and walnuts if using. This ensures everything is well incorporated without deflating the batter.
Step 5: Bake Your Chocolate Zucchini Bread
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper. Pour the batter into the pan and sprinkle extra mini chocolate chips on top for an inviting, melty crust. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
Your Chocolate Zucchini Bread shines on its own, but adding a dusting of powdered sugar or a drizzle of chocolate glaze can make it feel extra special. For a cozy twist, spread a thin layer of cream cheese frosting or simply slather with buttery peanut butter.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee, chai tea, or a cold glass of milk. Serve alongside fresh fruit like berries or a dollop of whipped cream for a breakfast that feels indulgent but wholesome.
Creative Ways to Present
For a fun dessert, cut the bread into thick slices, toast lightly, and top with a scoop of vanilla ice cream and a sprinkle of chopped nuts. You can also transform leftovers into French toast – trust me, the chocolate zucchini goodness heats up perfectly in a skillet and makes for a decadent breakfast idea.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your bread tightly in plastic wrap or store it in an airtight container to keep it fresh. It will stay moist and tasty at room temperature for up to 3 days, and even longer in the fridge.
Freezing
If you want to enjoy this Chocolate Zucchini Bread Recipe anytime, freezing is a lifesaver. Wrap whole loaves or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm slices gently in a toaster oven or microwave to revive that fresh-baked feeling. Adding a pat of butter during reheating elevates the flavor and texture beautifully.
FAQs
Can I use regular zucchini or does it need to be a specific type?
You can absolutely use any medium zucchini you have on hand. The skin adds a lovely color and texture; just be sure to shred it finely and squeeze out excess water.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream and adds a similar tang and moisture. You could also use buttermilk if preferred, but adjust the amount slightly.
Is it possible to make this bread gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free blend that’s designed for baking; just keep an eye on moisture levels as gluten-free flours sometimes absorb differently.
Can I add other mix-ins besides chocolate chips and walnuts?
Definitely. Feel free to get creative by adding dried cherries, shredded coconut, or even a handful of fresh berries for a unique twist.
How can I make this bread less sweet?
Simply reduce the sugar amounts slightly or use a natural sweetener like maple syrup or honey in place of granulated sugars, adjusting liquid amounts as necessary to maintain the right batter consistency.
Final Thoughts
Making this Chocolate Zucchini Bread Recipe is like giving yourself a warm hug wrapped in chocolate and comfort. It’s a brilliantly simple way to celebrate zucchini season or sneak veggies into a sweet treat without sacrificing flavor. Once you bake it, you’ll find plenty of reasons to make it again and again. Grab your ingredients, invite some friends over, and enjoy the joy this bread brings with every slice.
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Zucchini Bread is a delightful way to use up fresh zucchini while satisfying your chocolate cravings. It combines tender shredded zucchini with cocoa powder and mini chocolate chips for a fudgy, flavorful treat that’s perfect for breakfast, snack, or dessert.
Ingredients
Vegetables
- 2 medium zucchinis (about 2 cups shredded)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
Add-ins
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top)
- 1/4 cup chopped walnuts (optional, for added texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Wash and trim the zucchinis, then grate them using a coarse grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture to avoid a soggy bread.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Stir well to combine.
- Combine Wet Ingredients: In another bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is smooth and slightly fluffy. Add the vegetable oil, vanilla extract, and sour cream (or Greek yogurt), mixing until fully incorporated.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini, mini chocolate chips, and chopped walnuts (if using) evenly into the batter.
- Pour and Sprinkle: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle some extra mini chocolate chips on top for a decorative and tasty finish.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing to preserve the texture.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Ensure you squeeze out excess moisture from the zucchini to prevent the bread from becoming too wet.
- For a nut-free version, simply omit the walnuts.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well—wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
