If you’re looking for a delightful treat that marries wholesome veggies with rich, chocolatey goodness, this Chocolate Zucchini Bread Recipe is an absolute game-changer. Imagine moist, tender bread flecked with tender zucchini and bursts of chocolate chips that melt in your mouth, all wrapped up in the comforting flavors of cinnamon and cocoa. It’s the perfect way to sneak some veggies into your day without sacrificing any sweetness or flavor. Whether it’s for breakfast, a snack, or a cozy dessert, this bread has a way of bringing smiles and satisfied sighs with every bite.
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly, and come together beautifully to create the perfect balance of moisture, flavor, and texture in your bread. Each plays an essential role, from the zucchini adding natural juiciness to the cocoa powder delivering that deep chocolate flavor we all crave.
- 2 medium zucchinis (about 2 cups shredded): Adds moisture and a subtle veggie sweetness while keeping the bread moist and tender.
- 1 1/2 cups all-purpose flour: Provides structure and a soft crumb to the bread.
- 1/2 cup unsweetened cocoa powder: Brings rich, deep chocolate flavor without overpowering the zucchini.
- 1 tsp baking soda: Helps the bread rise perfectly for that light texture.
- 1/2 tsp baking powder: Provides a little extra lift for the perfect crumb.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 tsp ground cinnamon: Adds warmth and a hint of spice that pairs beautifully with chocolate.
- 2 large eggs: Bind everything together and contribute to richness.
- 1/2 cup granulated sugar: Sweetens the bread without making it too heavy.
- 1/4 cup brown sugar, packed: Adds a lovely caramel-like depth and helps retain moisture.
- 1/2 cup vegetable oil (or melted coconut oil): Keeps the bread tender and moist for days.
- 1 tsp vanilla extract: Enhances the chocolate flavor with a sweet aroma.
- 1/2 cup sour cream (or Greek yogurt): Adds richness and a slight tang for balance.
- 1/2 cup mini chocolate chips (plus extra for sprinkling on top): Little bursts of melty chocolate throughout that take this bread to the next level.
- 1/4 cup chopped walnuts (optional, for added texture): Provides a satisfying crunch, but you can skip if you prefer a nut-free version.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare the Zucchini
Start by shredding your zucchinis and then lightly squeezing out any excess moisture with a clean kitchen towel or paper towels. This step ensures your bread won’t turn out too soggy and keeps the texture just right.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined. This blend is the flavor and structure base for your bread.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs and then mix in granulated and brown sugars, vegetable oil, vanilla extract, and sour cream. Stir until everything is smooth and creamy, creating a luscious batter ready to embrace the dry ingredients.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the bread tough, so keep it gentle and patient. Then fold in the shredded zucchini, mini chocolate chips, and walnuts (if using) carefully to distribute evenly throughout the batter.
Step 5: Bake to Perfection
Pour the batter into a greased or parchment-lined loaf pan, and sprinkle some extra mini chocolate chips on top for an irresistible look and texture. Bake in a preheated oven until a toothpick inserted in the center comes out clean, usually about 45-50 minutes. Let it cool fully before slicing to let all those flavors settle.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light spread of softened cream cheese can elevate your Chocolate Zucchini Bread Recipe to dessert-level indulgence. A few extra chocolate chips or even a drizzle of melted chocolate on top make for a lovely finishing touch that’s sure to impress.
Side Dishes
This bread pairs beautifully with a hot cup of coffee, tea, or even a chilled glass of milk. For a more filling presentation, serve alongside fresh fruit like berries or a scoop of vanilla ice cream for a decadent treat.
Creative Ways to Present
Try slicing the bread into thick pieces and toasting them lightly, then topping with nut butter or a smear of ricotta and honey. You can also cut into cubes and use as a base for a bread pudding or make fun, portable mini loaves to share at your next brunch.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Zucchini Bread Recipe wrapped tightly in plastic wrap or placed in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it perfect for grab-and-go snacks.
Freezing
For longer storage, wrap the cooled bread well in aluminum foil and place it in a freezer-safe bag. It freezes beautifully for up to 3 months without losing any of its charm or moisture. Just thaw overnight in the fridge before serving.
Reheating
Reheat slices gently in a toaster oven or microwave for a few seconds to revive that fresh-baked softness. Adding a little butter or cream cheese on top while warm makes it extra irresistible and cozy.
FAQs
Can I use a different type of flour in this Chocolate Zucchini Bread Recipe?
Absolutely! While all-purpose flour is recommended for the best texture, you can substitute with whole wheat flour for a nuttier taste or gluten-free flour blends if you have dietary restrictions. Just note that texture and moisture levels may vary slightly.
Do I need to peel the zucchinis before shredding?
There’s no need to peel your zucchinis. The skin adds great color and nutrients, plus it blends right into the bread so you won’t even notice it’s there.
Can I make this bread without chocolate chips or nuts?
Yes, you can! The bread will still be deliciously moist and flavorful without the chocolate chips and walnuts, but those little extras do add a nice texture and bursts of flavor if you have them on hand.
How do I know when the bread is done baking?
The best test is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs but no wet batter, the bread is ready. If it’s still wet, bake it a little longer and check again.
Is the sour cream necessary in this Chocolate Zucchini Bread Recipe?
The sour cream adds a subtle tang and extra moisture that really lifts the bread’s flavor and texture. You can substitute with Greek yogurt if preferred, or omit it altogether for a slightly denser result.
Final Thoughts
This Chocolate Zucchini Bread Recipe is truly one of those comfort foods that feels like a warm hug from the inside out. It’s a wonderfully clever way to enjoy a chocolate treat while sneaking in some nutritious zucchini, making it perfect for any time of day. I can’t wait for you to try it and share it with your loved ones, because once you taste it, I’m certain it’ll become a beloved staple in your baking repertoire.
Print
Chocolate Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
This Chocolate Zucchini Bread is a moist and delicious loaf combining the subtle freshness of zucchini with rich cocoa flavor. Perfect for a comforting snack or dessert, it features chocolate chips and optional walnuts for added texture and indulgence.
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
- Prepare the zucchini: Wash and grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove excess moisture.
- Mix 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.
- Combine wet ingredients: In another bowl, beat the eggs, then add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until the sugars are slightly dissolved and the mixture is smooth.
- Incorporate sour cream and zucchini: Stir the sour cream into the wet ingredients, then fold in the shredded zucchini until evenly distributed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing. Fold in the mini chocolate chips and optional walnuts.
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter into the pan and sprinkle extra mini chocolate chips on top if desired.
- Bake the zucchini bread: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check doneness starting around 50 minutes to prevent overbaking.
- Cool and serve: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to remove excess moisture from the zucchini to prevent a soggy loaf.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Adding walnuts is optional but recommended for extra crunch.
- Store leftover 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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
