Chocolate Zucchini Bread

Let me let you in on my favorite sneaky baking trick – Chocolate Zucchini Bread that tastes like pure indulgence but secretly packs a veggie punch! The first time I made this, my kids devoured slice after slice without suspecting a thing. That rich chocolate flavor? Divine. The moist, tender crumb? Absolutely dreamy. And the zucchini? Well, it disappears completely while working its magic to keep every bite incredibly soft. I bake this beauty weekly during zucchini season – it’s my go-to for breakfast, snacks, or really any time I need a chocolate fix that feels slightly virtuous.

Why You’ll Love This Chocolate Zucchini Bread

This isn’t just any quick bread – it’s the ultimate crowd-pleaser that somehow gets better with every bite. Here’s why it’s become my baking staple:

• So easy to make – One bowl, simple ingredients, and zero fancy equipment needed (I’ve even made it in a rush with kids hanging off my apron!)
• Moist beyond belief – The zucchini works magic you can’t taste but absolutely feel in that tender, fudgy crumb
• Sneaky healthy – You’re getting a serving of veggies in something that tastes like dessert (my little secret when the kids refuse greens)
• Freezer-friendly – I always stash an extra loaf for last-minute guests or those 3pm chocolate emergencies

Ingredients for Chocolate Zucchini Bread

• 1 1/2 cups grated zucchini
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

How to Make Chocolate Zucchini Bread

Don’t let anyone tell you baking is hard – this chocolate zucchini bread comes together faster than you can preheat the oven! I’ve made this so many times I could do it in my sleep, but here’s exactly how I get that perfect texture every single time.

Step 1: Prep the Zucchini and Dry Ingredients

First thing’s first – grab that zucchini and squeeze it like you’re mad at it! I wrap the grated zucchini in a clean kitchen towel and wring out every last drop of moisture (trust me, your bread will thank you). While your oven heats to 350°F, whisk together the flour, cocoa powder (sift it if it’s clumpy!), baking soda and salt in one bowl. This is my favorite part – that deep chocolatey aroma starts filling the kitchen already!

Step 2: Combine Wet Ingredients

Now for the fun part – in my big mixing bowl, I go to town whisking the sugars and oil until they look like wet sand. Then comes the egg and vanilla (always use the real stuff!), beaten in until everything’s glossy and smooth. Pro tip: if you forgot to take your egg out earlier, just pop it in warm water for 5 minutes – nobody will know the difference!

Step 3: Bake and Cool

Gently fold the dry ingredients into the wet, then stir in your squeezed zucchini and those glorious chocolate chips. Pour into a greased loaf pan and bake about 50 minutes – but here’s my secret: start checking at 45 minutes with a toothpick. When it comes out with just a few moist crumbs (not wet batter), it’s done! Resist cutting for at least 15 minutes – I know it’s hard, but that wait makes for perfect slices.

Tips for Perfect Chocolate Zucchini Bread

After dozens of test batches (and happy taste-testers), I’ve picked up some foolproof tricks for chocolate zucchini bread that never fails to impress:

• Grater matters – Use the medium holes on your box grater for zucchini that disappears into the batter but still keeps it moist (those huge shreds from a food processor? Not the move!)
• Dry squeeze – Really wring out that zucchini like you mean it! I use a clean dish towel and twist until my hands hurt – extra moisture makes gummy bread
• Baking time check – Ovens lie! Start checking at 45 minutes – the top should spring back when lightly pressed
• Cocoa boost – For intense chocolate flavor, use Dutch-process cocoa powder (my secret weapon for that deep, rich color)

Variations for Chocolate Zucchini Bread

Want to mix it up? Try swapping cocoa for cacao powder for an extra chocolate punch. Add a handful of walnuts or pecans for crunch, or toss in some shredded coconut for a tropical twist. The possibilities are endless!

Serving and Storing Chocolate Zucchini Bread

Oh, the joy of slicing into this chocolate zucchini bread while it’s still slightly warm – those melty chocolate chips make it absolute heaven! I love serving thick slices with my morning coffee (the perfect excuse for chocolate at breakfast). For dessert, try it with a scoop of vanilla ice cream – the contrast is unreal.

Leftovers? Ha! But if you somehow have some, store it wrapped tightly at room temperature for 2-3 days. My freezer trick: slice before freezing so I can pop out single portions whenever the craving hits. Just toast frozen slices straight from the freezer – they taste freshly baked!

Chocolate Zucchini Bread FAQs

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often from fellow bakers:

Can I use frozen zucchini? Absolutely! Just thaw it completely and squeeze out ALL the water (more than you think – frozen zucchini holds extra moisture). I keep pre-measured bags in my freezer for year-round baking.

Why does my bread sink in the middle? Usually means it needed 5 more minutes in the oven – or you might have added too much zucchini moisture. Next time, squeeze harder and bake until the top springs back.

Can I make this gluten-free? Sure thing! Swap the all-purpose flour 1:1 with your favorite GF blend (I like ones with xanthan gum already added). The texture comes out slightly denser but still delicious.

How do I know when it’s done baking? The toothpick test can trick you – look for a crackly top that’s dry to the touch and edges pulling slightly from the pan. Underbaked zucchini bread turns gummy fast!

Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on my kitchen scale and calculator, but remember – these are estimates and your ingredients may vary slightly): About 180 calories, 2g fiber, and a sneaky serving of veggies hiding in all that chocolatey goodness!

Final Thoughts

Now you’ve got all my secrets for the most irresistible chocolate zucchini bread around. Give it a try this weekend and tell me how it turns out – I live for your baking success stories! Nothing makes me happier than seeing your zucchini-packed masterpieces.

Chocolate Zucchini Bread

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Print Recipe

A moist and delicious bread made with zucchini and chocolate, perfect for a healthy treat.

• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups grated zucchini
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together sugars, oil, egg, and vanilla.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Fold in grated zucchini and chocolate chips.
6. Pour batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Let cool before slicing.

Notes

• Squeeze excess moisture from zucchini before adding to batter.
• Store in an airtight container for up to 3 days.
• Freeze slices for longer storage.

• Author: emma
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 15mg