Chocolate Zucchini Bread
A moist, decadent treat that perfectly balances rich chocolate flavor with nutritious zucchini. This easy-to-make quick bread delivers a tender crumb with double chocolate goodness from cocoa powder and chocolate chips while secretly incorporating vegetables!
Easy Chocolate Zucchini Bread Recipe
There’s something magical about transforming humble zucchini into a decadent chocolate treat. This chocolate zucchini bread recipe has been my family’s summer staple for years, making perfect use of garden-fresh zucchini when it’s abundant from July through September. What begins as a modest vegetable transforms into an incredibly moist, chocolatey quick bread that even the pickiest eaters devour without realizing they’re enjoying vegetables!
The tradition of zucchini bread dates back generations as home gardeners sought creative ways to use their summer squash bounty. My chocolate version elevates this classic by adding rich cocoa powder and chocolate chips for an indulgent twist that makes it feel more like dessert than a quick bread.
THIS RECIPE:
- Double chocolate goodness with cocoa powder and chocolate chips
- Perfectly moist texture from fresh zucchini without tasting “vegetable-y”
- One-bowl mixing method with no special equipment required
- Freezes beautifully for make-ahead convenience
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 12 slices |
| Yield | 1 standard loaf (9×5 inch) |
This homemade chocolate zucchini bread strikes the perfect balance between ease and indulgence. You’ll appreciate how quickly the batter comes together—just 15 minutes of hands-on time—while the result tastes like something from a high-end bakery. The combination of melty chocolate chips, tender crumb, and subtle zucchini moisture creates a texture that stays fresh for days (though it rarely lasts that long in most homes!).
Ingredients for Chocolate Zucchini Bread
The quality of ingredients makes all the difference in this chocolate zucchini bread. Since the recipe is relatively simple, each component contributes significantly to the final flavor and texture. I always recommend using fresh, in-season zucchini when possible for optimal moisture and the best natural sweetness.
For the Bread:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (use Dutch-processed for deeper color)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional but recommended)
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1 cup semi-sweet chocolate chips, plus extra for topping
For Optional Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- 1/4 teaspoon vanilla extract
When it comes to the zucchini, smaller to medium-sized ones typically have the best flavor and fewer seeds. I never peel mine as the skin contains nutrients and blends perfectly into the bread. For the cocoa powder, a high-quality Dutch-processed variety will give you the richest chocolate flavor and beautiful dark color.
| Ingredient Category | Recommended Quality | Selection Tips |
|---|---|---|
| Zucchini | Medium-sized, firm | Choose zucchini that feels heavy for its size with shiny, unblemished skin |
| Cocoa Powder | Dutch-processed | Look for deep color and brands that specialize in chocolate products |
| Chocolate Chips | 45-60% cacao content | Higher quality chips melt better and provide richer flavor |
| Flour | Unbleached all-purpose | Measured correctly by spooning into measuring cup and leveling off |
| Fats (Oil/Butter) | Fresh, good quality | Use neutral-flavored oil and unsalted butter for best results |
How to Make Chocolate Zucchini Bread
Making chocolate zucchini bread follows the classic quick bread method, combining wet and dry ingredients separately before bringing them together. The critical step that many bakers overlook is properly preparing the zucchini—it provides essential moisture without making the bread soggy when handled correctly.
Prepare your oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
Prepare the zucchini: Wash zucchini thoroughly and trim ends. Using the large holes of a box grater, shred the zucchini. Place shredded zucchini in a clean kitchen towel and gently squeeze out some (but not all) moisture. You want to remove excess water while keeping enough for a moist bread.
Combine dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well blended.
Mix wet ingredients: In a large bowl, beat eggs, granulated sugar, and brown sugar until lightened in color, about 2 minutes. Add oil, melted butter, and vanilla extract, mixing until combined.
Incorporate zucchini: Fold the shredded zucchini into the wet mixture until evenly distributed.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Over-mixing will result in a tougher bread.
Add chocolate chips: Fold in 1 cup of chocolate chips, saving a small handful for sprinkling on top.
Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with reserved chocolate chips.
Bake: Place in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely, at least 1 hour before slicing.
Optional glaze: If desired, prepare the chocolate glaze by melting chocolate chips, butter, and corn syrup in a microwave or double boiler. Stir in vanilla and drizzle over cooled bread.
Tips for Making Chocolate Zucchini Bread
Creating truly exceptional chocolate zucchini bread comes down to understanding a few key techniques that professional bakers use. These simple adjustments can elevate your bread from good to outstanding:
- Don’t peel the zucchini – The skin adds beautiful flecks of green, nutrients, and helps identify this as zucchini bread rather than just chocolate bread.
- Moisture balance is key – Squeeze out some but not all of the zucchini moisture; aim to remove about 25% of the natural liquid.
- Room temperature eggs create a more evenly textured batter that rises better.
- Measure flour correctly by spooning it into measuring cups rather than scooping, which can compact it.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Mixing | Use the “muffin method” (wet and dry ingredients separate until final combining) | Prevents overworking the gluten for a tender crumb |
| Zucchini Prep | Shred on large holes of grater; lightly squeeze | Perfect moisture balance without wet spots |
| Testing Doneness | Look for moist crumbs, not clean toothpick | Ensures bread isn’t overbaked and stays moist |
| Cooling | 15 minutes in pan, then on rack | Proper cooling prevents soggy bottom |
Pro tip: For the most intense chocolate flavor, mix the cocoa powder with 1 tablespoon of hot coffee before adding to the dry ingredients. The heat and acidity bring out deeper chocolate notes without adding coffee flavor.
Make-Ahead Instructions
This chocolate zucchini bread is perfect for preparing in advance, whether for gifting or getting ahead on your baking schedule. Here’s how to maximize convenience without sacrificing quality:
You can prepare the batter up to the point of adding the zucchini and refrigerate it for up to 24 hours. Store in an airtight container with plastic wrap pressed directly onto the surface of the batter. When ready to bake, fold in the freshly grated zucchini (don’t grate in advance as it will become too watery), add chocolate chips, and proceed with baking.
The fully baked bread can be prepared up to 2 days in advance and stored at room temperature, wrapped tightly in plastic wrap. For longer storage, refrigerate for up to 1 week.
If making the optional chocolate glaze, prepare it just before serving for the freshest appearance and texture. The glaze ingredients can be measured and set aside in advance.
Storing Leftovers
Proper storage is essential for maintaining the moisture and flavor of your chocolate zucchini bread:
Store completely cooled bread in an airtight container or wrapped tightly in plastic wrap. At room temperature, it will maintain optimal texture and flavor for 2-3 days. For extended freshness up to 1 week, refrigerate the wrapped bread.
The bread actually improves in flavor after the first day as the chocolate notes deepen and meld with the other ingredients. If the bread seems to dry out slightly in the refrigerator, warm individual slices for 10-15 seconds in the microwave before serving.
Pro tip: Place a slice of sandwich bread in the storage container with your zucchini bread. The sandwich bread will give up its moisture before the zucchini bread does, helping maintain freshness longer.
Freezing Chocolate Zucchini Bread
Chocolate zucchini bread freezes beautifully, making it perfect for preserving summer zucchini bounty or preparing ahead for busy seasons:
For optimal freezing results, cool the bread completely, then wrap it in a layer of plastic wrap followed by a layer of aluminum foil. For extra protection against freezer burn, place the wrapped loaf inside a freezer-safe zip-top bag with the air pressed out. Label with the date.
Freeze the bread whole or pre-slice it before freezing for grab-and-go convenience. If pre-slicing, place pieces of parchment paper between slices to prevent sticking.
Properly stored, chocolate zucchini bread maintains excellent quality in the freezer for up to 3 months.
To thaw, unwrap and place at room temperature for 2-3 hours, or refrigerate overnight. For a freshly-baked taste, warm room temperature slices in a 300°F oven for 5-10 minutes or microwave individual slices for 15-20 seconds.
Serving Suggestions
This versatile chocolate zucchini bread works equally well as a breakfast treat, afternoon snack, or dessert depending on how you serve it:
For breakfast or brunch, serve slices lightly toasted with a spread of cream cheese or mascarpone. The slight tanginess beautifully complements the chocolate flavor. A dollop of peanut butter adds protein and creates a delightful combination that tastes like a chocolate peanut butter cup.
As a dessert, warm a slice slightly and top with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. For a deconstructed approach, cube the bread and layer with whipped cream and berries in a trifle glass.
Coffee, particularly medium roasts with caramel or nut notes, pairs perfectly with this bread. For tea drinkers, chai or earl grey complement the cinnamon and chocolate notes beautifully.
Pro tip: For special occasions, use this batter to make chocolate zucchini muffins instead—reduce baking time to about 20-22 minutes for standard-sized muffins.
FAQ
Can I use yellow summer squash instead of zucchini?
Yes, yellow summer squash can be substituted in equal amounts for zucchini. The flavor is nearly identical, though the green flecks won’t be visible. Make sure to shred and drain it the same way you would zucchini.
How can I make this chocolate zucchini bread healthier?
Several adjustments can make this recipe healthier: replace half the all-purpose flour with whole wheat flour, reduce sugar by up to 25%, substitute applesauce for half the oil, and use dark chocolate chips which contain less sugar. These changes will alter the texture slightly but maintain good flavor.
Why did my chocolate zucchini bread sink in the middle?
Sinking typically occurs from underbaking, opening the oven door too early in the baking process, or too much moisture from the zucchini. Make sure to squeeze out excess moisture from the zucchini, avoid opening the oven during the first 40 minutes of baking, and test for doneness with a toothpick before removing from the oven.
Can I make this recipe dairy-free?
Absolutely! Replace the butter with additional vegetable oil or melted coconut oil. Use dairy-free chocolate chips (many dark chocolate varieties are naturally dairy-free, but check the label). The eggs are still necessary for structure unless you’re experienced with egg substitutes in quick breads.
How do I know when my chocolate zucchini bread is perfectly done?
Perfect chocolate zucchini bread should register 200-205°F on an instant-read thermometer inserted in the center. If you don’t have a thermometer, a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. The top should be set and slightly cracked, and the bread will pull away slightly from the sides of the pan.
