Chocolate Zucchini Bread

A warm, rich aroma fills the kitchen as the luscious chocolate zucchini bread bakes in the oven, creating an irresistible anticipation. This recipe combines the richness of chocolate with the hidden goodness of zucchini, resulting in a moist, decadent loaf that you’ll want to savor for breakfast or dessert. It takes about 75 minutes from start to finish, and one reason it works so well is the addition of grated zucchini, which keeps the bread incredibly moist.

This recipe is perfect for anyone looking to sneak some veggies into their dessert or for those who want to impress friends and family with a unique bread option. It’s ideal for a cozy weekend bake or an occasional treat, and can be made ahead of time and stored to enjoy later.

Why You’ll Love This Recipe

• The zucchini keeps the bread moist and tender with every bite.
• The use of semi-sweet chocolate chips creates a rich, indulgent flavor.
• It’s easy to whip up in just one bowl, minimizing cleanup.
• Great for sharing at gatherings or as a delicious gift.

What You’ll Need

Gather the following ingredients to start baking:

For the Batter

• 2 cups granulated sugar (or pure cane organic sugar)
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups grated zucchini (approximately 3 medium zucchinis, do not drain excess liquid)
• 12 oz semi-sweet chocolate chips (divided: 8 oz for the bread mixture, 4 oz for topping)

Note: You can substitute coconut oil for vegetable oil.

Substitutions & Swaps

• Coconut oil for vegetable oil
• Whole Wheat flour for all-purpose flour
• Dark chocolate chips for semi-sweet chips
• Applesauce for oil (reduce sugar slightly)

How to Make It

Follow these simple steps to create your delicious bread:

Preheat and Prepare

Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF. Generously spray 2 bread loaf tins with a flour-based baking spray or grease with vegetable shortening and lightly flour. Set aside.

Mix Wet Ingredients

In a large-size bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.

Combine Dry Ingredients

Add in the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg, mixing until just combined.

Stir in Zucchini and Chocolate

With a spoon, stir in the grated zucchini and 8 ounces of chocolate chips until evenly distributed throughout the batter.

Fill Tins and Bake

Evenly divide the batter into the two prepared loaf tins, top with the remaining 4 ounces of chocolate chips, and bake for 50-60 minutes or until an inserted toothpick comes out clean.

Cool Before Serving

Cool the chocolate zucchini bread loaves in the pans for approximately 5-10 minutes before removing them from the tins and transferring them to cooling racks to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 20-30 seconds or warm in the oven.

Tips for Best Results

• Ensure your eggs are at room temperature for better mixing.
• Do not squeeze the grated zucchini to retain moisture in the bread.
• Use a toothpick to check for doneness; it should come out with few moist crumbs.
• Experiment by adding nuts or dried fruits for added texture or flavor.

Serving Suggestions

• Pair with a dollop of whipped cream for an indulgent dessert.
• Enjoy a slice with your morning coffee or tea.
• Serve as a surprise treat for friends at a gathering.