Chocolate Zucchini Bread
Got a bunch of zucchini you don’t know what to do with? I have the perfect answer for you!
This chocolate zucchini bread is so soft, moist, and full of yummy chocolate. It’s a great way to get your family to eat some veggies without them even knowing.
The zucchini makes it super tender, and I promise you can’t taste it at all. Let’s bake a loaf that will be gone in a flash!
Why You’ll Love Chocolate Zucchini Bread
You’ll love how moist and chocolaty this bread is. It’s my favorite way to use up extra zucchini!
- Super Moist Bread: The zucchini keeps it from ever getting dry.
- So Much Chocolate: We use cocoa AND chocolate chips. YUM!
- Hidden Veggies: It’s a sneaky way to add some green stuff.
- Easy Peasy: You just mix a few things together.
- Save Some for Later: It freezes really well for another day.
- Everyone Loves It: Kids and grown-ups will ask for more.
If you have even more zucchini, you should try my amazing Healthy Zucchini Brownies or these handy Zucchini Bread Muffins!
Ingredients You’ll Need
Here are the main things you’ll need. Check the recipe card at the bottom for how much of everything to use!
- All-Purpose Flour: This makes your bread nice and fluffy, giving it the perfect soft texture you’re looking for.
- Unsweetened Cocoa Powder: This gives you that deep, rich chocolate taste. I always use a good quality one!
- Zucchini: This is our secret for making the bread SO moist. You won’t taste it, I swear!
- Eggs: These are like the glue that helps hold your yummy bread all together as it bakes.
- Sugars: You’ll use two kinds of sugar, white and brown, to make it perfectly sweet and extra soft.
- Chocolate Chips: For those little pockets of melted chocolate in every single bite! They make it extra special.
How to Make Chocolate Zucchini Bread?
Making this bread is super easy! We’re just going to mix everything, pour it into a pan, and bake it.
Step 1: Get Ready to Bake
First, turn your oven on to 350°F (175°C) and grease your loaf pan. Then, in a big bowl, whisk 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp baking powder, salt, and cinnamon.
Step 2: Mix the Wet Ingredients
In another bowl, mix up the 2 large eggs, ½ cup oil, ½ cup white sugar, ½ cup brown sugar, and 2 tsp vanilla until it’s nice and smooth.
Step 3: Squeeze the Zucchini
Next, grate 2 cups of zucchini. Now, squeeze all the water out with a kitchen towel. Really squeeze it hard! This part is so important.
Step 4: Combine and Fold
Pour the wet stuff into the dry stuff and mix it just a little. Then, gently stir in your squeezed zucchini and 1 cup of chocolate chips.
Step 5: Time to Bake
Pour your batter into the pan and spread it out. Let it bake for 50-60 minutes. You’ll know it’s done when a toothpick comes out clean.
Step 6: Let It Cool
Let the bread cool for 10 minutes in the pan. Then, carefully move it to a wire rack to finish cooling before you slice it.
Tips for the Best Chocolate Zucchini Bread
Here are a few little tricks I use to make sure my bread comes out perfect every single time. It’s so easy!
- Squeeze That Zucchini: I can’t say it enough! Get all that water out.
- Don’t Mix Too Much: Stir just until you don’t see flour anymore.
- Use a Toothpick: It’s the best way to know if the bread is done.
- Room Temp Eggs: Let your eggs sit out for a bit first.
- Wait to Slice: Let the loaf cool all the way down first.
- Measure Flour Right: Spoon flour into your cup instead of scooping it.
Variations and Substitutions
Want to change things up a bit? It’s so easy! Here are some fun ideas for you to try next time.
- Add Some Crunch: Toss in a handful of chopped walnuts or pecans.
- Try Different Chips: You could use white chocolate or peanut butter chips.
- A Little Extra Flavor: Add a tiny bit of nutmeg or espresso powder.
- Make Muffins Instead: Bake in a muffin tin for about 20 minutes.
- Need it Gluten-Free? Just swap the flour with a gluten-free kind.
- Make It Dairy-Free: Use dairy-free chocolate chips. This recipe uses oil already!
Make-Ahead and Storage Tips
This bread is great to make ahead of time! Once it’s totally cool, you can keep it in a sealed container on your counter for about 3 days. It will stay fresh in the fridge for a whole week.
You can also freeze it! Just wrap the loaf or slices in plastic wrap and put them in a freezer bag. It’s good for 3 months. Just let it thaw on the counter when you want a slice.
Recipe FAQs
Can I use frozen zucchini?
Yep! Just make sure you thaw it and squeeze all the water out first. This is super important!
Do I need to peel the zucchini?
Nope, you don’t have to! The peel is soft and good for you. Just give the zucchini a good wash.
Why is my bread dry?
This might happen if you bake it a little too long or if you don’t squeeze the water from the zucchini.
Can I use a different oil?
Yes, melted coconut oil or another oil you like will work just fine in place of vegetable oil.
How do I know when it’s done?
Stick a toothpick in the middle. If it comes out with just a few little crumbs on it, it’s ready!
Can this be made into muffins?
Yes! Just pour the batter into a muffin pan and bake them for about 20-25 minutes at 350°F (175°C).
My bread sank in the middle. Why?
This can happen if you open the oven door too soon or if the bread needs a few more minutes to bake.
Can I add other mix-ins?
Of course! Go for it. Chopped nuts, different kinds of chocolate chips, or anything else you think sounds yummy.
Chocolate Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 tsp vanilla extract
- 2 cups zucchini grated and squeezed
- 1 cup semisweet chocolate chips
Equipment
- 2 Large Mixing Bowls
- 8.5 x 4.5-inch loaf pan
- Whisk
- Box grater
- Nut milk bag or clean kitchen towel
- Cooking spray or butter/oil
Instructions
- Get your oven hot: First, set your oven to 350°F (175°C) and grease your 8.5 x 4.5 inch loaf pan so the bread won’t stick later on.
- Combine Dry Ingredients: In a big bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of cocoa powder, 1 tsp of baking soda, ½ tsp of baking powder, salt, and cinnamon.
- Mix the wet Ingredients: In another bowl, beat the 2 large eggs with the ½ cup of vegetable oil, ½ cup of granulated sugar, ½ cup of brown sugar, and 2 tsp of vanilla.
- Prepare the Zucchini: Grate 2 cups of zucchini and use a clean towel to squeeze out all the extra water until it’s nice and dry.
- Put it all together: Pour the wet mix into the dry mix and stir gently. Then, fold in your squeezed zucchini and 1 cup of chocolate chips.
- Time to bake: Pour the batter into your pan and bake it for 50-60 minutes. You can check if it’s done by poking it with a toothpick.
- Let it cool down: Let your loaf cool in the pan for about 10 minutes before you move it to a wire rack to cool all the way.
Notes
- Really squeeze that zucchini! It makes a big difference in how your bread turns out.
- Try not to mix the batter too much, or your bread might get tough.
- Waiting for the bread to cool before cutting it helps keep it from falling apart.
- You can keep your bread in a sealed container on the counter for a few days.
- Add a dash of coffee powder with the cocoa to make the chocolate taste even richer.
