If you’re looking for irresistible recipe ideas, this Chocolate Zucchini Bread is the ultimate treat! Moist, rich, and loaded with chocolaty goodness, this easy recipe will have everyone asking for seconds—without realizing it’s made with zucchini. Perfect for dessert, breakfast, or a snack, this bread is a must-try!
Why You’ll Love This Recipe
- Double the Chocolate: Cocoa powder and chocolate chips combine for a decadent flavor.
- Super Moist Texture: Eggs, melted butter, oil, and fresh zucchini make this bread ultra-soft and flavorful.
- Quick and Easy: No need for a mixer; it’s ready for the oven in minutes.
- Versatile Treat: Enjoy as-is, or top it with ice cream for a dessert you’ll crave.
Even zucchini skeptics will fall for this chocolate zucchini bread—it’s that good!
Ingredients
To make this delicious loaf, you’ll need:
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa or unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
- Combine Wet Ingredients: In a large bowl, stir together the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth. A few brown sugar clumps are fine.
- Blend and Fold: Gradually stir the dry ingredients into the wet mixture. Do not overmix. Fold in the shredded zucchini and 3/4 cup of the chocolate chips.
- Bake: Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean (melted chocolate is fine).
- Cool and Serve: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Storage Tips
- Counter: Wrap the bread in plastic wrap, and it will stay fresh for up to 4 days.
- Freezer: To freeze, let the bread cool completely. Wrap it in plastic wrap and foil, then store it in the freezer for up to 1 month. Defrost before serving.
Variations and Serving Ideas
- Swap coconut oil for butter for a unique flavor.
- Add a handful of chopped nuts or dried fruit for extra texture.
- Serve warm with vanilla ice cream for a decadent dessert.
This Chocolate Zucchini Bread is the perfect addition to your list of recipe ideas! It’s easy to make, full of flavor, and versatile enough to satisfy any craving. Whether you enjoy it fresh out of the oven or save it for later, this bread is guaranteed to impress.
Make It Your Own!
This recipe is incredibly forgiving, so feel free to adjust the sweetness, add mix-ins, or double the batch. Don’t forget to leave a comment and rating below if you try it!