Go Back
- 1 ½ cups finely grated zucchini - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder You start with zucchini. Grate it finely. This gives moisture and flavor. Use about one medium zucchini. The flour helps hold it all together. Cocoa powder gives a rich, deep chocolate taste. - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt Baking soda and baking powder make the bread rise. Salt brings out all the flavors. These three ingredients are key for a good texture. - ½ cup granulated sugar - ½ cup brown sugar, packed - ⅓ cup vegetable oil Granulated sugar adds sweetness. Brown sugar brings a hint of caramel flavor. Oil keeps the bread moist and soft. These sweeteners help balance the cocoa taste. This recipe uses simple ingredients. You can find most in your pantry. For the full details, check the Full Recipe. - Preheat your oven to 350°F (175°C). - Prepare the loaf pan by greasing it or lining it with parchment paper. To start, preheating your oven is key. It ensures your bread bakes evenly. Next, grease a 9x5 inch loaf pan. If you use parchment paper, it makes removing the bread easy. - Combine grated zucchini with salt. - Whisk together dry ingredients. In a bowl, mix the grated zucchini with salt. Let it sit for about 10 minutes. This step removes excess moisture. After that, squeeze out the liquid using a clean towel. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well mixed. This creates a good base for your bread. - Blend sugars with eggs and oil. - Stir in dry ingredients and fold in zucchini and chocolate chips. In a separate bowl, blend granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and creamy. Slowly add the dry ingredients to this wet mixture. Stir until just combined. Avoid overmixing, as this can make the bread tough. Lastly, fold in the grated zucchini, chocolate chips, and walnuts if you want. This gives your bread a delightful texture and flavor. For the full recipe, refer to the details provided earlier. Enjoy your cooking! Do not overmix your batter. This is key for a soft bread. When you mix too much, you activate the gluten. This can make your bread tough. Stir until just combined for the best results. Bake your chocolate zucchini bread for 50 to 60 minutes. Check for doneness with a toothpick. It should come out clean or with a few moist crumbs. To get rid of excess moisture, squeeze the grated zucchini. After letting it sit with salt for 10 minutes, use a clean towel. Wrap the zucchini and press firmly. This step keeps your bread from being soggy. When choosing zucchini, look for medium-sized ones. They should feel firm and smooth. Smaller zucchinis may have better flavor. Avoid zucchinis with soft spots or wrinkles. You can add spices to boost the taste. A dash of cinnamon or nutmeg works well. You might also try adding a splash of coffee for depth. Other mix-ins can include nuts or dried fruit. This gives your chocolate zucchini bread a fun twist. For the full recipe, you can find it in the previous section. {{image_2}} You can make this chocolate zucchini bread gluten-free with a few simple swaps. Use almond flour or coconut flour instead of all-purpose flour. These flours add a unique flavor and texture. If you use coconut flour, you might need less liquid. Bake for the same time, but check for doneness a bit earlier. To make this recipe vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit to thicken. For chocolate, choose dairy-free chocolate chips. Brands like Enjoy Life make great options. You can enhance the flavor of your bread easily. Add a teaspoon of cinnamon or nutmeg for warmth. These spices blend well with chocolate. You can also use dark chocolate or white chocolate chips. Each type gives a different taste and feel to your bread. For a fun twist, try adding orange zest for a bright note. For the full recipe, check the guide above. To keep your chocolate zucchini bread fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This method helps maintain its soft texture. It stays fresh for about 3 to 4 days. After that, it may lose its taste and moisture. Freezing is a great option if you have extra bread. First, let the bread cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This keeps out air and moisture. You can freeze it for up to 3 months. To defrost, place the bread in the fridge overnight or leave it at room temperature for a few hours. To enjoy your bread warm, reheating is key. The best method is to use the oven. Preheat it to 350°F (175°C). Place the bread in the oven for about 10-15 minutes. This keeps the bread moist and makes it taste fresh. You can also microwave individual slices for about 15-20 seconds, but this might make it a bit dry. Yes, you can use frozen zucchini in this recipe. To do this, you need to thaw it first. Place the zucchini in the fridge overnight or use the microwave for quick thawing. Once it’s thawed, drain any liquid. Squeeze the zucchini with a clean towel to remove more moisture. This helps your bread stay fluffy and not too wet. To check if your bread is done, look for a few signs. The top should look set and not wet. You can also do the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done. If it's wet with batter, bake for a few more minutes. You can definitely add nuts or other mix-ins to your chocolate zucchini bread. Chopped walnuts or pecans add a nice crunch. You can also try adding chocolate chips or dried fruits for extra flavor. Just remember to mix them in gently so they spread evenly throughout the batter. This blog post explored how to make a delicious zucchini bread. You learned about the key ingredients, the step-by-step instructions, and helpful tips. We also covered variations to suit your needs, like gluten-free and vegan options. Remember, not overmixing keeps your bread light. Proper storage ensures freshness for days. Now, you can bake with confidence and enjoy this tasty treat. Get creative with flavors and mix-ins to make the recipe your own! Happy baking!

Chocolate Zucchini Bread

Indulge in this decadent chocolate zucchini bread that perfectly combines rich chocolate flavor with the goodness of zucchini! This easy recipe features moist, tender slices packed with chocolate chips and optional walnuts for added crunch. Discover how simple ingredients can create a delightful treat loved by everyone. Click through to explore the full recipe and enjoy baking your next favorite dessert!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups finely grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

⅓ cup vegetable oil

1 teaspoon vanilla extract

½ cup semi-sweet chocolate chips

¼ cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a bowl, combine grated zucchini with a pinch of salt and let it sit for about 10 minutes. This helps to draw out excess moisture. Afterward, squeeze out excess liquid using a clean kitchen towel or paper towel.

      In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

        In another bowl, blend the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the grated zucchini, chocolate chips, and walnuts (if using) until evenly distributed in the batter.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet).

                  Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices