Rich Chocolate Zucchini Bread: A Tender Slice of Home (Print Version)
Make tender, moist chocolate zucchini bread! This recipe uses garden zucchini for a rich, comforting treat. Easy to bake, perfect for sharing.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 ½ cups all-purpose flour
02 -
¾ cup granulated sugar
03 -
½ cup light brown sugar, packed
04 -
2 large eggs
05 -
½ cup vegetable oil
06 -
1 teaspoon vanilla extract
→ Flavor Boosters & Spices
07 -
½ cup unsweetened cocoa powder
08 -
1 teaspoon baking soda
09 -
½ teaspoon salt
10 -
½ teaspoon ground cinnamon
→ The Garden's Secret
11 -
1 ½ cups grated zucchini (about 1 medium zucchini)
→ Chocolatey Goodness
12 -
1 cup semi-sweet or dark chocolate chips
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C). Then, grab your 9x5-inch loaf pan. I always grease it well with a little butter or cooking spray, then dust it with flour or, even better, a bit of cocoa powder if I'm feeling fancy. This really helps the chocolate zucchini bread slide out easily. I've had loaves stick before, and it's just heartbreaking when you lose half the crust!
02 -
In a large bowl, whisk together your flour, cocoa powder, baking soda, salt, and cinnamon. Give it a good, thorough mix until everything is combined and there are no lumps of cocoa. This step is important for an even bake, something I learned after getting a weird pocket of unmixed flour once. It’s all about consistency for this moist chocolate zucchini bread.
03 -
In a separate, medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. You want it light and a little frothy. This is where all that lovely moisture starts to come together for our chocolate zucchini bread batter. I love how the sugars dissolve and the mixture gets a beautiful caramel color.
04 -
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Seriously, *just* combined. Overmixing is the enemy of tender quick breads; it develops the gluten too much and can make your loaf tough. I used to stir like crazy, thinking it needed to be perfect, but a few streaks of flour are totally fine here, honestly.
05 -
Now for the good stuff! Gently fold in your grated zucchini and chocolate chips. Keep that gentle touch going. You want them evenly distributed throughout the chocolate zucchini bread batter, but again, don't overmix. This is when the batter starts to look really appealing, flecked with green and dark chocolate. It always smells so promising at this stage, too!
06 -
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven for 50-60 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs, not wet batter. The kitchen will smell absolutely divine. Let it cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. This moist chocolate zucchini bread needs its rest!
# Notes:
01 -
Don't squeeze the moisture out of your grated zucchini; that's what makes this bread so incredibly moist!
02 -
Let the bread cool completely before slicing for the best texture and to prevent crumbling.
03 -
For an extra chocolatey kick, add a pinch of espresso powder to the dry ingredients.
04 -
This bread freezes beautifully in individual slices for quick, comforting treats.
# Equipment Needed:
01 -
Large mixing bowls
02 -
whisk
03 -
rubber spatula
04 -
9x5-inch loaf pan
05 -
box grater
06 -
measuring cups/spoons
# Nutrition (Per Serving):
Calories: 320
Total Fat: 16g
Total Carbohydrate: 42g
Protein: 4g