Go Back
To make chocolate zucchini bread, you need some key ingredients. These are: - 1 ½ cups grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1 cup whole wheat flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) These ingredients create a moist and rich bread that everyone loves. You can customize your chocolate zucchini bread with some optional add-ins. Consider these tasty options: - Chopped nuts, like walnuts or pecans - Dried fruit, such as raisins or cranberries - A sprinkle of sea salt for a sweet-salty contrast - Different types of chocolate chips, like dark or white chocolate These add-ins can give your bread extra flavor and texture. If you need to swap some ingredients, here are a few ideas: - For the flour, use almond flour or oat flour for a gluten-free option. - Applesauce can replace vegetable oil for a lower-fat version. - Use honey or maple syrup instead of granulated sugar for natural sweetness. - If you don’t have zucchini, grated carrots can work as a substitute. These substitutions keep the bread delicious and suit different diets. You can find the Full Recipe for more details. Start by washing your zucchini. Use a box grater to shred it finely. You will need about 1 ½ cups of grated zucchini. Once grated, put it in a medium bowl. Add a pinch of salt and let it sit for 10 minutes. This step removes excess moisture, which helps prevent your bread from becoming soggy. Next, take a large bowl. Combine the all-purpose flour, whole wheat flour, and cocoa powder. Add the baking soda, baking powder, salt, and ground cinnamon. Use a whisk to mix these dry ingredients until they are well combined. Make sure there are no lumps in the flour or cocoa. This mix is the base for your chocolate zucchini bread. In another bowl, mix the granulated sugar and brown sugar. Pour in the vegetable oil, eggs, and vanilla extract. Use a whisk to beat the mixture until it is smooth. This step adds moisture and sweetness to your bread. It's key for that rich flavor you want in chocolate zucchini bread. Now, squeeze out any extra moisture from the zucchini. Add it to the bowl with the wet ingredients. Gently fold the zucchini into the mixture. Then, take the wet mix and gradually stir it into the dry ingredients. Be careful not to overmix; just combine them until you see no dry flour. Finally, fold in the chocolate chips and optional walnuts. This adds a nice crunch and extra chocolatey goodness. Prepare your loaf pan by greasing it or lining it with parchment paper. Pour the batter into the pan. Smooth the top with a spatula. Preheat your oven to 350°F (175°C). Bake your bread for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it's ready! Let it cool in the pan for 10 minutes before moving it to a wire rack. Enjoy the delicious smell as it cools! To keep your chocolate zucchini bread moist, use fresh zucchini. Grate it finely. Do not skip the step of letting it sit with salt. This helps to draw out extra moisture. After squeezing out the water, fold the zucchini into your batter gently. This keeps the bread soft and tender. Always preheat your oven before baking. This helps the bread cook evenly. Use a light-colored loaf pan. Dark pans can cause the bread to brown too fast. To check for doneness, stick a toothpick in the center. It should come out clean or with a few crumbs. After baking, cool the bread in the pan for about 10 minutes. Then transfer it to a wire rack. This helps prevent sogginess. Once cooled completely, wrap it tightly in plastic wrap. Store it at room temperature for up to 3 days. For longer storage, freeze it. This will keep it fresh for up to 3 months. Check out the Full Recipe for more details! {{image_2}} You can easily make chocolate zucchini bread gluten-free. Use gluten-free all-purpose flour instead of regular flour. Make sure the blend contains a binding agent like xanthan gum. This helps hold the bread together. The result is a moist, tasty loaf that everyone can enjoy. To create a vegan version, replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. Substitute vegetable oil with coconut oil or unsweetened applesauce. These swaps keep the bread moist and delicious, while being plant-based. You can mix in fun flavors to jazz up your bread. Try adding a teaspoon of instant coffee for a rich taste. You can also add a splash of almond extract for a nutty twist. Want more texture? Toss in some shredded coconut or dried fruit like raisins. Nuts like pecans or hazelnuts can add crunch, too. Just be sure to keep the balance in mind so the flavors blend nicely. Check out the Full Recipe for detailed steps and tips. To keep your chocolate zucchini bread fresh, wrap it tightly. Use plastic wrap or foil. Place it in an airtight container. Store it at room temperature for up to three days. If it's hot or humid, store it in the fridge. This helps prevent mold. You can freeze chocolate zucchini bread for later. First, let it cool completely. Wrap it in plastic wrap, then in foil. This keeps the bread from getting freezer burn. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight. To enjoy warm chocolate zucchini bread, slice it first. You can heat it in a toaster oven at 350°F for about 5 to 10 minutes. If you use a microwave, heat each slice for 15 to 20 seconds. This warms it up and keeps it soft. Yes, you can use frozen zucchini. Just thaw it first. Squeeze out the extra water. This helps keep the bread from being too wet. It works well in this recipe and keeps the taste fresh. To make your bread denser, try using more whole wheat flour. You can also reduce the sugar slightly. Another tip is to add less zucchini. Just a little less can change the texture. Remember, don’t overmix the batter to keep it light but dense. You can serve chocolate zucchini bread with many things. Try it warm with butter or cream cheese. A scoop of vanilla ice cream pairs great too. You can also add fresh fruit like berries for a fresh taste. This bread is good for breakfast or dessert! The Full Recipe for chocolate zucchini bread includes: - 1 ½ cups grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1 cup whole wheat flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) This recipe gives you a delicious treat! This blog post covered how to make the best chocolate zucchini bread. We looked at key ingredients, optional add-ins, and useful substitutions. You learned step-by-step instructions for mixing and baking. I shared tips to keep your bread moist and even in texture. Plus, we explored variations for gluten-free and vegan needs. Now you have all the tools to create a delicious treat. Enjoy baking and sharing your chocolate zucchini bread today!

Chocolate Zucchini Bread

Indulge in the delightful goodness of Chocolate Zucchini Bread! This moist and rich recipe blends fresh zucchini with cocoa and chocolate chips, creating a deliciously unique treat that's perfect for any occasion. With simple ingredients and easy steps, you can whip up this tasty bread that's sure to impress family and friends. Click through to discover the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1 cup whole wheat flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

¾ cup semi-sweet chocolate chips

½ 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 medium bowl, combine the grated zucchini and a pinch of salt. Let it sit for about 10 minutes to draw out moisture.

      In a large bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.

        In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until the mixture is smooth and well blended.

          Squeeze any excess moisture from the zucchini and gently fold it into the wet ingredients.

            Gradually stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix.

              Fold in the chocolate chips and walnuts if using, ensuring they are evenly distributed throughout 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 crumbs.

                    Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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

                        - Presentation Tips: Slice and serve the bread warm, optionally dusting with powdered sugar or pairing it with a scoop of vanilla ice cream for an indulgent treat.