If you are looking for a way to satisfy your chocolate cravings while sneaking in a serving of vegetables, this Chocolate Zucchini Bread is the answer. This isn’t your average zucchini bread; it is a rich, moist, and deeply chocolatey loaf that tastes more like a decadent cake than a vegetable-based quick bread. The zucchini disappears into the batter, acting as a secret moisture agent that ensures every slice is incredibly tender. Perfect for breakfast, a snack, or dessert, this bread is a guaranteed crowd-pleaser for kids and adults alike.
Why This Recipe Works
- Maximum Moisture: Shredded zucchini provides an unparalleled level of moisture without making the bread feel oily or heavy.
- Double Chocolate Punch: By using both high-quality cocoa powder and semi-sweet chocolate chips, we achieve a rich, multi-layered chocolate flavor.
- The “Hidden” Factor: The zucchini completely melts into the batter during baking, making it the perfect way to feed vegetables to picky eaters.
- Quick & Easy: No stand mixer required! This is a simple “two-bowl” recipe that comes together in minutes.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 50–60 Minutes
- Total Time: 1 Hour 15 Minutes
- Yield: 1 Standard Loaf (approx. 10–12 slices)
- Difficulty: Easy
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder (natural or Dutch-processed)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1 1/2 cups Shredded Zucchini (roughly 1 medium zucchini, moisture squeezed out)
- 1 cup Semi-Sweet Chocolate Chips (divided)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.
- Combine: Fold the shredded zucchini into the wet ingredients. Gradually stir in the dry ingredients until just combined. Fold in 3/4 cup of the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the surface.
- Oven Time: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Conclusion
This Chocolate Zucchini Bread is proof that you don’t have to sacrifice flavor to incorporate wholesome ingredients. It is the perfect solution for using up that garden-fresh summer zucchini or satisfying a midnight chocolate craving. With its fudgy texture and intense chocolate aroma, it’s a recipe you’ll find yourself making year-round. Don’t be surprised when no one guesses there’s a whole vegetable hidden inside!
(FAQ)
Q: Do I need to peel the zucchini first?
A: No! The skin is very thin and soft, so it melts right into the bread. Plus, that’s where many of the nutrients are!
Q: Should I squeeze the water out of the zucchini?
A: Yes. After shredding, lightly pat the zucchini with a paper towel. You don’t want it bone-dry, but removing excess moisture prevents the bread from becoming soggy or sinking in the middle.
Q: Can I make this as muffins instead?
A: Absolutely! Simply divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes.
