Quick & Fluffy Chocolate Zucchini Bread Recipe Everyone Will Love

Rich chocolate zucchini bread redefines humble garden vegetables into a decadent treat that surprises and delights.

Moist, tender, and impossibly soft, this recipe bridges the gap between healthy ingredients and irresistible dessert.

Home bakers love how sneaky vegetables can become an unexpected star in a sweet loaf.

Deeply chocolatey with a tender crumb, the bread offers a clever way to incorporate nutritious zucchini into a delectable baked good.

Surprisingly light yet satisfyingly dense, this recipe balances nutrition and indulgence in every single slice.

Subtle vegetable undertones blend seamlessly with deep cocoa notes, creating a complex flavor profile that keeps you coming back for more.

The magic happens when unexpected ingredients dance together, turning a simple quick bread into a memorable culinary experience.

Chocolate Zucchini Bread That’s Rich and Moist

• Secret Veggie Delight: Sneak zucchini into a decadent chocolate bread that feels like an indulgent treat while secretly packing in hidden nutrition and moisture.
• Foolproof Baking Method: Create a perfectly moist chocolate bread with simple mixing techniques that guarantee success, even for novice bakers who want a delicious homemade dessert.
• Versatile Comfort Slice: Enjoy this bread as a breakfast companion, afternoon snack, or dessert that works beautifully for multiple occasions, from casual family gatherings to elegant brunches.
• Make-Ahead Magic: Prepare and store this bread for up to two days at room temperature or freeze for a month, making it an incredibly convenient recipe for busy home cooks who love having a delicious treat ready to serve.

Everything That Goes into Chocolate Zucchini Bread

• All-Purpose Flour: Provides structure and base for the bread, choose unbleached flour for better texture.
• Cocoa Powder: Gives rich chocolate flavor, Dutch-processed cocoa offers deeper color and taste.
• Baking Soda: Helps bread rise and creates soft texture, fresh baking soda ensures best results.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients together and add moisture, use room temperature eggs for better mixing.
• Sour Cream: Creates tender crumb and adds subtle tanginess, full-fat version recommended.
• Vegetable Oil: Keeps bread moist and soft, neutral-flavored oil works best.
• Vanilla Extract: Provides depth of flavor, pure vanilla gives better taste than imitation.

• Sugar: Sweetens bread and helps with browning, granulated white sugar recommended.
• Zucchini: Adds moisture and subtle vegetable nutrition, use fresh and grated zucchini.
• Chocolate Chips: Provides bursts of chocolate flavor, semi-sweet chips work perfectly.
• Parchment Paper: Helps easy removal and prevents sticking.
• Nonstick Cooking Spray: Ensures additional release from pan.

Instructions for Making Chocolate Zucchini Bread Easily

Step 1: Prepare Oven And Pan

Preheat the oven to 325°F and line an 8½ by 4½-inch light-colored metal loaf pan with parchment paper.

Spray the parchment paper with nonstick cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.

Whisk everything together until well blended.

Step 3: Blend Wet Ingredients

In a medium bowl, whisk together eggs, sour cream, oil, and vanilla.

Mix until the ingredients are fully combined and smooth.

Step 4: Create Bread Batter

Make a well in the center of the dry ingredients and pour in the wet mixture.

Stir gently with a rubber spatula until just combined, don’t overmix.

Fold in the grated zucchini and chocolate chips.

Reserve a handful of chocolate chips to use as topping.

Step 5: Prepare For Baking

Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle the reserved chocolate chips over the surface.

Step 6: Bake Bread

Bake the loaf for about 70 minutes until fully cooked.

Check doneness using a digital thermometer, it should reach 200°F in the center.

Alternatively, insert a toothpick, it should come out with a few moist crumbs.

Step 7: Cool And Store

Let the bread cool in the pan on a wire rack for 15 minutes.

Then remove from the pan and let cool completely on the rack.

Store the loaf wrapped at room temperature for 1 to 2 days.

You can freeze it for up to 1 month if needed.

Tips to Bake Chocolate Zucchini Bread Just Right

• Drain Zucchini Moisture: Grate zucchini and squeeze out excess water using a clean kitchen towel to prevent soggy bread and ensure perfect texture.
• Measure Cocoa Precisely: Level cocoa powder with a knife for accurate measurement, preventing bitter or overly dry results.
• Fold Gently: Mix wet and dry ingredients minimally to keep bread tender, stopping when just combined to avoid tough, dense texture.
• Check Doneness Carefully: Use a digital thermometer for most accurate baking time, aiming for 200°F internal temperature to guarantee moist, fully cooked bread.
• Store Smartly: Wrap bread tightly in plastic wrap or aluminum foil to maintain freshness, keeping at room temperature for 2 days or freezing for up to a month.

How to Store and Reheat Chocolate Zucchini Bread Without Drying

• Store Leftovers
• Wrap the chocolate zucchini bread tightly in plastic wrap or aluminum foil to maintain freshness. Keep at room temperature for 1-2 days, ensuring it stays in an airtight container to prevent drying out. Refrigerate for extended storage, which can preserve the bread's moisture for up to 5 days.
• Freeze Method
• Slice the bread before freezing to make thawing easier. Place individual slices or the whole loaf in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 1 month to preserve its delicious flavor and texture.
• Reheating Technique
• Thaw frozen bread at room temperature for best results. Warm individual slices in a toaster oven or microwave for 10-15 seconds until slightly heated.

What to Enjoy with Chocolate Zucchini Bread

• Brew a Creamy Coffee Companion: Pair this rich chocolate zucchini bread with a smooth, full-bodied latte or cappuccino. The creamy milk softens the bread's intense chocolate flavor, creating a luxurious morning or afternoon treat.
• Serve with Fruity Red Wine: Uncork a glass of sweet red wine like Pinot Noir or Lambrusco. The wine's berry notes complement the chocolate's depth and the zucchini's subtle earthiness, making for an elegant dessert pairing.
• Enhance with Vanilla Ice Cream: Top a warm slice with a scoop of classic vanilla ice cream. The cool, creamy sweetness balances the bread's dense texture and provides a delightful temperature contrast that elevates the entire dessert experience.
• Create a Nutty Crunch Side: Sprinkle some toasted almonds or walnuts alongside the bread. Their crunchy texture and subtle nuttiness add an extra layer of complexity that harmonizes beautifully with the chocolate and zucchini flavors.

Tasty Twists on Classic Chocolate Zucchini Bread

• Nutty Chocolate Zucchini Delight: Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch and rich nutty flavor. Mix nuts directly into the batter before pouring into the pan.
• Espresso Chocolate Zucchini Boost: Incorporate 1-2 tablespoons of instant espresso powder into the dry ingredients to enhance the chocolate's depth and create a more complex flavor profile.
• Gluten-Free Chocolate Zucchini Option: Substitute regular flour with a gluten-free all-purpose flour blend. Ensure all other ingredients remain the same for a celiac-friendly version of the classic bread.
• Spiced Chocolate Zucchini Treat: Mix in 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a warm, aromatic spin on the original recipe.

Chocolate Zucchini Bread Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Chocolate zucchini bread delights taste buds with its rich, moist texture and hidden vegetable goodness. Homemade comfort meets smart nutrition in this scrumptious quick bread that keeps you coming back for another slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ½ cups (188 grams) grated zucchini
• 2 large eggs
• ½ cup (114 grams) full-fat sour cream or plain whole milk yogurt
• ½ cup (110 grams) neutral oil
• ¾ cup (128 grams) semisweet chocolate chips

Dry Ingredients:

• 1 cup (127 grams) all-purpose flour
• ½ cup (43 grams) natural or Dutch-process cocoa powder
• 1 cup (200 grams) light brown sugar
• ¾ teaspoon baking soda
• ¼ teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 325°F (163°C). Position a rack in the middle of the oven and line an 8.5 by 4.5-inch (21.6 by 11.4 centimeters) light-colored metal loaf pan with parchment paper, allowing slight overhang for easy removal.
2. Combine all dry ingredients in a large mixing bowl: whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until thoroughly blended.
3. In a separate medium bowl, vigorously whisk eggs, sour cream, vegetable oil, and vanilla extract until the mixture becomes smooth and fully incorporated.
4. Create a small indentation in the center of the dry ingredient mixture and pour the wet ingredients into this well. Gently fold using a rubber spatula, mixing until just combined without overmixing.
5. Carefully fold grated zucchini and chocolate chips into the batter, reserving a handful of chips for topping. Ensure zucchini is evenly distributed throughout the mixture.
6. Transfer batter into the prepared loaf pan, smoothing the surface with a spatula. Sprinkle reserved chocolate chips across the top for visual appeal and extra chocolatey crunch.
7. Place in preheated oven and bake for approximately 70 to 75 minutes. Check doneness by inserting a digital thermometer (should reach 200°F/93°C) or using a toothpick method – it should emerge with minimal crumbs.
8. Remove from oven and allow bread to rest in the pan on a wire cooling rack for 15 minutes. This helps the bread set and makes removal easier.
9. Carefully lift the bread out using parchment paper overhang and transfer to the wire rack to cool completely. Once cooled, store tightly wrapped at room temperature for 1-2 days or freeze for up to one month.

Notes

• Grate zucchini using the large holes of a box grater to ensure moisture and proper distribution throughout the bread.
• Squeeze out excess liquid from zucchini using a clean kitchen towel to prevent a soggy texture and maintain bread’s structural integrity.
• Use dark cocoa powder for a deeper, richer chocolate flavor that complements the subtle zucchini undertones.
• Check bread doneness with both temperature probe and toothpick method to guarantee a perfectly baked, moist interior.
• Allow bread to cool completely before slicing to help set the structure and prevent crumbling.
• Wrap tightly in plastic wrap or freezer bag when storing to maintain freshness and prevent drying out.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 330 cal
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 45 mg