If you think adding zucchini to dessert sounds bizarre, buckle up, because this chocolate zucchini bread recipe will blow your socks off! Packed with rich chocolate flavor, melty chips, and a secret veggie twist, this loaf is a total game-changer. And yes, I promise you won’t taste the zucchini—but you’ll love what it does for the bread’s texture.
Let’s dive into why this recipe deserves a prime spot in your baking repertoire. Spoiler alert: it’s about to become your new favorite treat!
Why You’ll Love This Recipe
Picture this: a warm, fudgy slice of chocolate zucchini bread with just enough gooey chocolate chips to make your taste buds dance. What’s not to love? Here are a few reasons this recipe stands out:
- It’s ridiculously moist, thanks to our sneaky zucchini hero.
- It uses common pantry ingredients—no last-minute grocery runs!
- It’s versatile: loaf, muffins, cupcakes… this batter does it all.
- Chocolate. Need I say more?
Plus, this recipe is great for satisfying sweet cravings without feeling overly indulgent. It’s dessert with a touch of veggie magic!
A Quick Note on Recipe Updates
Recipes evolve, and so does this blog! I’ve fine-tuned this chocolate zucchini bread recipe based on reader feedback, baking experiments, and, of course, taste tests (yum). So if you’ve tried this before, you might notice a few tweaks that make it even better.
Key Ingredients & Their Roles
Zucchini: The Secret Moisture Booster
Zucchini might seem like an odd baking ingredient, but trust me—this veggie works wonders! It adds moisture without altering the flavor, creating that perfect soft crumb.
Cocoa Powder: Deep Chocolate Flavor
The heart of this recipe lies in unsweetened cocoa powder. It’s what gives the bread its rich, chocolaty depth. Go for a high-quality cocoa powder for the best results.
Chocolate Chips: Melty Pockets of Goodness
What’s chocolate bread without gooey chocolate chips? Use semi-sweet or dark chocolate chips for just the right amount of sweetness.
Greek Yogurt: Tenderness with a Protein Boost
Greek yogurt keeps the bread tender while adding a subtle tang. Bonus: it amps up the protein content!
Espresso Powder: Enhancing the Chocolate
A pinch of espresso powder is the secret weapon here. It doesn’t make the bread taste like coffee; it just intensifies the chocolate flavor.
Why Bake With Zucchini?
Adding Moisture Without Flavor
Zucchini is like that quiet friend who makes everything better without stealing the spotlight. It brings moisture to the bread while staying completely undetectable in taste.
A Great Use for Summer’s Bounty
Got a bumper crop of summer zucchini? This recipe is the perfect way to use it up. You’ll feel like a kitchen wizard transforming a simple veggie into a drool-worthy dessert.
Step-by-Step Instructions
Shredding the Zucchini
Shredding zucchini is quick and easy with a box grater. Aim for fine shreds to blend seamlessly into the batter.
Do You Need to Peel It?
Nope! The skin is thin and blends right in. Plus, it’s packed with nutrients.
Should You Blot the Zucchini?
Lightly blot it if it’s excessively watery, but don’t overdo it—you want some of that moisture to work its magic.
Mixing the Batter
Tips for a Smooth Batter
Mix your wet and dry ingredients separately before combining. Overmixing can make the bread dense, so stir until just combined.
How to Incorporate the Zucchini
Fold the shredded zucchini into the batter gently. The goal is even distribution without crushing the shreds.
Baking and Cooling
Bake Time and Temperature
Preheat your oven to 350°F (175°C) and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Why Cooling Enhances Flavor
Let the bread cool completely before slicing. Trust me, the flavors deepen as it rests, making it well worth the wait!
Tips for Perfect Results
Doubling the Recipe
Feeding a crowd? Double the recipe and bake two loaves. One for now, one for the freezer!
Storing and Freezing the Bread
Wrap cooled bread tightly in plastic wrap or foil. It stays fresh for up to 3 days at room temperature or 3 months in the freezer.
Using the Recipe for Muffins or Cupcakes
This batter is versatile! Pour it into a muffin tin for chocolate zucchini muffins or use a cupcake pan for a fun twist. Adjust the baking time accordingly—about 20–25 minutes should do it.
Frequently Asked Questions
Can I Use a Different Oil?
Yes! Swap vegetable oil with melted coconut oil or even olive oil for a slight flavor variation.
Can I Make It Gluten-Free?
Absolutely. Use a 1:1 gluten-free baking flour blend, and you’re good to go!
What If I Don’t Have Espresso Powder?
No espresso powder? No problem! The bread will still be delicious—just slightly less chocolaty.
Related Recipes
If you’re a fan of baked goods with a twist, check out these recipes:
- Sourdough Banana Bread
- Sourdough Cinnamon Rolls
- Sourdough French Bread
- Sourdough Zucchini Bread
- Sourdough Loaf Bread
- Sourdough Discard Pancakes
- Sourdough Hamburger Buns
Chocolate Zucchini Bread Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- ⅓ cup Greek yogurt plain or vanilla
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini lightly blotted
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare the oven and pan:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- Combine wet ingredients:
- In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, Greek yogurt, and vanilla extract until smooth.
- Incorporate zucchini:
- Gently fold the shredded zucchini into the wet ingredients.
- Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Add chocolate chips:
- Fold in the chocolate chips, reserving a few for sprinkling on top if desired.
- Bake:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This chocolate zucchini bread recipe is proof that baking with zucchini is pure genius. Whether you’re a seasoned baker or a curious newbie, this loaf will have you swooning with every bite. So grab your zucchini, preheat that oven, and let’s bake some chocolaty magic!
