Moist Chocolate Zucchini Bread

This chocolate zucchini bread transforms a humble vegetable into a decadent treat that even the pickiest eaters will devour. The combination of rich cocoa and sweet chocolate chips masks the zucchini completely, creating a moist, fudgy loaf that tastes purely indulgent while sneaking in some vegetables.

I first made this bread when my garden exploded with zucchini one summer, and my chocolate-obsessed nephew declared it the best thing I've ever baked. He had no idea he was eating vegetables, and I've been making it regularly ever since.

Ingredients

• All purpose flour provides the perfect structure while keeping the crumb tender
• Dutch process cocoa powder creates that deep, rich chocolate flavor
• Baking soda ensures proper rise and light texture
• Sea salt enhances all the flavors especially the chocolate
• Large eggs at room temperature bind everything together for perfect texture
• Unsalted butter adds richness and depth of flavor
• Oil keeps the bread moist for days after baking
• Brown sugar provides caramel notes that complement the chocolate
• Pure vanilla extract rounds out the chocolate flavor
• Shredded zucchini disappears completely while making the bread incredibly moist
• Semisweet chocolate chips create pockets of melty goodness throughout

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to exactly 350°F for even baking. Thoroughly grease your loaf pan, making sure to get into all corners to prevent sticking. A light coating of flour after greasing can help particularly stubborn loaves release easily.

Mix Dry Ingredients

Whisk the flour, cocoa powder, baking soda, and salt together thoroughly. This even distribution ensures no bitter spots from the cocoa or baking soda. Whisking also aerates the dry ingredients, contributing to a lighter texture.

Combine Wet Ingredients

In your large bowl, mix the eggs, melted butter, oil, vanilla, and brown sugar until the mixture looks smooth and unified. Small brown sugar lumps will dissolve during baking, so no need to worry about getting every tiny clump.

Create The Batter

Gently fold the dry ingredients into wet ingredients just until no flour streaks remain. Overmixing will develop gluten and make your bread tough. Add the zucchini and fold just enough to distribute it evenly. Finally, incorporate three quarters of your chocolate chips.

Bake To Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle remaining chocolate chips over the surface for a beautiful finish. Bake for 50 to 60 minutes, checking at the 50 minute mark by inserting a toothpick in the center. Some melted chocolate is fine, but you shouldn't see raw batter.

Cool And Serve

Let the bread cool in the pan for exactly 15 minutes. This cooling period allows the structure to set while still warm enough to release easily. Run a knife around the edges and gently remove to a cooling rack. For the best texture and flavor, wait until it's just slightly warm before slicing.

Bookmark

My favorite part of this recipe is watching chocolate skeptics take their first bite. My neighbor who claims to dislike zucchini in all forms requested this recipe after trying it at a summer barbecue. The subtle vegetable sweetness balanced with rich chocolate creates something truly special.

Storage Solutions

This chocolate zucchini bread maintains its moisture beautifully thanks to the zucchini and oil combination. For room temperature storage, wrap the completely cooled loaf tightly in plastic wrap. The bread will remain fresh for up to 4 days on your counter. For longer storage, follow the freezing method in the recipe by double wrapping in plastic and foil. When ready to enjoy, thaw the wrapped loaf at room temperature overnight. I find slicing the loaf before freezing allows for quick individual servings that defrost in under an hour.

Clever Substitutions

This recipe welcomes adaptations based on dietary needs or what you have in your pantry. For a healthier version, replace half the all purpose flour with whole wheat flour for added fiber and nutrition. The chocolate flavor masks any whole wheat taste. Applesauce can substitute for the oil in equal amounts for a reduced fat version, though the texture will be slightly different. For dairy free needs, use all oil instead of butter. Vegans can replace eggs with flax eggs two tablespoons ground flaxseed mixed with six tablespoons water, allowed to gel for 15 minutes. The zucchini provides enough moisture that these substitutions work remarkably well.

Serving Suggestions

Transform this humble loaf into an impressive dessert by warming slices briefly in the microwave until the chocolate chips become melty, then top with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. For breakfast, toast slices lightly and spread with a thin layer of cream cheese or mascarpone. When serving to guests, dust with powdered sugar and garnish with fresh berries for a bakery worthy presentation. The bread also pairs beautifully with coffee or milk, making it perfect for afternoon tea or an after school snack.

Recipe FAQs

→ Can you taste the zucchini in chocolate zucchini bread?

No, the zucchini is virtually undetectable in terms of flavor. The chocolate from both cocoa powder and chocolate chips completely dominates the taste profile. The zucchini primarily contributes exceptional moisture and a slight textural element while allowing you to incorporate vegetables into a delicious treat.

→ Do I need to peel the zucchini before shredding it?

No, there's no need to peel the zucchini before shredding. The thin green skin contains nutrients and becomes completely unnoticeable in the finished bread. Simply wash the zucchini thoroughly, trim the ends, and shred it with the skin on.

→ Should I squeeze the moisture out of the zucchini?

For this particular bread, you don't need to squeeze out the moisture from the shredded zucchini. The natural moisture from the zucchini contributes to the bread's wonderfully moist texture. Just shred and add it directly to the batter as specified in the instructions.

→ What can I substitute for canola or vegetable oil?

You have several options for oil substitutions. Melted coconut oil works beautifully as mentioned in the recipe. You could also use melted butter for the entire oil portion, olive oil (though it may impart a slight flavor), or applesauce for a lower-fat option (though this may change the texture slightly).

→ Can I make this bread without chocolate chips?

Yes, you can omit the chocolate chips if desired. The bread will still have a rich chocolate flavor from the cocoa powder. Alternatively, you could substitute the same amount of chopped nuts, dried fruit, or a combination for different texture and flavor variations.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. It should come out mostly clean with perhaps a few moist crumbs or a bit of melted chocolate chip, but without wet batter. The bread will also slightly pull away from the sides of the pan when fully baked. Baking time typically ranges from 50-60 minutes.