Chocolate Zucchini Bread Recipe
Pull Up a Chair: Let’s Talk Chocolate Zucchini Bread
Okay, so here’s the thing: the first time I made this chocolate zucchini bread, I accidentally grated my thumb along with the zucchini (don’t worry, nobody noticed, and I learned my lesson about paying attention… mostly). But honestly, this bread is the kind of thing that makes it worth the risk of battle scars. It’s rich, chocolatey, and I swear you can’t taste the veg at all—unless you want to brag about sneaking greens into your dessert. My cousin, who claims she hates zucchini, devoured half a loaf last Christmas. Go figure!
Why I Keep Coming Back to This Bread
I make this whenever I’ve got a sad-looking zucchini in the fridge. Or honestly, when I just want to justify eating cake for breakfast (because, hey, it’s got vegetables!). My family goes nuts for it—especially when it’s still warm and the chocolate chips are melty. There was a phase where my son insisted it was “chocolate cake” and refused to believe otherwise. And yes, I’ve tried making it with less sugar, but it just wasn’t the same. So, if you’re looking for a healthier version, you might want to check Cookie + Kate’s take instead. But for me, this one’s all about comfort (and a little indulgence).
What You’ll Need (and What You Can Swap)
- 2 cups grated zucchini (about 1 large or 2 medium ones; I’ve used yellow squash before in a pinch—it’s fine!)
- 1 1/2 cups plain flour (I tried half whole wheat once, but it got a bit dense, so maybe just stick with plain unless you’re feeling adventurous)
- 1/2 cup unsweetened cocoa powder (Dutch-process or regular—my grandmother swore by Hershey’s, but honestly, whatever’s on hand)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (sea salt if you want to feel fancy)
- 1/2 tsp cinnamon (optional, but I like the warm note it adds)
- 2 large eggs
- 1/2 cup vegetable oil (melted coconut oil works too, but I find it changes the flavor a bit)
- 1/2 cup plain yogurt (or sour cream, or even buttermilk if that’s what you’ve got—honestly, they’re all good)
- 3/4 cup sugar (brown sugar gives it a bit more depth, but white sugar is totally fine)
- 1 tsp vanilla extract
- 1 cup chocolate chips (I go with semi-sweet, but milk chocolate works if you’re feeling cheeky—sometimes I throw in a handful more just for luck)
How I Throw it Together
- First, preheat the oven to 350°F (180°C). Grease a 9×5 inch loaf pan, or just line it with parchment if you dislike scrubbing like I do.
- Grate the zucchini. No need to peel! Squeeze out a bit of the excess liquid with your hands (I used to skip this and my bread came out a bit swampy, so… yeah, don’t skip).
- In a big bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. I usually get flour everywhere at this step—maybe I’m just a messy whisker?
- In a separate bowl, beat the eggs, then add oil, yogurt, sugar, and vanilla. Whisk until it looks sort of glossy and smooth (or until your arm gets tired—either way works).
- Pour the wet ingredients into the dry. Stir until just combined—don’t overmix, or you’ll end up with tough bread. This is the point where I sneak a taste of the batter (it’s so good, but if you’re squeamish about raw eggs, maybe skip this).
- Fold in the zucchini and most of the chocolate chips—save a handful for the top if you want it to look extra inviting.
- Pour the batter into your pan, sprinkle the rest of the chocolate chips on top. Bake for 50-60 minutes. I check at 50 with a toothpick (well, a wooden skewer—who has toothpicks lying around all the time?). It should come out with just a few moist crumbs, not raw batter.
- Let cool in the pan for 10-15 minutes before turning out onto a rack. Or just eat it straight from the pan like we sometimes do.
Random Notes from My Many Attempts
- If your loaf sinks in the middle, it probably needed a little longer in the oven (or maybe your baking soda was old—ask me how I know).
- Once, I forgot the salt and the bread tasted flat. So, don’t forget the salt.
- I’ve tried doubling the chocolate chips. Would I recommend it? Only if you really, really love chocolate, because wow—it gets rich.
Here’s What I’ve Tried (and What Flopped)
- I made a version with espresso powder stirred in (about a teaspoon). It was good for adults, but my niece called it “weird cake”—so maybe skip if you’re baking for kids.
- Once tried adding walnuts. Actually, I like them, but my partner said it was “too much going on.” So, personal call. Pecans are nice too.
- I attempted a gluten-free version with almond flour. Let’s just say… it turned into chocolate zucchini crumble. Tasty with ice cream, though.
What You Need (Or What You Can Get By Without)
- Loaf pan (mine is ancient and a bit dented, but still works)
- Box grater (if you don’t have one, I’ve used a food processor with a shredder attachment, or in a pinch, just dice super small—it works… kind of)
- Mixing bowls (I’ve mixed it in a stockpot before—don’t judge)
- Wooden spoon or spatula (I broke my last spatula mid-stir, so now I use a big spoon and hope for the best)
Does It Keep? Well…
You can store this bread in an airtight container at room temp for 2-3 days. Or freeze slices (wrap ’em in plastic, then foil—like Serious Eats recommends). But honestly, in my house, it never lasts more than a day! I think it tastes even better the next morning, but good luck keeping it around that long.
How I Like to Serve It
Sometimes I just slice it up and eat it warm, straight from the cooling rack (dangerous, but worth it). Or, if I’m feeling proper, I serve it with a little pat of salted butter. My mum likes it with coffee—she says it’s “the breakfast of champions.” And when we have guests, I lay out slices on a pretty plate, but at home, it’s usually just a grab-and-go situation.
Lessons Learned the Hard Way
- I once tried rushing the cooling time and it fell apart. So, actually, it’s worth letting it cool a bit—even if it’s hard to wait.
- Forgot to squeeze the zucchini once and ended up with pudding bread. Don’t do that. Squeeze it, even if you have to use an old tea towel (just not the fancy one from your wedding).
- Adding too much yogurt makes it a bit gummy. Stick to the amount in the recipe, trust me.
Chocolate Zucchini Bread FAQ (Stuff People Actually Ask Me)
- Can I leave out the chocolate chips?
- Sure can, but, I mean… why would you? It’ll be fine, though just a bit less indulgent.
- Do I really need to squeeze the zucchini?
- Yes, or you’ll end up with a soggy loaf. I used to be lazy about this, now I know better.
- Can I make this vegan?
- I’ve swapped in flax eggs and coconut yogurt—it’s not exactly the same, but it works in a pinch! You might need to bake a bit longer.
- Do kids actually eat this?
- Mine do, especially if you call it “chocolate cake” and don’t mention the zucchini until later.
- What if I don’t have cocoa powder?
- Honestly, I’ve never tried it without, but you could probably use melted chocolate—just reduce the oil a bit. Or, make a non-chocolate version, but that’s a whole other story.
So, that’s my best shot at chocolate zucchini bread—flaws, quirks, and all. If you want more baking inspo, I sometimes browse Sally’s Baking Addiction when I’m stuck for ideas. Happy baking, and may your loaf rise high and your finger avoid the grater!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 3/4 cup chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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2In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
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3In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
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4Stir the dry ingredients into the wet ingredients until just combined. Fold in the grated zucchini and chocolate chips.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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