Oh, you guys, I am SO excited to share this recipe with you today. It’s one of those things that just feels like a warm hug in food form. You know those recipes that just *work*? The ones you can whip up when you’ve got a little extra zucchini from the garden or when a serious chocolate craving hits at 10 PM and you *really* don’t want to turn on the oven for a whole cake? Yep, this is that recipe. It’s my go-to chocolate zucchini bread, and let me tell you, it’s nothing short of magic. It’s incredibly moist, bursting with chocolate flavor, and you can’t even taste the zucchini, I swear! My kids ask for this all the time, and honestly, so do I. It’s like a brownie and a quick bread had a delicious baby, and I’m obsessed.
What is chocolate Zucchini bread?
So, what exactly is this glorious creation we’re diving into? Think of it as your favorite chocolate cake or brownie recipe had a baby with a classic zucchini bread, but in the best possible way. It’s a quick bread, meaning no fancy yeast proofing or complicated steps. You just mix, pour, and bake. The “zucchini” part might sound a little wild, but trust me, it’s the secret ingredient to making this bread unbelievably moist and tender without making it taste like, well, zucchini. It practically melts in your mouth! The “chocolate” part? That’s pretty self-explanatory, and we’re going all out with both cocoa powder and chocolate chips here. It’s the perfect balance of fudgy, chocolatey goodness and tender crumb, making it a real crowd-pleaser.
Why you’ll love this recipe?
There are so many reasons why this chocolate zucchini bread has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. First off, the flavor! It’s intensely chocolatey. We’re using a good quality cocoa powder and plenty of chocolate chips, so every bite is a decadent experience. It’s not overly sweet, but it’s definitely got that rich chocolate depth that satisfies any craving. Then there’s the texture. This is where the zucchini truly shines. It adds an incredible moisture that keeps the bread tender for days. Seriously, even on day three, it’s still incredibly soft. It’s also surprisingly simple to make, which is a huge win in my book. You don’t need any special equipment, just a couple of bowls and a whisk. And the best part? It’s super budget-friendly. Zucchini is usually pretty inexpensive, and the other ingredients are pantry staples. Plus, it’s incredibly versatile. I’ve made it for breakfast, snacks, and even as a simple dessert. It’s always a hit, no matter the occasion. It’s a recipe that feels both comforting and a little bit indulgent, and that’s a pretty perfect combination if you ask me.
How do I make Zucchini bread?
Quick Overview
Whipping up this delicious chocolate zucchini bread is honestly a breeze. You’ll start by mixing your wet and dry ingredients separately, then combining them with shredded zucchini and loads of chocolate chips. The key is not to overmix, which keeps the bread tender and moist. It’s a simple pour-and-bake situation, perfect for even beginner bakers. The result is a wonderfully rich, moist loaf that smells divine while baking and disappears even faster once it’s out of the oven.
Ingredients
For the Main Batter:
All-Purpose Flour: 2 cups. I usually use unbleached all-purpose flour, but any regular AP flour works great. Make sure to spoon it into your measuring cup and level it off – don’t scoop directly from the bag, or you’ll end up with too much flour and a drier bread!
Granulated Sugar: 1 3/4 cups. This gives it that perfect sweetness without being cloying. You could honestly cut back to 1 1/2 cups if you prefer it less sweet, but I find this balance just right.
Unsweetened Cocoa Powder: 3/4 cup. This is non-negotiable for that deep chocolate flavor. I use Dutch-processed cocoa for a richer, darker color and smoother taste, but natural unsweetened works too.
Baking Soda: 1 teaspoon. This helps the bread rise and gives it a lovely texture. Make sure it’s fresh!
Baking Powder: 1/2 teaspoon. A little extra lift never hurt anyone.
Salt: 1/2 teaspoon. Just enough to balance out the sweetness and enhance the chocolate.
Large Eggs: 2. These are the binders and add richness. I always use room temperature eggs; they incorporate much better into the batter.
Vegetable Oil: 1/2 cup. This is the secret to that incredible moistness! You can also use melted coconut oil or even a neutral-flavored olive oil in a pinch.
Buttermilk: 1/2 cup. Oh, buttermilk, my love! It adds a tangy richness and tenderizes the crumb like nothing else. If you don’t have any, you can make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Vanilla Extract: 2 teaspoons. Because vanilla makes everything better, especially chocolate.
Shredded Zucchini: 2 cups, packed. About one large zucchini. The key here is to shred it finely. I like to use the small holes on my box grater. Don’t peel it; the skin adds extra nutrients and doesn’t affect the texture. Make sure to squeeze out as much excess moisture as you can after shredding!
Chocolate Chips: 1 1/2 cups. I usually use semi-sweet, but a mix of dark and milk chocolate chips is divine. You can also use chopped chocolate bars for an even more intense chocolate experience.
For the Filling:
Melted Butter: 2 tablespoons. Unsalted is best.
Brown Sugar: 1/4 cup. Packed. Adds a lovely caramelly depth.
Cocoa Powder: 2 tablespoons. More chocolatey goodness!
Cinnamon (optional): 1/4 teaspoon. Just a whisper to complement the chocolate.
For the Glaze:
Powdered Sugar: 1 cup. Sifted to avoid lumps.
Milk or Cream: 2-3 tablespoons. Start with 2 and add more as needed to reach your desired consistency.
Vanilla Extract: 1/2 teaspoon. For a hint of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. I personally love using parchment paper because it makes getting the loaf out a dream, no sticking whatsoever. If you’re greasing and flouring, make sure to get into all the nooks and crannies of the pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisking them together really well ensures everything is evenly distributed, so you don’t get pockets of leavening or salt in your finished bread. It also helps to break up any little clumps in the cocoa powder.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until well combined and smooth. This combination creates a wonderful moist base for our batter.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until *just* combined. Don’t overmix! A few streaks of flour are okay at this stage. Then, gently fold in the shredded and squeezed zucchini and the chocolate chips. Again, mix only until everything is incorporated. Overmixing develops the gluten too much and can make your bread tough, and we want it wonderfully tender!
Step 5: Prepare Filling
In a small bowl, mix together the melted butter, brown sugar, cocoa powder, and cinnamon (if using) until a thick paste forms. This little mixture is going to add another layer of rich chocolate flavor right into the center of your bread, making it extra special.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. Dollop spoonfuls of the chocolate filling mixture over the batter. Now, pour the remaining batter over the top. You can use a knife or a skewer to gently swirl the filling into the batter. Don’t over-swirl; you want distinct ribbons of chocolatey goodness!
Step 7: Bake
Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached (but no wet batter). Ovens can be a little quirky, so start checking around the 50-minute mark. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. Once it’s completely cool (and I mean *completely* cool – this is important for the glaze!), whisk together the powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Drizzle the glaze over the top of the cooled loaf.
Step 9: Slice & Serve
Once the glaze has set a bit, slice your beautiful chocolate zucchini bread and enjoy! I find it’s best served at room temperature. You can also toast slices lightly if you like a bit of crispness.
What to Serve It With
This chocolate zucchini bread is so versatile, it’s practically a chameleon in the kitchen! For a simple breakfast, I love a thick slice toasted with a smear of butter and a really good cup of coffee. The coffee cuts through the richness perfectly. If you’re doing a more elaborate brunch spread, it’s a fantastic addition. I like to serve it sliced alongside fresh fruit like berries or a fruit salad – the tartness of the fruit balances the chocolate beautifully. It also pairs wonderfully with a dollop of Greek yogurt or whipped cream for a lighter touch. As a dessert, it’s pure indulgence. I often serve it slightly warmed with a scoop of vanilla bean ice cream or a drizzle of raspberry sauce. It feels so decadent! And for those cozy afternoon snacks, a simple slice with a glass of cold milk is pure comfort. My kids also love it with a dollop of peanut butter, which sounds strange, but the salty-sweet combination is surprisingly addictive!
Top Tips for Perfecting Your Chocolate Zucchini Bread
Over the years of making this recipe, I’ve picked up a few tricks that I think are really worth sharing. These little tips have made all the difference for me and helped ensure a perfect loaf every single time. First, about the zucchini: you *really* need to squeeze out as much moisture as you possibly can. I use a clean kitchen towel or cheesecloth and wring it out like a dish rag. The drier the zucchini, the less likely your bread is to be gummy or heavy. For the mixing stage, the golden rule is to not overmix. Mix the wet and dry ingredients until they’re *just* combined. A few streaks of flour are fine. Then, when you add the zucchini and chocolate chips, fold them in gently. Overmixing develops gluten, which leads to a tough bread, and we want this to be super tender and moist. When it comes to the filling swirl, don’t go crazy! You just want to create a few ribbons of extra chocolatey goodness, not completely mix it in. If you swirl too much, you’ll just end up with a uniformly chocolate bread, which is fine, but you’ll miss out on those surprise pockets of intense flavor. For ingredient swaps, if you don’t have buttermilk, the milk-and-vinegar trick is a lifesaver. I’ve tested it countless times and it works just as well. If you’re out of vegetable oil, melted coconut oil or a light olive oil can work, but stick to neutral flavors. For baking, know your oven! Some ovens run hotter than others. It’s always best to start checking for doneness a little early, around the 50-minute mark, and then continue baking as needed. A skewer with moist crumbs is perfect; a skewer with wet batter means it needs more time. For the glaze, consistency is key. Start with less liquid and add more a tablespoon at a time until it’s pourable but not watery. You want it to coat the back of a spoon nicely.
Storing and Reheating Tips
This chocolate zucchini bread is quite forgiving when it comes to storing. At room temperature, it stays wonderfully moist for about 2-3 days, especially if you keep it well-wrapped. I like to wrap the cooled loaf tightly in plastic wrap, and then a layer of aluminum foil, or store it in an airtight container. If you plan to keep it longer than that, or if your kitchen is particularly warm, I’d definitely recommend refrigerator storage. Wrapped tightly, it can last for about a week in the fridge. The moisture level will remain excellent. When you want to reheat a slice, I’ve found that popping it in the toaster on a low setting or briefly in a toaster oven works wonders – it brings back a little of that fresh-from-the-oven warmth and texture. If you’re freezing it, make sure it’s completely cool. Wrap individual slices (or the whole loaf, if you’re brave!) in plastic wrap, then in foil, and then pop them into a freezer bag. It should keep well for up to 3 months. To thaw, simply unwrap it and let it come to room temperature, or gently reheat as described above. For the glaze, I usually add it *after* the bread has completely cooled and *before* storing it long-term or freezing. If you’re freezing unfrosted bread, you can always add a fresh glaze after thawing and reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chocolate zucchini bread. It’s a recipe that brings me so much joy, and I truly hope it brings you a lot of happiness too. It’s the perfect example of how simple ingredients can create something truly extraordinary. The way it stays so moist, the rich chocolate flavor, and the sneaky health boost from the zucchini – it all just comes together in a way that feels like a little bit of baking magic. If you’re a fan of quick breads and chocolate, you absolutely must give this a try. It’s one of those recipes that makes your kitchen smell incredible and your taste buds sing! For those of you who loved this, you might also want to check out my recipe for Double Chocolate Muffins or my Classic Banana Bread – they have a similar cozy, comforting vibe. I can’t wait to hear what you think of this chocolate zucchini bread, so please leave a comment below and let me know how yours turns out! Happy baking, everyone!
Easy Classic Margarita
Ingredients
Method
- Place a handful of ice in a cocktail shaker.
- Then, add tequila, lime juice, orange liquor, and agave syrup to the cocktail shaker and close. Shake the ice with the margarita to mix all ingredients together.
- Add a handful of ice to a glass and pour in the margarita. Garnish with fresh lime wedges.
