Name: engagement chicken recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 pieces chicken breast cutlets; 0 salt and fresh ground black pepper (to taste); 0.33 cup all-purpose flour (coconut flour works great, too); 0.5 teaspoon sweet paprika; 0.5 teaspoon onion powder; 0.5 teaspoon dried thyme; 0.5 teaspoon dried basil; 3 tablespoons butter; 2 tablespoons olive oil (divided); 4 cloves garlic (minced); 1 cup low sodium chicken broth; 1 cup heavy cream; 0.33 cup grated Parmesan cheese; 1 teaspoon crushed red pepper flakes; 0 salt and fresh ground black pepper (to taste, for sauce); 0.33 cup sun-dried tomatoes in oil (chopped); 0 fresh basil (chopped, for garnish)

Oh, you guys. I have a secret. Well, it’s not really a secret anymore, but it’s one of those recipes that feels like a warm hug in a pan, and I’ve been meaning to share it with you for ages. It’s my absolute, hands-down, can’t-live-without chocolate zucchini bread. Now, I know what some of you might be thinking: “Zucchini? In *bread*?” Trust me on this. This isn’t your grandma’s plain old zucchini bread that’s just trying to sneak in some veggies. This is a decadent, moist, ridiculously chocolatey masterpiece that just so happens to have a secret weapon ingredient that makes it unbelievably tender and, dare I say, even better than a regular chocolate cake. It’s that kind of recipe you pull out when you need a little bit of magic, or when you have a zucchini that’s gotten a *little* too big in the garden and you need a delicious way to use it up. It’s the kind of thing that makes your kitchen smell like heaven and disappears faster than you can say “extra slice, please!”

What is chocolate Zucchini bread?

So, what exactly is this magical creation? At its heart, it’s a quick bread – meaning no yeast, no complicated rising times, just simple mixing and baking. Think of it as a super moist chocolate cake that happens to be baked in a loaf pan. The “zucchini” part comes from grated zucchini, which might sound a little odd, but it’s the secret to its incredible texture. It adds moisture and tenderness without any noticeable zucchini flavor, especially when you’re packing it full of rich cocoa and chocolate chips. The “bread” part is really just a formality; while you can slice it like bread, the taste and texture are pure dessert. It’s essentially a way to make a deeply satisfying chocolate treat even more special and a little bit better for you, or at least *feel* like it is! It’s the kind of thing that’s perfect for potlucks, a weekend treat, or just because you deserve it. It’s not fussy, it’s not complicated, it’s just pure, unadulterated chocolatey goodness with a surprisingly moist secret.

Why you’ll love this recipe?

Honestly, there are so many reasons why this chocolate zucchini bread has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. We’re talking deep, rich chocolate that’s not too sweet, and when you get a pocket of melty chocolate chips? Pure bliss. It’s the kind of thing that makes your eyes roll back in your head, in the best way possible. But it’s not just about the taste; the texture is what truly sets it apart. Thanks to the zucchini, it’s unbelievably moist and tender. I’ve made this countless times, and it *never* turns out dry. It’s like a cozy hug for your taste buds. And the simplicity! This recipe is a lifesaver on busy weeknights or when unexpected guests pop over. You can probably whip it up with ingredients you already have in your pantry. Plus, it’s incredibly cost-efficient. Zucchinis are usually pretty affordable, and the other ingredients are staples. It’s so versatile, too. I’ll often serve this as a simple dessert after dinner, but it’s also fantastic for breakfast with a cup of coffee, or as a mid-afternoon snack. It’s a bit like my classic banana bread, but with a chocolatey twist that makes it feel way more indulgent. What I love most about this recipe is that it always feels special, even though it’s so easy to make. It’s the kind of recipe that makes people ask, “Wow, what’s your secret?” and you get to smile and say, “It’s just a little zucchini!”

How do I make Zucchini bread?

Quick Overview

This recipe is wonderfully straightforward. You’ll simply whisk together your dry ingredients, then your wet ingredients, combine them gently, stir in the chocolate, and bake. The zucchini gets grated directly into the batter, adding its magic moisture without any extra steps. It’s the kind of foolproof method that even baking novices can master. The result is a beautifully risen, deeply chocolatey loaf that’s incredibly moist and satisfying. It’s the perfect example of how simple ingredients can create something truly spectacular with minimal effort.

Ingredients

For the Main Batter:
2 cups all-purpose flour (you can use a gluten-free blend if you need to!)
1 ½ cups granulated sugar (or ¾ cup sugar and ¾ cup packed light brown sugar for a little more depth)
⅔ cup unsweetened cocoa powder (good quality makes a HUGE difference here!)
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
2 large eggs, at room temperature
½ cup vegetable oil (or other neutral oil like canola or melted coconut oil)
½ cup buttermilk (or ½ cup milk with ½ teaspoon lemon juice or vinegar, let sit for 5 minutes)
1 teaspoon vanilla extract

For the Chocolate Boost (highly recommended!):
1 cup semi-sweet chocolate chips (or a mix of semi-sweet and dark chocolate chips for extra richness!)
½ cup chopped chocolate bar (optional, but it makes the chocolate flavor even more intense)

For a Simple Glaze (optional, but oh-so-good):
½ cup powdered sugar
1-2 tablespoons milk (or coffee for a mocha glaze!)
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). Then, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it with a little cocoa powder instead of flour. This prevents any white residue on the finished loaf and adds another subtle hint of chocolate. You can also line it with parchment paper if you prefer, leaving some overhang on the sides to make lifting it out super easy.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar (and brown sugar if you’re using it), cocoa powder, baking soda, baking powder, and salt. Give it a really good whisk to make sure everything is evenly distributed. This ensures that your leavening agents are working their magic throughout the whole loaf, giving you a nice, even rise. I always do this step first because it’s so easy to get distracted later!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the grated zucchini (make sure you’ve squeezed out as much liquid as possible – this is key!), eggs, oil, buttermilk, and vanilla extract. Whisk until everything is well combined and the eggs are fully incorporated. Don’t worry if the zucchini looks a bit chunky; it will blend in as you combine the wet and dry ingredients.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix everything together. You want to mix just until there are no dry streaks of flour remaining. Overmixing can lead to a tough bread, and we definitely don’t want that! It’s okay if there are a few small lumps; that’s perfectly fine. The zucchini will keep it moist.

Step 5: Prepare Filling

If you’re adding the extra chocolate chips and chopped chocolate bar, gently fold them into the batter now. Make sure they’re evenly distributed. This is where the bread really starts to feel special! I love using a mix of chips and chunks because you get little pockets of intense chocolate throughout. This is the part that makes my kids go wild.

Step 6: Layer & Swirl

Pour the batter into your prepared loaf pan and spread it out evenly. If you want to add a little swirl of extra goodness, you can melt a few more chocolate chips with a teaspoon of oil and drizzle that over the top, then use a toothpick or knife to gently swirl it in. This isn’t essential, but it does make for a pretty presentation and extra chocolatey bits!

Step 7: Bake

Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs attached, but no wet batter). Ovens can be so different, so start checking around the 50-minute mark. If the top starts to look too brown before the inside is cooked, you can loosely tent it with foil for the remaining baking time.

Step 8: Cool & Glaze

Once it’s baked, let the bread cool in the pan on a wire rack for about 10-15 minutes. This helps it set up and prevents it from breaking when you remove it. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. If you’re making the glaze, whisk together the powdered sugar, milk (or coffee!), and vanilla extract until smooth. Once the bread is completely cool, drizzle the glaze over the top. It should set up a bit, giving you a lovely finished look.

Step 9: Slice & Serve

Once the glaze is set (or if you skipped it!), slice your beautiful chocolate zucchini bread and enjoy! I find that slicing it with a serrated knife works best for a clean cut. This bread is delicious at room temperature, but I’ve also tried it slightly warm, and that’s just divine. Serve it on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent dessert.

What to Serve It With

This chocolate zucchini bread is so versatile, it can honestly fit into almost any meal or occasion. For a simple Breakfast, a thick slice with a steaming mug of your favorite coffee is just perfection. The rich chocolate and subtle sweetness are a lovely start to the day. I sometimes toast a slice lightly for extra crispiness. For a more elaborate Brunch spread, I’ll serve it alongside fresh berries, maybe some yogurt or a fruit salad. It adds a touch of indulgence that feels special without being too heavy. It looks beautiful on a platter, especially if you’ve added the glaze. As a Dessert, this is where it truly shines. Serve a warm slice with a scoop of vanilla bean ice cream, a drizzle of chocolate sauce, or even a dollop of homemade whipped cream. It’s so satisfying, you won’t miss a traditional cake at all. And for those Cozy Snacks moments, when you’re craving something sweet and comforting? A slice of this with a glass of cold milk is pure childhood nostalgia. My kids ask for this all the time when they get home from school. It’s the ultimate comfort food, and it always hits the spot. I’ve even packed a slice for my husband’s lunch, and he says it makes his afternoon much better!

Top Tips for Perfecting Your Chocolate Zucchini Bread

I’ve made this chocolate zucchini bread more times than I can count, and I’ve picked up a few tricks along the way that really make a difference. First, regarding Zucchini Prep: it’s absolutely crucial to squeeze out as much moisture as you can from the grated zucchini. I usually use my hands, but a clean kitchen towel or cheesecloth works wonders too. The goal is to remove excess water so your bread doesn’t turn out gummy or soggy. Grate your zucchini on the large holes of a box grater for the best texture. For Mixing Advice, remember to be gentle! Overmixing is the enemy of tender quick breads. Mix just until the dry ingredients are incorporated into the wet. A few small lumps are okay; they’ll smooth out during baking. When it comes to Swirl Customization, if you’re adding extra chocolate or a swirl, don’t overdo it. You want pockets of chocolate, not a solid block. For Ingredient Swaps, I’ve experimented with different oils, and vegetable oil is my go-to for its neutral flavor and consistent results. Coconut oil works too, but it can add a slight coconut flavor. I’ve also tested this with almond milk and it actually made it even creamier! For Baking Tips, always trust your nose and a toothpick test. Ovens vary wildly. If your loaf is browning too quickly on top, loosely tent it with aluminum foil for the last 15-20 minutes of baking. And finally, Glaze Variations are endless! For a richer glaze, use strong brewed coffee instead of milk for a mocha flavor, or a splash of orange juice for a citrusy hint. You can also skip the glaze entirely and just dust with a little powdered sugar or cocoa powder once cooled.

Storing and Reheating Tips

This chocolate zucchini bread is so good, you’ll want to make sure you can enjoy it for a few days! For Room Temperature Storage, once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. It should stay fresh and moist for about 2-3 days. I always find it tastes even better on the second day! If you need to store it for longer, Refrigerator Storage is your best bet. Wrap it well and it will keep for up to a week. The texture might become a little firmer in the fridge, but it’s still delicious. When you’re ready to enjoy it, you can eat it cold, or warm a slice gently in the microwave for about 10-15 seconds. For Freezer Instructions, this bread freezes beautifully! Let it cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It will last in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter for a few hours, or thaw individual slices in the microwave. Regarding Glaze Timing Advice, if you plan to freeze the bread, it’s best to leave off the glaze until after you’ve thawed it and are ready to serve. Glaze applied before freezing can sometimes become a bit sticky or crack during freezing and thawing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve found that a good quality gluten-free all-purpose flour blend that contains xanthan gum works really well. You might need to add a touch more liquid if the batter seems too thick, as gluten-free flours can absorb moisture differently. The texture might be slightly different, but it will still be delicious.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini! The skin is soft and tender once baked, and it contains a lot of nutrients. Plus, leaving it on saves you an extra step. Just make sure to wash it well before grating.

Can I make this as muffins instead?

Yes, you totally can! The baking time will be significantly shorter. Fill your muffin liners about two-thirds full and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This recipe makes about 18-20 standard muffins.

How can I adjust the sweetness level?

If you prefer a less sweet bread, you can reduce the granulated sugar to 1 cup. The chocolate chips will add sweetness too. You could also try using a combination of a natural sweetener like maple syrup or honey (reduce liquid slightly if using), but be aware this might alter the texture and browning slightly.

What can I use instead of the glaze?

Oh, so many options! A simple dusting of powdered sugar or cocoa powder is lovely. You could also make a cream cheese frosting for an extra decadent treat, or even just a drizzle of melted chocolate. Some people enjoy it plain without any topping at all!

Final Thoughts

So there you have it – my absolute favorite chocolate zucchini bread recipe! I truly hope you give this one a try. It’s more than just a recipe; it’s a little piece of comfort and joy that I’m so happy to share with you. It’s proof that sometimes, the most unassuming ingredients can lead to the most incredible results. It’s perfect for those days when you want something sweet, deeply satisfying, and just a little bit special, without spending hours in the kitchen. If you’re a fan of chocolate, you’re going to adore this, and if you’re on the fence about zucchini in baking, trust me, this recipe will convert you! It’s wonderful for gifting, for holidays, or just for making an ordinary Tuesday feel a bit more exciting. I can’t wait to hear how yours turns out! Let me know in the comments below what you think, or if you have any fun variations you tried. And if you loved this recipe, you might also enjoy my classic moist banana bread or my fudgy brownies – they’re other favorites that bring a smile to my face! Happy baking!