Moist Pineapple Zucchini Cake Recipe
You know, sometimes I get this craving for something that feels like a warm hug, but I’m also staring down a mountain of things to do and the last thing I want is to spend hours in the kitchen. That’s exactly when this chocolate zucchini bread comes to the rescue. It’s not just *any* chocolate zucchini bread, mind you. This one’s special. It’s the kind of recipe that makes your whole house smell divine and disappears faster than you can say “seconds, please!” My kids, bless their hearts, can spot me grating zucchini from a mile away, and they know what’s coming. It’s the perfect happy medium between a healthy-ish treat (thanks, zucchini!) and an indulgent chocolatey delight. If you’ve ever been disappointed by dry, bland zucchini bread, or loaves that taste suspiciously like… well, just vegetables, then you are in for a real treat. This recipe is a game-changer, and honestly, it’s probably my most requested bake, right up there with my famous cinnamon rolls.
What is chocolate Zucchini bread?
So, what exactly *is* chocolate zucchini bread? Think of it as your favorite chocolate cake’s cozy, slightly more virtuous cousin. It’s a tender, moist quick bread infused with rich cocoa and pockets of melty chocolate, but with a secret ingredient: grated zucchini! Don’t worry, you won’t taste the zucchini. Seriously, I’ve made this for people who *hate* zucchini, and they were none the wiser. The zucchini is a magical ingredient here; it adds incredible moisture and a tender crumb without making it taste like a salad. It’s essentially a one-bowl wonder (mostly!) that’s perfect for breakfast, a snack, or even a light dessert. It’s a forgiving recipe, which is why I love it so much. It’s the kind of thing you can whip up on a Tuesday afternoon and have ready for a weekend brunch, or just to satisfy that 10 pm sweet tooth without feeling too guilty. It’s simple, comforting, and utterly delicious.
Why you’ll love this recipe?
Oh, where do I even start with why this recipe is my absolute go-to? First off, the flavor is just *chef’s kiss*. It’s intensely chocolatey, but not overwhelmingly sweet, and the hint of spice from the cinnamon just makes it sing. Then there’s the texture. It’s unbelievably moist and tender, thanks to that zucchini. No dry crumb here, folks! My absolute favorite part is the surprise of little pockets of melted chocolate throughout the loaf. It’s like a little treasure hunt with every bite. And the simplicity? It’s a lifesaver. Seriously, you can have this mixed up and in the oven in about 15 minutes. It’s perfect for those busy weeknights when you want to bake something comforting but don’t have hours to spare. Plus, it’s incredibly cost-efficient. Zucchini is usually pretty affordable, and the rest of the ingredients are pantry staples for most bakers. It’s also wonderfully versatile. I’ve made this loaf plain, I’ve added walnuts, I’ve even tried mini chocolate chips instead of regular ones. It’s also fantastic as muffins! It’s just one of those reliable recipes that never lets me down and always gets rave reviews. What I love most about this particular recipe is how it manages to be both decadent and sneakily healthy-ish, which is a winning combination in my book.
How do I make Zucchini bread?
Quick Overview
Get ready for the easiest, most delicious chocolate zucchini bread you’ll ever bake! In a nutshell, you’ll mix your dry ingredients, then your wet ingredients, combine them with the grated zucchini and chocolate chips, pour it into a prepared pan, and bake until a tester comes out clean. It’s that simple! The zucchini is the secret weapon, ensuring a moist and tender loaf every single time. You won’t believe how quickly this comes together, making it perfect for spontaneous baking or when you need a guaranteed crowd-pleaser.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I find a good quality all-purpose works best, but you can experiment with a 1:1 gluten-free blend too!)
1/2 cup unsweetened cocoa powder (use the good stuff for the best chocolate flavor!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional, but I love the warmth it adds!)
1 3/4 cups granulated sugar (you can reduce this slightly if you prefer it less sweet, but it helps with moisture!)
2 large eggs, at room temperature
1 cup vegetable oil (or any neutral oil like canola or even melted coconut oil)
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 2 medium zucchinis, unpeeled is fine!)
1 cup chocolate chips (mini or regular, semi-sweet or dark – your choice!)
For the Filling:
This recipe doesn’t really have a separate filling in the traditional sense, as the chocolate chips are incorporated directly into the batter for those yummy pockets of melted goodness. However, if you’re feeling extra fancy, you could:
1/2 cup additional chocolate chips
1 tablespoon cocoa powder
1 tablespoon sugar
Mix these together to sprinkle between layers if you’re doing a swirl effect (see tips below!).
For the Glaze:
1 cup powdered sugar
2 tablespoons milk (or water, or even coffee for an extra kick!)
1/2 teaspoon vanilla extract
(This is a simple, classic glaze. I sometimes add a tablespoon of cocoa powder to this for a chocolate glaze, or a bit of orange zest for a citrusy twist!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan really well. I like to use a little baking spray and then dust it with flour, or even better, line it with parchment paper, leaving some overhang on the sides. This makes lifting the loaf out so much easier! Make sure the parchment paper doesn’t go all the way up the sides, or it might get too brown.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if you’re using it). Give it a good whisking to make sure everything is well combined and there are no clumps of cocoa. This step is important for an even bake and to make sure all your leavening agents are distributed properly. No one wants a sunken middle because the baking soda was all in one spot!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract until everything is smooth and well combined. The mixture will look glossy and a lovely golden brown. I always make sure my eggs are at room temperature for better emulsification.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Mix them together with a spatula or wooden spoon until they are *just* combined. Don’t overmix! A few streaks of flour are perfectly okay at this stage. Overmixing develops the gluten too much, which can make your bread tough. Then, gently fold in your grated zucchini and the chocolate chips. Again, just fold them in until they’re evenly distributed.
Step 5: Prepare Filling (Optional Swirl)
If you’re feeling fancy and want to create a swirl effect, mix the extra chocolate chips, cocoa powder, and sugar in a small bowl. After you pour about half of the batter into your prepared loaf pan, sprinkle this mixture over the top. Then, pour the remaining batter on top. You can then use a knife or skewer to gently swirl the layers together. Don’t over-swirl, or you’ll lose the distinct layers!
Step 6: Layer & Swirl (If applicable)
As mentioned in Step 5, if you’re doing the swirl, this is where you’d do it. Pour half the batter into the pan, add your swirl mixture, then top with the rest of the batter. Gently swirl with a knife or skewer. If you’re not doing a swirl, just pour all the batter into the pan and spread it evenly.
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 55-70 minutes. The exact time can vary depending on your oven, so start checking around 55 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to get too dark before the center is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s done, let the loaf cool in the pan for about 10-15 minutes. This is crucial for it to set up properly. Then, carefully invert it onto a wire rack to cool completely. If you plan to glaze it, make sure it’s *completely* cool before you start. While it’s cooling, whisk together the powdered sugar, milk, and vanilla for the glaze until smooth. You want it thick enough to coat but not so thick it’s unspreadable. Drizzle it over the top, letting it drip down the sides. It’s gorgeous!
Step 9: Slice & Serve
Once the glaze has set a little (or if you skipped the glaze!), slice into thick, generous portions. This bread is fantastic warm or at room temperature. I love it fresh out of the oven with a bit of the glaze still gooey, but it’s also perfectly delicious the next day. Enjoy that moist, chocolatey goodness!
What to Serve It With
This chocolate zucchini bread is so versatile, it fits in anywhere! For a simple, comforting breakfast, I love it toasted lightly with a smear of butter. It pairs beautifully with a hot cup of coffee or a glass of cold milk. For a more leisurely weekend brunch, it’s a star. I like to serve it alongside fresh fruit salad or a dollop of whipped cream. It’s elegant enough for guests but still feels homey. As a dessert, it’s divine with a scoop of vanilla bean ice cream or a drizzle of extra chocolate ganache. For those cozy evenings when you just need a little something sweet, a slice of this is perfect. It’s not overly rich, so it’s ideal for satisfying a craving without feeling weighed down. My personal favorite way to serve it is just as is, with that lovely glaze, perhaps with a side of fresh raspberries to cut through the richness. It’s a guaranteed hit, no matter the occasion!
Top Tips for Perfecting Your Chocolate Zucchini Bread
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that make it consistently amazing. First, about the zucchini prep: You don’t need to peel it! The skin adds fiber and nutrients, and you won’t notice it. Just give it a good wash and grate it using the large holes of a box grater. I’ve found that squeezing out *some* of the excess moisture is key. Not all of it, mind you, we want that moisture for tenderness, but just a gentle squeeze to get rid of the really watery bits. A fine-mesh sieve or cheesecloth works well. When it comes to mixing, remember my mantra: “just combined.” Seriously, overmixing is the enemy of tender baked goods. A few flour streaks are fine; they’ll disappear in the oven. For that beautiful swirl effect, don’t go crazy with the swirling. A few gentle turns with a knife are all you need to create pretty patterns without muddying the flavors. If you’re swapping ingredients, I’ve tested this with almond milk instead of dairy milk in the glaze, and it actually made it even creamier, which was a nice surprise! For baking, always use the middle rack of your oven. If your oven tends to run hot, you might want to reduce the temperature by 10-15 degrees Fahrenheit and bake a little longer. A skewer test is the most reliable way to check for doneness; I’ve found that overbaking is the quickest way to dry out any quick bread. And for the glaze, if it’s too thin, just add a little more powdered sugar, a tablespoon at a time. If it’s too thick, add a tiny splash of milk or water. Consistency is key for that perfect drizzly effect!
Storing and Reheating Tips
This chocolate zucchini bread is surprisingly sturdy and keeps beautifully. At room temperature, it’s best stored in an airtight container or wrapped tightly in plastic wrap and then foil. It will stay wonderfully moist and delicious for about 3-4 days. I often find myself reaching for a slice mid-afternoon, and it’s always just as good as the day before. If you need to keep it longer, the refrigerator is your friend. Wrap it well in plastic wrap, then a layer of foil, or place it in an airtight container. It’ll last for about a week in the fridge. When you want to enjoy it, you can eat it cold, or warm it up slightly. For reheating, I like to pop a slice in the toaster oven for a few minutes until it’s just warmed through – it brings back that lovely fresh-baked aroma. If you plan to freeze it, I highly recommend doing so *before* glazing. Wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag. It should last for up to 3 months in the freezer. To thaw, simply remove it from the freezer and let it come to room temperature on the counter, or thaw slices individually in the refrigerator overnight. If you froze it plain, you can always add a fresh glaze once it’s thawed and warmed!
Frequently Asked Questions
Final Thoughts
There you have it – my go-to chocolate zucchini bread recipe! I truly believe this is the only one you’ll ever need. It’s the perfect marriage of comforting chocolatey goodness and clever use of a garden staple, resulting in a moist, tender loaf that’s incredibly easy to make. It’s a recipe that brings joy, whether you’re baking it for a family breakfast, a potluck, or just because you need a little pick-me-up. If you love this recipe, you might also enjoy my recipe for Double Chocolate Muffins or my Classic Banana Bread – they’re in a similar vein of comforting, easy-to-make treats. I genuinely can’t wait for you to try this chocolate zucchini bread and experience its magic for yourself. Let me know in the comments how yours turns out, or if you have any fun variations you’ve tried! Happy baking!
pineapple zucchini cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a Bundt pan or a 9x13 inch baking dish.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, flaked coconut, baking soda, salt, ground cinnamon, nutmeg, and ginger; stir well.
- In a medium bowl, beat the eggs with canola oil and vanilla extract until combined.
- Add the grated zucchini and drained crushed pineapple to the wet mixture; mix until well combined.
- Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.
- Transfer the batter to your prepared pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and the cake is pulling away from the sides of the pan.
- Let the cake fully cool on a wire rack—this helps the frosting stay smooth.
- To prepare frosting, beat cream cheese, powdered sugar, and vanilla extract until silky smooth.
- Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.
