Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 large eggs; 1 cup canned pumpkin puree ((not pumpkin pie filling)); 1 cup granulated sugar; 0.5 cup canola or vegetable oil; 0.25 cup sour cream ((Greek yogurt may be substituted)); 1 teaspoon vanilla extract; 1 teaspoon butter extract ((optional)); 0.25 teaspoon ground cinnamon; 0.25 teaspoon pumpkin pie spice; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cloves; 1.5 cups all-purpose flour; 1 teaspoon baking soda; 1 pinch salt ((optional)); 1 cup semi-sweet chocolate chips; 0.67 cup semi-sweet chocolate chips; 0.25 cup heavy cream or half-and-half; 0.5 teaspoon vanilla extract; 1 tablespoon rum, bourbon, or coffee liqueur ((optional, 1 to 2 tablespoons))

Okay, so confession time: I used to be *that* person who would eye zucchini in quick breads with suspicion. Like, is this a dessert or a health food masquerading as one? But then, my dear friend Sarah, who is basically a baking wizard, shared her chocolate zucchini bread recipe with me, and oh. my. goodness. It changed everything! This isn’t just “good for a zucchini bread”; it’s legitimately one of the most moist, decadent, chocolatey things I’ve ever pulled out of my oven. It’s the kind of thing my kids ask for by name, and honestly, it disappears in about ten minutes flat whenever I bring it to a potluck. If you love a good chocolate cake but want something that feels a *tiny* bit more wholesome (and uses up that garden bounty!), then stick around, because this one’s a game-changer. It’s like a secret weapon in my baking arsenal, and I can’t wait to share it with you.

What is chocolate Zucchini bread?

So, what exactly *is* this magical concoction? At its heart, chocolate zucchini bread is a quick bread, meaning it uses chemical leaveners (like baking soda and powder) instead of yeast, so you don’t have to wait around for it to rise. The “zucchini” part comes from the grated zucchini, which might sound a little odd, but trust me on this one! When baked, the zucchini practically melts into the batter, adding an incredible amount of moisture and tenderness without any discernible squash flavor. We’re talking super fudgy, moist cake-like texture here. The “chocolate” part? Well, that’s pretty self-explanatory, and it’s the star of the show! It’s a beautiful marriage of earthy goodness from the zucchini and rich, comforting chocolate that makes it feel like a real treat. Think of it as the best brownie meets the most tender cake, but it’s surprisingly simple to whip up!

Why you’ll love this recipe?

Honestly, there are so many reasons I keep coming back to this chocolate zucchini bread recipe. First off, the flavor is just out of this world. It’s intensely chocolatey, but not overwhelmingly sweet, and that subtle hint of moisture from the zucchini makes it unbelievably tender. It’s the kind of bread that makes your whole kitchen smell like a bakery, and it’s perfect for that late-night craving when you want something sweet but don’t want to go through the hassle of a full-blown cake. Beyond the taste, it’s ridiculously simple to make. I’ve made this on nights when I’m utterly exhausted, and it still turns out perfectly. It’s a one-bowl wonder for the batter part, which is always a win in my book! Plus, it’s incredibly budget-friendly, especially if you’re growing your own zucchini in the summer. The ingredients are pretty standard pantry staples. And the versatility! You can dress it up with a simple glaze, or just enjoy it plain. It’s also a fantastic way to sneak some extra veggies into picky eaters without them even knowing. I’ve found it’s even better than my go-to chocolate muffin recipe sometimes because it stays so moist for days.

How do I make Zucchini bread?

Quick Overview

This recipe is all about simplicity and getting that perfect, moist, chocolatey crumb. We’ll start by prepping our wet and dry ingredients separately, then bring them together just until combined. The star ingredient, zucchini, gets grated and squeezed to remove excess moisture, ensuring our bread isn’t soggy. Then, we fold in the chocolatey goodness, pour it into a loaf pan, and bake until a toothpick comes out clean. The optional glaze is just the cherry on top, adding a touch more sweetness and a beautiful finish. It’s genuinely one of the easiest, most rewarding bakes you can do.

Ingredients

For the Main Batter:
So, for the base of this glorious bread, you’ll need:

All-purpose flour: About 2 cups. I always use unbleached all-purpose flour. It makes a difference in texture!
Unsweetened cocoa powder: 1/2 cup. This is where the deep chocolate flavor comes from. Make sure it’s unsweetened, or your bread will be too sweet! I love using a good quality Dutch-process cocoa for a richer color and taste.
Baking soda: 1 teaspoon. Essential for that lift!
Baking powder: 1 teaspoon. Working with the baking soda to ensure a fluffy texture.
Salt: 1/2 teaspoon. Balances out all that sweetness and brings out the chocolate flavor.
Granulated sugar: 1 1/2 cups. You can adjust this down a tiny bit if you prefer it less sweet, but I find this amount perfect for that classic moist cake flavor.
Eggs: 2 large. Room temperature is best for a more even mix.
Vegetable oil or melted unsalted butter: 1/2 cup. I’ve tried both, and honestly, the oil makes it incredibly moist, almost like a cake. Butter gives a slightly richer flavor, though. Your call!
Vanilla extract: 1 teaspoon. Never skip the vanilla; it really enhances the chocolate.
Sour cream or plain yogurt: 1/2 cup. This is the secret to supreme moisture! It also adds a lovely tang that complements the chocolate. I’ve even used Greek yogurt in a pinch and it worked beautifully.
Grated zucchini: About 1 1/2 cups, packed. This is key! Make sure to grate it finely.

For the Chocolate Boost:
Because, well, it’s *chocolate* zucchini bread!

Chocolate chips: 1 cup. I usually go for semi-sweet, but milk chocolate or even dark chocolate chips work wonderfully. You can also chop up a chocolate bar if you’re feeling fancy!

For the Optional Glaze:
If you want that extra touch of sweetness and shine.

Powdered sugar: 1 cup.
Milk or cream: 2-3 tablespoons. Start with 2 and add more until you reach your desired drizzling consistency.
Unsweetened cocoa powder: 1 tablespoon (for chocolate glaze).
Vanilla extract: 1/2 teaspoon (optional, for vanilla glaze).

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). While that’s heating up, grab a standard loaf pan (about 9×5 inches) and grease it really well. I like to use butter or non-stick cooking spray, and then I often dust it lightly with cocoa powder (instead of flour) for a nice, dark finish and to prevent sticking. You can also line it with parchment paper, leaving some overhang on the sides, which makes lifting the bread out a breeze!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Give it a really good whisk to make sure everything is evenly distributed. This is important so you don’t get pockets of leavening agents or unsweetened cocoa. You want everything to be nice and homogenous before we add the wet ingredients.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil (or melted butter), vanilla extract, and sour cream (or yogurt). Whisk until it’s all smooth and well combined. It might look a little thick, and that’s perfectly fine. Make sure your eggs are fully incorporated.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay. Overmixing develops the gluten in the flour too much, which can lead to a tough loaf. We want it tender and moist!

Step 5: Prepare Filling

This is where the magic happens with the zucchini! If you haven’t already, grate about 1.5 cups of zucchini. I usually use the medium side of a box grater. Once it’s grated, place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as you possibly can. This step is crucial! You don’t want a watery batter. Once squeezed, gently fold the grated zucchini and the chocolate chips into the batter. Again, just fold until they’re distributed. Don’t overwork it!

Step 6: Layer & Swirl

Spoon the batter evenly into your prepared loaf pan. Smooth the top a little with your spatula. I like to make a little swirl pattern on top with my spatula – it just looks pretty! But it’s totally optional.

Step 7: Bake

Pop the loaf pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached, but no wet batter. If the top starts to get too dark before the center is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s baked, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. Once it’s totally cool, you can make the glaze. Whisk together the powdered sugar, cocoa powder (if using), and milk until smooth. Drizzle it over the top of the cooled bread. Let the glaze set a bit before slicing.

Step 9: Slice & Serve

Once the glaze has set (or if you skipped the glaze), use a sharp knife to slice your beautiful chocolate zucchini bread. I find it slices best when it’s completely cooled, but if you’re impatient like me, a slightly warm slice is pure heaven. Enjoy!

What to Serve It With

This chocolate zucchini bread is wonderfully versatile, so it’s great for so many occasions!

For Breakfast: Honestly, a slice of this with a big mug of hot coffee is my idea of a perfect, indulgent morning. The coffee’s richness really complements the chocolate. If I’m feeling a bit fancy, I’ll toast a slice lightly and serve it with a dollop of whipped cream or a smear of cream cheese. It feels like a treat but still has that comforting breakfast vibe.

For Brunch: This bread is a showstopper on a brunch table. I love to slice it neatly and arrange it on a pretty platter, maybe with some fresh berries or a dusting of powdered sugar. It pairs beautifully with mimosas or a nice sparkling cider. It’s a crowd-pleaser that doesn’t require much fuss.

As Dessert: For a truly decadent dessert, serve a warm slice with a scoop of good quality vanilla bean ice cream or a drizzle of raspberry sauce. You could even serve it alongside a rich chocolate mousse for the ultimate chocolate lover’s dream. It’s like a chocolate lava cake in bread form!

For Cozy Snacks: This is my go-to for an afternoon pick-me-up or a late-night treat. It’s perfect with a glass of cold milk, or just on its own while curled up with a good book. My kids love it as an after-school snack; it’s satisfying without being too heavy.

What I love most is that no matter how I serve it, it always feels special. It’s that perfect balance of comfort food and something a little bit elegant.

Top Tips for Perfecting Your Chocolate Zucchini Bread

After making this countless times, I’ve picked up a few tricks that I think make all the difference.

Zucchini Prep: This is truly the most important step! Grate your zucchini finely and then *squeeze out all the moisture*. I can’t stress this enough. If you skip this, you’ll end up with a gummy, heavy bread. Using a paper towel or cheesecloth to squeeze works best. You want the zucchini to add moisture, not water!

Mixing Advice: Remember, just mix until the dry ingredients are *barely* incorporated into the wet. A few streaks of flour are perfectly fine. Overmixing is the enemy of tender quick breads. You’re not making a pizza dough here!

Swirl Customization: While not essential, if you want to add chocolate chips, gently folding them in is best. If you want a more marbled effect, you could reserve about 1/3 of the batter, stir in an extra tablespoon of cocoa powder and a splash of milk into that portion, then layer the batters in the pan and swirl them together with a knife. It’s pretty and adds another layer of chocolate intensity.

Ingredient Swaps: I’ve experimented a lot! For the oil, melted coconut oil works well too, but it might add a subtle coconut flavor. If you don’t have sour cream or yogurt, you can use buttermilk, or even a mix of milk and lemon juice (let it sit for 5 minutes to “curdle”). For the chocolate chips, chopped chocolate bars offer a more artisanal melt. I haven’t personally tried sugar substitutes, but I’d imagine a 1:1 swap with a good quality baking blend would work, though the texture might be slightly different.

Baking Tips: Always trust the toothpick test! Ovens vary, so don’t rely solely on the time. If your loaf is browning too quickly on top, loosely tent it with foil for the last 15-20 minutes of baking. This allows the center to cook through without burning the exterior. Make sure your oven rack is in the center of the oven for even heat circulation.

Glaze Variations: If you’re not a fan of a full glaze, a simple dusting of powdered sugar right before serving is lovely. For a mocha flavor, add a teaspoon of instant espresso powder to the chocolate glaze. You can also make a vanilla glaze by omitting the cocoa powder and just using powdered sugar, milk, and vanilla extract. The key is to let the bread cool completely before glazing, otherwise, the glaze will just melt right off!

Storing and Reheating Tips

One of the best things about this chocolate zucchini bread is how well it keeps!

Room Temperature: Once completely cooled (and glazed, if you’ve done that), I usually store it in an airtight container or wrap it tightly in plastic wrap at room temperature. It stays wonderfully moist for about 3-4 days. I find it’s often even tastier on the second day!

Refrigerator Storage: If you live in a very warm or humid climate, or if you want it to last a bit longer (up to a week), you can store it in the refrigerator. Make sure it’s well-wrapped to prevent it from drying out. It might feel a little firmer when cold, but it thaws nicely.

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 place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours, or gently reheat slices in the oven or microwave.

Glaze Timing Advice: If you plan to freeze your bread, I highly recommend waiting to add the glaze until *after* it has been thawed. Freezing can sometimes affect the texture of glazes, making them a bit sticky or soft. Glazing after thawing ensures it looks and tastes fresh.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can usually substitute a good quality gluten-free all-purpose flour blend that contains xanthan gum. I’d recommend starting with a 1:1 substitution. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. The texture might be a little less tender than with regular flour, but it should still be delicious.

Do I need to peel the zucchini?

Nope, you don’t need to peel it! The skin is where a lot of the nutrients are, and it grates up so finely that you won’t even notice it once it’s baked. Just make sure to wash it thoroughly before grating.

Can I make this as muffins instead?

Yes, you absolutely can! This batter works wonderfully for muffins. Just fill your prepared muffin liners about two-thirds full and bake at 375°F (190°C) for about 20-25 minutes, or until a toothpick comes out clean. You might want to slightly reduce the baking time as muffins cook faster than loaves.

How can I adjust the sweetness level?

You can reduce the granulated sugar by about 1/4 cup if you prefer less sweetness. The chocolate chips will also add sweetness. For a more natural sweetness, you could try using mashed ripe bananas or applesauce in place of some of the oil and sugar, but this will change the texture and flavor profile slightly.

What can I use instead of the glaze?

If you’re not a fan of glaze, a simple dusting of powdered sugar is lovely. You could also melt some chocolate chips with a tablespoon of butter or coconut oil and drizzle that over the top. Another option is a simple cream cheese frosting, or just enjoy it plain – it’s delicious either way!

Final Thoughts

So there you have it – my go-to recipe for the most incredible chocolate zucchini bread. It’s proof that you can create something truly decadent and comforting while using up those summer zucchinis. This bread has become a staple in my kitchen, especially during zucchini season, and I’m so happy I get to share it with you all. It’s that perfect balance of rich chocolate flavor and unbelievably moist texture that makes it so special. If you loved this recipe, you might also enjoy my Double Chocolate Chip Cookie bars or my Easy Fudgy Brownies for more chocolatey goodness! Give this chocolate zucchini bread a try, and I promise you won’t be disappointed. I can’t wait to hear what you think and how yours turns out! Happy baking!