If you love the comforting warmth of homemade bread with a chocolaty twist, you are in for a treat! This Chocolate Zucchini Bread with Chocolate Chips Recipe combines the rich, deep flavor of cocoa and sweet bursts of chocolate chips with the subtle moistness of fresh zucchini. It’s a delightful surprise that sneaks in some veggies without sacrificing any indulgence. Perfect for breakfast, an afternoon snack, or even dessert, this bread balances nutritious ingredients with luscious taste, making it a household favorite that everyone will ask for again and again.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to baking a loaf that’s moist, fluffy, and bursting with chocolate flavor while keeping a tender crumb. Each item plays a key role in bringing together the taste, texture, and color that makes this bread so memorable.
- 1 1/2 cups all-purpose flour: The base that forms the structure of your bread for that classic, soft crumb.
- 1/2 cup unsweetened cocoa powder: Adds the rich chocolate flavor and deep color that gives this bread its irresistible appeal.
- 1 teaspoon baking soda: Helps the bread rise and become light and fluffy.
- 1/4 teaspoon baking powder: Provides a little extra lift and tenderness.
- 1/2 teaspoon salt: Enhances the sweet and chocolate flavors perfectly.
- 1/2 teaspoon ground cinnamon: Adds a warm, cozy spice that complements the cocoa beautifully.
- 1 cup granulated sugar: Sweetens the bread to perfection without overpowering it.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread moist and tender for days.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 teaspoon vanilla extract: Infuses a lovely, fragrant warmth that elevates the chocolate flavors.
- 2 cups grated zucchini (about 1 medium zucchini): Adds moisture and a subtle veggie goodness that stays hidden but makes the bread extra tender.
- 1/2 cup semi-sweet chocolate chips: Burst of melty chocolate throughout each slice.
How to Make Chocolate Zucchini Bread with Chocolate Chips Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper—this little step ensures your bread comes out easily and looks perfect every time.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This is where all the wonderful chocolate and spice elements come together to form the base of your loaf.
Step 3: Combine the Wet Ingredients
In a large bowl, beat the sugar, oil, eggs, and vanilla extract together until smooth and nicely blended. This mixture will help produce that luscious, moist crumb we all love.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients into the wet ingredients, stirring gently but thoroughly just until combined. Don’t worry if a few streaks remain; overmixing can toughen the bread.
Step 5: Fold in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and chocolate chips, making sure they’re evenly distributed throughout the batter. The zucchini keeps the bread moist while those chocolate chips provide those delightful melty surprises.
Step 6: Transfer Batter to Pan
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps the bread bake evenly and gives it that beautiful golden crust.
Step 7: Bake!
Place the pan in the preheated oven and bake for 50 to 60 minutes. Keep an eye out and test with a toothpick inserted into the center: when it comes out clean, your bread is perfectly baked.
Step 8: Cool Before Slicing
Let the bread cool in the pan for about 10 minutes—this prevents it from falling apart—then transfer it to a wire rack to cool completely. Once cool, it’s ready to slice and enjoy!
How to Serve Chocolate Zucchini Bread with Chocolate Chips Recipe
Garnishes
This bread is delicious on its own, but for a little extra flair, consider a dusting of powdered sugar or a drizzle of melted chocolate over the top. You could also serve with a dollop of whipped cream or a smear of creamy nut butter for a more decadent experience.
Side Dishes
Pair a slice of this chocolate zucchini bread with fresh berries or a side of yogurt to balance the richness with bright, tangy flavors. A warm cup of coffee, chai tea, or even cold milk complements every bite beautifully.
Creative Ways to Present
For a fun twist, slice the bread into smaller pieces and serve as part of a brunch spread alongside other treats like fruit salad and muffins. You can also toast individual slices lightly to bring out the chocolate aroma even more!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature. Your bread will stay fresh and moist for up to three days, making it perfect for grab-and-go snacks.
Freezing
This bread freezes beautifully! Wrap the whole loaf or individual slices in plastic wrap and then place in a freezer-safe bag. It can be frozen for up to three months without losing flavor or texture.
Reheating
To enjoy leftovers warm, pop slices in the toaster oven or microwave for a few seconds. The chocolate chips will soften and restore that fresh-baked charm with every bite.
FAQs
Can I use shredded zucchini without peeling it?
Absolutely! The skin of zucchini is soft and adds a lovely green fleck to the bread. Just make sure to wash your zucchini thoroughly before grating.
Is it necessary to squeeze out liquid from the grated zucchini?
For this recipe, squeezing the zucchini is optional. Since the oil helps maintain moisture, you can add the zucchini as is, which keeps the bread wonderfully moist.
Can I substitute the cocoa powder with melted chocolate?
You could, but keep in mind it will change the texture and sweetness. Cocoa powder provides that concentrated chocolate flavor without added fat or sugar, which is ideal here.
How can I make this bread gluten-free?
Try using a 1-to-1 gluten-free flour blend that includes xanthan gum. This will help mimic the texture, though baking times might vary slightly.
Can I add nuts or dried fruit to this recipe?
Definitely! Chopped walnuts, pecans, or dried cherries make excellent additions and add lovely texture contrasts to the chocolate zucchini bread.
Final Thoughts
You truly can’t go wrong with this Chocolate Zucchini Bread with Chocolate Chips Recipe. It’s a cozy, comforting treat that’s as flavorful as it is sneaky with veggies, perfect for all occasions. I hope you enjoy baking it as much as I love sharing it — give it a try and watch it become a beloved staple in your kitchen!
Print
Chocolate Zucchini Bread with Chocolate Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and delicious Chocolate Zucchini Bread combines rich cocoa flavor with tender grated zucchini for a perfect balance of sweetness and moisture. Enhanced with semi-sweet chocolate chips, this quick bread is ideal as a dessert or a sweet snack, offering a delightful treat that sneaks in some veggies.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large bowl, mix the sugar, oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and semi-sweet chocolate chips, ensuring even distribution throughout the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use medium zucchini for best moisture balance; too watery zucchini might require squeezing excess moisture out.
- For a nutty flavor, consider adding 1/2 cup chopped walnuts or pecans.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- To freeze, wrap the cooled loaf tightly and freeze for up to 3 months; thaw overnight before serving.
- If you prefer a less sweet bread, reduce sugar by 1/4 cup.
