If you’re on the hunt for a treat that marries the rich, indulgent flavor of chocolate with a secret veggie twist, you’ve found a winner with the Chocolate Zucchini Bread with Chocolate Chips Recipe. This delightful loaf combines moist zucchini, deep cocoa, and melty chocolate chips to create a dessert that feels both wholesome and wonderfully decadent. It’s a perfect way to sneak some greens into a sweet snack or breakfast, and it’s sure to become a favorite for sharing with friends and family.
Ingredients You’ll Need
Getting to know these ingredients is the first step toward baking your perfect loaf. Each one plays a crucial role, bringing essential texture, flavor, and richness to the Chocolate Zucchini Bread with Chocolate Chips Recipe.
- 1 1/2 cups finely grated zucchini: Adds moisture and a subtle earthiness without overpowering the chocolate flavor.
- 1 cup all-purpose flour: The base that gives structure and helps hold everything together.
- 1/2 cup unsweetened cocoa powder: Delivers deep chocolate flavor and a rich color.
- 1 teaspoon baking powder: Helps the bread rise and stay light.
- 1/2 teaspoon baking soda: Works with the baking powder for that perfect crumb.
- 1/2 teaspoon salt: Enhances and balances the sweetness.
- 1 cup dark chocolate chips: Half go inside the batter for pockets of melted chocolate, and the rest top the loaf for a gorgeous finish.
- 2 large eggs, room temperature: Bind ingredients together and add richness.
- 1/4 cup vegetable oil: Keeps the bread moist and tender.
- 1/3 cup sour cream: Adds tang and helps create a wonderfully soft texture.
- 3/4 cup granulated sugar: Sweetens and balances the cocoa’s bitterness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor.
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 and line it with parchment paper to ensure your bread lifts out effortlessly once baked. This little prep detail makes slicing and serving a dream.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and three-quarters of the chocolate chips. Tossing the chocolate chips with the dry ingredients helps prevent them from sinking to the bottom of your loaf while baking, giving you that sweet bite of chocolate throughout.
Step 3: Mix Wet Ingredients
In a separate medium bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla extract until smooth and silky. This smooth mixture will ensure your bread has a perfect moist crumb and the right sweetness.
Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients until just combined. It’s super important not to overmix here—overworking the batter leads to a tougher texture, and we want this bread soft and tender.
Step 5: Add the Zucchini
Carefully fold in the finely grated zucchini, distributing it evenly throughout the batter. It’s the zucchini that adds that moist, slightly earthy undertone without standing out too much—your secret ingredient!
Step 6: Transfer to Pan and Top
Pour your luscious batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top to create a melting chocolate canopy as your bread bakes.
Step 7: Bake Until Perfect
Bake in the preheated oven for around 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The smell filling your kitchen at this point is irresistible, a sure sign that your Chocolate Zucchini Bread with Chocolate Chips Recipe is nearing delicious perfection.
Step 8: Cool and Slice
Allow the bread to cool completely in the pan before carefully lifting it out to slice. Cooling ensures it sets properly and makes slicing neat and easy—plus, it lets the flavors develop fully.
How to Serve Chocolate Zucchini Bread with Chocolate Chips Recipe
Garnishes
This bread is a star on its own, but adding a light dusting of powdered sugar or a smear of softened butter elevates every bite. For an extra touch, top slices with a handful of fresh berries to brighten the chocolate richness.
Side Dishes
Pair your chocolate zucchini bread with a steaming cup of coffee or a smooth glass of milk for a comforting snack or breakfast. If you want to get fancy, dollop some whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
Creative Ways to Present
Transform your loaf into an elegant dessert by slicing it into small squares and stacking them on a platter for a casual party. You can also spread mascarpone or cream cheese frosting on top for a luscious twist that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Zucchini Bread with Chocolate Chips Recipe fresh, wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature. It will stay delicious for about 3 to 4 days, perfect for nibbling throughout the week.
Freezing
If you want to save some for later, freeze the bread wrapped in plastic wrap and then foil for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge or at room temperature, and it will taste just like freshly baked.
Reheating
Warm individual slices in a toaster oven or microwave for a few seconds to revive that freshly baked feel and soften the chocolate chips. It’s a simple way to bring back all the cozy, comforting vibes of the bread.
FAQs
Can I use whole wheat flour in this Chocolate Zucchini Bread with Chocolate Chips Recipe?
Absolutely! You can swap all-purpose flour for whole wheat, but keep in mind the texture will be a little denser and the flavor slightly nuttier. For best results, try a half-and-half mix before going full whole wheat.
Do I have to peel the zucchini before grating it?
No need! Just give your zucchini a good wash and grate it with the skin on—the skin adds color and nutrients without affecting the texture or taste of the bread.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt is a fantastic substitute for sour cream and will keep your bread moist and tender while adding a subtle tang.
Why did my chocolate chips sink to the bottom?
If the chips aren’t tossed with the dry ingredients before mixing, they can sink as the batter bakes. Make sure you coat them in the flour mixture to help them suspend evenly throughout your loaf.
How can I tell when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is perfectly baked. Avoid waiting until it’s completely dry to keep it moist and soft.
Final Thoughts
I truly hope you give this Chocolate Zucchini Bread with Chocolate Chips Recipe a try because it’s one of those baked goods that feels like a warm hug with every bite. It’s easy to whip up, wonderfully versatile, and the perfect way to enjoy a classic chocolate treat with a nutritious twist. Once you make it, you’ll see why it quickly becomes a beloved favorite in any household!
Print
Chocolate Zucchini Bread with Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Zucchini Bread is a delicious way to enjoy the subtle sweetness and moisture of zucchini combined with deep chocolate flavor. Perfect for a snack or dessert, this bread features tender crumb studded with dark chocolate chips and topped with a sprinkle of chocolate for extra indulgence. Easy to prepare and baked in a single loaf, it is an ideal treat for family and friends.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips (for batter)
Wet Ingredients
- 1 1/2 cups finely grated zucchini (use the small side of a box grater)
- 2 large eggs at room temperature
- 1/4 cup vegetable oil
- 1/3 cup sour cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/4 cup dark chocolate chips (to sprinkle on top before baking)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and ¾ cup of chocolate chips until the chips are evenly coated with the dry ingredients. Set aside.
- Combine Wet Ingredients: In a medium mixing bowl, beat the eggs, vegetable oil, sour cream, sugar, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in Zucchini: Gently fold the finely grated zucchini into the batter until evenly distributed.
- Prepare for Baking: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top.
- Bake: Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool completely in the pan before removing to slice and serve.
Notes
- Use finely grated zucchini to ensure it blends well into the batter without large chunks.
- Do not overmix the batter to keep the bread light and tender.
- Check for doneness using a toothpick; it should come out mostly clean with a few moist crumbs.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute sour cream with Greek yogurt for a slight variation in texture and tang.
