If you’re on the hunt for a delightful treat that perfectly blends moist texture, rich chocolate flavor, and a sneaky serving of veggies, this One Bowl Chocolate Zucchini Bread Recipe has got you covered. Imagine biting into tender, fudgy slices loaded with the sweetness of zucchini and the melty goodness of chocolate chips—all made effortlessly in just one bowl. It’s the kind of bread that feels like a hug in dessert form and will quickly become your go-to when you want something that’s both comforting and a little bit special.
Ingredients You’ll Need
What’s incredible about this One Bowl Chocolate Zucchini Bread Recipe is how the simple, straightforward ingredients come together to create a beautiful medley of flavors and textures. Each component plays a role, from the warm spices adding depth to the moist zucchini keeping it luscious and tender.
- 2 cups granulated sugar: Adds sweetness and tenderizes the bread for a soft crumb.
- 3 large eggs: Bind the ingredients and add richness to the batter.
- 1 cup vegetable oil: Keeps the bread moist and ensures a soft texture without heaviness.
- 1 tbsp vanilla extract: Enhances the chocolate flavor with a hint of warmth.
- 3 cups all-purpose flour: Provides structure to hold everything together perfectly.
- 1/2 cup unsweetened cocoa powder: Delivers a deep chocolatey flavor without overwhelming sweetness.
- 1 tsp salt: Balances the sweetness and intensifies the overall flavor.
- 1 tsp baking powder: Helps the bread rise and become fluffy.
- 1 tsp baking soda: Works alongside baking powder to create a light crumb.
- 2 tsp ground cinnamon: Adds a cozy spice that complements the chocolate beautifully.
- 1/4 tsp ground nutmeg: A touch of nutmeg introduces complexity and warmth.
- 2 cups grated zucchini: The secret ingredient that adds moisture and subtle veggie goodness.
- 12 oz semi-sweet chocolate chips: Melting pockets of sweetness in every bite.
How to Make One Bowl Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F, the perfect temperature to bake your zucchini bread slowly and evenly, ensuring it’s cooked through without drying out. Grease two loaf pans thoroughly to make sure your bread slips out effortlessly once baked.
Step 2: Mix the Wet Ingredients
Grab your biggest bowl and whisk together the sugar, eggs, vegetable oil, and vanilla extract until everything is smooth and glossy. This mix forms the moist foundation of your bread and helps blend all flavors evenly.
Step 3: Combine the Dry Ingredients
Next, add the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, and nutmeg directly into the bowl. Gently stir just until these ingredients are combined; overmixing could make your bread dense, and we definitely want it light and tender.
Step 4: Add the Star Ingredient – Zucchini and Chocolate Chips
Now fold in the grated zucchini and 8 oz of the chocolate chips. The zucchini will keep your bread incredibly moist, while the chocolate chips melt through and add rich bursts of sweetness throughout.
Step 5: Prepare for Baking
Divide the batter evenly between your two loaf pans. Sprinkle the remaining chocolate chips over the tops, giving the bread an irresistible chocolatey finish that looks as good as it tastes.
Step 6: Bake to Perfection
Pop your pans into the oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it—not wet batter.
Step 7: Cool and Enjoy
Let your zucchini bread cool in the pans for about 5 to 10 minutes. This resting time helps it set up just right, making it easier to remove from the pans and slice up without crumbling.
How to Serve One Bowl Chocolate Zucchini Bread Recipe
Garnishes
Enhance your slices by adding a light dusting of powdered sugar or a drizzle of chocolate ganache for an extra special touch. Fresh berries on the side can bring a bright contrast to the chocolate richness.
Side Dishes
This bread shines on its own as a snack, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream makes it a decadent dessert. Also, a cup of coffee or warm tea complements the cozy flavors perfectly.
Creative Ways to Present
For a fun twist, slice the bread thick and toast it lightly to bring out its nutty undertones, then spread with cream cheese or nut butter. It also makes a fantastic base for a dessert trifle layered with pudding and fruit for an impressive treat at gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or store them in an airtight container. Kept at room temperature, the bread remains fresh for up to three days, or refrigerate to extend its life for about a week.
Freezing
You can freeze this chocolate zucchini bread without losing any of its lusciousness. Wrap individual slices or whole loaves in foil and place inside a freezer bag. It will stay delicious for up to three months.
Reheating
To bring back that freshly baked warmth, reheat slices in a toaster oven or microwave for just a few seconds. This brings out the gooey texture of the chocolate chips and revives the bread’s moist crumb.
FAQs
Can I use a different type of flour in the One Bowl Chocolate Zucchini Bread Recipe?
Yes, you can substitute whole wheat flour for a heartier texture, but keep in mind it may make the bread slightly denser and add a nutty flavor. Adjust liquids slightly if needed to maintain moisture.
Do I need to peel the zucchini before grating it?
No need to peel! The skin adds color and nutrients, plus it blends right into the batter without affecting texture or taste.
Can I make this bread gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum to keep the structure intact. The baking time may vary a bit, so check doneness with a toothpick.
Is it necessary to squeeze out excess moisture from the zucchini?
Since this recipe relies on moisture from zucchini for softness, it’s best not to squeeze it out. The batter is balanced to handle the moisture, resulting in a moist, tender crumb.
Can I substitute the chocolate chips for nuts or dried fruit?
Definitely! Walnuts, pecans, or dried cherries add great texture and flavor contrasts. Just keep quantity similar to maintain the balance of ingredients.
Final Thoughts
There’s something truly comforting about this One Bowl Chocolate Zucchini Bread Recipe—it’s simple to make, gloriously chocolatey, and sneaks in some veggies without any fuss. Whether you’re baking for family, hosting friends, or treating yourself, this bread hits all the right notes. Trust me, once you try it, it will become one of your favorite staples in the kitchen. Happy baking!
Print
One Bowl Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 servings (2 loaves)
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
Description
This One Bowl Chocolate Zucchini Bread combines moist shredded zucchini with rich cocoa and semi-sweet chocolate chips for a decadent yet somewhat healthy twist on a classic quick bread. Naturally sweetened and spiced with cinnamon and nutmeg, this easy, no-fuss recipe yields two delicious loaves perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 tbsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Other
- 2 cups grated zucchini
- 12 oz semi-sweet chocolate chips (divided: 8 oz in batter, 4 oz for topping)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two loaf pans thoroughly to prevent sticking and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and nutmeg to the wet ingredients. Stir gently until all dry ingredients are just incorporated; be careful not to overmix to keep the bread tender.
- Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and 8 ounces of semi-sweet chocolate chips to the batter, ensuring they’re evenly distributed.
- Divide Batter and Add Topping Chocolate: Pour the batter evenly into the prepared loaf pans. Sprinkle the remaining 4 ounces of chocolate chips on top of each loaf for a decorative, melty topping.
- Bake: Place the loaf pans in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the loaves from the oven and allow them to cool in the pans for 5-10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread light and tender.
- Be sure to grate the zucchini finely for even moisture distribution.
- You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
- Store leftover zucchini bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- The bread freezes well; slice before freezing for easy thaw and serve portions.
