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If you’re on the lookout for a delicious way to sneak some veggies into your sweet treats, this Chocolate Zucchini Bread Recipe is an absolute home run. It strikes the perfect balance between moist, flavorful, and indulgent, with the rich cocoa and melty chocolate chips teaming up to make zucchini feel like the star ingredient it deserves to be. Each slice offers a lovely tender crumb, wonderful natural sweetness, and that subtle freshness from zucchini that keeps every bite delightfully light. This recipe has quickly become a favorite in my kitchen, and I can’t wait for you to experience how effortlessly it turns humble ingredients into a loaf you’ll want to bake again and again.
Ingredients You’ll Need
Gathering the right ingredients is a breeze here, and each one plays a vital role in creating the perfect texture, flavor, and color for this Chocolate Zucchini Bread Recipe. From the naturally sweet maple syrup to the moistening power of coconut oil, every component is thoughtfully chosen to complement the zucchini and cocoa.
- 1 ¾ cups medium zucchini (finely grated): This adds moisture and subtle freshness without overpowering the chocolate flavor.
- 2 large eggs: Eggs bind everything together, giving the bread structure and richness.
- ½ cup coconut sugar: Provides a caramel-like sweetness while keeping things a bit healthier.
- ¼ cup pure maple syrup: Adds natural sweetness and depth of flavor.
- ½ cup coconut oil (or butter, melted): Contributes to the moist, tender crumb and adds richness.
- 1 ½ tsp. vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 ½ cup all-purpose flour (gluten-free if preferred): The base that holds everything together and supports the bread’s texture.
- 1 tsp. baking soda: Leavens the bread, helping it rise to perfection.
- ½ tsp. salt: Balances sweetness and amplifies chocolate and zucchini flavor.
- â…“ cup cocoa powder (regular): Delivers rich chocolate flavor and that irresistible deep color.
- ¾ cup mini chocolate chips: Little pockets of melted chocolate that make every bite special.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prep Your Oven and Zucchini
Begin by preheating your oven to 350 degrees Fahrenheit so it’s ready when your batter is mixed. Then, finely grate your zucchini—using a food processor makes this quick and easy—and squeeze out excess moisture. This step is crucial because too much water can make the bread soggy, but don’t worry, the zucchini still keeps your loaf beautifully moist.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, whisk the eggs, coconut sugar, maple syrup, melted coconut oil or butter, and vanilla extract until everything is smoothly combined. This mix forms the flavorful, moist base for your bread, with the natural sweetness already building.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, cocoa powder, and salt. Make sure the cocoa powder is sifted or well mixed to avoid clumps, ensuring a smooth batter later on.
Step 4: Mix Wet and Dry Together
Add your dry ingredients to the wet ingredients and gently mix by hand until the batter is smooth. Overmixing can lead to dense bread, so be gentle and just combine until there’s no visible flour.
Step 5: Fold in Zucchini and Chocolate Chips
Now, fold in the grated zucchini along with the mini chocolate chips. This is where the bread gets its signature texture and flavor combos—the tender zucchini with rich pockets of melting chocolate.
Step 6: Bake Until Perfectly Done
Spray a 9 x 5 inch loaf pan with non-stick spray or line it with parchment paper, then pour in your batter evenly. Sprinkle extra chocolate chips on top if you want a little extra chocolaty crunch. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing to enjoy that perfect crumb.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted dark chocolate can elevate your slices beautifully. If you want to add a little fresh contrast, a smear of cream cheese or a thin spread of nut butter pairs wonderfully, bringing out the bread’s richness and chocolatey notes.
Side Dishes
This chocolate zucchini bread shines as a standalone snack but also pairs happily with your morning coffee or afternoon tea. For a refreshing twist, serve it alongside a bowl of fresh berries or a dollop of Greek yogurt for a balanced breakfast or light dessert.
Creative Ways to Present
For a fun twist, turn this bread into decadent French toast or cut it into cubes for chocolate zucchini bread pudding. You can also slice and toast it lightly, then top with fresh fruit and whipped cream for a fancy brunch treat that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled chocolate zucchini bread tightly in plastic wrap or foil, then store it at room temperature. It stays moist and delicious for about 3 to 4 days—perfect for enjoying slice after slice without worrying about it drying out.
Freezing
If you want to have this bread ready whenever cravings strike, freezing is your best friend. Wrap the loaf or individual slices well in airtight foil or freezer bags, then freeze for up to 3 months. When you thaw, the bread retains almost all of its fresh-baked charm.
Reheating
To bring back that fresh-from-the-oven warmth, pop slices in the microwave for 15 to 20 seconds or toast them lightly. This revives the gooey chocolate chips and tender texture, making every bite just as inviting as the first time you baked it.
FAQs
Can I use regular sugar instead of coconut sugar in this Chocolate Zucchini Bread Recipe?
Absolutely! Regular granulated sugar or brown sugar will work fine and will maintain the sweetness. Coconut sugar adds a slight caramel note, but feel free to use what you have on hand.
Is it necessary to squeeze out the moisture from the grated zucchini?
Yes, squeezing out excess water prevents the bread from becoming too wet and ensures it bakes up with a tender but not soggy texture.
Can I substitute the coconut oil with another fat?
You sure can! Melted butter works wonderfully and will add a buttery richness. Vegetable oil is also an option if needed.
Does this Chocolate Zucchini Bread Recipe work gluten-free?
Yes, using a gluten-free all-purpose flour blend makes this bread gluten-free without sacrificing taste or texture.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached. This usually takes between 50 and 60 minutes.
Final Thoughts
This Chocolate Zucchini Bread Recipe truly brings together wholesome ingredients and indulgent chocolate flavor in a way that feels like a little hug in bread form. It’s easy to make, nourishing, and perfect for any time you want something sweet yet sneaky-healthy. I hope you give this recipe a try soon and find it as comforting and delicious as I do. Happy baking!
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Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This moist and delicious Chocolate Zucchini Bread is a delightful twist on classic zucchini bread, infused with rich cocoa and studded with mini chocolate chips. Naturally sweetened with coconut sugar and maple syrup, and made with gluten-free flour, it’s a perfect treat for breakfast, snack, or dessert that combines the goodness of vegetables with indulgent chocolate flavor.
Ingredients
Wet Ingredients
- 1 ¾ cups medium zucchini (finely grated)
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ½ cup coconut oil (or butter, melted)
- 1 ½ tsp. vanilla extract
Dry Ingredients
- 1 ½ cup all-purpose flour (gluten-free)
- 1 tsp. baking soda
- ½ tsp. salt
- â…“ cup cocoa powder (regular)
Add-ins
- ¾ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the zucchini bread evenly.
- Prepare Zucchini: Using a food processor or grater, finely grate the zucchini and measure out 1 ¾ cups. Dab with a paper towel to squeeze out excess moisture, resulting in just over 1 cup of grated zucchini for the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, coconut sugar, pure maple syrup, melted coconut oil (or butter), and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour, baking soda, cocoa powder, and salt to distribute all the leavening agents and cocoa evenly.
- Create Batter: Add the dry ingredients to the wet ingredients and mix by hand gently until the batter is smooth and homogenous without overmixing.
- Add Zucchini and Chocolate Chips: Fold the grated zucchini and mini chocolate chips into the batter until just combined, making sure the zucchini is evenly distributed and chocolate chips are well incorporated.
- Prepare Pan: Spray a 9 x 5 inch loaf pan with non-stick cooking spray or line it with parchment paper. Pour in the batter and spread it out evenly. Optionally, sprinkle extra chocolate chips on top for an appealing finish.
- Bake: Bake the zucchini bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter.
- Cool and Serve: Remove the loaf from the oven and let it cool to room temperature in the pan. Once cooled, slice and serve. Enjoy your rich, chocolatey, and moist zucchini bread!
Notes
- Ensure to squeeze out the zucchini moisture to avoid a soggy bread.
- You can substitute coconut oil with melted butter if preferred.
- For extra chocolate flavor, sprinkle additional mini chocolate chips on top before baking.
- This bread keeps well stored at room temperature for 2 days or refrigerated for up to a week.
- For a nutty twist, consider adding chopped walnuts or pecans.
