Easy Chocolate Zucchini Bread
Chocolate zucchini bread brings back memories of summer gardens and late-night baking sessions. The first time I tried it, I couldn’t believe how moist and rich it was—plus, it’s a sneaky way to use up extra zucchini!
Variations & Substitutions
Swap out the chocolate chips for peanut butter or butterscotch chips for a fun twist. Add a handful of chopped walnuts or pecans to the batter.
For a deeper chocolate flavor, use dark cocoa powder or stir in a tablespoon of espresso powder. If you’re out of brown sugar, coconut sugar works nicely too.
Tips & Tricks for Perfect Results
For the fluffiest bread, don’t squeeze the zucchini dry—its moisture keeps the loaf tender and rich. Mix the batter gently; overmixing can make it dense.
If your loaf is browning too quickly, tent it loosely with foil during the last 15 minutes of baking. Always check doneness with a toothpick, and let the bread cool before slicing for neat, clean pieces.
Storage & Reheating
Once cooled, wrap your chocolate zucchini bread tightly in plastic wrap or foil. It’ll keep on the counter for up to 3 days, or in the fridge for a week.
For longer storage, freeze individual slices for up to 3 months—just pop them in a zip-top bag. To reheat, microwave a slice for 20–30 seconds, and it’s as good as fresh!
Easy Chocolate Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini about 1 medium
- 1/2 cup chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded zucchini and chocolate chips—don’t overmix!
- Pour the batter into your prepared loaf pan. Sprinkle a few extra chocolate chips on top for good measure.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine).
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
