Chocolate Zucchini Bread

If you’re craving something rich, chocolaty, and a little bit healthy, this Chocolate Zucchini Bread is the perfect treat! Moist and packed with flavor, this sweet loaf hides shredded zucchini for a tender texture and extra moisture—without tasting like veggies at all. Whether you’re serving it as breakfast, dessert, or a midday snack, this recipe will win over everyone, even picky eaters.

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Why You’ll Love This Recipe
Moist & Chocolaty – Super rich, tender crumb with every bite.
Sneaky Veggies – Zucchini adds moisture without altering the flavor.
Perfect Anytime – Enjoy it with coffee, as dessert, or an after-school snack.
One-Bowl Wonder – Minimal cleanup and easy to whip up.
Freezer-Friendly – Great for meal prep or make-ahead treats.

Ingredients You’ll Need

Dry Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon (optional, for warmth)

Wet Ingredients:

• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 tsp vanilla extract
• 1 ½ cups finely shredded zucchini (moisture squeezed out)

Add-ins:

• ½ cup plain Greek yogurt (or sour cream)
• ¾ cup semi-sweet chocolate chips (plus extra for topping)

Tools You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Box grater or food processor
• 9×5-inch loaf pan
• Whisk & spatula
• Wire rack
• Toothpick for testing doneness

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Shred and Drain Zucchini
Use the fine side of a box grater to shred the zucchini.
Place it in a clean towel or paper towels and squeeze out the excess liquid.
Set aside—this step is key to avoid soggy bread.

Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Mix well to break up any lumps in the cocoa.

Step 4: Combine the Wet Ingredients
In a large bowl, whisk the eggs, oil, both sugars, and vanilla extract until smooth.
Stir in the Greek yogurt until combined.

Step 5: Add Zucchini and Dry Ingredients
Fold the shredded zucchini into the wet mixture.
Gradually add the dry ingredients, stirring gently until just combined.
Do not overmix—this keeps the bread soft.

Step 6: Add Chocolate Chips
Gently fold in the chocolate chips, saving a few tablespoons to sprinkle on top.

Step 7: Bake the Bread
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the reserved chocolate chips on top for a melty finish.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 8: Cool & Serve
Let the bread cool in the pan for 10–15 minutes.
Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy as-is or warm it slightly for an extra melty bite.

Tips for Perfect Chocolate Zucchini Bread
Don’t Skip Squeezing – Too much moisture in the zucchini can lead to soggy bread.
Use Room Temp Ingredients – Helps everything blend smoothly.
Don’t Overmix – Stir until just combined to keep the bread tender.
Test Early – Ovens vary; start checking at the 50-minute mark.
Add Nuts – Walnuts or pecans add crunch and richness.

Serving Suggestions
With Coffee – A slice of this bread and a cup of coffee is breakfast bliss.
With Ice Cream – Turn it into dessert by topping with vanilla or chocolate ice cream.
Packed Lunch Treat – Makes a great sweet addition to lunchboxes.
Toasted with Butter – A quick warm-up and a light smear of butter takes it to the next level.

How to Store & Freeze

Storing:
Room Temp: Keep it in an airtight container for up to 3 days.
Refrigerator: Store for up to 1 week for longer freshness.

Freezing:
Wrap the cooled loaf (or individual slices) in plastic wrap and foil.
Freeze for up to 2 months. Thaw at room temp or microwave gently to reheat.

Frequently Asked Questions

1. Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. Check baking time, as it may vary slightly.

2. Do I need to peel the zucchini?
Nope! The skin is thin and blends right in after baking.

3. Can I reduce the sugar?
Yes, you can cut the granulated sugar by ¼ cup if you prefer it less sweet.

4. Can I make muffins instead?
Absolutely! Pour into muffin tins and bake for 18–22 minutes or until a toothpick comes out clean.

5. Can I add other flavors?
Try mixing in orange zest, espresso powder, or swapping chocolate chips for white chocolate or peanut butter chips.

Final Thoughts
This Chocolate Zucchini Bread is everything you want in a homemade baked good—easy to make, ultra-moist, and loaded with deep chocolate flavor. It’s a smart way to use up garden zucchini and sneak a little extra nutrition into your sweets without compromising on taste.

Whether you’re baking for family, friends, or just treating yourself, this recipe is sure to become a staple in your kitchen. Go ahead, slice in and taste the rich chocolatey goodness!

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 35g | Fat: 15g | Fiber: 3g | Sodium: 190mg

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