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This chocolate zucchini bread is my favorite way to sneak a little extra veg into a truly decadent treat, making it perfect for everything from holiday brunches to a casual family gathering. The combination of cocoa, semisweet chocolate chips, and a hint of cinnamon creates a rich, moist loaf that’s always a hit at bake sales or potlucks. I started making this recipe for school events, and now it’s my go-to whenever I want to impress a crowd with something both comforting and chocolatey.
I first made this during a rainy weekend and was amazed at how the zucchini vanished into the fudgy texture. Now everyone asks for it whenever zucchini season rolls around.
Ingredients
- Allpurpose flour: Use a good quality, unbleached flour for the best texture and flavor
- Unsweetened cocoa powder: Choose a Dutch-processed cocoa for deeper chocolate notes or natural cocoa for a brighter taste
- Baking soda: Helps the bread rise and creates a tender crumb
- Baking powder: Provides additional lift
- Salt: Enhances all the flavors
- Ground cinnamon: Adds a warm, aromatic spice that complements the chocolate nicely
- Vegetable oil: Keeps the bread moist and tender make sure it is a neutral oil to avoid overpowering flavors
- Granulated sugar: Balances the cocoa’s bitterness for sweetness
- Light brown sugar: Adds moisture and a subtle caramel undertone
- Large eggs: Contribute structure and richness room temperature eggs blend better
- Pure vanilla extract: Elevates all the other flavors with its sweet fragrance
- Zucchini: Finely shredded and squeezed dry to avoid sogginess, it adds moisture and nutrition without noticeable veggie taste
- Sour cream: Introduces creaminess and tenderness, promoting a moist crumb
- Semisweet chocolate chips: Provide melty pockets of chocolate throughout the loaf for indulgence
Instructions
- Prepare the zucchini:
- Finely shred the zucchini using a box grater or food processor. Then, wrap the shreds in a clean kitchen towel and squeeze out as much excess moisture as possible to avoid a soggy loaf. This step is crucial to keep your bread from turning out dense or gummy.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until thoroughly combined and lumpfree. Taking the time to fully mix everything ensures even flavor and rise throughout the loaf.
- Combine wet ingredients:
- In a separate bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Then whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in the vanilla extract. This gradual mixing creates a silky base that traps air for a tender crumb.
- Incorporate zucchini and sour cream:
- Gently fold the squeezed zucchini and sour cream into the wet mixture until evenly distributed. Avoid overmixing here to maintain the bread’s light, tender texture.
- Combine wet and dry mixtures:
- Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Make sure there are no streaks of flour, but do not overmix or the bread will become tough.
- Fold in chocolate chips:
- Reserve a handful of the chocolate chips for topping. Fold the rest into the batter gently, spreading the chocolate evenly throughout the loaf to ensure every bite has delightful melty bits.
- Prepare the loaf pan:
- Grease a 9 by 5 inch loaf pan generously. For extra insurance, line it with parchment paper extending beyond the sides to make removing the loaf after baking easier.
- Bake the bread:
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips. Bake in a preheated 350 degrees Fahrenheit (175 degrees Celsius) oven for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. A few moist crumbs clinging to the toothpick is perfect.
- Cool and serve:
- Allow the bread to cool in the pan for 15 to 20 minutes. Use the parchment paper sling to lift it out and transfer it to a wire rack to cool completely. Letting it cool fully before slicing gives cleaner cuts and the best texture experience.
One of my favorite parts about this bread is how the zucchini disappears into the texture, making it a sneaky way to boost veggies in a crowd-pleasing dessert. The subtle cinnamon note always reminds me of cozy family weekends spent baking together, where laughter and the smell of chocolate filled the kitchen.
Storage Tips
Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and foil before freezing for up to three months. Thaw slices at room temperature or toast them lightly for a warm treat. Avoid refrigerating as this can dry it out.
Ingredient Substitutions
Full-fat Greek yogurt can be swapped for sour cream to maintain moisture while adding a slight tang. Melted coconut oil works well in place of vegetable oil, lending a faint tropical aroma and a slightly firmer crumb. Chopped bittersweet or dark chocolate chunks can replace semisweet chocolate chips for a more gourmet chocolate burst.
Serving Suggestions
Try spreading a layer of lightly whipped mascarpone or a swipe of salted butter on each slice for an extra indulgent finish. This loaf pairs beautifully with a strong espresso or robust black tea to balance the sweetness. Toasted walnuts or orange zest stirred into the batter add festive texture and aroma, while a cream cheese swirl baked into the top offers a fun surprise.
This bread is an easy, crowd-pleasing way to enjoy summer zucchini in dessert form. Let it cool fully before slicing for the best texture.
Common Questions About Recipes
- → Why does the loaf sink in the middle?
Excess moisture in zucchini or underbaking usually causes sinking. Thoroughly squeeze shredded zucchini and bake until a toothpick shows moist crumbs but no wet batter.
- → Can I prepare this loaf ahead of time?
Yes, wrapping tightly and storing at room temperature or refrigerated keeps it moist for days. Resting overnight often enhances flavor and texture.
- → Is freezing this loaf possible?
Wrap slices or whole loaf in plastic wrap and foil to freeze up to 3 months. Thaw at room temperature or lightly toast to serve.
- → How to prevent chocolate chips from sinking?
Coat the chocolate chips in a small amount of flour before folding them into the batter to keep them evenly distributed.
- → What are some tasty serving suggestions?
Spread whipped mascarpone or salted butter on slices. Pair with espresso or black tea. For variety, add toasted walnuts, orange zest, or swirl in cream cheese before baking.