Moist, fluffy, and indulgent, this Chocolate Zucchini Bread tastes just like a slice of rich chocolate cake.
I’m always amazed at the way opposites attract in cooking. So often, I’ll discover recipes that include two completely different ingredients that you would think would never go well together. Yet, they somehow create something amazing when combined. I can’t think of many better examples of this than chocolate zucchini bread. In terms of taste, color, and appearance, chocolate and zucchinis are polar opposites. But with one bite of chocolate zucchini bread, you’ll realize that these two opposites are absolutely perfect for each other.
The most important thing to know about my chocolate zucchini bread is that there is virtually no hint of zucchini in the taste – not that there is anything wrong with the taste of zucchini. But even folks who don’t like zucchini have no reason to stay clear of this bread. Zucchini has a high water content, which is part of the reason this bread comes out so moist. Meanwhile, zucchini also has a mild, almost bland, taste, so the flavor comes from the chocolate chips, cocoa powder, and brown sugar. You get the best of both worlds, creating a bread that’s as moist and fudgy as a piece of chocolate cake.
Is Chocolate Zucchini Bread Healthy?
That’s a hard no, friends. Chocolate zucchini bread is a sweet treat, so it’s not the healthiest food you can eat. It does contain zucchini, however, which contributes vitamins, minerals, and fiber. There is also a lot of sugar in the recipe, which may not be suitable for every diet. Reserve this one for a special treat.
Chocolate And Coffee: A Timeless Pair
If you’ve ever enjoyed a rich chocolate cake with a hint of espresso or a mocha brownie, you already know how coffee can transform a chocolate dessert. If you want to adjust this recipe, adding just 1/4 cup of fresh-brewed coffee or espresso to this chocolate zucchini bread brings out the depth of the cocoa flavor, making it even more indulgent. This technique is often used in recipes like tiramisu, mocha cupcakes, and even certain versions of chocolate lava cake. The coffee complements the chocolate flavor beautifully, creating a loaf that feels sophisticated and bakery-worthy.
How to make ahead and store
I let my chocolate zucchini bread cool completely, then wrap it tightly in plastic wrap. It can be stored at room temperature and will remain good for up to 2 days, while keeping it in the fridge may keep it good for up to a week.
Serving Suggestions
I love a slice of this chocolate zucchini bread as a snack or dessert. It can be nice to have with a glass of milk, including homemade Strawberry Milk. You might also consider making a Healthy Milkshake to have with your chocolate zucchini bread. For a more flavorful drink that will complement the chocolaty taste of the bread, I suggest a Banana Milkshake or a Coffee Milkshake. Coffee lovers may also want to consider a Homemade Caramel Vanilla Iced Coffee with some chocolate zucchini bread on the side.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini packed
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the shredded zucchini and chocolate chips.
- Grease a 9×5-inch loaf pan with cooking spray.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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