Chocolate Zucchini Bread is the recipe that Teresa makes every summer zucchini abundance and every gifting occasion when she wants to create the most completely extraordinary and the most genuinely beloved individual quick bread loaf that wraps the most deeply fudgy individual chocolate flavor in the most beautifully sliceable and the most thoughtfully giftable individual quick bread format — because the most brilliantly designed individual recipe combines the most generous individual cocoa powder for the most deeply chocolate-forward individual crumb, the most warmly caramelized individual brown sugar rather than plain white sugar for the most essentially complex individual sweetness.
The most naturally moisturizing individual shredded zucchini that eliminates the most need for any individual sour cream or buttermilk while producing the most beautifully moist and the most properly tender individual quick bread loaf that stays fresh and the most properly moist for the most entire week, and the most generously scattered individual chocolate chips both through and over every individual slice for the most dramatically indulgent and the most completely extraordinary individual chocolate chip zucchini bread experience.
Chocolate Zucchini Bread is the most easy and deeply extraordinary 65-minute moist fudgy quick bread loaf made by whisking flour cocoa baking soda salt cinnamon combining with brown sugar oil eggs vanilla and shredded zucchini folding chocolate chips baking at 350°F for 55 to 60 minutes. Come follow us on Pinterest where we share beautiful quick bread recipes and easy baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Chocolate Zucchini Bread Recipe
This Chocolate Zucchini Bread recipe is the most completely extraordinary and the most genuinely impressive individual quick bread loaf that achieves the most perfectly fudgy and the most deeply chocolatey individual crumb through the most brilliantly designed combination of generous cocoa powder, warmly caramelized brown sugar, moisturizing vegetable oil, and the most naturally hidden individual shredded zucchini that provides the most essential individual moisture without any individual flavor detection whatsoever.
The most generous individual chocolate chip addition — folded both through the individual batter AND scattered most generously over the individual loaf top before baking — creates the most beautifully dramatic and the most genuinely extraordinary individual chocolate chip-studded exterior that makes every individual slice the most visually spectacular and the most properly indulgent individual quick bread experience. Our Strawberry Banana Bread makes a beautifully equally moist quick bread and equally individual loaf companion for a complete and wonderful quick bread collection.
Ingredients Needed for This Chocolate Zucchini Bread Recipe
Dry Ingredients:
- 1½ cups All-Purpose Flour
- ½ cup Unsweetened Natural Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Ground Cinnamon
Wet Ingredients:
- 1 cup Packed Brown Sugar
- ½ cup Vegetable Oil
- 2 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
- 2 cups Shredded Zucchini, lightly packed (do not squeeze dry)
Mix-Ins and Topping:
- ¾ cup Semi-Sweet Chocolate Chips, divided (½ cup in batter, ¼ cup on top)
How to Make This Chocolate Zucchini Bread Recipe
Preheat the oven to 350°F (175°C). Grease a 9 by 5-inch loaf pan and line with parchment paper, leaving a most generous overhang on the long sides for the most effortless individual loaf removal.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon until the most evenly combined. Set aside.
In a separate large bowl, whisk together the brown sugar, oil, eggs, and vanilla until the most smooth and the most well combined. Stir in the shredded zucchini — do not squeeze dry — until the most evenly distributed, cara mia.
Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined — do not overmix. A few small lumps are the most completely acceptable.
Fold in the half cup of chocolate chips.
Pour the batter into the prepared loaf pan. Scatter the remaining quarter cup of chocolate chips most generously over the surface of the individual batter.
Bake for 55 to 60 minutes until a toothpick inserted in the center comes out with only a few moist crumbs — not wet batter. The most individual center of a quick bread always takes the most extended individual time to bake through — test at the 55-minute individual mark before extending the individual bake time.
Cool in the pan for 15 minutes, then lift using the parchment overhang onto a wire rack to cool the most completely before slicing.
How to Serve This Chocolate Zucchini Bread Recipe
Serve at room temperature in the most generous individual slices for the most beautifully even and the most cleanly cut individual cross-section. A light individual spread of butter over a most warm individual slice creates the most completely extraordinary and the most genuinely indulgent individual breakfast or afternoon snack experience.
For gifting, wrap the most completely cooled individual loaf in parchment paper and tie with baker’s twine for the most beautifully presented and the most thoughtfully wrapped individual homemade gift that every recipient receives with the most genuine delight. Our Strawberry Banana Bread makes a beautifully equally giftable and equally moist quick bread companion for a complete and wonderful quick bread gifting collection.
How to Store This Chocolate Zucchini Bread Recipe
Store wrapped tightly in plastic wrap at room temperature for up to 4 to 5 days — the most shredded zucchini keeps the individual loaf the most beautifully moist throughout the most entire storage period without requiring refrigeration. Refrigerate for up to one week. Freeze the most completely cooled loaf wrapped tightly in plastic and foil for up to 3 months — thaw overnight at room temperature.
Tips to Make This Chocolate Zucchini Bread Recipe
Do not squeeze moisture from the shredded zucchini — the most natural individual zucchini moisture is the most critical individual contribution that produces the most extraordinarily moist and the most properly fudgy individual quick bread crumb. Squeezing removes the most essentially moisturizing individual element and produces the most noticeably drier individual quick bread.
Cool the individual loaf the most completely — at least one full hour at room temperature — before slicing for the most cleanly defined and the most beautifully individual cross-section slices. Slicing while still warm produces the most ragged and the most crumbly individual cuts that do not showcase the most beautiful individual chocolate chip-studded crumb the most effectively.
Helpful Notes for This Chocolate Zucchini Bread Recipe
For the most beautifully domed and the most evenly baked individual loaf, fill the prepared pan to approximately three-quarters capacity — if the individual batter seems the most excessive for the individual pan, divide between two smaller individual loaf pans and bake for approximately 40 to 45 minutes.
A large zucchini produces the most sufficient individual quantity of shredded zucchini — approximately one large individual zucchini yields two to two and a half cups of the most lightly packed individual shreds. Peel the most large individual zucchini before shredding as the most tough individual skin can produce the most visible and the most texturally unpleasant individual pieces in the finished individual loaf.
Variation of This Chocolate Zucchini Bread Recipe
Maria made a version adding half a cup of chopped walnuts alongside the chocolate chips through the batter for the most completely extraordinary and the most warmly nutty individual walnut chocolate zucchini bread. Teresa tried a cream cheese swirl version — beating two ounces of softened cream cheese with one tablespoon of sugar and dolloping over the filled pan before swirling — for the most completely extraordinary and the most beautifully marbled individual cream cheese chocolate zucchini bread.
For a spiced version, increase the individual cinnamon to one teaspoon and add a quarter teaspoon each of ground nutmeg and allspice for the most completely extraordinary and the most warmly spiced individual chocolate zucchini bread with the most complex individual autumn flavor. Our Moist Strawberry Banana Bread makes a beautifully equally moist gifting and equally quick bread companion for a complete and wonderful summer baking collection.
FAQs About This Chocolate Zucchini Bread Recipe
Why does my chocolate zucchini bread have a wet center after the suggested time?
Quick bread centers require the most extended individual bake time compared to the individual exterior — if the individual toothpick comes out wet at 55 minutes, tent the individual loaf loosely with aluminum foil to prevent the most over-browning exterior and continue baking in 5-minute increments until the most toothpick shows only a few moist crumbs. The most foil tent allows the individual center to continue baking without the most further individual exterior darkening.
Can I use yellow squash instead of zucchini?
Yes — yellow summer squash substitutes directly for zucchini in the same most shredded individual quantity with the most minimal individual flavor difference. The most individual moisture content and the most natural individual flavor profile are the most similarly neutral and the most equally effectively hidden by the most intense individual cocoa and the most generous individual brown sugar.
Should the zucchini be peeled before shredding?
For small to medium individual zucchini, the most thin and the most tender individual skin does not require peeling — shred directly with skin on for the most convenient preparation. For the most large individual zucchini, peel before shredding as the most thick individual skin can produce the most tough and the most visible individual pieces that do not soften completely during the individual bake time.
Conclusion
This Chocolate Zucchini Bread is the most completely extraordinary and the most genuinely fudgy moist summer quick bread loaf that makes every zucchini harvest and every gifting occasion feel genuinely and completely special through the most deeply cocoa and the most warmly caramelized brown sugar crumb and the most beautifully hidden zucchini moisture and the most generous chocolate chip topping in every single perfectly sliced and completely irresistible chocolate zucchini bread loaf.
We hope it brings the same deeply joyful hidden-zucchini chocolate quick bread magic and the same completely delighted kitchen to your home that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
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Chocolate Zucchini Bread The Most Easy Moist Fudgy Oil Brown Sugar Cocoa Shredded Zucchini Chocolate Chip Quick Bread Loaf
- Total Time: 1 hour 25 minutes including cooling
- Yield: 1 loaf about 10 slices 1x
Description
The most extraordinary moist fudgy Chocolate Zucchini Bread made by preheating oven to 350°F greasing and lining 9×5 loaf pan with parchment overhang whisking 1 1/2 cups flour 1/2 cup cocoa 1 tsp baking soda 1/2 tsp salt and 1/2 tsp cinnamon setting aside whisking 1 cup packed brown sugar 1/2 cup oil 2 room temperature eggs and 1 tsp vanilla until smooth stirring in 2 cups lightly packed shredded zucchini do not squeeze until distributed adding dry to wet folding gently just combined few lumps fine not overmixing folding in 1/2 cup chocolate chips pouring into pan scattering remaining 1/4 cup chips generously over surface baking 55 to 60 minutes until toothpick shows few moist crumbs cooling 15 minutes in pan lifting with parchment onto rack cooling completely before slicing. A completely perfect moist fudgy brown sugar cocoa zucchini chocolate chip quick bread loaf recipe.
Ingredients
1 1/2 cups All-Purpose Flour
1/2 cup Unsweetened Natural Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 cup Packed Brown Sugar
1/2 cup Vegetable Oil
2 large Eggs room temperature
1 tsp Pure Vanilla Extract
2 cups Shredded Zucchini lightly packed do not squeeze
3/4 cup Semi-Sweet Chocolate Chips divided 1/2 cup in batter 1/4 cup on top
Instructions
1. Preheat oven to 350°F 175°C. Grease 9×5 loaf pan. Line with parchment leaving overhang.
2. Whisk flour, cocoa, baking soda, salt, and cinnamon. Set aside.
3. Whisk brown sugar, oil, eggs, and vanilla until smooth.
4. Stir in shredded zucchini do not squeeze until distributed.
5. Add dry to wet. Fold gently just combined. Lumps fine. Do not overmix.
6. Fold in 1/2 cup chocolate chips.
7. Pour into prepared pan. Scatter remaining 1/4 cup chips over surface.
8. Bake 55 to 60 minutes until toothpick shows few moist crumbs.
9. Cool 15 minutes in pan. Lift with parchment onto rack. Cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Quick Bread, Chocolate, Zucchini
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24g
- Sodium: 175mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg
Keywords: chocolate zucchini bread, easy moist fudgy chocolate zucchini bread recipe oil cocoa brown sugar shredded zucchini chocolate chip, best hidden veggie chocolate zucchini bread loaf, moist brown sugar cocoa zucchini chocolate chip quick bread
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