If you have never added zucchini to chocolate bread before, you are in for a pleasant surprise. Zucchini in Chocolate Bread is one of those recipes that quietly transforms a classic treat into something even better. The zucchini melts into the batter as it bakes, adding incredible moisture without affecting the chocolate flavor. The result is a rich, tender loaf with a soft crumb and deep cocoa notes.
Why You’ll Love This Recipe
This Zucchini in Chocolate Bread offers the best of both worlds: indulgent flavor and added moisture from a wholesome ingredient. The zucchini blends seamlessly into the batter, enhancing texture without overpowering the chocolate.
It is an excellent way to use surplus zucchini, especially during peak season. The bread is easy to prepare and requires no complicated techniques. It works equally well as a breakfast treat, afternoon snack, or light dessert.
Another reason to appreciate this recipe is its adaptability. You can add nuts, chocolate chips, or spices to suit your taste. The loaf stays soft for several days, making it ideal for meal prep or gifting.
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Zucchini in Chocolate Bread: Moist, Rich, and Surprisingly Wholesome
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich and moist chocolate zucchini bread packed with deep cocoa flavor and hidden shredded zucchini for extra tenderness. Perfect as a snack or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups finely grated zucchini (excess moisture lightly squeezed)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with granulated sugar and brown sugar until smooth.
- Mix in oil, yogurt, and vanilla extract.
- Fold in grated zucchini.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Stir in chocolate chips if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix to keep the bread tender.
- Lightly squeeze zucchini but do not completely dry it out.
- Store in an airtight container for up to 3 days or refrigerate for 5 days.
- This bread freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides structure while maintaining a tender crumb.
Unsweetened cocoa powder
Delivers deep, rich chocolate flavor.
Granulated sugar
Adds sweetness and helps create a moist texture.
Brown sugar
Enhances moisture and introduces subtle caramel notes.
Eggs
Bind the ingredients and provide structure.
Grated zucchini
Adds moisture and softness without altering the chocolate flavor.
Vegetable oil
Ensures a tender, moist loaf.
Milk
Adds additional moisture and smoothness to the batter.
Baking soda
Helps the bread rise and creates a soft texture.
Baking powder
Provides additional lift for a lighter crumb.
Vanilla extract
Enhances the chocolate flavor.
Salt
Balances sweetness and intensifies flavor.
Chocolate chips (optional)
Add bursts of melted chocolate throughout the loaf.
Chopped walnuts (optional)
Introduce crunch and complement the chocolate.
Directions
Preheat your oven to 175°C (350°F). Grease and line a standard loaf pan with parchment paper for easy removal.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat the eggs with granulated sugar and brown sugar until well combined. Add the vegetable oil, milk, and vanilla extract, mixing until smooth.
Fold in the grated zucchini, ensuring it is evenly distributed. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
If using, fold in chocolate chips or chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 10 slices.
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: About 1 hour 45 minutes
Storage/reheating
Store the bread in an airtight container at room temperature for up to three days. Refrigerate for up to five days if desired.
To reheat, warm slices in the microwave for 10–15 seconds or briefly in the oven at 160°C (320°F).
The loaf can be frozen for up to two months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Variations and Customizations
Zucchini in Chocolate Bread is highly adaptable. For a richer flavor, replace part of the milk with brewed coffee. The coffee enhances the chocolate without making it taste like coffee.
You can substitute part of the all-purpose flour with whole wheat flour for added fiber. I have tried replacing one-third of the flour, and the texture remained pleasantly soft.
Adding cinnamon or a pinch of espresso powder can deepen the flavor profile. If you prefer a sweeter finish, drizzle a simple chocolate glaze over the cooled loaf.
For a dairy-free version, use plant-based milk and ensure your chocolate chips are dairy-free. You can also reduce the sugar slightly if you prefer a less sweet bread.
If your zucchini is very watery, gently squeeze out excess moisture before adding it to the batter to prevent the loaf from becoming overly dense.
Nutrition and Dietary Info
Approximate values per slice (based on 10 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 22 g |
| Sodium | 190 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Grate Finely
Finely grated zucchini blends seamlessly into the batter.
Do Not Overmix
Gentle mixing ensures a soft and tender crumb.
Check Early
Ovens vary, so begin checking doneness at 50 minutes.
Cool Completely
Allow the bread to cool fully before slicing for clean cuts.
FAQs
Does the bread taste like zucchini?
No, the zucchini adds moisture but does not affect the chocolate flavor.
Should I peel the zucchini?
No, the skin is tender and blends well into the batter.
Can I use frozen zucchini?
Yes, thaw and drain thoroughly before using.
Why is my bread dense?
Excess moisture or overmixing can result in a dense texture.
Can I make this into muffins?
Yes, adjust the baking time to 18–22 minutes for muffins.
Can I reduce the sugar?
Yes, reduce slightly without significantly affecting texture.
Conclusion
Zucchini in Chocolate Bread is a delightful way to create a moist, rich loaf with a subtle wholesome touch. The zucchini enhances texture while allowing the chocolate flavor to shine. Easy to prepare and adaptable to many preferences, this recipe is a reliable favorite for any occasion.
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