If summer’s bounty has over-provided on zucchini, don’t fret. There are tons of great uses for zucchini! As far as desserts go, our chocolate zucchini bread is a favorite way to use up this bumper crop. Each slice is decadently chocolatey and incredibly moist. You’ll be glad this recipe makes two loaves.
Zucchini often plays a worthy role in bread recipes. Zucchini holds a lot of water, and when it’s shredded and baked into a loaf of bread, it imparts its natural moisture. The result is a tender loaf, and you can hardly tell there’s zucchini tucked away in there. Basically, zucchini acts as this secret, magical, wonderful moistening ingredient. It’s no wonder there are so many good zucchini bread recipes and recipes using shredded zucchini out there!
Chocolate Zucchini Bread Ingredients
- All-purpose flour: One of the best types of flour to use for quick breads is all-purpose flour. Structurally, it holds up tall breads beautifully yet still leaves room for a tender, moist crumb.
- Baking cocoa: The cocoa powder in our chocolate zucchini bread recipe plays such a major role, we recommend you buy one of the best cocoa brands at the store.
- Cinnamon: A touch of sweet cinnamon gives this bread a hint of a warm, cozy flavor.
- Zucchini: Whether your zucchinis are from the store or the garden, wash them really well before using. And don’t forget to peel them!
- Chocolate chips: While optional, we find that the chocolate chips add a rich decadence with their pockets of melted morsels dotted throughout the loaves. Grab one of our Test Kitchen’s favorite chocolate chip brands from the store to make this bread taste its best.
Directions
Step 1: Make the batter
Preheat your oven to 350°F. Grease two 8×4-inch loaf pans. In a large bowl, use a hand mixer or stand mixer to beat the sugar, oil, eggs and vanilla together until well blended.
In a separate bowl, whisk together the flour, baking cocoa, salt, baking soda, cinnamon and baking powder. Gradually beat the flour mixture into the sugar mixture until blended.
Step 2: Add the zucchini
Using a rubber spatula or a wooden spoon, fold the shredded zucchini into the batter, along with the chocolate chips if desired.
Step 3: Pour into pans
Pour the batter evenly into the two prepared loaf pans. Using a butter knife or a mini offset spatula, spread the batter evenly to all four corners of the pan as needed.
Step 4: Bake
Bake the loaves until a toothpick inserted in the center of each comes out clean, 50 to 55 minutes. Cool the loaves at room temperature for 10 minutes. Remove the loaves from their pans and onto wire racks. Let cool completely to room temperature.
Recipe Variations
- Add other mix-ins: Fold dried cranberries or dried tart cherries into the batter for a pop of sweetness. Chopped nuts like walnuts or pecans would also be great here. Toast the nuts before adding them in to take away their raw edge and bring out their rich, nutty flavor and crunchy texture.
- Use a yellow squash: You can totally substitute the zucchini out for yellow squash if that’s all you have on hand! Don’t forget to peel the squash before grating it.
- Bake in a different pan: Instead of two 8×4-inch loaf pans, bake this chocolate zucchini bread in four 5-3/4 x 3-inch mini loaf pans to pass out to friends and family, or to freeze a bunch of loaves and reheat as needed whenever the craving strikes!
How to Store Chocolate Zucchini Bread
To store, cool the loaves to room temperature. Place them in airtight containers, or wrap them tightly in storage wrap and aluminum foil. Store the loaves at room temperature for up to three days.
How to Freeze Chocolate Zucchini Bread
To freeze, place the room-temperature loaves in airtight containers, or wrap them tightly in two layers of storage wrap followed by a final layer of aluminum foil. Store the bread in the freezer for up to three months. To thaw, place the loaves in the fridge overnight or at room temperature for two hours.
Chocolate Zucchini Bread Tips
Do I need to blot away the zucchini’s moisture before adding to the batter?
No. In fact, do not take away any of the zucchini’s moisture! It’s integral to making the zucchini bread tender and moist. We’ve accounted for the extra moisture in the recipe, so taking it away would create a dry, crumbly bread.
How do I shred zucchini?
You can shred zucchini with a food processor, box grater, spiralizer or peeler (which may take the most work). Our favorite method is the box grater for how easy it is to use and clean! Learn more about how to grate zucchini.
