Hey there, baking enthusiasts! Jason Griffith here from Chefmaniac.com, and if you’re like me, summer brings an abundance of zucchini. And while savory dishes are great, today we’re turning that garden bounty into something truly magical: Moist Chocolate Zucchini Bread. This isn’t just a sneaky way to get your veggies; it’s a rich, tender, and intensely chocolatey bread that’s perfect for breakfast, a snack, or even a light dessert.

Why I Love This Recipe

This recipe is a revelation! You might think “zucchini in bread?” but trust me, you won’t taste the zucchini. What it does do is add incredible moisture, making this bread wonderfully tender and preventing it from drying out. Plus, it’s packed with chocolate chips, giving you a delightful burst of melty chocolate in every bite. It’s surprisingly easy to make, uses up that extra zucchini, and freezes beautifully, so you can enjoy a taste of summer long after the season ends. It’s truly a win-win-win!

Ingredients You’ll Need

Here’s what you’ll need to create this chocolatey masterpiece:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional, but adds warmth)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
• 1 cup chocolate chips (semi-sweet or dark are best)

Swaps and Notes

• Flour: For a slightly healthier twist, you can substitute up to half of the all-purpose flour with whole wheat pastry flour.
• Cocoa Powder: Use good quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a darker color and milder chocolate taste.
• Spices: If you’re not a fan of cinnamon with chocolate, you can omit it. A pinch of nutmeg also works well.
• Sugar: You can adjust the sugar slightly to your preference, but this balance creates a perfectly moist and sweet bread.
• Eggs: Make sure your eggs are at room temperature for better incorporation.
• Zucchini: Don’t skip squeezing out the excess moisture from the shredded zucchini! This prevents the bread from becoming soggy. A clean kitchen towel works perfectly.
• Chocolate Chips: Experiment with milk chocolate chips, white chocolate chips, or even chopped nuts (walnuts or pecans) for added texture.

Steps for Success

Let’s get baking and fill your kitchen with the irresistible scent of chocolate!

1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and cinnamon (if using). Set aside.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add Zucchini: Fold the shredded zucchini into the wet ingredients.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing can lead to a tough bread.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips. Reserve a few to sprinkle on top if you like!
7. Pour and Bake: Pour the batter evenly into your prepared loaf pan. If desired, sprinkle the reserved chocolate chips on top.
8. Bake to Perfection: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with only moist crumbs attached (no wet batter).
9. Cool and Serve: Let the bread cool in the loaf pan on a wire rack for about 10-15 minutes before carefully removing it from the pan. Allow it to cool completely on the wire rack before slicing. This helps it set and prevents it from falling apart.

Tips for Success

• Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a tough, dense bread instead of a tender one. Mix just until no dry streaks of flour remain.
• Squeeze That Zucchini: This is the most important tip! Zucchini holds a lot of water, and if you don’t squeeze it out, your bread will be soggy.
• Room Temperature Eggs: Room temperature eggs incorporate better into the batter, leading to a smoother, more consistent texture.
• Test for Doneness: The toothpick test is key. If it comes out with wet batter, keep baking! If it’s completely clean, it might be slightly overbaked, but moist crumbs are perfect.
• Cool Completely (Mostly): While it’s tempting to slice into warm bread, letting it cool thoroughly allows the flavors to meld and the structure to set, making for cleaner slices.

Serving Suggestions and Pairings

This Moist Chocolate Zucchini Bread is fantastic on its own, but here are a few ideas to elevate your experience:

• Breakfast Treat: Enjoy a slice with your morning coffee or tea.
• Snack Time: A perfect pick-me-up during the day.
• Dessert: Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent treat.
• Pair with: A tall glass of milk, a simple fruit salad, or even a refreshing Blueberry Lemonade.

Storage and Leftover Tips

This bread stores beautifully!

• Room Temperature: Store cooled chocolate zucchini bread in an airtight container at room temperature for up to 3-4 days.
• Refrigeration: For longer storage, refrigerate for up to a week.
• Freezing: This bread freezes exceptionally well! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave or oven.

More Recipes You Will Love

If you’re a fan of baking, especially with fruit or veggies, check out these other Chefmaniac favorites:

• Got more ripe bananas? Try my go-to This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas.
• For ultimate chocolate indulgence, you can’t beat these These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• And if you’re a brownie lover, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot!) is a must-try.

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Final Thoughts

This Moist Chocolate Zucchini Bread is truly a game-changer when it comes to summer baking. It’s a delightful way to enjoy fresh zucchini in a surprisingly decadent form. Give it a try this season, and prepare to fool even the pickiest eaters! Do you have a favorite hidden-veggie recipe? Share your secrets in the comments below! And don’t forget to visit Chefmaniac.com for more delicious recipes!