Quick Chocolate Zucchini Bread: Indulge in a sweet, ultra-moist chocolate bread that will quickly become your absolute favorite way to utilize that abundant garden zucchini! This recipe is incredibly easy to prepare and promises an absolutely delicious result every single time. It’s the perfect treat to satisfy your sweet tooth while cleverly incorporating nutritious vegetables.
If you’re a fan of baking with zucchini, this rich chocolate bread is an absolute must-try. Its versatility shines, much like our family’s beloved Apple Zucchini Muffins, which are always a hit with the kids. And for savory zucchini delights, don’t miss our Crispy Zucchini Fries, perfectly paired with your favorite dipping sauce.
Decadent Double Chocolate Zucchini Bread: A Summer Baking Sensation
Yes, it’s zucchini season again, and while some might be eagerly anticipating pumpkin spice everything, we’re holding onto the delightful flavors of summer just a little bit longer. And what better way to convince you to embrace the last vestiges of summer produce than with a truly irresistible chocolate treat? Because let’s be honest, chocolate always wins hearts and taste buds!
This isn’t just any zucchini bread; it’s a magnificent double chocolate zucchini bread. Packed with two full cups of freshly shredded zucchini and a generous cup of luscious chocolate chips, its flavor profile is so rich and fudgy, you’ll swear you’re biting into a decadent brownie. It’s the ultimate baked good to make the most of your seasonal zucchini harvest, transforming a humble vegetable into a moist, sweet, and utterly satisfying dessert or breakfast loaf that will undoubtedly become a treasured recipe in your home.
Whether you’re looking for a clever way to sneak more vegetables into your family’s diet or simply craving a comforting, chocolatey baked good, this zucchini bread delivers on all fronts. Its tender crumb and intense chocolate flavor are simply unparalleled, making it a perfect companion for your morning coffee or an after-dinner indulgence. Prepare to fall in love with zucchini all over again!
How to Make the Perfect Chocolate Zucchini Bread: Simple Steps for Success
Crafting this amazing chocolate zucchini bread is surprisingly straightforward, even for novice bakers. The key lies in a few simple steps that ensure a perfectly moist and flavorful loaf every time. Let’s walk through the process:
- Prepare Your Zucchini: Begin by grating the fresh zucchini. This is a crucial step! Once grated, it’s vital to squeeze out as much moisture as possible from the shredded zucchini. This prevents a soggy bread texture and allows the loaf to bake beautifully.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together your dry ingredients: flour, unsweetened cocoa powder, baking powder, baking soda, salt, and sugar. Sifting the cocoa powder can help prevent clumps.
- Integrate Zucchini: Stir the prepared, squeezed zucchini into the dry ingredients. Ensure it’s well coated; this helps distribute it evenly throughout the batter. Then, add your chocolate chips, stirring gently to incorporate them.
- Whisk Wet Ingredients: In a separate bowl or a large measuring cup, whisk together the wet ingredients: buttermilk, vanilla extract, vegetable oil, and a large egg.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Using a wooden spoon or a spatula, gently stir everything together until just combined. It’s imperative not to overmix the batter, as this can lead to a tough, dry bread. A few lumps are perfectly fine!
- Pour and Prepare for Baking: Transfer the batter into your prepared loaf pan. Gently tap the pan against your counter a few times to release any trapped air bubbles, ensuring an even bake.
- Bake to Perfection: Bake in a preheated oven until a toothpick inserted into the center of the loaf comes out clean. This indicates it’s fully cooked through.
- Cool Completely: Allow the bread to cool in the pan for a short while before transferring it to a wire rack to cool completely. Patience is key here; slicing warm zucchini bread can be challenging, and it continues to set as it cools.
Your Essential Shopping List for Chocolate Zucchini Bread
To whip up this delightful bread, gather these simple ingredients:
- Fresh zucchini (you’ll need about 2 cups shredded)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Buttermilk (see note for a homemade option)
- Pure vanilla extract
- Vegetable or canola oil
- Large egg
- Semi-sweet chocolate chips (or your favorite kind!)
Mastering the Art of Baking with Zucchini: Essential Tips
When incorporating zucchini into your baking, one technique stands out as absolutely critical for achieving optimal results: managing its moisture content. Zucchini is naturally quite watery, and if you don’t address this, it will release excess liquid during baking, leading to a dense, gummy, or even soggy texture in your final product. This is particularly true for breads and muffins where a light, fluffy, and moist crumb is desired.
The most effective method for removing this surplus water is simple yet highly impactful. After shredding your zucchini, place the grated vegetable onto a double layer of sturdy paper towels or, for an even more efficient approach, a clean cheesecloth. Gather the edges of the paper towels or cheesecloth to form a sack, then firmly squeeze out as much liquid as you possibly can over a sink. You’ll be surprised by how much water is released! This step might seem minor, but it makes a monumental difference in the texture and success of your baked goods, ensuring they turn out perfectly moist, not wet.
Elevating Your Chocolate Zucchini Bread: Healthy Swaps and Customizations
While this chocolate zucchini bread is a delightful indulgence, it’s also incredibly adaptable if you’re looking to make it a healthier option without sacrificing flavor or texture. With a few simple substitutions, you can transform this treat into a more nutrient-dense baked good perfect for any time of day.
To begin, consider swapping out traditional all-purpose flour for **whole wheat flour**. This instantly boosts the fiber content, providing more sustained energy and aiding digestion. The slightly nutty flavor of whole wheat flour also complements the rich chocolate beautifully. For a reduction in refined sugars, **coconut sugar or brown sugar** can be used in place of granulated white sugar. Both options offer a slightly deeper, caramel-like flavor and are often preferred for their less processed nature.
If you’re aiming to reduce fat or make an egg-free version, **applesauce** is a fantastic substitute for eggs or a portion of the oil. Unsweetened applesauce adds natural sweetness and moisture, contributing to a tender crumb while cutting down on calories and fat. When it comes to dairy, if you’re making homemade buttermilk, try using **almond milk or another plant-based milk** with a tablespoon of apple cider vinegar to create a dairy-free “buttermilk” alternative. This ensures the necessary acidity for proper leavening while catering to dietary preferences.
Beyond these primary swaps, don’t hesitate to get creative with other additions. A handful of chopped nuts like walnuts or pecans can add a lovely crunch and healthy fats. A sprinkle of flax seeds or chia seeds can further enhance the nutritional profile without altering the taste significantly. Remember, these adjustments allow you to enjoy your favorite chocolate zucchini bread with a personalized, health-conscious twist!
Expert Tips for the Best Zucchini Bread Ever
Achieving a bakery-quality chocolate zucchini bread at home is simple with these expert tips:
- Zucchini Preparation is Key: As emphasized before, seriously do not skip the step of squeezing out the excess water from your shredded zucchini. This is the single most important factor in preventing a watery, dense, or gummy bread and ensuring a perfectly moist crumb. Use strong paper towels or cheesecloth for the best results.
- Sift Your Cocoa: Cocoa powder, especially when stored, tends to clump up. To ensure a smooth, lump-free batter and an even distribution of chocolate flavor, always sift your cocoa powder over the dry ingredients before mixing. This simple step makes a big difference in the final texture and appearance.
- Do Not Overmix: This is a golden rule in baking, especially for quick breads like zucchini bread. Once you’ve combined your wet and dry ingredients, stir them together very gently, using a spatula or wooden spoon (avoid using an electric mixer at this stage). Mix only until the ingredients are just incorporated and no streaks of dry flour remain. Overmixing develops the gluten in the flour, which leads to a tough, chewy, and less tender bread. A few small lumps in the batter are perfectly acceptable and often desirable for a tender crumb.
- Baking Temperature and Time: Ensure your oven is preheated to the correct temperature. An accurate oven thermometer can be very helpful. Baking too hot can cause the outside to burn before the inside is cooked, while too low can lead to a dry bread. Follow the recommended baking time but always do the toothpick test to confirm doneness, as oven temperatures can vary.
- Cooling Process: Allow your bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This initial cooling in the pan helps the bread to firm up and prevents it from falling apart when removed. Cooling completely on a rack is crucial for the internal structure to set and for easier, cleaner slicing.
More Delicious Zucchini Recipes to Explore
If you find yourself with an abundance of zucchini and crave more creative ways to enjoy this versatile vegetable, here are a few other fantastic recipes from our collection:
- Apple Zucchini Muffins: A delightful blend of sweet apples and garden-fresh zucchini, perfect for breakfast or a snack.
- Sweet Corn and Zucchini Pasta with Bacon: A quick and flavorful 15-minute dinner idea that makes the most of summer produce.
- Zucchini Cornbread Muffins: A savory twist on classic cornbread, offering a moist texture and a hint of garden freshness.
If you fall in love with this recipe and decide to make it, we’d absolutely love to see your creations! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me using #crunchycreamysweet so I can admire your delicious baked goods!
Quick Chocolate Zucchini Bread
Sweet and moist chocolate bread that will quickly become your favorite way to use up the zucchini! Super easy to make and absolutely delicious!
Author: Anna
Average Rating: 5 out of 5 stars (from 5 votes)
Pin Recipe
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 849 kcal
Ingredients
- 1.5 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (white)
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- ¼ cup vegetable or canola oil
- 1 large egg
- 2 cups shredded zucchini (moisture squeezed out, see note)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 9″ x 5″ loaf pan. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar). Add zucchini and stir to coat. Add chocolate chips and stir again.
- In another mixing bowl, whisk together the wet ingredients (buttermilk, oil, and egg). Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon or a spatula. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 40 to 50 minutes OR until a toothpick inserted in a few places in the bread comes out clean.
- Cool the bread in the pan for 10 minutes. Remove from the pan onto a cooling rack or a cutting board. Cool completely before slicing.
Notes
It is very important to squeeze as much moisture from the shredded zucchini as possible. Use a stack of two paper towels or cheesecloth.
To make homemade buttermilk: whisk 1 tablespoon of apple cider vinegar and enough half and half (or milk) to make 1 cup of liquid. Let sit for 3 to 4 minutes. It should thicken and curdle.
Nutrition
Calories: 849kcal | Carbohydrates: 123g | Protein: 14g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 50mg | Sodium: 521mg | Potassium: 933mg | Fiber: 10g | Sugar: 71g | Vitamin A: 305IU | Vitamin C: 11.1mg | Calcium: 203mg | Iron: 7.5mg
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This post was originally published on August 26th, 2015, and updated on May 30th, 2019.
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