If you’ve been searching for a delightful twist on a classic sweet bread, this Chocolate Zucchini Bread Recipe is going to be your new favorite. It’s a perfect way to sneak in some veggies while indulging your chocolate cravings. Moist, rich, and wonderfully textured with chopped walnuts and tender zucchini, this bread manages to be both wholesome and decadently delicious. Whether you’re baking for breakfast, a snack, or dessert, this recipe strikes that beautiful balance between comfort and nutrition with every bite.
Ingredients You’ll Need
Gathering the right ingredients for this Chocolate Zucchini Bread Recipe couldn’t be simpler, yet each one plays a crucial role in bringing out the perfect flavor, texture, and color. From the bittersweet cocoa to the fresh grated zucchini, every component adds something special to the bake.
- 1 cup all-purpose flour: Provides structure and tenderness to the bread’s crumb.
- 1 cup whole-wheat flour: Adds a hearty, nutty flavor and boosts the bread’s nutritional profile.
- 1/4 cup unsweetened cocoa (preferably Dutch-process): Gives the bread its rich chocolate depth and slightly earthy tone.
- 1/2 tsp baking powder: Helps the bread rise nicely for that perfect fluffiness.
- 1/2 tsp baking soda: Reacts with natural acids for lightness and tenderness.
- 1/2 tsp salt: Balances sweetness while enhancing all other flavors.
- 3 large eggs (lightly beaten): Provides moisture, binds ingredients, and enriches the texture.
- 1 cup sugar: Sweetens perfectly without overwhelming the natural zucchini flavor.
- 3/4 cup unsweetened applesauce: Adds moisture and natural sweetness while keeping the bread light.
- 1/4 cup canola oil: Adds tenderness and helps keep the bread moist for days.
- 1 tsp vanilla extract: Boosts the chocolate’s aroma and rounds out flavors.
- 1 oz unsweetened chocolate (melted): Intensifies chocolate flavor for true indulgence.
- 1/2 cup chopped walnuts (1 3/4 ounces): Introduces crunch and earthy richness.
- 2 cups grated zucchini (from 1 large, squeezed well with a dishcloth): Moistens the bread and adds subtle vegetable sweetness.
- Baking spray: Ensures easy release from the loaf pans after baking.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Get your oven and pans ready
Start by preheating your oven to 325°F to make sure it’s fully heated by the time your batter is ready. Grease two loaf pans measuring about 8 1/2 by 4 1/2 inches using baking spray so your bread won’t stick and will come out cleanly once baked.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, unsweetened cocoa, baking powder, baking soda, and salt until everything is well combined. This step ensures that the leavening agents and cocoa powder are evenly distributed, which is key for a consistent bake.
Step 3: Blend the wet ingredients
In a separate large bowl, mix the lightly beaten eggs, sugar, unsweetened applesauce, canola oil, vanilla extract, and melted unsweetened chocolate until the mixture is smooth and combined. This blend creates a luscious chocolate base that adds richness and moisture.
Step 4: Combine dry and wet mixtures
Gently stir the dry flour mixture into the wet ingredients using a rubber spatula. Stir only until just combined—overmixing can make the bread dense, so keep it light and tender.
Step 5: Fold in zucchini and walnuts
Carefully fold in the grated and well-drained zucchini along with the chopped walnuts. The zucchini brings natural moisture without making the bread soggy, while the walnuts add a delightful crunch and bitterness that complements the chocolate beautifully.
Step 6: Bake your bread
Pour the bread batter evenly into the prepared loaf pans, smoothing the tops lightly. Bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be irresistible!
Step 7: Cool and finish
Allow the loaves to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Letting the bread cool fully helps it set properly and makes slicing easier without crumbling.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
This Chocolate Zucchini Bread is marvelous on its own, but consider garnishing slices with a generous spread of softened butter or a dusting of powdered sugar for a simple, elegant touch. For extra sweetness, a drizzle of chocolate or a smear of cream cheese frosting turns it into an irresistible treat.
Side Dishes
Pair your bread with a cup of coffee or a warm mug of milk for a comforting breakfast or snack. If serving as dessert, fresh berries or a scoop of vanilla ice cream on the side complements the bread’s chocolatey richness perfectly.
Creative Ways to Present
Slice and serve the bread warm or at room temperature, stacking the slices on a pretty platter at brunch or gifting tight slices in a decorative tin for friends and family. You can also toast slices lightly to enhance the crunch and bring out the nutty flavors from the walnuts.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover chocolate zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This helps retain its moisture and tenderness so it tastes just as fresh the next day.
Freezing
For longer storage, wrap the bread well in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months. When ready to enjoy, thaw at room temperature or gently warm slices in the oven for that fresh-baked feel.
Reheating
Warm individual slices in the microwave for 15 to 20 seconds or in a toaster oven on low heat to revive the bread’s softness and highlight the chocolate flavors. Avoid overheating to maintain moistness without drying out the bread.
FAQs
Can I substitute the walnuts?
Absolutely! If you’re not a fan of walnuts or have allergies, try pecans, almonds, or even sunflower seeds. They all add a nice crunch and texture, though walnuts offer a classic pairing with chocolate.
Do I have to peel the zucchini?
There’s no need to peel the zucchini. The peel adds color and extra nutrients, and once grated and baked in the bread, it’s completely unnoticeable.
Can I make this bread gluten-free?
For a gluten-free version, swap the flours for a gluten-free baking blend that measures like wheat flour. Just be aware it might change the crumb slightly.
Is this bread very sweet?
This Chocolate Zucchini Bread Recipe strikes a lovely balance—it’s sweet enough to satisfy dessert cravings but not overly sugary. The vegetable and whole-wheat flours help keep it grounded and wholesome.
How can I tell when the bread is done baking?
Use the toothpick test! Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, it’s ready. If batter sticks to it, bake a few minutes longer.
Final Thoughts
This Chocolate Zucchini Bread Recipe is a wonderfully cozy bake that feels like a warm hug on a plate. It’s a fabulous way to enjoy chocolate while sneaking in something green and healthy without any compromise on flavor or texture. I can’t wait for you to try making it yourself and discovering just how magical this bread really is. Happy baking!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and melted chocolate with the natural sweetness and moisture of grated zucchini. Using a blend of all-purpose and whole-wheat flours, along with wholesome ingredients like applesauce and walnuts, this bread is a delicious, slightly healthier twist on classic chocolate bread. It’s perfect as a snack, breakfast treat, or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs, lightly beaten
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 ounce unsweetened chocolate, melted
Other Ingredients
- 1/2 cup chopped walnuts (1 3/4 ounces)
- 2 cups grated zucchini (from 1 large zucchini, squeezed well with a dishcloth)
- Baking spray (for preparing pans)
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure it reaches the perfect temperature by the time your batter is ready.
- Prepare the Pans: Spray two 8 1/2-by-4 1/2-inch loaf pans lightly with baking spray to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa.
- Combine Wet Ingredients: In another large bowl, whisk the eggs, sugar, applesauce, canola oil, vanilla extract, and melted unsweetened chocolate together until well blended and smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture. Using a rubber spatula, gently stir until just combined to avoid overmixing, which can make the bread tough.
- Fold in Zucchini and Walnuts: Carefully fold the grated zucchini and chopped walnuts into the batter, distributing them evenly without deflating the mixture.
- Bake the Bread: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the loaves cool in the pans for about 10 minutes. Then invert them onto a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.
Notes
- Be sure to squeeze the grated zucchini well with a dishcloth to remove excess moisture, which could make the bread too wet.
- The combination of all-purpose and whole-wheat flour adds both structure and a hearty texture.
- Using unsweetened applesauce in place of some oil reduces fat while keeping moisture.
- You can substitute walnuts with pecans or omit nuts for a nut-free option.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
