Hey there, fellow food lovers! Nyla from Grill Drip here, ready to welcome you into my delicious corner of the internet! I’m all about creating mouthwatering comfort food recipes that turn every meal into something special. And today? We’re diving headfirst into a flavor adventure with my absolute favorite… Chocolate Zucchini Bread!

I’m SO excited to share this recipe because it’s more than just a baked treat; it’s a happy place!

This particular recipe started from a weeknight solution to a crazy surplus of zucchinis from my backyard garden, and an intense chocolate craving, naturally. Now it’s a staple that everyone does a happy dance for! Join me as we get started with my amazing Chocolate Zucchini Bread.

INGREDIENTS You Need

This Chocolate Zucchini Bread ingredient list is all about those bold flavors that actually work together! You can grab almost everything during your normal shopping trip, too. Let’s dive in!

2 cups all-purpose flour: The foundation of our delicious bread. No worries if you only have bread flour, that will work too!
¾ cup unsweetened cocoa powder: For that rich, chocolatey depth! I love a dark cocoa powder for extra intensity.
1 teaspoon baking soda: Helps our bread rise to fluffy perfection.
½ teaspoon baking powder: Gives it that extra lift!
½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
1 teaspoon ground cinnamon: Adds a warm, cozy spice that complements the chocolate beautifully.
½ teaspoon ground nutmeg: A hint of warmth that elevates the Chocolate Zucchini Bread.
1 cup granulated sugar: Sweetness is key, baby!
½ cup packed brown sugar: Adds moisture and a caramel-like note to the bread.
½ cup vegetable oil: Keeps our moist zucchini bread wonderfully moist.
2 large eggs: Binds everything together.
2 teaspoons vanilla extract: Enhances all the flavors!
1 cup buttermilk: This is my Chocolate Zucchini Bread secret that takes it from good to INCREDIBLE! Adds tenderness and tang.
2 cups grated zucchini: Don’t bother peeling it!
1 cup chocolate chips: I use semi-sweet, but feel free to use dark or milk chocolate.

I love adding extra chocolate chips to my Chocolate Zucchini Bread for that extra kick! I also sometimes swap out a quarter of the vegetable oil with melted coconut oil for a subtle, nutty twist. Experiment and find what you love!

Let’s Make Some!

Okay, fellow foodies, this is my favorite part of making Chocolate Zucchini Bread – watch the delicious magic happen! Get your aprons on, and let’s dive in!

Preheat the Oven: Get that oven going to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is where the magic starts happening!
Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Add Buttermilk: Gradually add the buttermilk to the wet ingredients, mixing until just combined.
Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips.
Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this Chocolate Zucchini Bread usually takes about 55 minutes.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While your Chocolate Zucchini Bread is doing its thing, get ready for some AMAZING aromas!

Don’t worry if your Chocolate Zucchini Bread looks a little cracked on top; that just means it’s got that perfect texture inside! I’ve also found that lining the loaf pan with parchment paper makes for super easy removal. This makes this the best chocolate chip zucchini bread ever!

How to Serve Up This!

This Chocolate Zucchini Bread is seriously versatile! People literally do happy dances when this hits the table with a smear of creamy peanut butter.

Warm Slice with Butter: Simple, classic, and always satisfying. The butter melts into the moist zucchini bread, creating pure bliss!
Peanut Butter: The salty, nutty flavor of peanut butter complements the chocolate beautifully.
Whipped Cream and Berries: A touch of elegance for a brunch or dessert.
Ice Cream: A scoop of vanilla ice cream turns this into a decadent dessert.
Grilled: Grilling a slice of Chocolate Zucchini Bread brings out the flavors and adds a smoky touch.

This Chocolate Zucchini Bread is perfect for those weeknight dinners that need to be special! I’ve even been known to crumble it over yogurt for a quick and easy breakfast. If you’re looking to elevate your dessert, this double chocolate zucchini bread will do it!

For more weeknight winners that don’t sacrifice on taste, check out my Parmesan Zucchini Muffins.

FAQs:

Got questions? I’ve got answers! Here are some common concerns about making Chocolate Zucchini Bread, and my super-enthusiastic advice:

Will kitchen newbies succeed with this Chocolate Zucchini Bread?
- Absolutely! This recipe is super forgiving. If you follow the steps, you’ll be golden. Plus, even if you mess up a little, it’ll still taste incredible!
Can I use frozen zucchini?
- Yes! Just make sure to thaw it completely and squeeze out any excess moisture before using. Too much water can make the bread soggy.
What if I don’t have buttermilk?
- No problem! You can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.
Can I add nuts?
- Definitely! Walnuts, pecans, or almonds would all be delicious additions. Add about ½ cup to the batter along with the chocolate chips.
How can I make this Chocolate Zucchini Bread gluten-free?
- Use a 1:1 gluten-free flour blend. I’ve tested it with a few different brands, and they all work well.
What if I mess up my Chocolate Zucchini Bread?
- (Spoiler: it’ll still taste incredible!) Seriously, even if it’s not perfect, it’ll be delicious. Baking is forgiving, and chocolate covers a multitude of sins.
How can I prep this Chocolate Zucchini Bread for busy weeknights?
- Grate the zucchini ahead of time and store it in the fridge. You can also mix the dry ingredients together in advance. Then, when you’re ready to bake, it’s just a matter of combining everything.
Can I halve this recipe?
- Yes! Simply halve all the ingredients and bake in a smaller loaf pan or muffin tin.

CONCLUSION:

This Chocolate Zucchini Bread brings me SO much joy because it’s a way to turn something simple into something truly special. This recipe is so similar to Double Chocolate Zucchini Bread – Sally’s Baking. Every bite is a reminder that even the most unexpected combinations can create delicious magic!

My Chocolate Zucchini Bread Flavor Secrets:

Buttermilk is Key: Don’t skip it! It adds so much moisture and tenderness.
Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough bread. Mix until just combined.
High-Quality Chocolate: Use the best cocoa powder and chocolate chips you can find. It makes a difference!

Delicious Chocolate Zucchini Bread Variations I’ve Tested:

Double Chocolate Chunk: Add chopped chocolate chunks instead of chocolate chips for an even more decadent treat. This reminds me of my Chocolate Cherry Cream Pie
Spiced Zucchini Bread: Add a pinch of ground cloves and cardamom to the batter for a warm, exotic twist.
Espresso Chocolate Zucchini Bread: Add a tablespoon of instant espresso powder to the dry ingredients for a mocha-flavored bread. For all the chocolate lovers out there, give my Triple Chocolate Brownies recipe a try! If you need some more inspiration, here’s another take on a Chocolate Zucchini Bread Recipe.

I’m SO excited for you to try this Chocolate Zucchini Bread! Trust your taste buds, get creative, and don’t be afraid to experiment. Happy baking, fellow food lovers!

Chocolate Zucchini Bread

Print Recipe

This moist and delicious Chocolate Zucchini Bread is packed with flavor and perfect for a sweet treat or breakfast. Shredded zucchini adds moisture and a hint of goodness to this decadent chocolate loaf.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 1 loaf (10 slices)
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini, excess moisture squeezed out
1/2 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the shredded zucchini and chocolate chips.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special treat.