Baking has always been a cherished tradition in my home. The moment the rich aroma of chocolate fills the air, a wave of nostalgia sweeps over me. I remember baking with my grandmother, her laughter merging with the sounds of mixing and whisking. That’s why this Easy Fudgy Chocolate Zucchini Bread holds a special place in my heart. It’s a delightful way to sneak in some veggies while indulging in rich chocolate goodness. Each bite is moist, chocolatey, and filled with the magic of zucchini, making it the perfect treat for any occasion. You’ll love how simple it is to make, and it’s a crowd-pleaser every time!
why make this recipe
This recipe is a great choice for several reasons. First, it’s a fantastic way to use up those extra zucchinis from your garden. Second, the addition of zucchini keeps the bread moist and tender. Lastly, who wouldn’t enjoy a chocolatey treat that feels a little healthier? It’s perfect for breakfast, a snack, or dessert, and it’s packed with flavor that will leave you wanting more!
how to make Easy Fudgy Chocolate Zucchini Bread
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola oil (or vegetable oil, or melted coconut oil)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (packed)
- 1 cup semisweet chocolate chips (divided)
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the flour, cocoa powder, baking soda, and sea salt.
- In another bowl, whisk the eggs, melted butter, canola oil, brown sugar, and vanilla extract until well combined.
- Add the dry mixture to the wet ingredients and stir until just combined.
- Fold in the shredded zucchini and 3/4 cup of chocolate chips, leaving some for later.
- Pour the batter into the loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
how to serve Easy Fudgy Chocolate Zucchini Bread
This chocolate zucchini bread is delicious on its own but can also be served with a spread of butter or cream cheese. For an extra treat, pair it with a scoop of vanilla ice cream or fresh berries.
how to store Easy Fudgy Chocolate Zucchini Bread
Store the bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
tips to make Easy Fudgy Chocolate Zucchini Bread
- Use freshly grated zucchini for the best moisture.
- Squeeze out excess water from the zucchini if it’s very watery to prevent a soggy loaf.
- Feel free to add nuts or dried fruit for an extra flavor twist.
- You can adjust the sweetness by adding a bit more or less brown sugar according to your taste.
variation
For a healthier option, you can replace half of the all-purpose flour with whole wheat flour. You can also try adding some spices like cinnamon or nutmeg for a warm flavor.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw it and pat it dry before adding it to the batter.
What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can use carob powder as a substitute, but the flavor will be different.
Can I make this gluten-free?
Absolutely! You can use a gluten-free flour blend instead of all-purpose flour to make a gluten-free version of the bread.
Print
Easy Fudgy Chocolate Zucchini Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and chocolatey bread that cleverly incorporates zucchini for added tenderness, perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola oil
- 3/4 cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (packed)
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix together the flour, cocoa powder, baking soda, and sea salt in a bowl.
- Whisk the eggs, melted butter, canola oil, brown sugar, and vanilla extract in another bowl until well combined.
- Add the dry mixture to the wet ingredients and stir until just combined.
- Fold in the shredded zucchini and 3/4 cup of chocolate chips, leaving some for later.
- Pour the batter into the loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Use freshly grated zucchini for the best moisture and squeeze out excess water if needed to prevent a soggy loaf. This bread pairs well with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg