Easy zucchini chocolate bread

This rich chocolate treat packed with zucchini is sweet enough to fool the veggie-shy and packs in some goodness too. You'd never guess a humble veggie could create something so drool-worthy. Even picky eaters will want seconds!

I whip this up every summer once my garden zucchinis start taking over. My kids won’t touch veggies, but they never realize what they’re eating and always reach for more.

Irresistible Ingredients

• 1 cup chocolate chips: melty bits that make every bite super fun
• 3/4 cup mashed bananas: brings in natural sweetness and lots of moisture
• 2 cups shredded zucchini: disappears into the bread but keeps it super soft
• 1 tsp vanilla extract: gives the chocolate extra flavor
• 2 large eggs: holds everything together and gives the bread structure
• 1/2 cup brown sugar: makes things rich and keeps the bread moist
• 1/2 cup white sugar: sweetens things up without going overboard
• 1/2 cup vegetable oil: for a soft, tender loaf
• 1/2 tsp cinnamon: just enough warm flavor to boost the chocolate
• 1/4 tsp salt: makes the chocolate pop
• 1/2 tsp baking powder: teams up with baking soda for perfect rise
• 1 tsp baking soda: helps the bread puff up and stay light
• 1 1/2 cups all-purpose flour: gives the bread a solid base
• 1/2 cup dark cocoa powder: makes the chocolate taste super deep

Simple Step-By-Step Directions

Cool Down Time:

Let the loaf sit in the pan for about 15 minutes, then set it out on a wire rack. Don’t slice too soon, or it might fall apart. Wait until it’s cooled down.

Baking:

Scoop your batter into the pan you prepped. Smooth it out and toss a few chocolate chips on top if you want. Bake for about 45 to 60 minutes. Stick a toothpick in the center around 45 minutes—if it comes out clean or with just a crumb, it’s done.

Add Chocolate Chips:

Stir most of the chips into the batter but hold a few back. Sprinkle those on top right before baking. They make it look extra special, trust me.

Mix It All Together:

Add the dry mix to the wet bowl a little at a time. Stir gently—stop once you can’t see any more flour. Don’t beat it or you’ll get a tough loaf!

Wet Ingredients:

In a big mixing bowl, whisk together the oil, vanilla, and both sugars until it’s nice and smooth. Crack in the eggs, mixing one at a time. Then dump in the bananas, mash well, and add the zucchini, folding it in gently.

Dry Ingredients:

Combine the cocoa, flour, baking soda, baking powder, salt, and cinnamon in a bowl. Whisk good so you don’t end up with weird cocoa lumps.

Oven and Pan Prep:

Heat your oven to 350 F. Coat a loaf pan well with nonstick spray, so cleanup is easy and the loaf pops right out.

Zucchini is the secret surprise that totally upgrades this loaf. I picked up this trick from a neighbor with a bumper crop, and now as soon as zucchinis are everywhere, I’m baking this nonstop.

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Storage and Freezing Tips

This chocolate zucchini loaf keeps great. Store it in an airtight box at room temp for three days—honestly, it tastes even better the next day as all the flavors blend together. For longer, wrap it up well in plastic wrap and stash it in the fridge for up to a week. If you want to freeze it, slice first and wrap each piece in plastic, then pop everything in a freezer bag. It'll last for about three months. Thaw at room temp or zap it briefly in the microwave for a warm treat.

Swaps and Tweaks

Change this up to fit what you’ve got. Swap out half the regular flour for whole wheat to boost fiber. Use a gluten-free blend and toss in some xanthan gum (about 1/2 teaspoon) if you want to skip gluten. Not a fan of chocolate chips? Go for nuts, dried cranberries, or caramel bits. If you want it dairy free, use vegan chocolate chips and turn flaxseed mixed with water into an egg replacer. You can swap honey for maple syrup too.

Serving Ideas

This super-flexible loaf is good any time. Slice thin, toast lightly, and add some butter or cream cheese for breakfast. Heat a piece and enjoy with vanilla ice cream and caramel sauce for dessert. You can also bake the batter as muffins—just lower the bake time to about 20 minutes. For a fancy bite, top with a bit of sweet cream cheese frosting for a special occasion.

Frequently Asked Questions

→ How do you keep the texture soft?

To achieve a soft texture, shred the zucchini finely and gently mix it with mashed bananas. Don’t overwork the batter.

→ Can I swap out the chocolate chips?

Absolutely! You can replace the chocolate chips with chopped nuts, raisins, or pieces of dark chocolate.

→ How do I check if it’s done baking?

Stick a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready to go.

→ Can I use whole wheat flour instead of white flour?

Yes, whole wheat flour works, but the loaf will be denser. Add a little extra liquid if needed.

→ What’s the best way to store it?

Keep it in an airtight container at room temperature for 2 to 3 days, or refrigerate it for longer freshness.