Chocolate Zucchini Bread – if you need a good chocolate fix as breakfast or snacks, this Chocolate Bread Zucchini is all you need. Tender loaf quick bread with a slight crusty top and loaded with freshly grated zucchini, cocoa powder, eggs, butter, and chocolate chips. Perfect indulgence at any time of the day!
Even when the holidays are over, I still can’t help myself but indulge in some sweet treats here and there. I know, the new year has just started, and with that healthy start in mind, I guess adding some zucchinis in my chocolate bread would make today’s recipe a little healthy-ish, don’t you think?😉
Today’s bread recipe is packed with double chocolate goodness from the cocoa powder and chocolate chips. It’s a great breakfast or snack treat that pairs well with coffee or tea or on its own. I bet your kids would love this, too!
Is Zucchini a Fruit or Vegetable?
In the culinary world, there are a lot of fruits that are disguised as vegetables. They’re often used in savory dishes or as an accompaniment just like the most debated tomatoes (which are, by the way, fruits). Fruits, as defined HERE, is the edible reproductive body of a seed plant. So anything that grows on a plant and is the means by which that plant is reproduced through its seed is technically called fruit. And just like cucumbers and pumpkins, zucchinis are also FRUITS.
Why Zucchini is Used in Baking?
Zucchinis also called courgette, marrow, baby marrow, or courge, belongs to the gourd family with a delicate flavor. They can be steamed, boiled, baked or eaten raw. It is often used as a low-carb substitute for spaghetti or noodles. Furthermore, zucchinis are also used in baking.
Adding zucchini in baked goods such as this moist zucchini bread adds a wonderful texture and moistness as it is mostly made with water. Now, why not add water instead of zucchini? Well, adding water just makes the batter runny, while the zucchini holds up its water through the mixing and baking process. Thus, it also helps to bulk up the cakes or bread with added nutrition. Yes, zucchini is rich in several vitamins and minerals.
Do You Peel Zucchini for Zucchini Bread?
No, it isn’t necessary. This fruit has actually think layers of skin that soften as it bakes. Not only that, its skin has the bulk of the nutrients that we are looking for, so might as well leave it on.
This chocolate bread recipe is quite a versatile one. You can do any of the following below for variation.
- Use different types of chocolate chips such as milk chocolate, white chocolate or peanut butter chips.
- For added texture, you may add like 1/3 cup of chopped peanuts or toasted coconut flakes.
- Add about 1/2 teaspoon of espresso powder or instant coffee to accentuate that chocolate flavor.
- You can also use a combination of grated yellow squash and zucchini.
- Love raisins? Try adding it or your favorite dried fruit.
- For those who love chocolate chips, go ahead and top the batter with about 1/3 cup of chocolate chips.
This Chocolate Zucchini Bread recipe stays fresh at room temperature for 2 days. To store in the fridge, transfer it in an airtight container and into the fridge for about a week. As for freezing, you can freeze the entire loaf or slice them and wrap it with a plastic wrap. Place it in a freezer-safe container, label and freeze for up to 3 months. When ready to eat, you can thaw it in the fridge overnight and just let it come to room temperature before serving. Microwaving it is also fine, especially if you want it warm.
More Recipes Using Zucchini
Love zucchini? I’ve got more here for you using this amazing fruit!
More Quick Bread That You’ll Love
- Irish Soda Bread
- Beer Bread
- Chocolate Chip Banana Bread
- Pumpkin Bread
- Coconut Bread
- Banana Pineapple Bread
How To Make Chocolate Zucchini Bread
Preheat oven to 350°F or 177 degrees C. Spray or butter a 9″-x-5″ loaf pan and dust with cocoa powder, tapping out any excess powder. In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt; set aside. In a separate mixing bowl combine sugar, zucchini, melted butter, egg, and sour cream. Mix together then add the vanilla extract. Stir again to combine. Add dry ingredients to zucchini mixture; stir just until combined.
Finally, fold in the chocolate chips, clean down the sides of the pan. Spoon batter into the greased bread pan. Tap the bread pan. Bake for 50-55 minutes until or until a skewer inserted in the middle of the cake comes out clean. Cool in pan on a wire rack for about 10-15 mins, then remove from pan. Let it cool completely. Slice and serve with butter or not.
Chocolate Zucchini Bread
- 1 ¾ cups (218.75g) all-purpose flour
- ⅓ cup (39.33g) cocoa powder (Dutch-process)
- ½ teaspoon (3g) baking soda
- 1 ½ teaspoon (6g) baking powder
- 1 teaspoon (5g) salt
- 1 cup (200g) granulated sugar
- 2 cups (300g) fresh grated zucchini
- ½ cup (125ml) melted unsalted butter
- 2 large eggs
- ¼ cup (57.5g) sour cream (see notes)
- 2 teaspoons (8.4g) vanilla extract
- ¾-1 cup (112.5g - 150g) semisweet chocolate chips
- Preheat oven to 350°F or 177 degrees C. Spray or butter a 9″-x-5″ loaf pan and dust with cocoa powder, tapping out any excess powder.
- In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In a separate mixing bowl combine sugar, zucchini, melted butter, egg, and sour cream. Mix together then add the vanilla extract. Stir again to combine.
- Add dry ingredients to zucchini mixture; stir just until combined.
- Finally, fold in the chocolate chips, clean down the sides of the pan.
- Spoon batter into the greased bread pan. Tap the bread pan.
- Bake for 50-55 minutes until or until a skewer inserted in the middle of the cake comes out clean.
- Cool in pan on a wire rack for about 10-15 mins, then remove from pan. Let it cool completely.
- Slice and serve with butter or not.
Tips & Notes:
- If you don't have sour cream on hand, you may substitute with plain yogurt.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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