Decadent Chocolate Chip Zucchini Bread

Let’s talk about one of my go-to recipes that never fails to make my family smile: chocolate pudding zucchini bread. I know what you’re thinking – zucchini in bread? Trust me, it works! The garden-fresh zucchini keeps the bread nice and moist, while the chocolate pudding mix adds that rich, chocolatey goodness we all love.

I started making this bread as a way to use up the extra zucchini from our backyard garden, and now my kids ask for it year-round. It’s perfect for breakfast, afternoon snacks, or even dessert. Plus, it’s a sneaky way to get some vegetables into picky eaters – they won’t even know the zucchini is there!

The best part? This recipe is pretty forgiving. You don’t need to be a master baker to get it right, and you can easily mix it up while you’re making dinner. I often make two loaves at once – one for now and one for the freezer. Because let’s be honest, it disappears pretty quickly around here!

What Kind of Zucchini Should I Use?

For baking, medium-sized zucchini are your best bet since they tend to have smaller seeds and more flesh than their larger counterparts. The big ones you might find at the end of summer can be a bit too watery and seedy, which could make your bread too moist. When picking zucchini at the store or farmers market, look for ones that are firm to the touch and have smooth, unblemished dark green skin. There’s no need to peel your zucchini for this recipe – the skin adds nice flecks of green to your bread and contains extra nutrients. Just give it a good wash, trim off the ends, and grate it using the large holes of your box grater.

Options for Substitutions

This recipe has several ingredients that you can swap if needed. Here are some helpful substitutions:

• Zucchini: You can replace zucchini with yellow summer squash – it works just the same! Just make sure to squeeze out excess moisture after grating.
• Plain flour: All-purpose flour can be swapped with whole wheat flour (use 1¼ cups instead of 1½) or a 1:1 gluten-free flour blend. The texture might be slightly different but still good!
• Chocolate pudding mix: This is pretty important for the texture and moisture, but if you’re in a pinch, try using 3 tablespoons of cocoa powder mixed with 3 tablespoons of cornstarch and 2 tablespoons of sugar.
• Vegetable oil: Feel free to use melted coconut oil, canola oil, or even unsweetened applesauce (though this will make the bread less rich).
• Chocolate chips: Any chocolate chips work here – milk chocolate, dark chocolate, or even chocolate chunks. You could also use chopped nuts if you want something different.
• Eggs: For each egg, you can use either 1 mashed banana, ¼ cup applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the shredded zucchini – excess moisture can make your bread too wet and dense, so be sure to lightly squeeze the shredded zucchini in a clean kitchen towel before adding it to your batter. Another common error is overmixing the batter, which can lead to a tough, chewy texture – instead, fold the ingredients just until combined, and don’t worry about a few small lumps. To prevent your chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and remember to check your bread about 10 minutes before the suggested baking time since every oven runs differently. For the best texture, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack – rushing this step can cause your bread to break or crumble.

What to Serve With Chocolate Zucchini Bread?

This moist chocolate zucchini bread is perfect for breakfast, snack time, or dessert, and there are lots of tasty ways to serve it! For breakfast, try spreading a warm slice with cream cheese or butter, and pair it with a cold glass of milk or your morning coffee. If you’re serving it as an afternoon treat, I love adding a scoop of vanilla ice cream on top and letting it melt slightly into the bread. For a simple dessert presentation, dust each slice with a little powdered sugar and serve with fresh berries on the side – strawberries and raspberries work especially well with the chocolate flavor.

Storage Instructions

Counter Storage: This chocolate zucchini bread stays fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your bread in the fridge in an airtight container, and it’ll stay good for up to a week. The chocolate chips might firm up a bit, but that’s totally normal!

Freeze: This bread freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil, or place slices in a freezer bag. When you’re ready to eat, just thaw it overnight in the fridge or for a few hours on the counter.

Warm Up: If you like your bread warm, pop a slice in the microwave for 10-15 seconds. The chocolate chips get slightly melty, making it extra cozy and perfect with a cup of coffee or milk!

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 280-300 g

Ingredients

• 1 cup shredded zucchini (leave the peel on)
• 1 1/2 cups plain flour
• 1/4 cup cocoa powder
• 1 package (3.9 oz) chocolate instant pudding mix
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips (plus additional for topping)

Step 1: Prepare the Loaf Pan and Preheat the Oven

Begin by preheating your oven to 350°F (175°C).

While the oven is heating up, prepare a 9×5-inch loaf pan by either spraying it with nonstick spray or lining it with a piece of parchment paper.

This preparation will help in easy removal of the loaf once baked.

Step 2: Shred the Zucchini

Shred your zucchini and set it aside.

This will be added to the batter later, so having it ready will streamline the mixing process.

Step 3: Combine Dry Ingredients

In a large bowl, stir together your dry ingredients: flour, cocoa, chocolate pudding mix, baking soda, baking powder, and salt.

Ensure these ingredients are thoroughly mixed as they form the base structure of your loaf.

Step 4: Prepare Wet Ingredients

In a medium bowl, whisk together the sugar and eggs until combined.

Then, add in the oil, milk, and vanilla.

Continue to whisk until everything is well blended to form your wet ingredient mixture.

Step 5: Mix and Fold Ingredients

Pour the wet ingredients into the large bowl containing the dry ingredients.

Mix until just combined, taking care not to over-mix.

Fold in the shredded zucchini and a portion of chocolate chips until just incorporated into the batter.

Pour the batter evenly into the prepared loaf pan and sprinkle some additional chocolate chips on top for extra chocolaty goodness.

Step 6: Bake and Cool the Loaf

Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the loaf to cool for about 15 minutes in the pan, then remove it to cool completely on a wire rack before slicing and serving.