Homestyle Amish Chocolate Zucchini Bread

Growing up, I’d never heard of putting zucchini in bread, let alone chocolate bread. It sounded like one of those weird food combinations that shouldn’t work – like when my mom tried putting pineapple in meatloaf. But then my neighbor, an Amish woman named Sarah, brought over this chocolate zucchini bread one summer afternoon.

I was amazed at how moist and chocolatey it was, and you’d never guess there was a vegetable hiding in there. The best part? It’s pretty much impossible to mess up. Even when I’m having one of those days where everything seems to go wrong in the kitchen, this recipe turns out great every single time.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find large zucchini at the store, they’ll work too – just be sure to cut them lengthwise and scoop out the seedy center before shredding. Fresh summer zucchini are ideal, but you can make this bread year-round with store-bought ones. When shredding, you can use either the large or small holes of your box grater – both work well, though larger shreds tend to keep the bread more moist. Remember, there’s no need to peel your zucchini before shredding; the skin adds nice flecks of green color to your bread and contains extra nutrients.

Options for Substitutions

This zucchini bread recipe is pretty forgiving and allows for several substitutions:

• Zucchini: You can swap zucchini with yellow summer squash or grated carrots. If using carrots, squeeze out some moisture first since they’re not as wet as zucchini.
• Canola oil: Any neutral-flavored oil works here – try vegetable oil, melted coconut oil, or even unsweetened applesauce (use 1/2 cup applesauce plus 3 tablespoons oil for the best texture).
• Brown and white sugar: Feel free to use all brown or all white sugar. Coconut sugar is another good option, though it might make the bread slightly less moist.
• Chocolate chips: Dark chocolate chips, milk chocolate chips, or even chopped nuts work great. You could also mix in dried cranberries or raisins for a different twist.
• Raw sugar topping: This is optional – you can skip it or replace it with turbinado sugar, regular granulated sugar, or even a streusel topping.
• Plain flour: While regular all-purpose flour works best here, you can use whole wheat flour for up to half the amount. Just note that this will make the bread denser.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is squeezing out the moisture from your shredded zucchini – those natural juices are essential for keeping your bread moist and tender, so leave them be. When measuring your flour, avoid the temptation to pack it into the measuring cup; instead, use the spoon-and-level method to prevent a dense, heavy loaf. A common error is opening the oven door too frequently while baking, which can cause your bread to sink in the middle – resist the urge to peek and trust your timer for the first 45 minutes. For the best chocolate distribution, toss your chocolate chips in a tablespoon of flour before adding them to the batter, which prevents them from sinking to the bottom of the loaf. Finally, let your bread cool in the pan for exactly 10 minutes before removing – any longer and it might become soggy, any shorter and it could break apart.

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 cup of coffee or milk. If you’re serving it as an afternoon treat, I love adding a scoop of vanilla ice cream on top of a slightly warmed slice – the ice cream gets a bit melty and it’s so good. For a simple dessert presentation, dust each slice with a little powdered sugar and serve with fresh berries on the side.

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 under the bread to absorb any extra moisture from the zucchini.

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

Freeze: This bread freezes really well for up to 3 months. I usually slice it before freezing, wrap each piece in plastic wrap, and store them in a freezer bag. This way, I can grab just one slice whenever I’m craving something sweet. Let it thaw overnight in the fridge or for an hour on the counter.

Warm Up: If you like your bread warm, pop a slice in the microwave for 10-15 seconds, or toast it lightly. The chocolate chips get slightly melty this way – it’s so good with a cup of coffee!

Preparation Time	15-20 minutes
Cooking Time	55-60 minutes
Total Time	70-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 2200-2500
• Protein: 30-35 g
• Fat: 120-140 g
• Carbohydrates: 280-300 g

Ingredients

• 2 cups shredded zucchini (no need to drain the liquid)
• 2 large eggs
• 2/3 cup canola oil
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla essence
• 1 teaspoon salt
• 3/4 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups plain flour
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons raw sugar

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350 degrees F (175 degrees C).

Lightly spray a 6-cup or a 9×5-inch loaf pan with baking spray to ensure your bread won’t stick.

Step 2: Combine Wet Ingredients and Zucchini

In a large bowl, place the grated zucchini and add the oil, eggs, sugars, vanilla, and salt.

Mix these ingredients together until well combined, ensuring the zucchini is well incorporated with the wet mixture.

Step 3: Add Spices and Leavening Agents

Sprinkle cinnamon, nutmeg, baking soda, and baking powder over the wet mixture.

Stir gently to integrate these dry ingredients without over-mixing.

Step 4: Incorporate Flour and Chocolate Chips

Add the flour to the bowl and gently mix until the flour is just barely combined with the wet ingredients.

Be cautious to avoid over-stirring, which can make the bread tough.

Next, gently fold in the chocolate chips, taking care not to over-stir as well.

Step 5: Fill the Loaf Pan and Bake

Pour the batter evenly into your prepared loaf pan.

Sprinkle the top with raw sugar for an added sweet crunch.

Bake in your preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Slice

Once the baking is complete, allow the bread to cool completely in the pan.

For best results, leave it in the pan, unwrapped, overnight or for 12 hours to enhance the flavors and texture before slicing.

When ready, use a serrated knife to cut the bread into slices and enjoy.