Moist Chocolate Zucchini Bread

Getting your kids to eat their vegetables can feel like an uphill battle, especially when they’re going through picky phases. After all, the mere sight of anything green on their plate can lead to dramatic sighs and turned-up noses at the dinner table, and traditional zucchini recipes rarely win over skeptical little eaters.

That’s where this chocolate zucchini bread comes to the rescue: it’s sneakily nutritious yet tastes like a treat, takes just minutes to prepare, and uses up all those summer zucchini that seem to multiply in your garden overnight.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they tend to have the perfect balance of flesh and moisture. While those giant late-summer zucchini might be tempting, they often have large seeds and can be too watery for baking. When you’re grating your zucchini, there’s no need to peel it – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. If your zucchini seems extra watery after grating, just give it a gentle squeeze with paper towels to remove some moisture, but don’t squeeze it completely dry since that moisture helps keep your bread nice and moist.

Options for Substitutions

This recipe is pretty forgiving and allows for several ingredient swaps if needed:

• Flour blend: You can use all regular flour instead of the wheat/plain flour mix. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Almond milk: Any milk works here! Regular dairy milk, soy milk, oat milk, or even buttermilk (which will make it extra moist) are all good options.
• Maple syrup: You can swap this with honey or regular sugar. If using sugar, add an extra ¼ cup of milk to make up for the liquid difference.
• Zucchini: Yellow summer squash works just as well. Just make sure to squeeze out excess moisture whichever you use. You really can’t skip this ingredient though – it’s what makes this bread super moist!
• Chocolate chips: Feel free to use dark chocolate chips, milk chocolate chips, or even chopped chocolate bars. You can also mix in some nuts if you’d like extra crunch.
• Eggs: For a vegan version, try using 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes until gelled).

Watch Out for These Mistakes While Baking

The biggest mistake when making chocolate zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread too wet and dense, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter. Another common error is overmixing the batter, which develops too much gluten and results in a tough, chewy texture – instead, fold the ingredients just until they’re combined, with a few small streaks of flour still visible. For the best chocolate flavor, make sure to measure your cocoa powder correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the container which can lead to using too much. Finally, don’t be tempted to cut into the bread right away – letting it cool in the pan for 10 minutes, then completely on a wire rack ensures the perfect texture and makes it easier to slice.

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 cold milk. 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 plate, serve a slice with fresh berries on the side and a dollop of whipped cream – the fruit adds a nice fresh contrast to the rich 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 it in the fridge in an airtight container, and it’ll stay good for up to a week. The cold temperature helps keep the moisture from the zucchini from making the bread too wet.

Freeze: This bread freezes really well for up to 3 months! I usually slice it before freezing, then wrap individual pieces in plastic wrap and store them in a freezer bag. This way, I can grab just what I need when I want a slice.

Thaw & Enjoy: When you’re ready to eat your frozen bread, let it thaw overnight in the fridge or for about an hour on the counter. If you like it warm, pop it in the microwave for 15-20 seconds or toast it lightly.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 280-300 g

Ingredients

• 1¾ cups plain flour
• ¾ cup whole wheat flour
• ⅓ cup cocoa powder, unsweetened
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 3 large eggs
• 1½ cups almond milk (room temperature)
• ¼ cup vegetable oil (or coconut oil, melted)
• ⅔ cup maple syrup
• 2 teaspoons vanilla essence
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips (with extra for topping)

Step 1: Preheat and Prepare Pans

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

While the oven heats up, lightly spray two 8×4” loaf pans with nonstick spray to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the dry ingredients by whisking together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

Ensure these are well mixed to promote even distribution of leavening agents and spices.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the eggs, almond milk, oil, maple syrup, and vanilla extract.

After these are thoroughly mixed, stir in the shredded zucchini.

This will add moisture and a subtle flavor to your bread.

Step 4: Bring Together Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the bowl with the wet ingredients.

Gently stir until the batter is just combined; be careful not to overmix, as this can affect the texture of the bread.

Once mixed, fold in the chocolate chips carefully.

Step 5: Pour and Bake

Divide the batter evenly between the two prepared loaf pans.

After pouring the batter, sprinkle more chocolate chips on top for added richness.

Place the pans in the preheated oven and bake for 50 to 60 minutes.

Check for doneness by inserting a toothpick into the center of the loaves; it should come out clean, and the tops should spring back when touched.

Step 6: Cool and Serve

Once the loaves are baked to perfection, remove them from the oven and allow them to cool completely in the pans before slicing.

Enjoy your deliciously moist chocolate zucchini bread!