I never thought I’d be putting zucchini in a chocolate bread until my neighbor handed me a loaf at a summer potluck. Growing up, zucchini was just that green vegetable mom tried to hide in pasta sauce. But this bread? It changed everything.
Here’s the thing about Amish chocolate zucchini bread – it’s not trying to be healthy. The zucchini just makes it really moist, and you won’t even know it’s there. My kids, who usually run at the sight of anything green, ask for seconds every time I make it. That’s saying something.
Why You’ll Love This Chocolate Zucchini Bread
- Sneaky vegetables – This bread is the perfect way to use up summer zucchini and get picky eaters to eat their vegetables – they won’t even know it’s in there!
- No special equipment needed – You just need basic baking tools and one bowl to whip up this easy quick bread – no fancy mixer or complicated steps required.
- Moist and chocolatey – The zucchini keeps the bread incredibly moist while the chocolate chips add little pockets of melty goodness throughout each slice.
- Make-ahead friendly – This bread stays fresh for several days and actually tastes even better the next day, making it perfect for breakfast, snacks, or dessert.
- Simple ingredients – You probably have most of these pantry staples on hand already, just grab some fresh zucchini and you’re ready to bake.
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 compared to larger ones. The dark green or light green varieties both work equally well – just avoid using overgrown zucchini that can be tough and have large, bitter seeds. When shredding, there’s no need to peel the zucchini first, as the skin adds nice flecks of color to your bread and contains extra nutrients. One great thing about this recipe is that you don’t need to squeeze out the moisture from your shredded zucchini, which saves you a step and helps keep your bread moist.
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. You can even try coconut sugar, just note that 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.
- Plain flour: While regular all-purpose flour is best, you can use whole wheat flour for up to half the amount. Just note that this will make the bread denser.
- Coarse sugar topping: This is optional – you can skip it or replace it with turbinado sugar, regular granulated sugar, or even a streusel topping if you’re feeling fancy.
Watch Out for These Mistakes While Baking
The biggest mistake when making zucchini bread is squeezing out the moisture from your shredded zucchini – this recipe actually needs that natural moisture to create the perfect texture, so leave those juices alone! Another common error is overmixing the batter; once you’ve combined the wet and dry ingredients, mix just until they’re incorporated, as too much stirring will lead to a dense, tough loaf. To ensure even distribution of chocolate chips throughout your bread, try tossing them in a tablespoon of flour before adding them to the batter – this prevents them from sinking to the bottom during baking. For the best results, check your bread about 10 minutes before the recommended baking time, as ovens vary significantly, and overbaking will result in a dry loaf – a toothpick inserted in the center should come out with a few moist crumbs, but not wet batter.
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! A warm slice pairs wonderfully with a cup of coffee or cold milk, especially when the chocolate chips are still a bit melty. For breakfast, try spreading a slice with cream cheese or butter, or serve it alongside some fresh fruit like strawberries or bananas. If you’re enjoying it as dessert, add a scoop of vanilla ice cream on top of a slightly warmed slice – the contrast between warm bread and cold ice cream is so good!
Storage Instructions
Keep Fresh: This chocolate zucchini bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container. Keep it at room temperature for up to 3 days, or pop it in the fridge where it’ll stay fresh for up to a week. The flavors actually get better after a day!
Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze the whole loaf or individual slices for up to 3 months. When freezing slices, put parchment paper between them so they don’t stick together.
Thaw & Serve: When you’re craving a slice, just take it out of the freezer and let it thaw overnight in the fridge or for about 2-3 hours at room temperature. If you like your bread warm, pop a slice in the microwave for 10-15 seconds or toast it lightly.
| Preparation Time | 20-30 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 25-30 g
- Fat: 120-130 g
- Carbohydrates: 250-270 g
Ingredients
- 2 cups shredded zucchini (no need to remove 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 coarse sugar
Step 1: Prepare Baking Equipment and Ingredients
Preheat your oven to 350 degrees F.
Lightly spray a 6-cup or 9×5-inch loaf pan with baking spray to ensure easy release of the finished loaf.
Step 2: Combine Wet Ingredients
In a large bowl, place the grated zucchini.
Add oil, eggs, sugars (both granulated and brown, if using), vanilla, and salt to the bowl with the zucchini.
Mix all these ingredients together until they are well combined.
Step 3: Add Dry Ingredients
Sprinkle the cinnamon, nutmeg, baking soda, and baking powder over the wet mixture.
Stir these ingredients in gently.
Then, add the flour and mix until the ingredients are just barely combined.
Be careful not to over-stir to maintain a tender texture.
Step 4: Fold in Chocolate Chips
Gently fold in the chocolate chips into the batter.
Take care to avoid over-stirring to keep the batter from becoming tough and to ensure the chocolate chips are evenly distributed throughout.
Step 5: Prepare for Baking
Pour the prepared batter into the greased loaf pan, spreading it evenly.
Generously sprinkle raw sugar on top of the batter.
This will add a delightful crunch to the finished loaf.
Step 6: Bake and Cool
Bake the loaf in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Once the loaf is baked, allow it to cool completely in the pan.
For best results, leave the loaf in the pan unwrapped overnight or for 12 hours.
This step adds to the flavor and texture.
Finally, slice the loaf with a serrated knife and enjoy!
