Decadent Chocolate Zucchini Bread

Indulge in the decadent yet surprisingly wholesome world of Chocolate Zucchini Bread! This incredible loaf is a true revelation – intensely moist, deeply chocolatey, and crafted with a thoughtful selection of better-for-you ingredients. Imagine a rich, fudgy texture infused with subtle hints of zucchini, balanced with the goodness of less sugar, protein-packed Greek yogurt, luscious dark chocolate, nourishing coconut oil, and wholesome oat flour. It’s the perfect treat that satisfies your sweet tooth while offering a touch of healthy goodness. Whether enjoyed for breakfast, as a delightful snack, or a comforting dessert, this chocolate zucchini bread is destined to become a household favorite.

A Note from the Author

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Chocolate Lover’s Zucchini Bread: Our Family’s New Obsession!

Baking on Sundays has become a cherished tradition in our home, a sweet ritual my daughter and I look forward to every week. She’s my little baking assistant, and without fail, her request is always for something “double chocolate” – usually my Greek Yogurt Chocolate Banana Muffins, laden with extra chocolate chips, of course!

One sunny afternoon, as I was planning to whip up my go-to Zucchini Bread, my daughter paused, her eyes widening with a hopeful glint. “Mom,” she asked, “can we make it double chocolate instead?” How could I possibly resist such an enthusiastic plea from my mini chocolate connoisseur? It was a challenge I eagerly accepted.

We dove into the pantry, pulling out cocoa powder and handfuls of dark chocolate chips. The result? A remarkably rich, fudgy, and utterly irresistible loaf that she instantly christened “Zucchini Muffin Bread.” The moment it came out of the oven, the aroma alone was enough to guarantee its success. We’ve baked it three times since that day, and it disappears almost as quickly as it cools. It’s safe to say this chocolate zucchini bread has firmly cemented its place as a new, undeniable family favorite, proving that sometimes, the best recipes come from spontaneous, chocolate-fueled collaborations!

Why You’ll Love This Chocolate Zucchini Bread

This isn’t just another zucchini bread recipe; it’s a chocolate experience disguised as a wholesome treat. Here’s why this recipe stands out and why you’ll want to add it to your baking rotation:

• Unbeatable Moisture: Thanks to finely grated zucchini and creamy Greek yogurt, this bread boasts an incredibly moist and tender crumb that stays fresh for days.
• Rich Chocolate Flavor: A generous amount of Dutch-process cocoa powder combined with dark chocolate chips creates a deep, satisfying chocolate taste in every bite.
• “Better-For-You” Ingredients: We’ve strategically reduced the sugar content compared to many traditional recipes and incorporated beneficial ingredients like Greek yogurt for protein, coconut oil for healthy fats, and oat flour for added fiber.
• Simple & Straightforward: Despite its gourmet taste, the preparation is incredibly simple, making it perfect for bakers of all skill levels.
• Kid-Friendly Veggies: Zucchini disappears completely into the batter, adding moisture and nutrients without altering the flavor, making it a clever way to sneak in some greens for picky eaters!

Key Ingredients for the Best Chocolate Zucchini Bread

Crafting the perfect chocolate zucchini bread starts with selecting the right ingredients. Each component plays a crucial role in achieving that sought-after moist, chocolatey, and tender texture. Here’s a breakdown of the stars of this recipe and why they’re essential:

How To Make Perfectly Moist Chocolate Zucchini Bread

Baking this chocolate zucchini bread is a straightforward process that yields incredibly delicious results. Follow these simple steps for a perfect loaf every time:

1. Prepare Your Pan & Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease an 8.5 x 4.5-inch loaf pan, or for easy removal, line it with parchment paper, leaving an overhang on the sides. Finely grate your zucchini and set it aside; there’s no need to squeeze out the moisture.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the full-fat Greek yogurt, honey, light brown sugar, eggs, cooled melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
3. Melt the Chocolate: In a separate small, microwave-safe bowl, combine 1/3 cup of your dark chocolate chips with the melted coconut oil. Microwave in 15-second intervals, stirring thoroughly for 20 seconds after each burst, until the chocolate is completely melted and smooth. Allow it to cool slightly to room temperature before stirring it into the wet Greek yogurt mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, cornstarch, and salt. Then, gently fold in the remaining 3/4 cup of dark chocolate chips.
5. Gently Combine Wet & Dry: Pour the dry ingredient mixture into the wet ingredient mixture. Add the grated zucchini. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can lead to a dense bread with a sunken center.
6. Bake to Perfection: Scrape the batter evenly into your prepared loaf pan. If desired, sprinkle a few extra chocolate chips on top for a beautiful finish. Bake for 45 to 55 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs (not wet batter). The edges of the bread should also begin to pull away slightly from the sides of the pan.
7. Cool Completely: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Slicing too early can result in a crumbly loaf, so patience is key! Once fully cooled, slice with a sharp, serrated knife and enjoy.

Expert Baking Tips for Chocolate Zucchini Bread Success

Achieving a perfectly moist and flavorful chocolate zucchini bread is easy with a few simple techniques. Keep these tips in mind to ensure your loaf turns out beautifully every time:

• Prepare Your Pan Thoughtfully: To prevent sticking, always grease and lightly flour your loaf pan. Alternatively, line it with parchment paper, leaving a slight overhang on the long sides. This “sling” makes lifting the cooled loaf out of the pan effortless.
• Embrace Zucchini’s Moisture: Unlike some recipes that call for squeezing out the zucchini’s liquid, for this chocolate zucchini bread, leave the grated zucchini wet. Its natural moisture is essential for creating that incredibly tender and moist crumb, so resist the urge to drain it.
• Keep Chocolate Chips Suspended: To prevent your chocolate chips from sinking to the bottom of the loaf, lightly dust them with a tablespoon of the all-purpose flour from the recipe before folding them into the batter. This thin coating helps them stay evenly distributed throughout the bread.
• Prevent Over-Browning: If you notice the top of your zucchini bread browning too quickly during the last 10-15 minutes of baking, loosely tent the pan with aluminum foil. This will protect the crust while allowing the interior to finish baking without drying out.
• Use the Correct Pan Size: The specific dimensions of your loaf pan are crucial for even baking. I use an 8.5 x 4.5-inch bread pan for this recipe. Using a different size, especially one that’s too large or too small, can significantly alter the baking time and the final texture of the bread.

How To Tell When Your Chocolate Zucchini Bread Is Perfectly Done

Knowing exactly when your bread is baked through can be tricky, especially with a moist loaf like this one. Here are reliable indicators to ensure your chocolate zucchini bread is perfectly baked, avoiding both underbaked gooiness and overbaked dryness:

• The Loaf Pulls Away: Observe the sides of the bread. A fully baked loaf will gently pull away from the edges of the pan. This indicates that the structure is set.
• Toothpick Test with Moist Crumbs: Insert a wooden toothpick or thin skewer into the very center of the loaf. When it comes out, it should have only a few moist crumbs attached, not wet batter. If it comes out clean, it might be slightly overbaked, but a few moist crumbs signify perfect doneness.
• Springy Top: Gently press the top center of the loaf with your finger. If it springs back immediately, it’s a good sign that the bread is done. If it leaves an indentation, it needs a few more minutes in the oven.

Preventing Underbaked Zucchini Bread: An underbaked loaf can be disappointing. Ensure your oven is correctly calibrated by using an oven thermometer, and always allow your oven to fully preheat before placing the bread inside. Position the loaf pan in the center rack of the oven for even heat distribution.

Rating: 4.86 from 7 votes

Chocolate Zucchini Bread

By
Chelsea Lords

With nutritious ingredients and simple preparation, this rich Chocolate Zucchini Bread is unbeatable!

Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
1 hour 10 minutes

Servings:
12 servings

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Equipment

• 8.5 x 4.5-inch bread pan
• Cooling rack

Ingredients

• 1/2 cup honey vanilla Greek yogurt
• 2 tablespoons honey
• 1/2 cup light brown sugar lightly packed
• 1/3 + 3/4 cup dark chocolate chips divided
• 1/3 cup melted coconut oil
• 1-1/2 teaspoons vanilla extract
• 1 large egg
• 1/3 cup oat flour just blend regular oats in a blender—see note 1 below
• 2 tablespoons Dutch process cocoa powder recommended: Hershey’s Special Dark cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup all-purpose flour or use white-whole wheat
• 3/4 heaping cup lightly packed grated zucchini
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F (176°C). Lightly grease and flour an 8-1/2 by 4-1/2 inch pan or line with parchment paper, leaving an overhang for easy removal. Grate zucchini on the small holes of a grater. Measure and set aside.
2. In a medium bowl, stir together the Greek yogurt, honey, and brown sugar until smooth.
3. In another small microwave-safe bowl, place 1/3 cup (62g) chocolate chips. Melt the coconut oil and measure the oil after being melted. Pour the melted coconut oil over the chocolate chips and stir. Microwave in bursts of 15 seconds, stirring for 20 seconds between each burst until chocolate is fully melted and smooth. Allow to cool to room temperature, then use a spatula to scrape every bit into the Greek yogurt mixture. Stir to combine. Add the egg and vanilla extract and stir until smooth.
4. In a separate bowl, stir together the oat flour (see note 1 below), cocoa powder, baking soda, baking powder, salt, and cornstarch. Add in the all-purpose flour and the remaining 3/4 cup chocolate chips (118g). Stir the dry ingredients together.
5. Add the dry ingredients to the wet ingredients. Mix in the zucchini. Gently stir until just combined. Overmixing will result in dense bread or a sunken center.
6. Use a spatula to scrape every bit of the mixture into the prepared pan and smooth the top into an even layer. Top with a few more chocolate chips if desired. Bake for 45–55 minutes or until a toothpick when inserted into the center comes out with dry or moist (not wet) crumbs. The bread should also be pulling slightly away from the sides. Be careful to not overbake; it will yield a much drier, less-tasty zucchini bread.
7. Remove from the oven and let cool for 10 minutes before inverting it onto a cooling rack to finish cooling. Allow to completely cool before cutting into the bread—otherwise, it’s pretty crumbly! Cut with a sharp, serrated knife. Best enjoyed the same day—see “Storage” notes above.

Recipe Notes

Note 1: For homemade oat flour, I use regular old-fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble a fine flour. The measurement (1/3 cup) should be taken AFTER the oats are blended, not before.

Storage: This bread stores well for 1–2 days at normal room temperature when wrapped tightly or stored in an airtight container. After 3–4 days, this bread is more prone to molding due to the ingredients used and its overall moistness. Warm refrigerated (unwrapped) slices in the microwave for 5–10 seconds. Freeze any leftover slices for up to 3 months (individually wrapped and then placed in a zip-top bag). To thaw, set out wrapped slices at room temperature for about an hour. Warm leftover slices in the microwave for 5–10 seconds before enjoying. Add a slather of peanut butter for a fun flavor variation!

Nutrition

Serving: 1 serving | Calories: 313 kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 229mg | Potassium: 259mg | Fiber: 3g | Sugar: 18g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.