Heavenly Chocolate Chunk Zucchini Bread Recipe for Sweet Cravings

Baking a delicious chocolate chunk zucchini bread can surprise even the most skeptical dessert enthusiasts.

Unexpected ingredients often create magical culinary moments.

Zucchini brings incredible moisture and subtle earthiness to this sweet treat.

Chocolate pieces scattered throughout promise rich, decadent bites that melt perfectly.

Surprisingly light and tender, this bread feels like a secret indulgence.

Home kitchens will feel warm and inviting with this simple recipe.

FAQs

• Can I use a different type of chocolate?

Yes, you can substitute dark, milk, or semi-sweet chocolate chunks or chips based on your preference. Just ensure they’re roughly chopped for even distribution in the bread.

• Is this recipe kid-friendly?

Absolutely! Kids typically love this chocolatey zucchini bread. The chocolate masks the vegetable taste, making it a sneaky way to add nutrients to their diet.

• Can I make this bread gluten-free?

Yes, you can replace the regular flour with a gluten-free all-purpose flour blend. Just ensure it’s a 1:1 substitution to maintain the bread’s texture.

• What can I use instead of instant coffee?

If you don’t have instant coffee, you can skip it entirely or use a small amount of strong brewed coffee cooled to room temperature. The coffee enhances the chocolate flavor but isn’t essential.

Chocolate Chunk Zucchini Bread Appeal

• Savor Unexpected Veggie Delight: Zucchini sneaks into this chocolate bread, creating a moist and nutritious treat that tricks picky eaters into enjoying vegetables without realizing it.
• Customize with Ease: Flexible recipe allows adding nuts, extra chocolate chips, or making muffins, giving home bakers the freedom to personalize their baking adventure.
• Quick Prep, Big Flavor: Simple mixing technique and minimal ingredients mean anyone can whip up this decadent bread without complicated cooking skills or extensive kitchen experience.
• Crowd-Pleasing Versatility: Perfect for breakfast, snacks, potlucks, or dessert, this chocolate zucchini bread appeals to both kids and adults with its rich, indulgent taste.

Ingredients For Chocolate Chunk Zucchini Bread

• All-Purpose Flour: A key base that provides structure to the chocolate zucchini bread.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the bread.
• Baking Soda, Baking Powder: Essential leavening agents that help the bread rise and become light.
• Salt: Enhances the overall flavor profile of the bread.

• Vegetable Oil: Keeps the bread moist and tender with a soft texture.
• Granulated Sugar, Brown Sugar: Add sweetness and help create a caramelized exterior.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla Extract: Adds depth and warmth to the bread's flavor.
• Instant Coffee: Intensifies the chocolate flavor without adding significant coffee taste.

• Zucchini: Fresh vegetable that adds moisture and subtle green flecks to the bread.
• Chocolate Chunks, Chocolate Chips: Provide bursts of rich chocolate throughout the bread.
• Nuts (Optional): Add crunch and nutty flavor to the bread.

• Dark Chocolate: Creates a rich, glossy topping for the bread.
• Heavy Cream: Helps create a smooth, silky ganache for drizzling.

How To Bake Chocolate Chunk Zucchini Bread

Step 1: Prep the Baking Setup

Warm up the oven to 350°F.

Coat a 9-by-5-inch loaf pan with nonstick cooking spray.

Line the pan with parchment paper strips hanging over the edges for easy bread removal.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Whisk everything together thoroughly and set aside.

Step 3: Blend Wet Ingredients

• Oil
• Sugars
• Eggs
• Instant coffee
• Vanilla extract

Beat the mixture for about 2 minutes until well blended.

Step 4: Incorporate Zucchini

Whisk the shredded zucchini into the wet ingredients until fully combined.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients.

Stir until just combined, being careful not to overmix.

Step 6: Add Extra Goodies

Fold in nuts and chocolate chunks or chips if desired.

Step 7: Prepare for Baking

Transfer the batter to the prepared loaf pan.

Smooth the top with a spatula.

Sprinkle a few extra chocolate chips on top if you want.

Step 8: Bake the Bread

Bake for 55 to 65 minutes.

Check doneness by inserting a knife or toothpick into the center – it should come out clean or mostly clean.

If the bread browns too quickly, loosely tent with aluminum foil.

Step 9: Cool the Bread

Let the bread cool in the pan on a wire rack for 10 minutes.

Then remove from the pan and allow to cool completely on the rack.

Step 10: Create Optional Chocolate Ganache

Roughly chop chocolate and place in a bowl.

Heat cream in a saucepan until it reaches a light simmer.

Pour hot cream over chocolate.

Let sit for 2 minutes, then stir until smooth and glossy.

Allow to cool completely before drizzling over bread.

Tips For Chocolate Chunk Zucchini Bread

• Squeeze out excess moisture without removing all liquid, keeping the bread moist and tender.
• Wrap the bread tightly and store in the freezer up to 3 months for quick, delicious treats anytime.
• Sprinkle extra chocolate chips on top before baking for a more decadent chocolate experience.
• Leave the zucchini peel for added color, nutrition, and a rustic appearance in your bread.
• Easily convert the recipe by using a muffin pan and adjusting baking time to 18-22 minutes.

Variations For Chocolate Chunk Zucchini Bread

• Gluten-Free Chocolate Zucchini Bread: Replace regular flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
• Vegan Zucchini Chocolate Loaf: Swap eggs with flax eggs, use coconut oil instead of vegetable oil, and choose dairy-free chocolate chunks for a plant-based version.
• Keto-Friendly Zucchini Bread: Substitute wheat flour with almond flour, use sugar-free sweetener instead of sugar, and opt for sugar-free dark chocolate chips to create a low-carb alternative.
• Nut-Free Chocolate Zucchini Bread: Omit nuts completely or replace them with seeds like sunflower or pumpkin seeds for those with nut allergies.

Serving Ideas For Chocolate Chunk Zucchini Bread

• Sweet Sidekick Pairings: Serve alongside a scoop of vanilla ice cream or whipped cream for a decadent dessert experience.
• Breakfast Boost: Pair with a hot cup of coffee or cappuccino to elevate your morning routine with a rich, chocolatey treat.
• Gifting Delight: Wrap individual slices in parchment paper and tie with a ribbon for a homemade present that friends and family will adore.
• Afternoon Tea Companion: Slice and arrange on a pretty plate with fresh berries and a sprinkle of powdered sugar for an elegant tea-time snack.

Storing Chocolate Chunk Zucchini Bread Safely

• Store bread in an airtight container for up to 7 days. Wrap tightly with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep bread covered at room temperature for 2-3 days. Use a cake dome or wrap in plastic wrap to preserve freshness and prevent staleness.
• Warm individual slices in the microwave for 10-15 seconds. For a crispier texture, toast in a toaster oven or regular oven at 300°F for 5-7 minutes until slightly warm.

Chocolate Chunk Zucchini Bread Recipe

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4.7 from 38 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Sweet summer bounty meets indulgent chocolate chunk zucchini bread in this irresistible quick bread that marries garden-fresh produce with rich chocolate goodness. Home bakers can savor each moist, tender slice packed with unexpected veggie nutrition and deep chocolate flavor.

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Ingredients

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Wet Ingredients:

• 1.5 cups grated zucchini or yellow squash
• 1/2 cup vegetable oil (canola or coconut oil)
• 1/2 cup heavy cream
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Chocolate and Optional Ingredients:

• 3.5 ounces (100 grams) dark chocolate
• 1/2 to 3/4 cup semisweet chocolate chips or chunks
• 1 teaspoon instant coffee powder or 1/2 teaspoon espresso powder (optional)

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Instructions

1. Prepare the oven at 350°F and prepare a 9-by-5-inch loaf pan with nonstick spray and parchment paper for easy removal.
2. Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl, setting the dry mixture aside.
3. In a large mixing bowl, combine oil, sugars, eggs, instant coffee, and vanilla, blending thoroughly for about 2 minutes.
4. Incorporate shredded zucchini into the wet ingredients, mixing until evenly distributed.
5. Gently fold dry ingredients into the wet mixture, stirring until just combined.
6. Carefully integrate nuts and chocolate chunks or chips into the batter.
7. Transfer batter to the prepared loaf pan, smoothing the surface and optionally adding extra chocolate chips on top.
8. Bake for 55-65 minutes, monitoring for doneness with a knife or toothpick. Cover loosely with foil if browning too quickly.
9. Allow bread to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
10. For optional dark chocolate ganache, chop chocolate and place in a bowl.
11. Heat cream to a light simmer, then pour over chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
12. Cool ganache to room temperature before drizzling over the bread.
13. Bread can be frozen for up to 3 months; thaw overnight in the refrigerator.
14. Store at room temperature for 2-3 days in an airtight container, or refrigerate for up to a week.
15. No need to peel zucchini; leave skin on for added color and nutrition.
16. If using frozen zucchini, thaw and drain slightly, but retain some moisture.
17. For muffin variation, use a 12-cup pan, fill two-thirds full, and bake for 18-22 minutes.

Notes

• Squeeze excess moisture from zucchini gently to prevent soggy bread while maintaining enough moisture for a tender texture.
• Replace some flour with almond or coconut flour for a gluten-free version that maintains the bread’s rich chocolate flavor.
• Add a pinch of espresso powder to intensify the chocolate taste without making the bread taste like coffee.
• Store bread at room temperature wrapped tightly or in an airtight container to keep it fresh and moist for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 330 kcal
• Sugar: 22 g
• Sodium: 190 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 50 mg