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This chocolate zucchini bread transforms summer's most abundant garden vegetable into a decadent treat that even vegetable skeptics will devour. The zucchini adds incredible moisture while remaining virtually undetectable, creating a rich, fudgy quickbread that tastes purely of chocolate indulgence.
I developed this recipe during a particularly abundant zucchini harvest when my children were declaring they never wanted to see another zucchini again. This bread changed their minds completely, and now they specifically request I grow zucchini just to make this chocolate treat.
Ingredients
- All purpose flour: provides the perfect structure without becoming too dense
- Cocoa powder: delivers deep chocolate flavor use high quality for best results
- Light brown sugar: adds moisture and a subtle caramel note that enhances the chocolate
- Sour cream: creates tenderness and helps activate the baking soda
- Neutral oil: instead of butter keeps the bread incredibly moist for days
- Vanilla extract: amplifies the chocolate flavor always use pure not imitation
- Zucchini: is the secret moisture maker no need to squeeze out water it works magic here
- Semisweet chocolate chips: create melty pockets throughout I prefer Ghirardelli
Step-by-Step Instructions
- Prepare your pan:
- Line your loaf pan with parchment creating an overhang for easy removal. The parchment prevents sticking and makes cleanup effortless. Spray with nonstick spray to ensure nothing sticks.
- Mix dry ingredients:
- Thoroughly whisk together flour, cocoa, brown sugar, baking soda and salt. Breaking up any brown sugar lumps is crucial for even sweetness throughout the bread.
- Combine wet ingredients:
- In a separate bowl, whisk eggs, sour cream, oil and vanilla until completely homogenous. The room temperature ingredients will blend more easily and create a better texture in the final bread.
- Create the batter:
- Make a well in the center of dry ingredients and add wet mixture. Fold gently with a rubber spatula until just combined. Overmixing activates gluten and creates a tough bread, so stop when you no longer see dry streaks.
- Add zucchini and chocolate:
- Fold in the grated zucchini and most of the chocolate chips with minimal mixing. The zucchini looks like a lot but will nearly disappear during baking while keeping everything moist. Reserve some chips for the top for a beautiful presentation.
- Bake to perfection:
- Pour batter into your prepared pan, smooth the top, and sprinkle with reserved chocolate chips. Bake at 325°F for approximately 70 minutes or until the internal temperature reaches at least 200°F. The lower temperature ensures even baking without drying the edges.
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The moment that convinced me this recipe was special was watching my vegetable hating nephew devour two slices before I revealed the secret ingredient. His wide eyed disbelief followed by a request for another slice proved that sometimes the best vegetables are the ones you cannot taste.
Storage Solutions
This chocolate zucchini bread maintains its moisture beautifully at room temperature for up to two days when wrapped tightly in plastic wrap. For longer storage, slice the completely cooled bread and place parchment between slices before freezing in an airtight container for up to one month. Thaw individual slices at room temperature or warm gently in the microwave for 15 seconds for that fresh baked taste. The high moisture content from the zucchini prevents this bread from drying out even after freezing.
Variations To Try
While this recipe is perfect as written, you can customize it to suit your taste preferences or dietary needs. Replace up to half the all purpose flour with whole wheat flour for a nutrition boost without sacrificing texture. White whole wheat flour works particularly well. Add 1/2 teaspoon of espresso powder to intensify the chocolate flavor without adding coffee taste. For texture contrast, add 1/2 cup of chopped walnuts or pecans along with the chocolate chips. For a hint of warmth, consider adding 1/2 teaspoon of cinnamon which pairs beautifully with chocolate.
Serving Suggestions
Enjoy this chocolate zucchini bread in multiple ways beyond a simple slice. For breakfast, lightly toast a slice and spread with a thin layer of cream cheese or peanut butter for a more substantial start. For dessert, warm a slice briefly in the microwave and top with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. Cut into cubes and layer with whipped cream and berries in a trifle glass for an impressive no effort dessert. The bread also makes a thoughtful homemade gift when wrapped in parchment and tied with twine.
Frequently Asked Questions
- → Can I substitute the sour cream in chocolate zucchini bread?
Yes, you can use plain whole milk yogurt as a substitute for sour cream. Ensure it's full-fat for the best results.
- → Do I need to squeeze the moisture out of the zucchini?
No, there's no need to squeeze out the moisture from the grated zucchini. The extra moisture helps keep the bread moist.
- → Can I use Dutch-process cocoa powder?
Yes, Dutch-process cocoa powder works great, but ensure you keep the sour cream or yogurt in the recipe to activate the baking soda.
- → What loaf pan size should I use?
An 8 1/2 by 4 1/2-inch metal loaf pan works best. You can also use a 9x5-inch pan, but the loaf will be flatter.
- → How do I know the bread is cooked through?
Check with a digital thermometer (at least 200°F) or insert a toothpick in the center. It should come out clean with just a few crumbs attached.