The Best Chocolate Zucchini Bread
Fall is the best time to whip up spiced quick breads. This chocolate zucchini bread will soon be your favorite fall and winter time treat!
What Makes This Recipe THE BEST Zucchini Bread
Nothing is particularly special about the ingredients. The difference in this zucchini bread recipe is in the preparation. Many of the other zucchini bread recipes I’ve seen just call to add shredded zucchini to your bowl.
In this recipe, this zucchini is first frozen in a plastic storage bag. When it comes time to make the bread, the zucchini is taken out to thaw. When this happens, WAY more liquid is easily extracted from the shredded zucchini.
Let me tell ya, it makes a HUGE difference in the finished texture of the bread. Once the shredded zucchini is thawed, the liquid is to be removed and the shredded zucchini should be gently squeezed to remove excess liquid. After the excess liquid is removed, it is added to the prepared bread batter.
When To Make This Recipe
This chocolate zucchini bread is perfect for when you really want some chocolate but also need to use up some zucchini. While this is technically a bread recipe, this chocolate version could easily be used as chocolate cupcakes if you add a bit of icing or frosting on top.
There have been several occasions where I’ve made this zucchini bread recipe for my husband to take to work and share. In doing so, multiple people complimented the bread and were surprised to find out it was made with zucchini!!
If you grow or preserve your own zucchini, this is a great recipe to have in mind when preserving. I recommend portioning out shredded zucchini in bags in the measurements that will be needed to make a batch of zucchini bread.
The Shelf Life of Chocolate Zucchini Bread
If you plan on eating these fresh, I recommend eating them within 2-3 days of baking. This will ensure the best flavor and texture of your chocolate muffins.
Freezing Chocolate Zucchini Bread
As with many other baked goods, this zucchini bread stores great in the freezer. If you plan on making this recipe to store all or some in the freezer, be sure your finished bread is completely cool before transferring to the freezer.
Once all of the bread is cooled, place into an airtight container. If possible, remove all or most of the air and freeze flat.
When stored in a deep freeze, this bread should stay good for 6-12 months.
Ingredients and Tools
3 Eggs
1 Cup Brown sugar – Don’t have any brown sugar? See here how to make brown sugar at home.
1 Cup Avocado oil – I prefer to use avocado oil here because it makes this bread softer with higher moisture without having the gooey/undercooked texture. I also use Avocado oil on my bread pan or muffin tin to help the bread not stick.
2 Cups All-purpose flour
½ cup Cocoa Powder
1 Tbsp Vanilla
1 Tbsp Cinnamon
2 Tsp baking soda
1/2 Tsp baking powder
1 Tsp Salt – I like to use Redmond Real Salt for the extra minerals
2 Cups Grated zucchini – Frozen and then thawed to ensure the maximum amount of liquid is removed from the shreds.
1/2 Cup (or more as desired) Mini Chocolate Chips
A Whisk or sifter
Stand mixer or hand mixer
A bread pan or muffin tin – If you decide to make zucchini bread muffins, make sure to adjust your cooking time. Muffins generally cook faster than the loaf.
Directions
Begin by preheating your oven to 350°F
In your mixing bowl, beat eggs until frothy
Once eggs are frothy, gradually add sugar, oil and vanilla. Beat until thick and lemon in color.
In a separate bowl, whisk or sift together all dry ingredients including any optional spices.
Once dry ingredients are well combined, mix dry and wet ingredients thoroughly.
The last additions to your mixing bowl is your shredded zucchini and chocolate chips.
Pour batter into lined muffin tins or a loaf pan that is well greased. Bake muffins for 25 minutes and a loaf for 1 hour or until the internal temperature reaches 190°F.
Once bread is done, remove from the oven and let cool for 10 minutes.
Serve and enjoy !
Chocolate Zucchini Bread FAQ:
What Makes This Recipe THE BEST Zucchini Bread?
Nothing is particularly special about the ingredients. The difference in this zucchini bread recipe is in the preparation. Many of the other zucchini bread recipes I’ve seen just call to add shredded zucchini to your bowl.
In this recipe, this zucchini is first frozen in a plastic storage bag. When it comes time to make the bread, the zucchini is taken out to thaw. When this happens, WAY more liquid is easily extracted from the shredded zucchini.
Let me tell ya, it makes a HUGE difference in the finished texture of the bread. Once the shredded zucchini is thawed, the liquid is to be removed and the shredded zucchini should be gently squeezed to remove excess liquid. After the excess liquid is removed, it is added to the prepared bread batter.
When Should I Make This Zucchini Bread Recipe?
This chocolate zucchini bread is perfect for when you really want some chocolate but also need to use up some zucchini. While this is technically a bread recipe, this chocolate version could easily be used as chocolate cupcakes if you add a bit of icing or frosting on top.
There have been several occasions where I’ve made this zucchini bread recipe for my husband to take to work and share. In doing so, multiple people complimented the bread and were surprised to find out it was made with zucchini!!
If you grow or preserve your own zucchini, this is a great recipe to have in mind when preserving. I recommend portioning out shredded zucchini in bags in the measurements that will be needed to make a batch of zucchini bread.
What is The Shelf Life of Chocolate Zucchini Bread?
If you plan on eating these fresh, I recommend eating them within 2-3 days of baking. This will ensure the best flavor and texture of your chocolate muffins.
How Do I Freeze Chocolate Zucchini Bread?
As with many other baked goods, this zucchini bread stores great in the freezer. If you plan on making this recipe to store all or some in the freezer, be sure your finished bread is completely cool before transferring to the freezer.
Once all of the bread is cooled, place into an airtight container. If possible, remove all or most of the air and freeze flat.
When stored in a deep freeze, this bread should stay good for 6-12 months.
Did you try this recipe? I’d love to know! Tag @MissysHomestead on Instagram or comment below
Chocolate Zucchini Bread
Equipment
- Stand Mixer or Hand Mixer
- Bread pan or muffin pan
- Flour sifter or whisk
- Measuring cups and spoons
Ingredients
- 3 Eggs
- 1 Cup Brown sugar
- 1 Cup Avocado oil
- 1 TBSP Vanilla
- 1/2 Cup Cocoa Powder
- 2 Cups All-purpose flour
- 1 TBSP Cinnamon or more if desired
- 2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Cups Grated zucchini – frozen and then thawed with excessed liquid is removed.
- 1/2 Cup Mini Chocolate Chips or more if desired
Instructions
- Begin by preheating your oven to 350°F
- In your mixing bowl, beat eggs until frothy
- Once eggs are frothy, gradually add sugar, oil and vanilla. Beat until thick and lemon in color.
- In a separate bowl, whisk or sift together all dry ingredients including any optional spices.
- Once dry ingredients are well combined, mix dry and wet ingredients thoroughly.
- The last additions to your mixing bowl is your shredded zucchini and chocolate chips.
- Pour batter into lined muffin tins or a loaf pan that is well greased. Bake muffins for 25 minutes and a loaf for 1 hour or until the internal temperature reaches 190°F.
- Once bread is done, remove from the oven and let cool for 10 minutes.
- Serve and enjoy!
