Step 5: Add the Zucchini and Chocolate Chips
- Fold in the grated zucchini and mini chocolate chips until they’re evenly distributed throughout the batter. The zucchini adds natural moisture, while the chocolate chips make every bite decadently rich.
Step 6: Bake the Bread
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. For an extra chocolatey touch, sprinkle a few more mini chocolate chips on top before baking.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
Step 7: Cool and Serve
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cooling prevents the loaf from becoming soggy on the bottom and helps the flavors deepen.
Tips for the Perfect Chocolate Zucchini Bread
- Drain the zucchini: After grating, press it lightly with a paper towel or cheesecloth to remove excess moisture — this ensures a tender, not soggy, texture.
- Enhance the flavor: Add a pinch of espresso powder to intensify the chocolate taste without making it bitter.
- Double the batch: This bread freezes beautifully — wrap slices individually for a quick breakfast or snack anytime.
- Serving ideas: Enjoy warm with a pat of butter, a drizzle of chocolate sauce, or even a dollop of whipped cream for dessert.
Recipe Stats
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 10
Calories: 280 kcal per serving
Moist, rich, and irresistibly chocolatey, this Chocolate Zucchini Bread is a wonderful way to enjoy the best of both worlds — a little indulgence and a little veggie goodness. Perfect for gifting, meal prepping, or simply treating yourself, this recipe is a keeper for any chocolate lover! 🍫🥒🍞
