Sometimes you just need a rich, chocolatey treat that feels a little bit healthy. This dark chocolate zucchini bread is exactly what your family wants for a snack. It turns a garden vegetable into a decadent dessert that everyone will love.
Your kids will never guess there are veggies hidden inside this loaf. The dark cocoa makes it look like a brownie. It is the best way to use up your summer garden harvest before it goes to waste.
Why This Recipe Is a Winner
This recipe is a winner because it stays incredibly moist for days. The zucchini adds texture without changing the flavor. It is perfect for busy summer afternoons when you want a sweet snack. You only need basic pantry staples to get started right now.
The contrast of dark cocoa and sweet white chips is amazing. It feels like a bakery-style treat made in your own kitchen. You can whip this up quickly while the kids are playing outside. It is a simple way to bring a little joy to your table.
Simple Cooking Steps
Making this bread is very straightforward and stress-free. You do not need a fancy stand mixer for this recipe. Just a couple of bowls and a sturdy spoon will do. Even beginner bakers can achieve a perfect, tender crumb every time.
The most important part is prepping your zucchini correctly. Squeezing out the extra water ensures the bread isn’t soggy. Once that is done, the batter comes together in under twenty minutes. Your house will smell like a chocolate factory while it bakes.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cupboards. Using fresh zucchini from the market or garden makes a big difference.
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini, moisture squeezed out
- 1 cup white chocolate chips
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, dark cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and 0.75 cups of the white chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 0.25 cups of white chocolate chips on top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a thick slice of this bread while it is still slightly warm. The white chocolate chips will be soft and melty. It pairs perfectly with a cold glass of milk for the kids. Enjoy it with coffee for a quiet morning treat on the porch.
You can also pack slices into lunchboxes for a fun surprise. It travels well, making it great for summer picnics or park dates. Set the table and share a slice with a friend today.
Storage & Reheating
Store any leftovers in an airtight container at room temperature. It will stay fresh and soft for up to three days. For long-term storage, wrap individual slices and freeze them. They will last for up to three months in the freezer.
To reheat, place a slice in the microwave for fifteen seconds. This makes the dark chocolate zucchini bread taste freshly baked again. You can also toast a slice and add a little butter. It is a delicious way to start your day.
Tips for Best Results
- Squeeze your grated zucchini very well using a clean kitchen towel.
- Do not overmix the batter once you add the dry ingredients.
- Use room temperature eggs so they incorporate smoothly into the oil.
- Check the bread at 50 minutes to prevent over-baking and dryness.
- For a summer treat, serve a slice with fresh raspberries on top.
- Lightly coat your chocolate chips in flour to prevent them from sinking.
- Grease your pan thoroughly or use parchment paper for easy removal.
Ways to Switch It Up
- Swap the white chocolate chips for peanut butter chips for a twist.
- Use a 1:1 gluten-free flour blend to make this gluten-friendly.
- Add a handful of chopped walnuts for an extra crunch in every bite.
- Substitute the vegetable oil with melted coconut oil for a subtle aroma.
Quick Answers
Can I taste the zucchini in this bread?
No, you cannot taste the zucchini at all in this recipe. It simply provides moisture and a soft texture to the bread. The dark chocolate is the star of the show here.
Can I use regular cocoa powder instead of dark?
Yes, regular unsweetened cocoa powder works perfectly fine in this recipe. The color will be lighter and the flavor slightly less intense. It will still be absolutely delicious for your family.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf near the end. If it comes out clean or with a few crumbs, it is done. Avoid over-baking to keep the texture nice and fudgy.
I hope this chocolatey treat brings a smile to your face this summer. It is such a fun way to enjoy your garden veggies. Happy baking!
— Alex
White Chocolate Chip Dark Chocolate Zucchini Bread
Ingredients
- 1.5 cups all -purpose flour
- 0.5 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon sal t
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini, moisture squeezed out
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, dark cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and 0.75 cups of the white chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 0.25 cups of white chocolate chips on top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
