Frequently asked questions
We’re picky when it comes to chocolate breads and this one is truly sublime. It’s got just the right rich flavor and works as a snack or a dessert: top it with whipped cream for a true delight! We served this to family in Alaska and enjoyed it at a cookout with a sea view. Afterwards everyone asked for the recipe, solidifying it as “the chocolate zucchini bread.”
Zucchini All-purpose flour Dutch process (dark) cocoa powder Unsalted butter Neutral oil Brown sugar and granulated sugar Eggs Milk Vanilla extract Baking powder and baking soda Salt
Dutch process cocoa powder is available in the baking aisle at your local grocery. Or buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder. Recipes that use Dutch process cocoa powder? Try these Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this favorite trick, Healthy Chocolate Pudding.
Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly and can result in a drier, cakier bread. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly. Don’t overmix! This is extremely important with a quick bread. Overmixing the batter can cause holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining. Don’t overbake. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.
If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into chocolate zucchini muffins instead!
Add 1 tablespoon milk to the batter. Divide the batter into 12 muffin cups and top with the remaining chocolate chips. Bake for 20 to 26 minutes at 375°F.
Go for classic Zucchini Bread Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze, or Snickerdoodle Zucchini Bread Opt for plant-based with Vegan Zucchini Bread Mix up Best Zucchini Muffins, Zucchini Chocolate Chip Muffins, or Healthy Zucchini Muffins Go chocolate with Chocolate Zucchini Muffins
5 from 1 review **If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.
