Moist chocolate zucchini bread: 1 bowl wonder

Oh, if you’re looking for the absolute best chocolate zucchini bread recipe, you’ve totally come to the right place! It’s funny, I used to think my kitchen was just for stress, not for creating anything delicious. But ever since I discovered how simple it is to whip up this moist, double-chocolate loaf – complete with sneaky little veggie helpers – it’s become my go-to. Seriously, it’s a one-bowl wonder that smells incredible while it bakes. It reminds me so much of how I found joy in cooking for the first time, proving that amazing food can be super easy. I’ve made this loaf countless times, and it never disappoints!

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Why You’ll Love This Chocolate Zucchini Bread

Seriously, what’s not to love about this loaf? It hits all the right notes, exactly like I aim for here at Pure Cooking Joy:

• So Easy, So Fast: It’s legit a one-bowl situation! Mix it all up and you’re practically done. Less cleanup means more time for sipping coffee and enjoying the aroma.
• Double the Chocolate, Double the Fun: We’re talking both semi-sweet *and* milk chocolate chips in here. It’s pure decadence in every bite.
• Amazingly Moist Texture: Thanks to that fresh zucchini and a few other tricks, this bread stays wonderfully moist. No dry crumbs here, promise!
• Veggies You Won’t Even Notice: The zucchini adds all the moisture and a little color, but you’d never guess it was in there. It’s a sneaky way to get a serving of veggies in!

Ingredients for Your Moist Veggie Bread

Alright, let’s talk about what you’ll need for this glorious loaf. The beauty of this recipe is that it uses pretty standard pantry staples, plus that star summer veggie! Here’s the rundown:

• 2 cups all-purpose flour: The base of our delicious bread.
• 3/4 cup unsweetened cocoa powder: Gotta have that deep chocolate flavor!
• 1 1/2 teaspoons baking soda: This helps give our bread a nice lift.
• 1/2 teaspoon salt: It just makes all the flavors pop, trust me.
• 1 1/2 cups granulated sugar: For sweetness and a tender crumb.
• 2 large eggs: Make sure they’re at room temperature if you can, it helps them incorporate better!
• 1 cup vegetable oil: This is key for keeping the bread super moist!
• 1 teaspoon vanilla extract: Just a little hint of warm flavor.
• 1 cup grated zucchini: About one medium squash. Make sure you squeeze out some of that extra water before adding it!
• 1/2 cup semi-sweet chocolate chips: For that classic chocolatey goodness.
• 1/2 cup milk chocolate chips: Because two kinds of chocolate are always better than one!

How to Prepare This One Bowl Zucchini Bread

Honestly, the best part about this recipe, besides the taste, is how ridiculously simple it is. You really can get away with just one bowl, which makes my inner tidy-cook SO happy! Let’s get this deliciousness in the oven:

Step 1: Prep Your Pan and Oven

First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grab a standard 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This little step is your insurance policy against any sticky situations!

Step 2: Combine the Dry Ingredients

Grab your large mixing bowl – this is the main event! Whisk together the flour, cocoa powder, baking soda, and salt. Giving them a good whisk means everything gets distributed evenly, especially the baking soda, which is super important for a nice, even rise.

Step 3: Add Wet Ingredients and Mix

Now, right into that same bowl with the dry stuff, add your granulated sugar, eggs, vegetable oil, and vanilla extract. Mix it all up until everything is *just* combined. Seriously, don’t go crazy here! Overmixing is the enemy of tender baked goods, so mix until you don’t see any big streaks of dry flour anymore, and then stop.

Step 4: Fold in Zucchini and Chocolate

This is where the magic really happens! Gently fold in your grated zucchini and both kinds of chocolate chips. Just use a spatula or spoon to fold them in – you want to distribute them evenly without beating all the air out of the batter.

Step 5: Bake Your Chocolate Zucchini Bread

Pour all that beautiful batter into your prepared loaf pan and spread it out so it’s nice and even. Pop it into the preheated oven for about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer or a toothpick poked into the center comes out clean, with maybe just a few moist crumbs clinging to it.

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Step 6: Cool and Enjoy

Once it’s baked, let the loaf hang out in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Resist the urge to slice into it while it’s piping hot – letting it cool makes it slice so much cleaner!

Tips for the Perfect Freezer Zucchini Bread

You know, I’ve made this double chocolate zucchini loaf enough times that I’ve picked up a few little tricks to make sure it turns out perfectly moist and delicious every single time. It’s all about those simple little steps that really make a difference, just like I love sharing here at Pure Cooking Joy to make you feel totally confident in the kitchen!

Squeezing the Zucchini

Okay, this is a big one! That beautiful, fresh zucchini is packed with water. If you don’t get some of that moisture out, your lovely chocolate zucchini bread can end up a bit too dense or even soggy. Just grate your zucchini, then toss it into a fine-mesh sieve or wrap it in a clean kitchen towel or some paper towels and give it a good, firm squeeze. You’ll be surprised how much liquid comes out! For more on how to grate zucchini, check out this guide.

Don’t Overmix the Batter

I know it’s tempting to really beat everything together until it looks perfectly uniform, but for quick breads like this, it’s really best to mix *just* until combined. Overmixing develops the gluten in the flour too much, which can make your bread tough or gummy instead of tender and moist. Stop mixing as soon as you don’t see any big dry flour streaks left – a few little lumps are totally fine!

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Variations for Your Summer Garden Baking

Since we’re talking about summer garden baking, let’s have some fun and jazz up this chocolate zucchini bread a bit! While it’s utterly divine just as is, you can totally play with it. Maybe try adding a handful of chopped walnuts or pecans for a nice little crunch – they pair beautifully with the chocolate. Or, if you’re feeling fancy, toss in some raspberries or even a bit of orange zest for a hint of brightness. You could also add a pinch of cinnamon or a touch of espresso powder to the dry ingredients to deepen that chocolate flavor even more. It’s all about making it your own!

Storing and Reheating Your Chocolate Zucchini Bread

Alright, so once your amazing chocolate zucchini bread is baked and cooled, you’ll want to keep it fresh so you can enjoy every last crumb. Luckily, this loaf is super forgiving and actually freezes like a dream, which is fantastic for those times you want a little homemade treat without baking a whole new batch!

Freezing Your Double Chocolate Loaf

If you find yourself with extra bread (a good problem to have, right?), freezing is your best friend. Once the bread is completely cool, wrap it up super tight first in plastic wrap, making sure to get all the air out. Then, give it another layer of protection with aluminum foil. This double-wrapping keeps it perfectly fresh in the freezer for up to 3 months. It’s my secret weapon for always having a slice of something delicious on hand!

Reheating for Best Flavor

When you’re ready to dive back into that moist chocolatey goodness, reheating is a breeze. For individual slices, just pop them in the toaster for a minute or two, or microwave for about 15-20 seconds until they’re warmed through and fragrant. If you have a whole loaf that’s been frozen, let it thaw overnight on the counter, or gently reheat it in a low oven (around 300°F or 150°C) for about 10-15 minutes until it’s warmed through. That way, it tastes almost as good as when it was fresh out of the oven!

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Frequently Asked Questions about Chocolate Zucchini Bread

Nutritional Information for This Healthy Chocolate Loaf

Now, I know not everyone is all about the numbers, but for those who are curious, here’s a little peek at what’s generally in a slice of this amazing double chocolate zucchini bread. Keep in mind, these are just estimates, and they can change a bit depending on the exact brands you use, like your chocolate chips or even the type of zucchini! For more on the benefits of zucchini, you can check out Healthline.

Per slice (assuming 10 slices per loaf):

• Calories: Around 350
• Fat: About 18g (with 4g being saturated fat)
• Carbohydrates: Roughly 45g
• Protein: About 5g
• Sugar: Usually in the ballpark of 35g

It’s got that lovely balance of rich flavor thanks to the chocolate and cocoa, plus the natural goodness from the zucchini!

Share Your Double Chocolate Zucchini Bread Creations

I just LOVE hearing from you all! Did you make this incredible chocolate zucchini bread? Did your family gobble it up? Tell me all about it in the comments below! I’d also be thrilled if you could leave a quick rating for the recipe – it really helps other home cooks find it. And hey, if you snapped a pic, tag me on social media! I can’t wait to see your beautiful loaves!

Double Chocolate Zucchini Bread

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Enjoy a moist, double chocolate zucchini bread that’s easy to make in one bowl. This recipe is perfect for using up summer zucchini and can be frozen for later.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Add the granulated sugar, eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
4. Fold in the grated zucchini and both types of chocolate chips.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a gluten-free version, substitute a gluten-free all-purpose flour blend for the all-purpose flour.
• You can freeze the cooled zucchini bread. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months.
• Ensure your zucchini is well-drained after grating to prevent a soggy loaf.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg