You may have heard me talk about my recipe search for “the one.” What’s the one? It’s the recipe. The one that trumps all the others you’ve tried for that particular thing and ends your search to find the best. It’s the one that you make over and over again until the page in the recipe book gets ingrained in your head. I have a huge list of things I’m still on a quest for and others that have happily settled in their spots as “the one” in my book. That’s not to say that everything that is perfection to me is going to be perfection to anyone else, so I’ll never say something is the best, but it might be the best for me.
This recipe turns out bread so light and moist and chocolatey that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert. But just so you know, you could totally eat this for dessert. With ice cream 🙂 If fact I made a cake out of it, here. This is the one! Go eat your veggies, kids!
There’s no surprises here, you’ll mix up some dry ingredients, and I include a little cinnamon in there with the cocoa. It doesn’t make it taste cinnamon-y, it just adds a great depth of flavor and enhances the cocoa.
I also use sour cream to make it super moist but keeping it tender. If you’re ever making this and find yourself out of sour cream, you can sub Greek yogurt (or even regular yogurt).
And of course the zucchini. I made this several times in a row just to see how much I could push the quantity of zucchini. I included as much as I could while still keeping it awesome. I will say that zucchini sometimes has different levels of moisture. Some are really “wet” and others on the dry side, which is why sometimes you can make recipes like this and have them turn out a little different each time. If I notice my zucchini looks a little water-logged, I just place the grated pieces in a strainer while I prep the recipe and press out a little water. But usually I just grate and toss right in.
You’ll bake it for 50-60 minutes, but I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things. One of the best parts about this recipe is that I sprinkle on a little sugar mixture before baking that creates a crackly crust that’s SO good.
You’ll want to pick it off, guaranteed.
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm (but not hot, or it will fall apart.) And slathered with butter. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.
And the best part is that this recipe makes two loaves of bread so you can give one away (or not, I won’t judge). A great way to package breads like this is just to wrap a piece of parchment around the middle and tie with a ribbon. So much cuter than shrink-wrapping the stuff in plastic, don’t you think?
Hopefully some of you still have zucchini coming out of your ears so you can give this a shot. And if you didn’t grow your own zucchini, this is totally worth buying some for!
It makes fantastic muffins as well. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can’t remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!
Chocolate Zucchini Bread
Ingredients
- 3 C grated zucchini
- 2 C flour
- 2 t cinnamon
- 1/2 t salt
- 1 1/2 t baking soda
- 6 T unsweetened cocoa powder
- 1/2 C canola oil
- 1 C sugar
- 1/4 C brown sugar
- 3 eggs
- 2 t vanilla
- 1/2 C sour cream
- 3/4 C mini chocolate chips
- optional: zest from one orange
Topping
- 2 T brown sugar
- 2 T white sugar
- 1/2 t cinnamon
Instructions
- Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. Set shredded zucchini in a fine mesh strainer over a bowl and set aside. Mix topping ingredients in a small bowl and set aside. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
- With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined.
- Gently press down on zucchini in strainer and discard any excess liquid. Add zucchini to batter (and zest if you're using).
- Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) Add the remaining flour mixture to the batter and stir just until combined.
- Divide the batter between the two pans, and sprinkle topping over each.
- Bake in your preheated 350 degree oven for 50-60 minutes.
- Let it cool on a rack for 5-10 minutes, then remove from pans.
Notes
Great tips
- After greasing pans, wipe 1" edge clean with a paper towel all along the top of the pan. This will prevent the batter from "slipping down", and give you a perfectly crowned loaf every time.
- When baking, put loaf pans on cookie sheets for easy moving.
- To test for doneness, insert toothpick and ensure it comes out clean. If it comes out goopey and covered in batter, continue baking for another 5 - 10 minutes.
Questions & Reviews
It is hard to believe that is zucchini. It looks like the richest chocolate cake.
I loved this recipe! I blogged about it today. Thanks!
This is indeed THE one! I made the two loaves, fully intending to give them both away—-not so quickly! We devoured a loaf ourselves, and I'm making more today! The orange zest really MAKES it. Thanks!
Oh, my YUM. I've been looking for a 'good' zucchini bread recipe for years. Usually it's too 'baking soda-y' for me. This was heaven. Although I don't think I can even start to pretend that it's good for me even if it does have zucchini in it.
Thanks!
Thanks Kenzie! I just used a piece of parchment paper. You can find it by the foil and waxed paper and stuff at the grocery store. It comes in both white and brown and works great for stuff like that.
(K, and I realize you probably already know what parchment paper is and where to find it, but I just thought I'd throw that in just in case anyone else is wondering!)
Hi! I love your website I love every new recipe it's like christmas! I was just wondering what you put around the loaf you gave away under the ribbon? It looks soo cute! Thanks!
Cool, that's awesome! I tried using applesauce the last time I made regular zucchini bread and it turned out kinda spongy-not that great. So I'm glad to have a MUCH better alternative. Thanks!
Emily- yes! I almost always use half oil and sub out the other half for sour cream. Yogurt works great too- plain, vanilla, heck I use all kinds of fruit flavors when I make banana bread. It's a great little trick to cut calories and add moisture.
We seemed to think the same! One of my last posts was on double dark Chocolate zucchini bread. It is a lower fat version. Come check it out! http://danazia.wordpress.com/
So I finally made this today and it is delicious (of course, I wasn't surprised 🙂 Anyway, I have a question. I know that a lot of sweet bread recipes call for 1 cup of oil. I noticed that this had 1/2 c oil and 1/2 c sour cream instead. Is that a substitution you can use with all sweet breads?
Just thought I'd check back and let you know that I made the chocolate zucchini bread and it was wonderful! I made one loaf and a dozen muffins… SO tasty!
Marsden 4- Yes, cook both loaves together. I put them both on a cookie sheet for easy transport. And yes, vegetable oil should work just fine. Canola is just a little more healthy since vegetable oil can be a different blend of several different oils.
Looks heavenly, can't wait to try it! A couple questions, do you have to use canola oil or will veggie oil do? AND did you bake both loafs at the same time?
I had to come and see your chocolate zucchini bread recipe 🙂 Thanks for leaving a comment on my blog! Yours does look wonderful – I love the sugary topping idea, it looks so pretty.
Thanks for the pan tip – I never knew that!
~Susan
Yum! Can't wait to try this!
Megan and everyone else- thanks so much for the nice comments! Right after I posted this I regretted talking it up so much because I got all scared that I might be the only one who would like it! lol. It makes my day to hear that y'all love it as much as I do! Thanks so much for coming back to tell me so:)
-Sara
I made this yesterday. It was hands down the best chocolate zucchini bread I've ever made (and I've tried many recipes). Thanks!
I added this to my Friday Recipes post which featured zucchini, thanks! You can see it here 😉 http://oldtips.blogspot.com/2009/08/friday-recipes-zucchini.html
AND because of all the positive comments here, I just removed one of these from the oven. I halved the recipe. It smells fab, a bit flat though, not sure why. If it tastes as good as everyone says, then I will try it again with the full recipe. 🙂 I only had enough zucchini left for one loaf! 😉
I must try this. The bread looks PERFECT!
Mmmm that looks so good! Your zucchini looks so cute! I will definitely be making this with the next zucchini we pick from our garden. Yea! 🙂
Andrea- You'll want to make sure to both butter and flour the pan (as opposed to just spraying with Pam or something) and when it comes out of the oven, let it cool on a rack for about 10 minutes before you try to remove it. Then run a knife around the edge and when you invert the pan give it a few good pats on the bottom of the pan. Mine popped right out- hope that all helps!
We loved your chocolate zuchini bread. My husband took a loaf camping with him today and I am sure he won't take the time to slice it! The top turned out amazing.
I had planned on making zucchini bread with my 3-year-old yesterday, so I was so excited when I saw this recipe. It did not disapoint. We loved it! Though I do have a question: How do you remove the loaf from the pan in one piece? My first loaf came out in 4 large pieces and several smaller ones, so we just cut the second loaf in the pan.
I just have to say that you guys are pretty much my heroes. I seriously have printed off every recipe!! Thanks guys!!
Ya know Beth, I was just thinking about trying it again sans chocolate. I was going to switch the sugar ratio (to add more brown instead of white) include Orange zest and a couple of other things to boost flavor. I bet it would work great! If you try it out before I do, let me know 🙂 Glad you liked it as much as I do!
This bread was fantastic. I woke up yesterday thinking that I needed to make something with the zucchini from the garden. What a great surprise to find this posted. I made 4 loaves…gave one away and my kids ate 2 already. I was wondering if it would be as good without the chocolate. Believe it or not, we have some non chocolate lovers here. Thanks for the great eats!
Oh my goodness that looks WONDERFUL!! My family has been on a zucchini bread kick, but this will just put it over the top! Wait maybe I shouldn't make it?? NOT!! Can't wait! Love your blog, just found it from a friend's blog. Everything looks YUMMY!!
Thanks for stopping by at my blog. I love zucchini bread but never make one with chocolate. I am bookmarking this recipe to try out soon. Thanks for sharing it with us.
it sounds so good! thanks for the top about de-greasing! who knew!
LOVE this, made it today and it was wonderful. I don't think the second loaf will make it to a friend.
Do you have a favorite zucchini bread recipe without chocolate? Love the chocolate but would love to have a great one without too. Thanks!