Death By Chocolate Zucchini Bread Recipe

I absolutely love this recipe because it sneakily packs in veggies with the shredded zucchini while still delivering a rich, chocolatey experience that feels totally indulgent. Plus, it’s perfect for satisfying my sweet tooth without the guilt, and the addition of Greek yogurt keeps it moist and irresistible!

My Zucchini Bread Death By Chocolate is an incredibly decadent and deliciously rich chocolate bread that is simultaneously very moist and perfectly sweet. Mostly, I adore it for being, well, a chocolate dish made with one and a half cups of shredded zucchini.

In fact, I am so fond of this zucchini “bread” that it has, for all intents and purposes, made zucchini (a vegetable even some nutritionists have deemed a “gateway veg”) a staple in my kitchen.

Ingredients

In all-purpose flour: There are no proteins to provide strength; there are no fats to provide tenderness.

Yet in the baked goods made with all-purpose flour, somehow, through the alchemy of baking, proteins, and gluten, the mix of carbohydrates and proteins provides structure.

Cocoa powder, which is not sweetened, contributes an intense flavor of chocolate and is a good source of antioxidants.

Sodium bicarbonate and sodium carbonate: Ensuring a fluffy texture in baked goods; releasing gases that cause the batter or dough to rise.

Moisture addition and healthy fat provision are the two critical roles played by vegetable oil in baked goods.

Sugar, in its granulated and brown forms, serves one essential function in baking: sweetening.

But because baking is a balance of so many different components and, quite literally, flavors, the type of sugar you use can have a range of effects.

Brown sugar, di­rectly from the bag as it should be, is a moist, somewhat gooey affair.

Zucchini: Contributes moisture; adds fiber and nutrients.

Chocolate chips that are semisweet: Intensify chocolate flavor; provide sweetness.

(Optional) walnuts or pecans: Provide crunch; are a source of healthy fats and protein.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 1/2 cup sour cream or Greek yogurt
• 1 cup semisweet chocolate chips
• Optional: 1/2 cup chopped walnuts or pecans

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan for the batter. You can either use non-stick spray, or you can go the old school route and use butter and flour to coat the pan. If you do use a spray or butter-flour combo, I suggest spraying the pan with a bit more non-stick spray than usual so that when you use the banana bread batter next, the batter will slide out of the pan with ease.

2. In a bowl of medium size, combine the following through a whisk: flour, cocoa powder, baking soda, baking powder, and salt. Then set aside.

3. In a big bowl, combine the vegetable oil, granulated sugar, and light brown sugar. Beat them together until they’re mixed, and the mixture is a little bit fluffy, which is how you want it to be.

4. Incorporate fully the eggs and vanilla extract into the sugar mixture.

5. Add the shredded zucchini and sour cream (or Greek yogurt) and stir until evenly mixed.

6. The dry ingredients should be added to the wet ingredients in a slow, steady stream, mixing until they are barely combined. No overmixing, please.

7. Incorporate the semisweet chocolate chips and, if you wish, the chopped walnuts or pecans.

8. Put the batter into the loaf pan that you’ve prepared and spread it evenly with a spatula.

9. Preheat the oven to 350°F. Grease and flour a 9-by-5 inch loaf pan. Pour the batter into the prepared pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

10. Let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack. Allow it to cool completely before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Non-stick spray or butter and flour
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Electric mixer or spoon for mixing
11. Grater (for shredding zucchini)
12. Wire rack
13. Cooling rack
14. Toothpick (for testing doneness)

FAQ

• Can I substitute the vegetable oil?Certainly, melted coconut oil or canola oil can be used in this recipe in place of vegetable oil.
• Do I need to peel the zucchini before shredding?There’s no need to peel zucchini. Just wash it, trim the ends, and shred it.
• Can I use dark chocolate chips instead of semisweet?Without a doubt, chocolate chips made from dark chocolate will deliver a chocolate flavor that is much more intense.
• Is it necessary to squeeze the water out of the zucchini?You do not need to squeeze the zucchini for this recipe. The moisture in the zucchini keeps the bread moist.
• What can I use instead of sour cream?In this recipe, sour cream can be replaced with Greek yogurt.
• How do I store the zucchini bread?Keep it in a sealed container at room temperature for up to 3 days, or place it in the refrigerator for up to a week.
• Can I make this recipe gluten-free?Certainly, you can make the bread gluten-free by using a gluten-free all-purpose flour blend.

Substitutions and Variations

All-purpose flour: Substitute with an equal amount of whole wheat flour or use a gluten-free flour blend in a 1:1 ratio.
Replace vegetable oil with an equal quantity of melted coconut oil or unsweetened applesauce for a healthier alternative.
Sugar in granular form: Replace with the same quantity of coconut sugar or honey (if using honey, diminish the amount of other liquids slightly).
Greek yogurt or sour cream: In a dairy-free alternative, replace with the same amount of buttermilk or a plant-based yogurt.
Dark chocolate chunks or white chocolate chips work well as substitutes for semisweet chocolate chips if you’re looking for a twist.

Pro Tips

1. Remove Excess Moisture from Zucchini After shredding the zucchini, gently press it between paper towels to remove excess moisture. This helps prevent the bread from becoming too wet.

2. Ensure Proper Ingredient Temperature Bring eggs and sour cream (or Greek yogurt) to room temperature before mixing. This allows for better incorporation and a smoother batter consistency.

3. Avoid Overmixing When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense bread. A few small flour streaks are okay as they will hydrate during baking.

4. Enhance Chocolate Flavor Add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor without making the bread taste like coffee.

5. Check for Doneness Carefully Because ovens can vary, start checking the bread at the 50-minute mark. Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. This ensures a perfectly baked loaf.