Quick Chocolate Cinnamon Zucchini Bread

Finding creative ways to sneak vegetables into baked goods can feel like an endless puzzle, especially when you’ve got picky eaters at home. Between managing after-school activities and trying to keep everyone well-fed, sometimes the classic zucchini bread recipe needs a little twist to make it more appealing to the whole family.

That’s where this chocolate cinnamon zucchini bread comes in: it’s got all the health benefits of fresh zucchini, but with a rich chocolate flavor and warm cinnamon notes that make it feel like a real treat. Plus, it’s perfect for making ahead and enjoying throughout the week, whether as a quick breakfast or an afternoon snack.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they’re tender and have smaller seeds than their larger counterparts. If you’ve got giant zucchini from your garden, they’ll work too, but you’ll want to cut them in half lengthwise and scoop out the seedy center first. When it comes to shredding, you can use either the large or small holes on your box grater – the large holes give you a more noticeable texture in the finished bread, while the small holes help the zucchini blend in more. Just remember to give your shredded zucchini a gentle squeeze with a clean kitchen towel to remove some excess moisture before adding it to your batter.

Options for Substitutions

This recipe is pretty adaptable and here are some helpful swaps you can try:

• Zucchini: You can swap zucchini with grated yellow summer squash – just make sure to drain excess moisture the same way. Carrots can work too, though they’ll add a slightly different texture and sweetness.
• Canola oil: Any neutral-flavored oil works here – try vegetable oil, melted coconut oil, or even melted butter. If using coconut oil, make sure your other ingredients are at room temperature to prevent solidifying.
• Sour cream: Plain Greek yogurt makes a perfect 1:1 substitute. You can also use regular plain yogurt, but strain it first to remove extra liquid.
• Cocoa powder: Dutch-process or natural cocoa powder both work in this recipe. Just don’t skip it – it’s key for that chocolate flavor!
• All-purpose flour: You can use whole wheat flour for up to half the amount of all-purpose flour. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
• Chocolate chips: Feel free to use any kind of chocolate chips – dark, milk, or even white chocolate. Chopped nuts can replace some or all of the chocolate chips if you’d like more crunch.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or cheesecloth, or you’ll end up with a gummy texture. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated to keep your bread tender and avoid a tough, dense result. To prevent chocolate chips from sinking to the bottom, toss them in a tablespoon of the flour mixture before adding them to the batter, and don’t forget to test for doneness with a toothpick inserted in the center – a few moist crumbs are fine, but wet batter means it needs more time. For the best texture and flavor, let the bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can make it crumbly and harder to get clean slices.

What to Serve With Zucchini Bread?

This chocolate cinnamon zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it! A warm slice pairs wonderfully with a cup of coffee or hot tea, especially on chilly mornings. For breakfast, try spreading a piece with cream cheese or butter and serving it alongside some fresh fruit like strawberries or bananas. If you’re enjoying it as an afternoon treat, a cold glass of milk helps balance out the chocolate and spices, while a scoop of vanilla ice cream turns it into a more decadent dessert.

Storage Instructions

Keep Fresh: This chocolate zucchini bread stays moist and tasty when wrapped well in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you might want to pop it in the fridge where it’ll keep for up to a week.

Freeze: Good news – this bread freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer bag. It’ll stay fresh in the freezer for up to 3 months. You can even slice it before freezing for easy single servings.

Thaw & Enjoy: When you’re ready to enjoy your frozen zucchini bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you like it warm, pop a slice in the microwave for 10-15 seconds – it’ll make the chocolate chips slightly melty and extra good!

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 35-45 g
• Fat: 120-140 g
• Carbohydrates: 350-370 g

Ingredients

• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 cups shredded zucchini
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 6 tablespoons cocoa powder (unsweetened)
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 3/4 cup small chocolate chips
• Zest from one orange (optional)

Step 1: Prep the Oven and Pans

Preheat your oven to 350℉.

Butter and flour two loaf pans thoroughly to prevent sticking.

Set the prepared pans aside.

In a fine mesh strainer placed over a bowl, set the shredded zucchini aside to drain while you prepare the batter.

Step 2: Prepare the Topping and Dry Ingredients

In a small bowl, mix the topping ingredients together and set aside for later.

Next, in another small bowl, combine the flour, cinnamon, baking soda, salt, and cocoa powder.

Whisk these dry ingredients together until they are well blended and set aside.

Step 3: Prepare the Wet Ingredients

Using a stand or hand mixer, beat together the oil, white sugar, brown sugar, and eggs until the mixture is fully combined and slightly fluffy, about 1-2 minutes.

Add in the vanilla extract and sour cream, and continue mixing until everything is thoroughly combined.

Step 4: Combine Zucchini and Dry Ingredients into Batter

Gently press down on the zucchini in the strainer to remove and discard any excess liquid.

Add the drained zucchini to the batter, along with any optional zest you’re using.

Take a spoonful of the prepared flour mixture and stir it into the chocolate chips, which will help keep them evenly distributed throughout the batter.

Add the remaining flour mixture to the batter and stir just until combined, being careful not to overmix.

Step 5: Assemble the Loaves

Once your batter is ready, divide it evenly between the two prepared loaf pans.

Sprinkle the previously prepared topping evenly over each loaf, ensuring coverage across the top.

Step 6: Bake and Cool the Bread

Place the loaf pans into your preheated 350℉ oven and bake for 50-60 minutes.

To confirm doneness, insert a toothpick into the center of the loaves; it should come out clean or with just a few crumbs.

Once baked, let the loaves cool in the pans on a rack for 5-10 minutes.

Carefully remove the loaves from the pans and allow them to cool completely on the rack before slicing and serving.