Looking for the best zucchini bread? This chocolate zucchini bread is made with fresh zucchini, instant chocolate pudding, and melted chocolate chips for an indulgent dessert.
Table of Contents
Chocolate Chip Zucchini Bread
Whenever a muffin or cake batter is dry, add a box of sugar-free pudding. It works every time!
I revised my standard muffin recipe, using chocolate pudding instead of vanilla. I also added melted chocolate chips and half and half. You could use milk, or heck, even chocolate milk if you want to go choco-crazy. I won’t judge.
I also added a hint of cayenne pepper. This ingredient is optional. I added it because the chocolate is so rich you almost lose the other flavors. The cayenne awakens your palette from chocolate bliss and makes it appreciate the zucchini and walnuts.
Nuts are always optional, too, but I like the added texture. For more texture, you can slice the bread, spread both sides with butter and toast it in a pan on each side. It’s also great with a smear of cream cheese.
If you have any extra zucchini lying around, make this easy zucchini bread! This easy recipe is perfect for chocolate lovers and zucchini lovers alike!
Triple Chocolate Zucchini Bread
Ingredients
- 3 1/4 cups all-purpose flour, 450 grams
- 1 cup granulated sugar, 200 grams
- 1 small box sugar-free instant chocolate pudding
- 2 1/2 tsp. baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper, optional
- 1/2 cup semisweet chocolate chips, 80 grams
- 1/2 cup vegetable oil, 120 grams
- 1 1/2 cups half and half or milk, 360 grams
- 3 eggs
- 1/4 cup honey, 75 grams
- 1 tsp vanilla
- 1 cup zucchini, 175 grams, chopped
- 1/2 cup bittersweet chocolate chips, 80 grams
- 1/3 cup chopped walnuts (optional), 35 grams
Instructions
- Heat: Preheat oven to 400F degrees (205C).
- Mix: In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, salt, cinnamon and optional cayenne pepper.
- Melt: In a separate large bowl, melt the semisweet chocolate chips in a microwave for 30 seconds. Stir. Microwave for another 30 seconds. Whisk in the oil. Stir in the half and half, eggs, honey and vanilla.
- Fold: Pour the wet ingredients into the dry ingredients and fold together, until thoroughly mixed.
- Fold: Fold in the zucchini, bittersweet chocolate chips and optional walnuts.
- Bake: Pour into two greased or lined loaf pans and bake for 30 minutes. Or pour into greased or lined mini muffin tins and bake for 10 minutes.
- Cool: Let the bread cool at least 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for chocolate zucchini bread
- All-purpose flour: Usually found in the baking aisle of your grocery store, it provides the structure for the bread.
- Granulated sugar: Also in the baking aisle, sugar adds sweetness to balance the flavors.
- Sugar-free instant chocolate pudding: Often located with other instant puddings or in the sugar-free section. It enhances the chocolate flavor and keeps the bread moist.
- Baking powder: You’ll find this in the baking aisle as well. It helps the bread rise and become fluffy.
- Kosher salt
- Cinnamon: Also, in the spice aisle, cinnamon adds a warm, aromatic element to complement the chocolate.
- Cayenne pepper (optional): Usually in the spice aisle. It’s optional but adds a subtle kick for those who enjoy a hint of spice.
- Semi-sweet chocolate chips: Typically in the baking aisle. They melt into pockets of chocolate goodness throughout the bread.
- Vegetable oil: Usually in the cooking oils section. It adds moisture to the bread.
- Half and half (or milk): Found in the dairy section. This contributes to the bread’s tenderness.
- Eggs: Usually in the dairy section. Eggs act as a binding agent and provide structure.
- Honey: Often in the condiments aisle or with sweeteners. It sweetens and adds a subtle depth of flavor.
- Vanilla extract: Located in the baking aisle. Enhances the overall taste of the bread.
- Zucchini: Found in the produce section. Adds moisture and a hint of freshness.
- Bittersweet chocolate chips: Like semi-sweet chips, you’ll find these in the baking aisle. They add a rich chocolate flavor.
- Chopped walnuts (optional): Typically in the baking or snack aisle. These are optional for those who enjoy nuts in their bread.
Substitutions: If you don’t have vegetable oil, canola oil or any other neutral oil would work for this recipe. Instead of bittersweet chocolate chips, you could also use dark chocolate chips for a deep chocolate flavor. If you don’t want to use white sugar, maple syrup or even brown sugar would work.
See the full recipe card for servings and a full list of ingredients.
How to make this easy chocolate zucchini bread recipe
- Heat: Preheat oven to 400F degrees (205C).
- Mix: In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, salt, cinnamon and optional cayenne pepper.
- Melt: In a separate large bowl, melt the semi-sweet chocolate chips in a microwave for 30 seconds. Stir. Microwave for another 30 seconds. Whisk in the oil. Stir in the half and half, eggs, honey and vanilla.
✔️ PRO TIP
After shredding the zucchini, pat it dry with a paper towel to remove excess moisture.
- Fold: Pour the wet ingredients into the dry ingredients and fold together until thoroughly mixed.
- Fold: Fold in the shredded zucchini, bittersweet chocolate chips and optional walnuts.
- Bake: Pour the chocolate zucchini bread batter into two greased or parchment paper-lined loaf pans and bake for 30 minutes. Or pour into greased or lined mini muffin tins and bake for 10 minutes.
✔️ PRO TIP
If your zucchini bread starts to brown too quickly on top, place a tent of aluminum foil on top.
- Cool: Let the bread cool for at least 10 minutes before serving.
How to serve double chocolate zucchini bread
Slice up your zucchini bread into 1-inch thick slices and serve with a cup of coffee.
Storage
Leftover chocolate zucchini bread can be stored in an airtight container on the counter for 1-2 days and in the refrigerator for up to one week. It can also be frozen for up to 6 months.
Frequently Asked Questions
Place zucchini bread on a plate and microwave for 10 seconds, adding more time to reach your desired result.
You don’t have to for this recipe, but you can if you’re not a fan of the texture.
If you mix too quickly, it can create air bubbles in the batter, resulting in a sunken center. Make sure to mix slowly and fold in the batter instead of quickly beating it.
Use a box grater and grate the zucchini into thin strips.
More dessert recipes
- Lemon Monkey Bread
- Biscoff Bread Pudding with Biscoff Caramel Pecan Sauce
- Belgian Dark Chocolate Truffles
This is new for me