Chocolate Zucchini Breakfast Bread
We love making Chocolate Zucchini Breakfast Bread because it’s a delicious way to sneak in some extra veggies. This quick bread is perfect for a weekday morning.
Kitchen Note
When making Chocolate Zucchini Breakfast Bread for the first time, don’t overmix the batter, as it can lead to a dense bread. Also, make sure to squeeze out as much liquid from the zucchini as possible to achieve the right texture.
Why this Chocolate Zucchini Breakfast Bread works
- The combination of melted chocolate and grated zucchini creates a moist and flavorful bread.
- The addition of spices like cinnamon and nutmeg gives it a warm and comforting taste.
- It takes only 20 minutes to prepare and 40 minutes to bake.
- It’s a great way to use up leftover zucchini and make a delicious breakfast or snack.
- It’s perfect for meal prep or a quick breakfast on-the-go.
What you’ll need
The key ingredients in this recipe are the grated zucchini, melted chocolate, and a blend of spices that give the bread its unique flavor.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Tips for getting this right
- Don’t overmix the batter, as it can lead to a dense bread.
- Make sure to squeeze out as much liquid from the zucchini as possible to achieve the right texture.
- Use high-quality chocolate for the best flavor.
- Check the bread after 35 minutes of baking to ensure it doesn’t overcook.
- Let the bread cool completely before slicing to ensure it holds its shape.
Swaps and substitutions
You can make a gluten-free version by substituting the all-purpose flour with almond flour. For a vegan version, replace the eggs with flax eggs and use vegan chocolate. If you prefer a spicy bread, add a pinch of cayenne pepper to the batter.
Storing and reheating
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. To reheat, simply microwave a slice for 20-30 seconds or toast it in a toaster.
Common questions
Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Simply bake it when you’re ready.
The bread is done when a toothpick inserted into the center comes out clean. You can also check for a golden-brown crust and a firm texture.
Yes, you can freeze the bread for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe bag.
Chocolate Zucchini Breakfast Bread
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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2Whisk together flour, sugar, baking powder, and salt in a large bowl.
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3Add melted butter, eggs, grated zucchini, and vanilla extract to the dry ingredients. Mix until just combined.
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4Stir in chocolate chips.
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5Pour batter into the prepared loaf pan and smooth the top.
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6Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
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7Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
We hope you enjoy making and eating this delicious Chocolate Zucchini Breakfast Bread! Let us know in the comments how it turns out for you.