Easy & Moist Single Loaf Chocolate Zucchini Bread Recipe (Perfect 9×5 Pan)

This deliciously moist quick bread recipe makes exactly one 9×5 loaf of Chocolate Zucchini Bread using leftover zucchini, cocoa powder, chocolate chips, and melted butter. It’s the perfect solution for your zucchini bounty, delivering rich flavor and incredible texture in a manageable single serving.

Have you ever searched for a simple, straightforward recipe only to find yourself swimming in options that are just… too much? That’s exactly how this delightful Chocolate Zucchini Bread recipe came to be. My quest was simple: a single, perfectly moist, and deeply chocolatey quick bread, designed to fit one standard 9×5 loaf pan and make the most of those fresh garden zucchinis. It shouldn’t be a monumental task, right? Yet, it surprisingly was.

The Quest for the Perfect Single Loaf: Why This Recipe Shines

It turns out that many popular chocolate zucchini bread recipes are designed to yield not one, but two generous 9×5 loaves. While abundance can be a good thing, sometimes it’s just more than you need, or more than your family can realistically consume before it loses its freshness. For many home bakers, a single loaf is the ideal amount for a weekend treat, a thoughtful gift, or a satisfying breakfast that lasts a few days without becoming a freezer project.

Trying to halve a recipe isn’t always as simple as it sounds, especially when ingredients like eggs come into play. Many multi-loaf recipes call for three eggs, which is notoriously difficult to divide evenly. Do you whisk an egg and try to measure half? Do you just use one or two and hope for the best? These are the dilemmas that often deter enthusiastic bakers.

And yes, you could freeze the second loaf. But let’s be honest, freezers can be like black holes. That perfectly baked extra loaf might end up buried under bags of frozen vegetables and mystery containers, only to resurface months later, sadly freezer-burnt and past its prime. This recipe eliminates that logistical challenge entirely, ensuring you get exactly what you want: one perfect loaf, fresh and ready to enjoy.

The Magic of Melted Butter: Flavor Meets Moisture

Beyond the quantity, my search also revealed a common trade-off in ingredients. Recipes relying solely on vegetable oil often deliver an incredibly moist crumb, but sometimes at the expense of a rich, nuanced flavor. On the other hand, recipes that call for creaming a full stick of butter certainly bring the flavor, but can occasionally result in a bread that’s a bit drier or denser than desired.

This recipe strikes the ideal balance by using melted butter. The melted butter provides that irresistible, deep buttery flavor we all love, while contributing to a tender, moist texture akin to what you’d achieve with oil, but with a far superior taste profile. Combined with high-quality cocoa powder for an intense chocolate base and plenty of chocolate chips for pockets of melty goodness, this bread is so inherently delicious, it requires no fancy glazes or drizzles on top. It’s simply perfect as is.

Choosing and Preparing Your Zucchini: From Garden to Loaf

Zucchini is more than just a hidden vegetable in this bread; it’s a star ingredient that contributes unparalleled moisture and a subtle earthy note. I’ll admit a little secret: I often buy zucchini specifically to make zucchini bread! Finding a giant, fresh zucchini at a local farmer’s market for just a dollar feels like hitting the jackpot – it’s enough for both a savory dinner and a sweet dessert! For dinner, you might try these Baked Zucchini Fries or these hearty Garlic Parmesan Stuffed Zucchini.

Grating Your Zucchini: Efficiency is Key

When it comes to preparing the zucchini for your bread, you have a couple of options. Grating by hand is perfectly fine, especially if you enjoy the meditative rhythm of kitchen tasks. However, for sheer speed and convenience, a food processor with a shredding attachment is an absolute game-changer. I use my processor frequently for many small batch recipes – from grating vegetables like zucchini, carrots, and cabbage to making fresh pesto or even preparing pie dough. If you have the counter space and are looking to streamline your cooking, I highly recommend investing in a good food processor on Amazon (affiliate link).

The Crucial Step: Squeezing Out Excess Liquid

Once your zucchini is grated, there’s one vital step you absolutely cannot skip: squeezing out the excess liquid. Zucchini naturally holds a lot of water, and if you don’t remove a significant portion of it, your bread will turn out soggy and dense instead of light and moist. This step ensures your chocolate zucchini bread achieves that perfect tender crumb.

While the old-fashioned method of using several layers of paper towels or a clean kitchen towel works, a ricer (affiliate link) makes the process incredibly efficient and mess-free. Simply pack the grated zucchini into the ricer and press firmly to extract the water. You’ll be surprised how much liquid comes out!

Baking Your Chocolate Zucchini Bread to Perfection

Choosing Your Loaf Pan and Preparation

For this recipe, I used a standard aluminum 9×5 loaf pan (affiliate link). Aluminum pans conduct heat evenly, leading to a beautifully browned crust and a thoroughly baked interior. Always remember to lightly grease your pan before adding the batter. For extra assurance, especially if your pan is older or prone to sticking, you can line it with a piece of parchment paper, leaving an overhang on the sides to easily lift the cooled loaf out. This simple trick provides peace of mind and ensures a perfect release every time.

Baking Tips for a Flawless Loaf

Preheating your oven to the correct temperature is crucial for quick breads. A properly preheated oven ensures the baking powder and baking soda activate quickly, giving the bread a good lift and an even bake. When mixing the batter, be careful not to overmix once you add the dry ingredients. Overmixing can develop the gluten too much, resulting in a tough, chewy bread instead of a tender one. Mix just until the ingredients are combined. The toothpick test is your best friend for checking doneness: insert a toothpick into the center of the loaf, and if it comes out mostly clean (a few moist crumbs or melted chocolate are fine), your bread is ready!

Storage and Enjoyment Tips for Maximum Freshness

Once your chocolate zucchini bread is out of the oven, allow it to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. This cooling period in the pan helps it set and prevents it from crumbling. For optimal freshness, wrap the cooled bread tightly in plastic wrap. Stored at room temperature, it will remain deliciously moist for up to 3 days. If you find it lasting longer (which is unlikely!), you can also store it in the refrigerator for an extra day or two. For longer storage, this single loaf can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature for a quick treat!

This chocolate zucchini bread is perfect for any occasion. Enjoy a slice with your morning coffee, pack it as a delightful lunchbox treat, or serve it as a simple yet satisfying dessert. Its rich chocolate flavor and moist texture make it an instant crowd-pleaser, no matter the time of day.

Creative Variations to Try

While this recipe is fantastic as written, feel free to get creative with additions!

• Nuts: Fold in ½ cup of chopped walnuts or pecans with the chocolate chips for added crunch and flavor.
• Spices: A pinch of cinnamon or nutmeg can enhance the chocolate and zucchini flavors beautifully.
• Different Chocolates: Experiment with milk chocolate chips, white chocolate chips, or even chopped dark chocolate for a different profile.
• Cream Cheese Swirl: For an extra decadent touch, swirl a simple cream cheese mixture (softened cream cheese, sugar, and an egg yolk) through the batter before baking.

Need a gluten-free option? Zucchini bread is versatile! Check out this Gluten Free Zucchini Bread from Seasonal Cravings, which can inspire adaptations for a chocolate version.

Frequently Asked Questions (FAQ)

Can I use frozen zucchini?

While fresh zucchini is preferred, you can use frozen. Make sure to thaw it completely and squeeze out as much excess water as possible. Frozen zucchini often releases more water than fresh, so an extra thorough squeeze is essential to prevent a soggy loaf.

Do I need to peel the zucchini?

No, there’s no need to peel the zucchini for this recipe. The skin is very thin and softens completely during baking, adding extra nutrients and fiber without affecting the texture or flavor of the bread. It blends seamlessly into the chocolatey batter.

Why is my zucchini bread soggy?

A soggy loaf is typically due to two main reasons: not squeezing enough liquid from the grated zucchini, or underbaking the bread. Ensure you thoroughly press out the moisture from the zucchini and bake until a toothpick inserted into the center comes out mostly clean.

Can I turn this recipe into muffins?

Absolutely! This batter works wonderfully for muffins. Simply divide the batter among a greased or lined muffin tin. The baking time will be significantly shorter, usually around 20-25 minutes, or until a toothpick comes out clean. Keep a close eye on them to prevent overbaking.

How long does chocolate zucchini bread last?

When stored tightly wrapped in plastic wrap at room temperature, this bread will stay fresh and moist for up to 3 days. In the refrigerator, it can last for an additional 2-3 days. For longer storage, it freezes well for up to 3 months.

More Quick Bread Recipes for Your Baking Adventures

If you love the ease and deliciousness of quick breads, you’ll want to explore these other fantastic recipes:

• Banana Chocolate Chip Bread – A beloved classic for using up those perfectly overripe bananas.
• Double Chocolate Banana Bread – Take classic banana bread to the next level with an extra dose of chocolate.
• Mini Banana Bread – A scaled-down version of banana bread, perfect for smaller households or individual servings.
• Chocolate Almond Joy Bread – Captures the iconic flavors of the candy bar in a moist, delightful bread.
• Cinnamon Apple Bread – An aromatic and comforting bread, ideal for autumn baking season.

Chocolate Zucchini Bread

Yield:
1 (9×5) loaf

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups grated zucchini, squeezed dry
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350F. Lightly grease a 9×5 loaf pan.
2. In a large bowl, sift together the flour and cocoa powder. Stir in the baking powder, baking soda, and salt.
3. In another large bowl, beat together the melted butter and sugar until smooth, about 1-2 minutes.
4. Beat in the eggs, one at a time, until incorporated. Add the vanilla and zucchini.
5. Gradually add the flour mixture (do not overmix). Stir in the chocolate chips.
6. Scrape the batter into the pan. Bake 55-60 minutes or until a toothpick inserted in the middle comes out mostly clean (may have some melted chocolate from the chocolate chips but shouldn’t be wet batter).
7. Cool for 15 minutes then invert on a cooling rack to cool completely. Wrap tightly in plastic wrap and store at room temperature for up to 3 days.

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