Chocolate Zucchini Nut Bread

This bread is loaded with chocolate two ways: melted unsweetened baking chocolate in the batter and chocolate chips folded in with the nuts. The grated zucchini disappears completely during baking but keeps every slice incredibly moist for days.

Two cups of sugar and a cup of vegetable oil give the crumb that dense, fudgy quality somewhere between quick bread and cake. The cinnamon is subtle but important. It deepens the chocolate flavor without tasting like a spice bread.

The recipe makes two full loaves, so you can bake one to eat now and freeze the other. It slices cleanly once it’s fully cooled, but warm from the oven with those chocolate chips still melty is hard to resist.

Kitchen Tips

• Squeeze excess moisture from the grated zucchini before adding it. Too much liquid makes the center of the loaf gummy and extends the bake time.
• Melt the unsweetened chocolate gently using a double boiler or short microwave bursts. Scorched chocolate turns bitter and grainy.
• Grease the pans well and consider lining the bottoms with parchment. This bread is moist and sticks easily.
• Test with a toothpick at 55 minutes. The chocolate chips can trick you into thinking the batter is still raw when the bread is actually done.

Variations

• Use walnuts or pecans for the chopped nuts, each brings a different richness.
• Add a tablespoon of espresso powder to intensify the chocolate flavor without adding coffee taste.
• Fold in ½ cup of shredded coconut for a chocolate-coconut twist.