Ina Garten Chocolate Zucchini Bread Recipe

This Ina Garten Chocolate Zucchini Bread is a moist and rich recipe, which includes grated zucchini and cocoa powder. It’s the ultimate comfort food recipe, ready in about 1 hour.

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Ina Garten Chocolate Zucchini Bread Ingredients

• 1½ cups grated zucchini (about 2 medium zucchini)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon (optional)
• ¾ cup semi-sweet chocolate chips

How To Make Ina Garten Chocolate Zucchini Bread

1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy release.
2. Prepare the zucchini: Grate the zucchini and gently press with paper towels to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
4. Combine dry ingredients: In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
5. Make the batter: Gradually add dry ingredients to the wet mixture, stirring until just combined. Gently fold in the zucchini and chocolate chips.
6. Pour and bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
7. Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Can I skip the chocolate chips? Yes, but they add extra richness. You could also substitute with nuts.
• Why use zucchini in bread? Zucchini adds moisture without affecting the flavor—perfect for soft, tender loaves.
• Do I need to peel the zucchini? No, the skin is soft and unnoticeable after baking.
• Can I make this gluten-free? Yes, just use a 1:1 gluten-free flour blend.
• What if my bread sinks? Avoid overmixing and make sure your baking soda and powder are fresh.

What To Serve With Chocolate Zucchini Bread

This rich loaf pairs perfectly with:

• Hot coffee or tea
• Fresh berries or whipped cream
• Vanilla yogurt or ice cream
• A dusting of powdered sugar

How To Store Chocolate Zucchini Bread

Refrigerate: Wrap tightly and store in the fridge for up to 5 days.

Freeze: Wrap slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.

Chocolate Zucchini Bread Nutrition Facts

• Calories: ~390
• Carbohydrates: 50g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 230mg
• Fiber: 3g
• Sugar: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make muffins with this batter?
Yes, bake in muffin tins at 350°F for 18–22 minutes.

Do I need to squeeze all the water out of the zucchini?
Just blot lightly—too much moisture removal can dry out the bread.

Can I use oil instead of butter?
Yes, use the same amount of vegetable oil or melted coconut oil.

How do I know when it’s done?
A toothpick should come out clean or with just a few moist crumbs from the center.

Try More Recipes:

• Ina Garten Pumpkin Muffins Recipe
• Ina Garten Maple Scones Recipe
• Ina Garten Popovers Recipe