Ina Garten Chocolate Zucchini Bread Recipe

This rich, moist Ina Garten Chocolate Zucchini Bread Recipe is made with grated zucchini, Dutch-processed cocoa powder, and dark chocolate chips, ready in 1 hour and 10 minutes. Pulling the warm loaf from the oven reveals melted chocolate chunks suspended in a tender crumb. I love making this when my garden overflows with summer squash.

Why This Classic Works

I used to struggle with dry chocolate loaves that tasted more like cardboard than dessert. This method fixes that completely by using the natural moisture of the zucchini to hydrate the batter.

The real surprise was learning not to squeeze the water out of the squash before mixing. Leaving the moisture in ensures a dense, fudge-like texture that lasts for days on the counter.

Ina Garten Chocolate Zucchini Bread Recipe Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups grated zucchini (unpeeled, about 1 medium)
• 1 cup semi-sweet chocolate chips

How To Make Ina Garten Chocolate Zucchini Bread Recipe

1. 1. Prepare The Oven: Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. 2. Mix Dry Ingredients: Whisk the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.
3. 3. Combine Wet Ingredients: In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. 4. Fold Together: Gently stir the dry ingredients into the wet mixture until just combined, leaving a few flour streaks.
5. 5. Add Zucchini: Fold in the grated zucchini and chocolate chips until evenly distributed in the batter.
6. 6. Bake The Bread: Pour the batter into the prepared pan and bake for 50 to 55 minutes until a toothpick comes out mostly clean.

Recipe Tips

• Do not squeeze the zucchini: You need all that natural water to keep the crumb perfectly moist during baking.
• Use high-quality cocoa: Dutch-processed cocoa powder gives a much deeper, richer chocolate flavor than standard cocoa.
• Check early: Ovens vary, so test the center of your loaf at the 45-minute mark to prevent over-baking.

What To Serve With Chocolate Zucchini Bread

A thick slice pairs naturally with a hot cup of black coffee or a cold glass of whole milk. For a richer dessert, top a warm piece with a scoop of vanilla bean ice cream.

How To Store

Keep the cooled bread in an airtight container at room temperature for up to four days. You can also wrap the loaf tightly in plastic wrap and freeze it for up to three months.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow summer squash works exactly the same way. The moisture content is similar and the chocolate hides any color differences.

Should I peel the zucchini first?

No, there is no need to peel the skin. The skin contains great nutrients and melts right into the bread as it bakes.

Why did my loaf sink in the middle?

Sinking usually happens if the bread is underbaked or if your baking soda is expired. Always double-check your leavening agents before starting.

Nutrition

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 38g
• Protein: 4g

Ina Garten Chocolate Zucchini Bread Recipe

Author: Sandra Cooking Method:Baking Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: 15 minutesTotal time:1 hour 25 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:290 kcal Best Season:Available

Description

A dense, fudgy chocolate loaf made with grated courgette and dark chocolate chips that stays moist for days without refrigeration.

Ingredients

• 190g plain flour
• 50g Dutch-processed cocoa powder
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• ½ tsp fine salt
• 1 tsp ground cinnamon
• 120ml vegetable oil
• 100g caster sugar
• 100g light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 180g grated courgette, unpeeled
• 170g dark chocolate chips

Instructions

1. Preheat oven to 180°C (350°F/Gas Mark 4) and line a 23 x 13cm loaf tin with greaseproof paper.
2. Whisk flour, cocoa powder, bicarbonate of soda, baking powder, salt, and cinnamon in a medium bowl.
3. In a large bowl, whisk oil, both sugars, eggs, and vanilla until smooth.
4. Gently fold dry ingredients into wet mixture until just combined with a few flour streaks remaining.
5. Fold in grated courgette (do not squeeze out moisture) and chocolate chips until evenly distributed.
6. Pour into prepared tin and bake 50-55 minutes until a skewer comes out with moist crumbs. Cool 15 minutes in tin, then turn out.

Keywords:Ina Garten Chocolate Zucchini Bread Recipe