Ina Garten Chocolate Zucchini Bread

This Ina Garten Chocolate Zucchini Bread is a moist and chocolatey recipe, which uses shredded zucchini and semisweet chocolate. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.

Ina Garten Chocolate Zucchini Bread Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for greasing the pan
• 1 1/4 cups all-purpose flour, plus more for dusting the pan
• 2 tablespoons unsweetened cocoa powder (not Dutch process)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• 2 tablespoons vegetable oil
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup buttermilk, room temperature
• 1 cup shredded zucchini (about 8 ounces)
• 2 ounces semisweet chocolate, finely chopped
• One 1/4-inch-thick lengthwise slice of zucchini, for garnish

How To Make Ina Garten Chocolate Zucchini Bread

1. Prep oven and pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter and dust with flour, tapping out any excess.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: Beat butter and sugar with an electric mixer on medium-high speed for about 4 minutes, until light and fluffy.
4. Add oil, egg, and vanilla: Drizzle in vegetable oil while mixing. Add the egg and vanilla extract, beating until smooth.
5. Combine wet and dry ingredients: Reduce mixer speed to low. Add flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with the flour mixture. Scrape the bowl as needed.
6. Fold in zucchini and chocolate: Gently stir in shredded zucchini and chopped semisweet chocolate until just combined.
7. Pour and garnish: Transfer the batter to the loaf pan. Place the zucchini slice on top for decoration.
8. Bake and cool: Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan before serving.

Recipe Tips

• Should I squeeze moisture out of the zucchini?
  Yes, lightly press shredded zucchini between paper towels to remove excess moisture.
• Why alternate dry and wet ingredients?
  Alternating prevents overmixing and helps maintain a soft texture.
• Can I use Dutch process cocoa?
  No, stick to natural unsweetened cocoa for proper acidity and rise.
• How do I know when it’s done baking?
  Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.

What To Serve With Chocolate Zucchini Bread

This rich loaf pairs perfectly with both breakfast and dessert spreads:

• A cup of hot coffee or espresso
• Whipped cream or mascarpone
• Fresh berries
• Vanilla yogurt
• A drizzle of chocolate sauce

How To Store Chocolate Zucchini Bread

Room Temperature:
Wrap tightly and store at room temperature for up to 3 days.

Refrigerate:
Keep in an airtight container in the fridge for up to 5 days.

Freeze:
Wrap in plastic and foil, then freeze for up to 3 months. Thaw at room temperature.

Chocolate Zucchini Bread Nutrition Facts

• Calories: 336 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 19g
• Fiber: 2g
• Sugar: 23g
• Sodium: 160mg

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

FAQs

Can I make this bread without chocolate chips?
Yes, but the chopped chocolate adds richness and moisture.

Do I need to peel the zucchini?
No, the peel is thin and blends well into the bread.

Why is my bread sinking in the middle?
This may happen if the batter is overmixed or underbaked.

Can I double the recipe?
Yes, just use two loaf pans and rotate them halfway through baking.

Try More Recipes:

• Ina Garten Orange Marmalade
• Ina Garten Peach Raspberry Crisp
• Ina Garten Quinoa Salad