Name: Ina Garten Chocolate Zucchini Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3/4 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar (packed); 3 large eggs; 2 teaspoons vanilla extract; 2 cups grated zucchini (about 2 medium zucchinis); 1 cup chocolate chips (optional); 1/2 cup chopped walnuts (optional)

Jump to Recipe· 4.1 from 47 reviews

If you have never tried Ina Garten Chocolate Zucchini Bread Recipe, you are in for an absolute treat. This wonderfully moist and rich bread carries the earthy sweetness of zucchini with the deep, indulgent flavor of cocoa, creating a perfect balance between healthy and dessert. It’s a perfect way to sneak some veggies into your snack time without sacrificing any of the joy of chocolate, and once you taste it, you’ll see why it’s one of Ina Garten’s most beloved recipes.

Ingredients You’ll Need

A loaf of dark brown chocolate bread with a cracked textured top sits on a light wooden board. Two thick slices are cut from the front, showing a soft, moist inside speckled with small chocolate chips. A knife with a wooden handle lies next to the loaf on the board. The background has a white marbled texture, with green zucchinis on the left and some walnuts and chocolate chips scattered around. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, easy-to-find ingredients that come together perfectly to give you a loaf bursting with richness and texture. Each component plays a crucial role—from the tender zucchini adding moisture, to the cocoa powder giving that intense chocolate flavor, right down to the touch of cinnamon for warmth.

2 cups all-purpose flour: Provides the structure needed for a soft, yet sturdy bread.
1/2 cup unsweetened cocoa powder: Delivers that deep chocolate flavor without competing sweetness.
1 teaspoon baking soda: Helps the bread rise and become light.
1/2 teaspoon baking powder: Adds a little extra lift for fluffiness.
1/2 teaspoon salt: Enhances and balances the chocolate and sweetness.
1 teaspoon cinnamon: Infuses a subtle warmth that complements the cocoa beautifully.
3/4 cup vegetable oil: Keeps the bread incredibly moist and tender.
1 cup granulated sugar: Provides sweetness and aids in browning.
1/2 cup packed brown sugar: Adds a rich, caramel depth to the flavor.
3 large eggs: Bind ingredients and give richness.
2 teaspoons vanilla extract: Brightens the chocolate and zucchini flavors.
2 cups grated zucchini (about 2 medium zucchinis): Adds moisture, texture, and subtle sweetness without overpowering.
1 cup chocolate chips (optional): For extra bursts of melty chocolate in every bite.
1/2 cup chopped walnuts (optional): Adds crunch and a nutty contrast.

How to Make Ina Garten Chocolate Zucchini Bread Recipe

Step 1: Preheat the Oven

Start by heating your oven to 350°F (175°C). Grease your loaf pan thoroughly or line it with parchment paper to ensure your bread slides out easily after baking. This small prep makes a big difference for a flawless loaf.

Step 2: Grate the Zucchini

Wash the zucchini well and grate it finely using a box grater or food processor. If the zucchini seems very wet, give it a gentle squeeze to remove some excess moisture. This prevents your bread from becoming too soggy while still giving that wonderful veggie secret ingredient.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and cinnamon. This step is key for even distribution of leavening agents and spices, laying the foundation for perfect texture and flavor.

Step 4: Mix Wet Ingredients

In a large bowl, blend the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until it’s smooth and well combined. This combination creates the luscious, moist base that holds everything together so beautifully.

Step 5: Add Zucchini to Wet Mix

Fold the grated zucchini into the wet ingredients gently, ensuring it coats evenly without overmixing. The zucchini infuses moisture and subtle sweetness that sets this bread apart from the usual chocolate loaf.

Step 6: Combine Dry and Wet Mixtures

Gradually add your dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix here because you want your bread tender and not tough or dense.

Step 7: Add Chocolate Chips and Nuts

If you’re using chocolate chips and walnuts, fold them in now to distribute little pockets of melty chocolate and delightful crunch that make every bite extra special.

Step 8: Pour Batter Into Pan

Transfer your batter into the prepared loaf pan. Use a spatula to smooth the top, making sure the batter is evenly spread for consistent rising and an attractive finish.

Step 9: Bake the Bread

Bake your loaf in the preheated oven for 50 to 55 minutes. Test for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.

Step 10: Cool the Bread

Allow the bread to cool in the pan for about 10 minutes to help it settle, then transfer it onto a wire rack to cool completely before slicing. This step ensures clean slices and the best texture.

How to Serve Ina Garten Chocolate Zucchini Bread Recipe

A chocolate loaf cake with a rough, cracked top and visible chocolate chips mixed inside. It sits on a light wooden cutting board with three slices cut from the front and laid flat in front of the loaf. The texture of the cake looks soft and moist. Next to the cutting board are some walnut halves scattered on a white marbled surface, along with a few dark chocolate chips and a small white bowl partially in view filled with more chips. A knife with a wooden handle lies next to the board. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top it off with a light dusting of powdered sugar or a drizzle of melted chocolate for an elegant touch. Some fresh berries or a dollop of whipped cream can also elevate your slice into a decadent treat.

Side Dishes

This chocolate zucchini bread pairs wonderfully with a hot cup of coffee or a glass of cold milk—simple and satisfying. For brunch, serve it alongside fruit salad or a creamy yogurt to round out the meal.

Creative Ways to Present

Try slicing and toasting the bread lightly, then spread with cream cheese or nut butter for an unexpected twist. You can also cut it into smaller squares for party treats or pack individual slices for a delightful on-the-go snack.

Make Ahead and Storage

Storing Leftovers

Your Ina Garten Chocolate Zucchini Bread Recipe keeps beautifully wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps retain its moisture and prevents it from drying out.

Freezing

If you want to enjoy this delicious bread later, slice it and wrap each piece tightly in plastic wrap and aluminum foil. Frozen zucchini bread stays fresh for up to 3 months and makes a wonderful freezer-friendly treat.

Reheating

Warm slices gently in a toaster oven or microwave for 20-30 seconds to bring back that freshly-baked taste and softness. A quick reheat revitalizes the chocolate and zucchini flavors perfectly.

FAQs

Can I substitute the vegetable oil with butter?

Yes, you can replace vegetable oil with melted butter for a richer flavor, but it may make the bread a bit denser. Use an equal amount and be sure to cool the melted butter slightly before mixing.

Do I need to peel the zucchini before grating?

There is no need to peel zucchini. The skin adds color, nutrients, and texture without affecting the taste. Just wash them thoroughly before grating.

Can I make this recipe gluten-free?

Absolutely! Use a 1-to-1 gluten-free baking flour blend to replace the all-purpose flour, but be mindful that texture may differ slightly depending on the blend used.

Is it necessary to squeeze the grated zucchini?

It depends on how watery your zucchini is. Squeezing out excess water helps prevent a soggy bread, so if your zucchini looks very moist, a gentle squeeze is a good idea.

Can I add other nuts or dried fruit instead of walnuts and chocolate chips?

Definitely. Pecans, almonds, or even dried cherries or cranberries pair nicely with the chocolate and zucchini flavors, adding your own twist to the classic Ina Garten Chocolate Zucchini Bread Recipe.

Final Thoughts

If you’re looking for a dessert or snack that feels both wholesome and indulgent, give the Ina Garten Chocolate Zucchini Bread Recipe a try. It’s a true crowd-pleaser, packed with flavor and just the right amount of love in every bite. Whether for a family breakfast, afternoon tea, or a cozy night in, this bread is one you’ll want to bake again and again.