Rich Zucchini Bread with Chocolate Glaze

I never thought much about zucchini bread until my garden decided to give me more zucchini than I knew what to do with last summer. Growing up, my mom would make the basic version – you know, the kind that’s good but nothing special. But then I discovered what happens when you add a chocolate glaze on top.

It turns out that zucchini bread doesn’t have to be just that thing we make to use up extra vegetables. With a rich chocolate glaze drizzled over the top, it becomes something my kids actually ask for by name. And the best part? It’s still just as easy to make as the regular version – no fancy baking skills required.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread recipe, as the really large ones can be too watery and seedy. When shopping, look for zucchini that’s about 6-8 inches long and feels firm when you give it a gentle squeeze. You can use either green or yellow summer squash interchangeably here – both will give you great results. Before adding to your batter, make sure to grate the zucchini finely and if it seems particularly wet, give it a quick squeeze in a clean kitchen towel to remove excess moisture. This helps ensure your bread has the perfect texture without getting soggy.

Options for Substitutions

This zucchini bread recipe is pretty forgiving and allows for several ingredient swaps:

• Flour blend: You can use all regular flour instead of the wheat/white mix. If you need a gluten-free version, try a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Oil: Instead of canola or peanut oil, you can use melted coconut oil, vegetable oil, or even unsweetened applesauce (use the same amount) for a lower-fat option.
• Yogurt and Buttermilk: Greek yogurt works great here, or you can use all buttermilk instead of the yogurt-buttermilk combo. No buttermilk? Mix regular milk with 1 teaspoon of lemon juice or vinegar.
• Sugar: Feel free to use all brown sugar or all white sugar. Coconut sugar is another good option, though it might make the bread slightly darker.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out excess moisture whichever you use.
• Glaze ingredients: For the glaze, you can swap half-and-half with milk or heavy cream. If you’re out of butter, coconut oil works too. The glaze is optional – the bread is great even without it!

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or cheesecloth, or you’ll end up with a dense, gummy loaf. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated to keep your bread tender and light. When it comes to the chocolate glaze, timing is crucial – if you pour it over the bread while it’s still warm, the glaze will become thin and runny, so allow your bread to cool completely (about 1-2 hours) before glazing. For the best texture, avoid opening the oven door during the first 30 minutes of baking, as this can cause your bread to sink in the middle.

What to Serve With Zucchini Bread?

This sweet and moist zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to enjoy it! For breakfast, serve a warm slice with a spread of cream cheese or butter alongside your morning coffee or tea. If you’re having it as an afternoon treat, pair it with a cold glass of milk or a scoop of vanilla ice cream – the chocolate glaze makes it feel extra special. You can also serve it as part of a brunch spread with some fresh fruit and yogurt on the side.

Storage Instructions

Keep Fresh: This zucchini bread stays moist and yummy when kept at room temperature for up to 3 days. Just wrap it well in plastic wrap or store it in an airtight container. If your kitchen is warm, you might want to pop it in the fridge where it’ll keep for up to a week.

Freeze: Good news – this bread freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil (or put it in a freezer bag). It’ll stay fresh for up to 3 months. I usually freeze it without the chocolate glaze and add that fresh after thawing.

Thaw & Serve: When you’re ready to enjoy your frozen zucchini bread, just move it to the fridge overnight to thaw. Once it’s at room temperature, you can add the chocolate glaze if you didn’t before freezing. The bread might even taste better the next day, as the flavors have time to develop!

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 40-50 g
• Fat: 80-100 g
• Carbohydrates: 340-360 g

Ingredients

• 1 1/2 cups whole-wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs at room temperature
• 1/3 cup canola oil (or peanut oil)
• 3/4 cup plain yogurt
• 1/3 cup buttermilk (or regular milk with a splash of vinegar)
• 1 cup organic sugar (or firmly packed brown sugar)
• 2 teaspoons pure vanilla extract
• 2 1/2 cups finely shredded zucchini
• 1/2 cup mini semisweet chocolate chips
• 1 tablespoon butter
• 2 to 3 tablespoons half-and-half cream
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla essence

Step 1: Prepare Baking Equipment

Preheat your oven to 350°F (175°C).

Grease a 9×4 inch loaf pan and line it with parchment paper to prevent sticking and aid in easy removal.

Additionally, line a 6-cup muffin tin with paper liners or oil a mini loaf pan if you prefer making smaller portions.

Step 2: Mix Dry Ingredients

In a separate bowl, sift together your dry ingredients (typically includes flour, baking powder, baking soda, and salt).

This ensures no lumps in your batter and helps to combine the leavening agents evenly.

Set this dry mixture aside for later use.

Step 3: Combine Wet Ingredients and Zucchini

In a large bowl, beat the eggs until smooth, and then incorporate the yogurt, buttermilk, oil, sugar, and vanilla, mixing until everything is well combined.

Stir in the grated zucchini until evenly distributed throughout the wet mixture.

Step 4: Mix and Divide the Batter

Gently blend the dry mixture into the wet ingredients, stirring until just combined.

Be careful not to overmix as this can result in a dense texture.

Scoop the prepared batter into your six muffin cups (or mini loaf pan), and pour the remaining batter into the 9×4 inch loaf pan.

Step 5: Bake and Cool the Loaves

Bake for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Depending on your oven, muffin baking time might differ slightly, so check them a bit earlier.

Once baked, remove from the oven and allow both the muffins and loaf to cool in the pans for about 10 minutes.

After that, transfer them to a wire rack to cool completely before slicing the loaf.

Step 6: Prepare and Apply the Glaze

For the glaze, melt chocolate chips and butter in a small heavy saucepan over low heat.

Once smoothly melted, stir in the cream until incorporated.

Remove from the heat, and mix in confectioners’ sugar, vanilla, and a pinch of salt for added flavor.

Drizzle the prepared glaze over the warm bread and muffins to finish.