Easy Chicken Enchilada Soup Recipe
Oh, where do I even begin with this chocolate zucchini bread? It’s one of those recipes that just *feels* like home. I can still vividly remember the scent of it baking in my Grandma Rose’s kitchen – a warm, comforting hug on a chilly afternoon. She’d always have a slice waiting for me, still warm from the oven, with a generous smear of butter. It’s funny, because zucchini in a sweet bread might sound a little… out there to some people, but trust me, it’s the secret to this bread being ridiculously moist and tender. Way more so than a basic chocolate loaf, if you ask me. This isn’t just any chocolate bread; it’s my go-to when I need a little pick-me-up, a crowd-pleaser for potlucks, or honestly, just when I have a couple of zucchini that need using up before they go bad. My kids, who are usually pretty picky, devour this in minutes. It’s become a staple, and I have a feeling it’ll become one for you too.
What is chocolate Zucchini bread?
So, what exactly *is* chocolate zucchini bread? Think of it as your favorite chocolate cake, but in a perfectly portable, sliceable loaf form, with the added magic of zucchini. It’s essentially a rich, fudgy chocolate quick bread where grated zucchini is the star player. Don’t worry, you won’t taste the zucchini itself – its job is purely structural and textural. It adds this incredible moisture that keeps the bread incredibly tender and decadent, preventing it from ever being dry or crumbly. It’s a wonderful way to sneak in some extra veggies without anyone suspecting a thing! The “bread” part just means it’s baked in a loaf pan and sliced, making it super easy to serve and share. It’s more robust than a cake but just as satisfyingly sweet and chocolatey.
Why you’ll love this recipe?
There are so many reasons why this chocolate zucchini bread has earned a permanent spot in my recipe binder, and I know you’re going to feel the same way. First off, the flavor is just out of this world. We’re talking deep, rich chocolate goodness with a perfectly tender crumb. It’s not just sweet; it’s got this lovely depth that makes you want another slice, and then maybe another. And the texture? Oh, the texture! The zucchini creates a moistness that’s almost cake-like, but it still holds its shape beautifully. It’s the best of both worlds.
What I really adore is how surprisingly simple it is to whip up. Even if you’re not much of a baker, you can totally nail this. It’s the kind of recipe that’s perfect for a weeknight when you’re craving something sweet but don’t have hours to bake. You just mix everything in a couple of bowls, pour it into a pan, and let the oven do its thing. Plus, it’s incredibly cost-effective! Zucchini is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples. You can whip up a loaf for just a few dollars, which is fantastic.
And the versatility! This bread is a chameleon. It’s fantastic on its own, of course, but it’s also amazing with a cup of coffee in the morning, as a delightful afternoon snack, or even warmed up slightly for a comforting dessert. It pairs wonderfully with my other favorite moist quick breads, like my Spiced Apple Cinnamon Bread: What are some good recipes for this? (another family favorite that uses fruit for moisture!). What truly sets this recipe apart, though, is that it’s a taste of nostalgia. Every time I make it, I feel like I’m right back in Grandma Rose’s kitchen, and I hope it brings you that same feeling of warmth and comfort.
How do I make Zucchini bread?
Quick Overview
This recipe is all about combining simple ingredients to create something truly special. You’ll whisk together your dry ingredients, then mix your wet ingredients separately before bringing them all together. The grated zucchini gets folded in, adding its magic moisture. Finally, you’ll pour it into a prepared loaf pan and bake until a tester comes out clean. The whole process, from start to finish, is really quite straightforward and takes less than 20 minutes of active prep time. It’s that ease combined with the incredible results that makes this recipe a lifesaver on busy days.
Ingredients
For the Main Batter:
Here’s what you’ll need to get started. Don’t be tempted to skip the zucchini – it really is the secret sauce (or rather, the secret moisture!). I always try to use medium-sized zucchini, not the giant overgrown ones, because they tend to have fewer seeds and a better moisture content. Grate them on the large holes of a box grater for the best texture.
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (good quality makes a difference here!)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but I love the warmth it adds!)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or other neutral oil like canola or melted coconut oil)
- 1 cup buttermilk (or make your own by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes)
- 1 ½ cups grated zucchini (about 1-2 medium zucchinis, squeezed of excess moisture)
For the Filling (Optional, but highly recommended!):
This is where we amp up the chocolate factor. You can omit this if you want a simpler bread, but I think it makes it truly spectacular.
- ½ cup chocolate chips (semi-sweet or dark work best)
- ¼ cup chopped walnuts or pecans (optional, for a little crunch!)
For the Glaze (Completely optional, but so pretty!):
This adds a lovely finishing touch. You can totally skip it if you prefer, but it makes for a beautiful presentation.
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees F (175 degrees C). This is crucial for even baking. Now, grab a standard 9×5 inch loaf pan. You’ll want to grease it really well with butter or cooking spray, and then flour it. For an extra layer of insurance against sticking, I like to line the bottom and sides with parchment paper, leaving a little overhang on the sides so you can easily lift the bread out later. Trust me, this step has saved me from many a broken loaf!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if you’re using it). Give it a good whisking to make sure everything is evenly distributed. This helps prevent little pockets of leavening agents in your finished bread. You want it to be a uniform, powdery mix.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the sugar and eggs until they’re well combined and slightly lighter in color. Then, stir in the vanilla extract and the oil. Gradually add in the buttermilk, whisking until everything is smooth. Don’t overmix at this stage, just until it’s combined.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold them together until *just* combined. It’s really important not to overmix here! A few streaks of flour are okay – they’ll disappear as you fold in the zucchini. Overmixing develops the gluten too much, which can lead to a tough loaf, and we definitely don’t want that. We’re going for tender and moist!
Step 5: Prepare Filling
If you’re adding the chocolate chips and nuts, give them a quick toss with a tablespoon of the dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf.
Step 6: Layer & Swirl
Gently fold in the grated zucchini until it’s evenly distributed throughout the batter. Don’t be alarmed if the batter seems a little thick; that’s normal. If you’re adding the optional chocolate chips and nuts, fold them in now. Pour about half of the batter into your prepared loaf pan. If you’re using the filling option, sprinkle half of the chocolate chips/nuts over this first layer. Then, add the remaining batter, and top with the rest of the chocolate chips/nuts. You can gently swirl the top with a knife or skewer if you like, but it’s not essential.
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 50-65 minutes. The baking time can vary quite a bit depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with maybe just a few moist crumbs attached (no wet batter!). If the top is browning too quickly before the center is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes.
Step 8: Cool & Glaze
Once it’s baked, take the loaf out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, use those parchment paper overhangs to carefully lift the loaf out of the pan and place it on a wire rack to cool completely. This is important: let it cool *completely* before glazing, otherwise, the glaze will just melt and run off. For the glaze, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk, a tiny bit at a time, if you want a thinner glaze for drizzling. Once the bread is totally cool, drizzle or spread the glaze over the top.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze!), you’re ready to slice and enjoy! Use a sharp knife for clean cuts. This bread is wonderful slightly warm, or at room temperature. I like to slice it about ½ inch thick.
What to Serve It With
This chocolate zucchini bread is so wonderfully versatile, it fits into almost any part of your day! It’s not just a baked good; it’s a companion.
For Breakfast: It’s a fantastic alternative to toast or cereal. A warm slice with a mug of my favorite freshly brewed coffee is pure morning bliss. The rich chocolate is surprisingly satisfying without being overly sweet first thing. Sometimes, I’ll even toast a slice lightly and spread a thin layer of cream cheese on it – sounds a little wild, but it’s amazing!
For Brunch: This loaf is a showstopper on any brunch table. Serve it alongside fresh fruit salad, scrambled eggs, or some crispy bacon. It adds a touch of indulgence without being too heavy. A little dollop of whipped cream or a side of raspberry coulis makes it feel extra special.
As Dessert: If you’re craving something sweet after dinner but don’t want to bake a whole cake, this is your answer. Warm it up slightly, maybe add a scoop of vanilla bean ice cream, or drizzle a little extra chocolate sauce over the top. It’s decadent enough for guests but easy enough for a weeknight treat.
For Cozy Snacks: This is where it truly shines for me. On a rainy afternoon, curled up with a good book and a mug of hot chocolate (or a glass of cold milk for the kids!), a slice of this bread is perfection. It’s comforting, satisfying, and just makes everything feel a little bit better. My kids always ask for seconds when I pull this out for an after-school snack.
Top Tips for Perfecting Your Chocolate Zucchini Bread
I’ve made this bread more times than I can count, and I’ve picked up a few tricks along the way that I think will help you achieve bakery-worthy results every single time.
Zucchini Prep: This is probably the most important step. Grate your zucchini using the large holes of a box grater. Once grated, place it in a fine-mesh sieve and gently press down with a spoon or your hands to remove as much excess moisture as possible. You don’t want a soggy bread! If you skip this step, your bread might be gummy or take much longer to bake. About 1 ½ cups of grated, lightly squeezed zucchini is usually just right.
Mixing Advice: Remember what I said about not overmixing? It’s worth repeating! Gently fold the wet into the dry ingredients until *just* combined. A few little streaks of flour are fine. Then, gently fold in the zucchini. The batter will be thick, and that’s okay. Overworking the batter will lead to a tough, dense loaf. We want that light, tender crumb!
Swirl Customization: If you’re adding chocolate chips or nuts, you can get creative with how you layer them. For an even distribution, I like to add half the batter, then half the chips/nuts, then the rest of the batter, and finally the rest of the chips/nuts. You can also just stir them all into the batter before pouring, but the layered approach often gives you those delightful pockets of chocolate in every slice.
Ingredient Swaps: I’ve experimented with a few things over the years! If you don’t have buttermilk, the DIY version (milk + acid) works perfectly fine. For the oil, melted coconut oil is a great substitute and adds a subtle tropical note. Some people have even had success with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) for a vegan version, though I haven’t tested it extensively myself. For the chocolate chips, feel free to use milk chocolate or white chocolate, but I find semi-sweet or dark chocolate gives the best contrast to the sweetness of the bread.
Baking Tips: Ovens can be so finicky! Use an oven thermometer to ensure your oven is actually at 350 degrees F. If your loaf is browning too quickly on top before the center is cooked, don’t hesitate to loosely tent it with aluminum foil for the last 20-30 minutes of baking. Also, try to place the loaf pan in the center of the oven for the most even heat distribution.
Glaze Variations: If you’re not a fan of the classic powdered sugar glaze, you’ve got options! A simple dusting of powdered sugar is elegant. You could also make a chocolate ganache by melting chocolate chips with a little heavy cream and drizzling that over. For a lighter touch, a simple lemon glaze (powdered sugar + lemon juice) adds a nice tang that cuts through the richness of the chocolate.
Storing and Reheating Tips
Proper storage is key to keeping this chocolate zucchini bread fresh and delicious. Honestly, it rarely lasts long enough in my house to worry about, but if you *do* have leftovers, here’s what I recommend:
Room Temperature: Once the bread is completely cooled, you can store it at room temperature, tightly wrapped in plastic wrap or foil, or in an airtight container. It should stay fresh for about 2-3 days. I find it’s even better on the second day as the flavors meld together.
Refrigerator Storage: If you live in a warmer climate or want it to last a bit longer, you can store it in the refrigerator. Wrap it well to prevent it from drying out. It will keep for about 5-7 days. The texture might become a little firmer when chilled, but it will soften up at room temperature.
Freezer Instructions: This bread freezes beautifully! Let it cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter for a few hours, or gently warm it in a low oven.
Glaze Timing Advice: If you’re planning to freeze the bread, I highly recommend glazing it *after* it has been thawed. If you glaze it before freezing, the glaze might crack or become sticky. For room temperature or refrigerator storage, you can glaze it right away after it’s cooled, or add the glaze just before serving for a fresher look.
Frequently Asked Questions
Final Thoughts
Honestly, this chocolate zucchini bread is more than just a recipe to me. It’s a connection to my Grandma, a source of comfort, and proof that sometimes the most unexpected ingredients can lead to the most delicious results. It’s that perfect balance of rich chocolate flavor and unbelievably tender texture, all thanks to a humble zucchini. It’s the kind of treat that makes you feel good, whether you’re baking it for your family or just for yourself. It’s simple enough for a beginner, yet impressive enough for any occasion.
If you love this recipe, I think you might also enjoy my Lemon Blueberry Scones for another fruity, delightful bake, or perhaps my Fudgy Brownies for another chocolatey indulgence. The possibilities are endless when you start experimenting in the kitchen!
I truly hope you give this chocolate zucchini bread a try. I can’t wait to hear how it turns out for you and if it becomes a favorite in your home too. Please leave a comment below and share your thoughts, or even your own personal tips and tricks! Happy baking!
Chicken Enchilada Soup
Ingredients
Method
- In a Dutch oven or large saucepan, stir together the chicken, black beans, corn, Rotel, enchilada sauce and chicken broth until combined.
- Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
- Once boiling, continue cooking for 10 minutes or until everything is heated through. Stir occasionally.
- Reduce the heat to low and stir in the Velveeta and cream cheese.
- Continue to stir and simmer until both cheeses are melted and the soup is thick and creamy, about 5 minutes.
- Serve hot with your choice of toppings.
