This easy chocolate zucchini bread recipe is moist, rich and will remind you of the best chocolate cake you’ve ever had!
Zucchinis, zucchinis, zucchinis! It’s that time of year. Gardens are full of them and they are at every farmer's stand within sight.
We’re big fans over here and love grilling them, making zoodles and even using them in soups. But lately, I’ve been obsessed with how easy it is to use them in my baking. The kids don’t even notice!
Seriously though, whoever came up with using zucchini in baked goods — ABSOLUTE GENIUS!
I’m a chocolate lover, there’s no reason to beat around the bush about it.
I’m also a die-hard elderberry girl, so I decided to take this healthy bread to the next level with my organic elderberry syrup.
So now, when I whip up this delicious bread, I can serve it for breakfast if I want to and not feel guilty at all. Not one tiny bit.
I mean, hello… there are veggies AND immune-boosting superfoods (my elderberry syrup) in this! That’s a win-win if you ask me.
What Makes This Chocolate Zucchini Bread With Elderberry Maple Glaze to Die For?
- It’s a chocolate lover's dream — rich, moist and dreamy with every single bite. Try your slice with whipped cream or ice cream. So. So. Good.
- It’s immune-boosting with organic elderberry syrup baked in and used in the glaze drizzled over top.
- It’s super easy to make with ingredients you probably already have in your pantry. If you need quality organic elderberry syrup, shop here.
- Freezes beautifully, so double (or triple) the recipe and have a loaf ready to go next time you get that oh-I-need-some-chocolate craving.
- It’s packed with veggie power without any of that veggie flavor. In case you aren’t a fan of zucchini, you won’t even know it’s in there. Promise.
You’re going to fall head over heels in love with this Chocolate Elderberry Zucchini Bread. Trust me on this one, I don’t mess around when it comes to getting my chocolate fix.
Why In-Season Zucchini Works Best
Zucchini is freshest when it’s harvested in-season, which is during the summer and early to mid-fall. When it’s fresh, it’s full of moisture.
That is the key to having moist zucchini bread.
Typically, the zucchini you purchase in stores was plucked from the ground a week or longer.
So by the time it’s wrapped up and on the shelves, it’s completely dried out. If your zucchini is dry… your bread will be dry. Pretty simple.
If you can’t get your hands on a freshly picked zucchini, then I’ve got a simple trick for you. If you sprinkle water over your grated zucchini and work it with your hands, you can still enjoy moist and delicious bread.
Even Healthier With Elderberry Syrup
Ok, ok, I know what you’re thinking… it’s already healthy! Why do we have to show up zucchini bread and make it even healthier?
My question is… if it’s delicious… why not?!
It’s no secret by now that I LOVE to cook with my organic elderberry syrup. It elevates so many of my baked goods by creating sauces, glazes and even adding it right into the batter (like this recipe).
Have I mentioned that my family and I haven’t been sick in like… forever?
I hand the credit for that to my organic elderberry syrup. It’s been life-changing for us.
Jam-packed with nutrients, antioxidants and flavonoids — elderberry syrup delivers a top line of defense for your family. Plus, it’s natural, safe and it actually works at building your immune system long-term.
I decided to use powdered maple sugar (there are actual health benefits compared to white sugar) and a splash of elderberry syrup, and there you go.
Not only is it beautiful… the elderberry adds a contrast in flavors that hits the spot for my sweet tooth. Pure perfection.
Each bite is fudgy, chocolatey and rich, with an added brightness and sweetness from the elderberry glaze.
Ingredients for Chocolate Zucchini Bread With Elderberry Maple Glaze
Here’s what you’ll need to make this delicious, moist, rich zucchini bread with elderberry glaze:
- 1 cup all-purpose flour (we use gluten-free flour 1:1)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs (at room temp)
- 1/4 cup unsalted butter (melted then slightly cooled)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract 1 Tbsp
- 1 Tbsp Organic Elderberry Syrup (plus 2 tsp for glaze)
- 3/4 cup maple sugar (light brown sugar can be substituted 1:1)
- 1 1/2 cups shredded zucchini
- 1 cup chocolate chips
- 1/4 cup powdered maple sugar (can use regular powdered sugar 1:1)
How to Shred Zucchini
Sounds intimidating but it’s actually super simple. You can use a box grater or a hand held cheese grater, both work wonderful.
Rinse your zucchini, dry it off, cut the ends off and run it over the grater. Continue this motion until you’ve shredded the amount that you need.
How to Make the Zucchini Bread
Start by greasing your 9x5 loaf pan with coconut oil.
Then, preheat your oven to 350ºF.
In a medium mixing bowl, combine flour, cocoa powder, baking soda, sea salt and cinnamon. Whisk well and set aside.
In a separate mixing bowl, combine eggs, melted butter, coconut oil, vanilla extract, elderberry syrup and maple sugar. Stir gently until smooth.
Add the dry ingredients into the wet ingredients. The key here? Don’t overmix. As soon as you see the dry ingredients pretty much mixed, stop. Then stir in the shredded zucchini until just combined.
Finally, stir in chocolate chips.
Then, pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean (you may have some melted chocolate chips on there).
Once you remove the bread from the oven, allow it to cool in the pan for about 20 minutes.
Then just run a knife between the edges of the pan and the bread and carefully remove it from the loaf pan.
Allow it to cool on a wire rack while you whip up your elderberry glaze!
How to Make the Elderberry Maple Glaze
This elderberry glaze is the perfect icing for your chocolate zucchini bread. It adds a burst of brightness in flavor that makes it beautiful and to die for.
Making this glaze is super easy and only takes a minute.
Start by sifting your powdered maple sugar into a medium-sized bowl. If you don’t have a sifter, you can skip this but it does help to create a softer and smoother consistency (without the lumps).
Then add elderberry syrup and stir until smooth and creamy.
If you want the glaze thicker, add a little less elderberry syrup. If you want it thinner, add a tiny drizzle at a time and whisk to check for your desired consistency.
Now you can drizzle your elderberry glaze over your cooled chocolate zucchini bread.
If the bread is too warm, it will just soak into it and make that crusty outer edge soggy. So try to be patient and wait until it’s completely cooled. I promise… it’ll be worth it.
Gluten-Free Chocolate Zucchini Bread
It’s super easy to make any of your favorite baked goods by substituting the traditional flour with a gluten-free flour 1:1.
Just be sure to read the labels and choose a brand that is non-GMO and organic if possible.
I recommend Namaste Foods Gluten Free Organic Perfect Flour Blend. You can find it on Amazon for the best pricing. You can also go with Bob’s Red Mill Gluten Free 1:1 Baking Flour or King Arthur’s Gluten-Free Measure for Measure Flour.
All of these are great options to keep this delicious bread free of gluten!
Is This Bread Freezer Friendly?
Absolutely! Just allow the bread to completely cool first. You can freeze the loaf as a whole or cut it into slices and freeze those individually.
Just wrap in plastic wrap and pop them in your freezer in a safe spot where they won’t get smashed.
Then, whenever you have a craving, or you need to provide a quick breakfast for the kids on a busy morning, it’s within arms reach.
I suggest thawing the entire loaf overnight on the counter. Individual slices you can simply unwrap and pop in the microwave for 30 seconds.
They reheat beautifully!
I’m going to be 100% real with you right now, even if I get judged for it… Chocolate makes everything better for me.
So I had to share this recipe with you.
This recipe will have you scratching your head thinking… how in the world are there vegetables in this? How am I building my immune system by indulging in this sweet glaze?
Don’t worry — it’s not a dream.
This recipe is an absolute winner in my book, and I know you’ll love it too.
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