Pink Velvet Cake Easy One Bowl Wonder

Oh, my goodness, where do I even begin with this chocolate zucchini bread? It’s one of those recipes that feels like a warm hug on a chilly morning, or a delightful secret weapon for when unexpected guests pop by. I remember the first time I made it, years ago, mostly because I had a mountain of zucchini from my garden that was threatening to take over my kitchen! I was a little skeptical, I won’t lie. Chocolate and zucchini? It sounded… odd. But let me tell you, the moment I pulled it out of the oven and the most amazing chocolatey, slightly sweet aroma filled the house, I knew I was onto something special. This isn’t just any quick bread; it’s moist, ridiculously chocolatey, and you absolutely cannot taste the zucchini. It’s my go-to when I’m craving something decadent but don’t want the fuss of a full cake. Think of it as the most forgiving, crowd-pleasing chocolate cake’s laid-back cousin who’s just as delicious but way more chill.

What is chocolate Zucchini bread?

So, what exactly *is* this magical chocolate zucchini bread? At its heart, it’s a quick bread, meaning it uses baking soda or baking powder as leavening agents instead of yeast, so no waiting around for dough to rise. The “zucchini” part is where the real genius comes in. Grated zucchini, when mixed into the batter, adds an incredible amount of moisture, making the bread unbelievably tender and soft. You’d never know it was there! The “chocolate” part is, well, chocolate! Usually, it’s cocoa powder for a deep flavor, and then chocolate chips are stirred in for those delightful little pockets of melted chocolate goodness. It’s essentially a super moist, chocolatey cake baked in a loaf pan, with a secret healthy-ish ingredient that makes it even better. It’s the kind of treat that makes people ask, “What’s your secret?” and you can just smile mysteriously.

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 just know you’re going to fall in love with it too. First off, the flavor is out of this world. It’s rich and deeply chocolatey, not too sweet, with a tender crumb that’s just perfect. It’s the kind of bread that makes your kitchen smell like a bakery. Then there’s the simplicity. Honestly, if you can stir ingredients together, you can make this. There are no fancy techniques or complicated steps. It’s a lifesaver on busy weeknights when you need a dessert or a special breakfast treat without spending hours in the kitchen. And talking about cost-efficiency, it uses pantry staples and that abundant zucchini you might already have! What I love most is its versatility. You can slice it warm with a pat of butter, toast it for breakfast, or serve it as a decadent dessert. It’s also incredibly forgiving. I’ve tested this with almond milk when I ran out of regular milk, and it actually made it even creamier! It’s a recipe that just keeps on giving. It’s far superior to a plain chocolate cake because it has that extra moisture that keeps it from drying out, and let’s be honest, the “hidden veggie” aspect is a win for everyone, especially if you have picky eaters.

How do I make Zucchini bread?

Quick Overview

Making this chocolate zucchini bread is surprisingly simple and incredibly rewarding. You’ll basically whisk your dry ingredients together, then mix your wet ingredients, combine them, fold in some chocolate chips, and bake. The zucchini disappears into the batter, leaving behind only its moisture-giving magic. It’s the perfect recipe for beginners and experienced bakers alike, and the end result is a moist, decadent loaf that’s far greater than the sum of its parts. It’s the kind of baking that feels comforting and produces something truly delicious with minimal fuss.

Ingredients

For the Main Batter:
Here’s what you’ll need to get started. I always try to use good quality cocoa powder – it really makes a difference in the depth of flavor. For the zucchini, make sure it’s fresh and firm! You’ll need about two medium zucchinis, and don’t worry about peeling them; the skin adds a little extra fiber and doesn’t affect the texture. I usually use all-purpose flour, but if you’re looking for a denser crumb, a mix of all-purpose and whole wheat works too. For the sweetener, granulated sugar is classic, but you can experiment with brown sugar for a little extra caramel note. And of course, eggs and oil for that essential moisture and richness – a neutral oil like vegetable or canola is perfect. Milk adds to the tenderness, and a splash of vanilla extract just rounds everything out. Don’t forget a pinch of salt; it’s the unsung hero that balances out all the sweetness.

For the Filling:
This is where the pure chocolate joy comes in! You’ll want semi-sweet chocolate chips, but honestly, milk chocolate or even dark chocolate chips work wonderfully depending on your preference. You can also chop up a good quality chocolate bar for bigger, more rustic melt. Some people like to add a sprinkle of cinnamon or a pinch of espresso powder to the chocolate chips before stirring them in; it really enhances the chocolate flavor! Just a note on the chips: if you’re not a huge fan of super sweet things, you might want to opt for darker chips or reduce the amount slightly. But for me, generous handfuls are key!

For the Glaze:
This is optional, but oh-so-worth-it! A simple chocolate glaze elevates this bread to dessert status. You’ll need a little powdered sugar, more cocoa powder, a touch of melted butter for richness, and milk or cream to get the perfect drizzling consistency. I like to add a tiny pinch of salt to the glaze too, to cut through the sweetness. If you want to get fancy, a drop of vanilla or even a hint of orange zest can be lovely. The trick is to get it just right – not too thin that it runs off, and not too thick that it’s hard to spread.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). This is super important because you want your oven to be at the right temperature the whole time the bread is baking. While that’s heating up, grab a standard 9×5 inch loaf pan. I like to grease mine really well with butter or cooking spray, and then dust it lightly with cocoa powder or flour. This step is crucial for preventing your beautiful bread from sticking. Trust me, there’s nothing more heartbreaking than trying to get your loaf out and it’s stuck to the bottom! You can also line it with parchment paper, leaving some overhang on the sides, which makes lifting it out a breeze.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking them together thoroughly ensures that all the leavening agents are evenly distributed, which means your bread will rise evenly and have a lovely, consistent texture. It also helps break up any lumps in the cocoa powder or flour. I like to give it a good few whisks to make sure everything is super well combined. You should have a nice, uniform mixture.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together your eggs, vegetable oil, milk, and vanilla extract until everything is well combined and slightly frothy. Make sure your eggs are at room temperature if possible – they incorporate better that way. If you forget, you can always pop them in a bowl of warm water for a few minutes. Using oil instead of butter in the wet ingredients is my secret weapon for extra moistness; it just stays liquid at room temperature, which helps keep the bread from drying out. And that splash of vanilla? It just adds that lovely warmth that complements the chocolate so beautifully.

Step 4: Combine

Now, here’s where the magic starts. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix them together *just* until combined. This is where you have to resist the urge to overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread. You want to see a few streaks of flour still – that’s perfectly fine. The key is to stop as soon as it looks mostly uniform. Remember, the zucchini will add more moisture, so it doesn’t need vigorous mixing.

Step 5: Prepare Filling

While your batter is resting for a moment, get your zucchini ready. You’ll want to grate it – I usually use the medium holes on my box grater. Once grated, I like to give it a gentle squeeze with my hands or wrap it in a clean kitchen towel and wring out some of the excess liquid. This step is important; too much liquid can make your bread soggy. Then, gently fold the grated zucchini into the batter. Don’t overmix here either! You just want it distributed throughout. Finally, fold in those glorious chocolate chips. Again, be gentle!

Step 6: Layer & Swirl

Pour about half of the batter into your prepared loaf pan and spread it evenly. Now, if you’re feeling fancy and want a more marbled effect, you can sprinkle some extra chocolate chips or even a little extra cocoa powder over this layer. Then, carefully spoon the remaining batter on top and gently spread it out. For a really beautiful swirled look, you can take a knife or a skewer and gently swirl it through the batter a few times. Don’t overdo it, or you’ll just end up with muddy brown batter. The goal is to create lovely patterns.

Step 7: Bake

Place the loaf pan in the preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil. I usually start checking around the 50-minute mark.

Step 8: Cool & Glaze

Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10-15 minutes. This allows the bread to set up a bit more. Then, carefully invert the pan onto a wire rack to release the loaf. Let the bread cool completely on the wire rack before you even *think* about glazing it. If you try to glaze it while it’s hot, the glaze will just melt and run off! If you’re making the glaze, whisk together the powdered sugar, cocoa powder, melted butter, and milk until you reach a smooth, pourable consistency. Drizzle it over the cooled bread and let it set. It’s pure chocolate heaven!

Step 9: Slice & Serve

Once the glaze has set (or if you’re skipping the glaze), it’s time to slice and enjoy! I find a sharp serrated knife works best for clean slices. Serve it at room temperature for the best texture. If it’s still a little warm, it’s absolutely divine with a pat of butter melting into it. This bread is so good on its own, but don’t be afraid to serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent. It’s a showstopper!

What to Serve It With

This chocolate zucchini bread is so versatile, it’s perfect for any time of day or occasion. For breakfast, I love it simply sliced and served with a hot cup of coffee. The richness of the chocolate is a wonderful contrast to the bitterness of the coffee. It’s not overly sweet, so it feels like a treat without being too much for the morning. For a more elegant brunch spread, I’ll slice it neatly and arrange it on a pretty platter, perhaps with some fresh berries on the side to add a pop of color and freshness. A mimosa or some sparkling cider pairs beautifully. As a dessert, it’s absolutely divine. Serve a thick slice warm with a scoop of vanilla bean ice cream or a drizzle of raspberry sauce. For cozy nights in, it’s the ultimate comfort food. I’ll often toast a slice and enjoy it with a glass of milk or even a mug of hot chocolate – pure bliss! My family also loves it when I cut it into little squares and serve them as after-school snacks. It’s always a huge hit!

Top Tips for Perfecting Your Chocolate Zucchini Bread

I’ve made this chocolate zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For zucchini prep, I always make sure to squeeze out as much excess moisture as possible. This is probably the most critical step to avoid a gummy loaf. Grating it on the medium side of a box grater gives you nice little pieces that integrate well. For mixing, remember that gentle is key! Overmixing is the enemy of tender quick breads. Stop when you just see the last bits of flour disappear. If you’re into swirling, a gentle hand will give you beautiful patterns; too much aggressive swirling just muddies the chocolate flavor. For ingredient swaps, I’ve successfully used applesauce for half of the oil for a slightly healthier version, though it can make it a touch denser. I’ve also tried unsweetened almond milk and it worked beautifully, adding a subtle nuttiness. When it comes to baking, always trust the toothpick test. Ovens can be so different, so get to know yours. If the top is browning too fast, a loose tent of foil is your best friend. And for the glaze, it’s all about consistency – start with less liquid and add more a teaspoon at a time until it’s just right for drizzling.

Here are some more quick tips I’ve learned:

Zucchini Prep: Don’t skip the squeezing step! It’s the secret to a perfectly moist, not soggy, loaf. If you don’t have a kitchen towel, paper towels work in a pinch.

Mixing Advice: Seriously, don’t overmix. Just combine until you don’t see dry flour. A few small lumps in the batter are actually a good sign!

Swirl Customization: For a more pronounced swirl, you can dollop spoonfuls of batter into the pan and then gently swirl. Experiment with adding a bit of extra cocoa or even some chocolate chips between layers before swirling.

Ingredient Swaps: If you don’t have milk, water or any non-dairy milk will work in a pinch. For sugar, you can substitute half brown sugar for a chewier texture and deeper flavor.

Baking Tips: If your loaf is done in the center but the top is getting too dark, loosely tent it with aluminum foil. This helps to distribute the heat more evenly and prevents burning.

Glaze Variations: For a lighter touch, simply dust with powdered sugar or cocoa powder. A cream cheese frosting or a simple ganache also makes for a decadent topping!

Storing and Reheating Tips

Keeping this amazing chocolate zucchini bread fresh is super easy, and it stays delicious for days! At room temperature, I find it’s best stored in an airtight container or well-wrapped in plastic wrap. It should stay wonderfully moist for about 3-4 days. If you live in a warmer climate or it’s particularly humid, you might want to pop it in the refrigerator after the first day to prevent it from getting stale too quickly. In the fridge, it can last for up to a week, though I find the texture is best within the first 5 days. If you want to freeze it, wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It’ll keep beautifully for up to 3 months. To thaw, just let it sit at room temperature for a few hours. For reheating, I love to gently toast a slice in a toaster oven or a regular toaster until it’s warmed through and slightly crisp. It brings back that fresh-from-the-oven aroma and texture! If you’ve glazed it, the glaze might soften a bit when reheated, which is never a bad thing in my book.

Frequently Asked Questions

Final Thoughts

Honestly, this chocolate zucchini bread is more than just a recipe to me; it’s a source of pure joy and a testament to how simple ingredients can create something truly spectacular. It’s the kind of bake that makes everyone in the house flock to the kitchen with expectant smiles. It’s proof that you can sneak in a vegetable without anyone noticing, and the reward is an incredibly moist, rich, and satisfying treat. If you love chocolate, and you love cozy, comforting bakes, then you absolutely have to give this a try. It’s perfect for sharing, perfect for a treat, and perfect for just because! If you enjoy this recipe, you might also like my Double Chocolate Chip Cookie recipe or my classic Moist Vanilla Cake. They share that same comforting, crowd-pleasing spirit!

I’d love to hear how your chocolate zucchini bread turns out! Please leave a comment below with your thoughts, or share your own favorite variations. And if you snap a photo, tag me on social media – I’d be delighted to see your creations!

Happy baking!

pink velvet cake recipe

This delightful Pink Velvet Cake is a moist, tender vanilla cake with a beautiful hint of pink, perfectly complemented by a creamy, smooth vanilla buttercream frosting. It's a show-stopping dessert for any occasion!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Pink Velvet Cake

• 0.5 cup unsalted butter room temperature
• 1.5 cups granulated sugar
• 3 large eggs room temperature
• 3 cups cake flour
• 0.5 teaspoon kosher salt
• 2 teaspoons baking powder
• 1 cup whole milk room temperature
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 7 drops red food coloring or desired amount

For the Vanilla Buttercream

• 1 cup unsalted butter 2 sticks, room temperature
• 2 teaspoons vanilla extract
• 0.25 teaspoon almond extract
• 7 cups confectioners' sugar
• 5 tablespoons whole milk room temperature, or more as needed
• 1 pinch kosher salt

Method

 

For the Pink Velvet Cake

1. Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the 0.5 cup unsalted butter until pale in color, about 2 minutes.
3. Add the 1.5 cups granulated sugar to the creamed butter and mix for an additional 1-2 minutes, until light and fluffy. Scrape the sides of the bowl as needed.
4. Add the 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. In a separate medium bowl, whisk together the 3 cups cake flour, 0.5 teaspoon kosher salt, and 2 teaspoons baking powder.
6. In another small bowl, combine the 1 cup whole milk, 0.5 cup vegetable oil, and 1 teaspoon vanilla extract.
7. With the mixer on low speed, alternate between adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined and fully incorporated. Stir in the 7 drops red food coloring until you reach your desired pink hue.
8. Remove the bowl from the stand mixer.
9. Divide the batter equally between the two prepared cake pans. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Vanilla Buttercream

1. In the bowl of a stand mixer with the whisk attachment, cream the 1 cup unsalted butter on medium-high speed until light and fluffy, about 3 minutes.
2. Add 2 teaspoons vanilla extract and 0.25 teaspoon almond extract, mixing until combined.
3. With the mixer on low, gradually add the 7 cups confectioners' sugar, 5 tablespoons whole milk, and 1 pinch kosher salt. Scrape the sides of the bowl as needed.
4. Once the ingredients are incorporated, increase the speed to medium-high and whip the frosting for 3-7 minutes until it's light and fluffy.
5. If the frosting is too thick, gradually beat in additional milk, 1 tablespoon at a time, until it reaches your desired spreading consistency.
6. Once the cakes are completely cool, frost them with the vanilla buttercream. Spread a layer between the cake layers and cover the top and sides of the entire cake. Slice and serve.

Notes

For an even richer pink color, you can use gel food coloring. Ensure all your cold ingredients (butter, eggs, milk) are at room temperature for the best cake texture.