Chocolate Zucchini Bread

Why You’ll Love This Recipe

Chocolate Zucchini Bread is a moist, rich, and chocolatey loaf that sneaks in a healthy serving of vegetables without compromising on flavor. The shredded zucchini adds incredible moisture while the cocoa and chocolate chips deliver deep, fudgy goodness. Perfect for breakfast, dessert, or an anytime snack, this recipe is a great way to use up extra zucchini from the garden.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourunsweetened cocoa powderbaking soda baking powdersaltcinnamoneggsgranulated sugarbrown sugarvegetable oilvanilla extractshredded zucchinisemi-sweet chocolate chips

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

In another bowl, beat the eggs with granulated sugar, brown sugar, oil, and vanilla extract until smooth.

Fold the wet mixture into the dry ingredients until just combined.

Gently stir in the shredded zucchini and chocolate chips.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add a handful of chopped walnuts or pecans for a nutty crunch.
Swap some chocolate chips for white or dark chocolate chunks.
Mix in a pinch of espresso powder to enhance the chocolate flavor.
Top with a sprinkle of sea salt or a light dusting of powdered sugar after baking.

storage/reheating

Store Chocolate Zucchini Bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days.
Freeze individual slices or the whole loaf for up to 2 months.
To reheat, microwave a slice for 10–15 seconds or warm in a toaster oven.

FAQs

Does zucchini make the bread taste like vegetables?
No, the zucchini is mild and mostly adds moisture—you won’t taste it at all.

Should I peel the zucchini?
No need to peel it; the skin softens and blends into the bread.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of regular flour.

Can I use applesauce instead of oil?
Yes, replace half or all of the oil with unsweetened applesauce for a lighter version.

How finely should I shred the zucchini?
Use the fine side of a box grater for best results—it blends better into the batter.

Can I skip the chocolate chips?
Yes, but they add extra richness. You can also reduce the amount if preferred.

Why is my bread too moist or dense?
Be sure to squeeze out excess water from the zucchini before adding it to the batter.

Can I make muffins with this batter?
Absolutely—bake in a muffin tin at 350°F for 18–22 minutes.

Is this bread sweet enough for dessert?
Yes, it has a cake-like quality and makes a great after-dinner treat.

Can I double the recipe?
Yes, double it and bake in two pans, adjusting baking time as needed.

Conclusion

Chocolate Zucchini Bread is a deliciously sneaky way to enjoy a vegetable-packed treat that tastes like dessert. Whether served warm with a pat of butter or enjoyed as a grab-and-go snack, this loaf is rich, moist, and always satisfying. It’s a great recipe to keep on hand during zucchini season—or any time you’re craving something chocolaty and comforting.

Print