Chocolate zucchini bread might sound unusual, but it’s one of the most delightful baked goods you’ll ever try. This moist, rich, and deeply chocolatey loaf hides a healthy secret—zucchini! Don’t worry, you won’t taste the vegetable, but it adds incredible moisture and texture to the bread. Whether you’re baking for a crowd or sneaking veggies into your family’s dessert, this recipe is a winner.
Why You Will Love This Recipe
Incredibly Moist Texture – Thanks to shredded zucchini, every bite is soft and rich.
Deep Chocolate Flavor – Perfectly sweet with cocoa powder and chocolate chips.
Easy to Make – Simple ingredients and minimal prep.
Great Use for Extra Zucchini – Ideal during zucchini season or when you want a unique twist on banana bread.
Ingredients List
Dry Ingredients
1 cup all-purpose flour
½ cup whole wheat flour (or more all-purpose flour)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (optional for extra warmth)
Wet Ingredients
2 large eggs
½ cup vegetable oil or melted coconut oil
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1¾ cups grated zucchini (about 1 large zucchini, unpeeled and squeezed slightly)
Add-ins
¾ cup semi-sweet chocolate chips or chunks (plus extra for topping)
½ cup chopped walnuts or pecans (optional)
Timing & Servings
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 10–12 slices
Step-by-Step Instructions for Chocolate Zucchini Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Grate the Zucchini
Wash and grate the zucchini using a box grater.
Place it in a clean kitchen towel or paper towel and lightly squeeze out excess moisture. Do not overdo it; you want it moist but not dripping.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Step 4: Mix Wet Ingredients
In another bowl, beat eggs, oil, sugars, and vanilla until well combined.
Step 5: Combine Wet and Dry
Pour the wet mixture into the dry ingredients.
Stir gently until just combined. Do not overmix.
Step 6: Fold in Zucchini and Chocolate
Gently fold in the grated zucchini, chocolate chips, and nuts if using.
The batter will be thick and slightly lumpy.
Step 7: Bake
Pour the batter into the prepared loaf pan.
Top with additional chocolate chips if desired.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Step 8: Cool and Serve
Let the bread cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely before slicing.
Tips for Perfect Chocolate Zucchini Bread
Use Fresh Zucchini
Freshly grated zucchini yields the best texture and moisture. Avoid pre-grated or frozen zucchini unless well-drained.
Don’t Over-Squeeze the Zucchini
You want to retain some moisture to keep the bread soft and tender.
Use Room Temperature Ingredients
Eggs and other wet ingredients blend better when not cold from the fridge.
Don’t Overmix the Batter
Overmixing activates gluten in the flour and can make the bread dense.
Variations
Double Chocolate Zucchini Muffins
Use the same batter to make 12 muffins. Bake at 350°F for 18–22 minutes.
Vegan Chocolate Zucchini Bread
Replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
Use dairy-free chocolate chips.
Gluten-Free Option
Use a 1:1 gluten-free flour blend to substitute both flours.
Healthy Swap
Reduce sugar slightly and add a tablespoon of maple syrup or honey. You can also use Greek yogurt in place of some oil.
How to Store
At Room Temperature
Wrap cooled bread tightly in plastic wrap or foil.
Store for up to 3 days.
In the Refrigerator
Keeps well in the fridge for up to 5–6 days. Let come to room temp before eating.
Freezing
Wrap the loaf or slices in plastic wrap and foil.
Freeze for up to 3 months.
Thaw overnight at room temperature.
Serving Suggestions
With a hot cup of coffee or tea – a perfect afternoon snack.
As a dessert – warm up a slice and top with a scoop of vanilla ice cream.
For breakfast – pair it with a protein smoothie or Greek yogurt for a balanced meal.
Nutrition Information (Approximate Per Slice)
Calories: 280
Fat: 14g
Carbohydrates: 36g
Protein: 4g
Fiber: 3g
Sugar: 20g
Sodium: 210mg
Note: Nutritional values will vary depending on ingredients used.
Common Mistakes to Avoid
Skipping the Squeeze
Excess water in the zucchini can make the loaf soggy.
Using Too Much Flour
Always spoon flour into your measuring cup and level it off. Don’t scoop directly with the cup.
Overbaking
Check early and don’t overbake, or the loaf will become dry.
FAQs
Can I taste the zucchini in the bread?
Not at all! It melts into the batter and adds moisture but no strong flavor.
Do I need to peel the zucchini?
No. The skin is tender and adds color and nutrients.
Can I use Dutch-process cocoa?
Yes, but it will slightly change the acidity. If using Dutch-process cocoa, make sure you have both baking powder and baking soda.
Can I make this bread ahead of time?
Yes, it’s actually better the next day after the flavors meld. It stores beautifully.
Can I bake this in mini loaf pans?
Yes! Reduce baking time to 25–30 minutes and keep an eye on them.
Pairing Ideas
Beverage: Cold milk, almond latte, or cinnamon tea.
Fruits: Fresh strawberries or sliced bananas.
Extras: A spread of nut butter or whipped cream cheese.
Conclusion
Chocolate zucchini bread is one of those magical recipes that prove vegetables and dessert can be best friends. With its incredibly moist crumb, rich chocolate flavor, and hidden veggie boost, this loaf is perfect for breakfast, snack time, or dessert. Easy to make and endlessly customizable, it’s bound to become a regular in your baking routine.
Whether you’re sneaking in veggies for the kids or just looking for a decadent chocolate fix with a twist, this chocolate zucchini bread will not disappoint. Try it once, and you’ll be hooked.