If you’re looking for a delicious way to sneak some veggies into your dessert (or breakfast!), this Chocolate Zucchini Bread is the perfect solution. Moist, rich, and packed with chocolatey goodness, this recipe transforms humble zucchini into a decadent treat that no one will be able to resist. Whether you’re a seasoned baker or a beginner, this easy recipe is sure to become a staple in your kitchen.
Why You’ll Love This
This Chocolate Zucchini Bread is a game-changer for so many reasons. First, it’s incredibly moist thanks to the shredded zucchini, which keeps the bread tender without making it soggy. Second, the deep chocolate flavor comes from a combination of cocoa powder and melted chocolate, giving it a rich, fudgy texture. Plus, it’s a great way to use up that summer zucchini bounty! Even picky eaters won’t notice the veggies hidden inside.
Ingredients & Equipment
Here’s what you’ll need to make this irresistible loaf:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional, but adds warmth)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
- ½ cup chocolate chips (plus extra for topping)
Equipment: Mixing bowls, whisk, spatula, grater, 9×5-inch loaf pan, parchment paper.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
- Wet Ingredients: In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini and chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips
- Squeeze the Zucchini: After shredding, wrap the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a soggy loaf.
- Double Chocolate: For an extra chocolatey version, add ¼ cup of cocoa powder to the batter or swap half the flour for chocolate protein powder.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for added texture.
- Don’t Overmix: Stir the batter until just combined to keep the bread light and tender.
Storing Leftovers
This Chocolate Zucchini Bread stays moist for days! Store it wrapped in plastic or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, slice and freeze individual portions in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.
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Chocolate Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices)
- Diet: Vegetarian
Description
A rich and moist chocolate zucchini bread packed with cocoa and chocolate chips — the perfect way to use up fresh zucchini.
Ingredients
1 1/2 cups grated zucchini (about 1–2 medium zucchini)
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
3. In a large bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
4. Add grated zucchini and stir to combine.
5. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet mixture and stir until just combined.
7. Fold in chocolate chips.
8. Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to squeeze the zucchini well to prevent excess moisture in the bread.
This bread keeps well wrapped at room temperature for up to 3 days or in the fridge for up to a week.
For a richer flavor, substitute part of the oil with melted butter or add a touch of espresso powder.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American