Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups grated zucchini; 1/2 cup chocolate chips

Highlighted under: Everyday Baking Ideas

I absolutely adore making Chocolate Zucchini Bread! The first time I tried this recipe, I was skeptical about combining chocolate with zucchini. However, the result was incredible—moist, rich, and oh-so-delicious. Each slice is perfectly sweet and has the added benefit of being a sneaky way to include some veggies in a dessert. Trust me, this recipe has become a go-to in my kitchen, especially for snack time or when guests come over. It's truly a crowd-pleaser that I can't wait to share with you!

Created by

Megan Scott

Last updated on 2026-01-06T15:57:34.951Z

When I first stumbled upon the idea of adding zucchini to chocolate bread, I was intrigued yet hesitant. Surprisingly, the moisture from the zucchini made the bread incredibly soft and tender, which I absolutely love. Over the years, I've tweaked the recipe to balance the sweetness with a hint of cinnamon, which adds an unexpected warmth. It’s amazing how this veggie can transform a classic dessert!

Each time I bake it, the aroma fills my home, drawing everyone in. I’ve learned that letting the bread cool completely before slicing enhances its texture. Plus, adding a sprinkle of sea salt on top just before baking elevates the flavor beautifully. I can’t recommend this recipe enough!

        Why You'll Love This Recipe
        Decadent chocolate flavor balanced with fresh zucchini
Perfectly moist and tender texture
An amazing way to sneak in some vegetables

      

Understanding Zucchini in Baking

Zucchini adds moisture to the bread without overpowering the chocolate flavor. It acts as a natural binder and keeps the loaf tender. To prepare the zucchini, be sure to grate it finely and squeeze out excess moisture to prevent the bread from becoming soggy. If you find that the zucchini is particularly watery, consider using a bit less than the 1½ cups specified—dry zucchini can make for denser bread.

When using zucchini, freshness is key. Look for smaller, firm zucchinis, which tend to have fewer seeds and a better texture. If you're in a pinch, you can substitute zucchini with other grated vegetables like carrots or yellow squash, though these will alter the flavor. Just remember to squeeze out moisture as with zucchini.

Baking Tips for Success

When mixing your ingredients, be careful not to overmix the batter. Stir just until combined to maintain a tender crumb. Overmixing can lead to a dense loaf rather than the desired moist and fluffy texture. If you notice the batter seems thick, you can gently fold in a tablespoon of milk for a lighter consistency.

When you pour the batter into the loaf pan, ensure it's evenly distributed for even baking. You can tap the pan on the counter lightly to release any air bubbles. The bread will be done when the top is set and a toothpick inserted in the center comes out clean; keep an eye around the 50-minute mark, but every oven is a little different.

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups grated zucchini
1/2 cup chocolate chips

Mix well and pour the batter into a prepared loaf pan.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix together the vegetable oil, eggs, and vanilla extract until smooth.

Grate Zucchini

Grate the zucchini using a box grater, firmly squeezing out excess moisture with a clean kitchen towel.

Combine Mixtures

Add the wet ingredients to the dry ingredients, followed by the grated zucchini and chocolate chips. Stir until just combined.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Slice

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Store any leftovers in an airtight container.

Pro Tips

For added flavor, try mixing in chopped nuts or swapping some of the granulated sugar for brown sugar for a deeper sweetness.

Storing and Freezing

Once baked and cooled, you can store your Chocolate Zucchini Bread at room temperature in an airtight container for up to three days. For longer storage, consider wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. This way, you can enjoy a slice straight from the freezer whenever a chocolate craving hits.

To thaw, simply remove a slice from the freezer and let it sit at room temperature for about 30 minutes. Alternatively, you can microwave it for about 15-20 seconds to enjoy it warm. Just be mindful not to overheat, as this could dry it out.

Serving Suggestions

Chocolate Zucchini Bread pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, turning it into a delightful dessert. For a breakfast treat, spread a little cream cheese or nut butter atop warm slices—the savory notes from these spreads beautifully complement the sweetness from the chocolate.

For an added layer of flavor, dust the top with powdered sugar or drizzle with melted chocolate or a simple glaze. You can also sprinkle some chopped nuts or extra chocolate chips on top before baking for a nice texture contrast.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition.

→ How do I store leftover Zucchini Bread?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze Chocolate Zucchini Bread?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and freezer-friendly foil, and it can last for up to 3 months.

→ Is there a way to make this recipe vegan?

To make it vegan, you can replace eggs with flaxseed meal mixed with water and use plant-based oil.