Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 slices
Ingredients: 1 cup grated zucchini; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup bittersweet chocolate chips

Highlighted under: Soft Recipes

I absolutely love making Chocolate Zucchini Bread because it combines two of my favorite ingredients in one incredible loaf. The rich chocolate flavor beautifully balances the moistness from the zucchini, making each slice a delightful treat. It's perfect for breakfast, dessert, or even as a snack, and I love how this recipe hides veggies in plain sight! Plus, my family can't get enough of the chocolatey goodness. Trust me, you need to try this decadent yet nutritious bread to see just how amazing it is.

Created by

Aileen Prescott

Last updated on 2026-01-06T11:29:34.774Z

When I first tried Chocolate Zucchini Bread, I was skeptical about mixing vegetables with chocolate. To my surprise, it turned out to be one of my favorite baking experiences. The grated zucchini adds moisture without significantly altering the flavor, making it the secret ingredient! During my baking trials, I experimented with different types of chocolate and found that bittersweet chocolate chips create a perfect balance of sweetness.

One important tip I discovered is to squeeze out excess moisture from the zucchini before mixing it into the batter. This little step makes a world of difference, ensuring the bread bakes perfectly without being soggy. You'll want to make this bread again and again!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh zucchini
Moist and tender crumb with every slice
Hidden veggies make it a guilt-free treat

      

Understanding Ingredients

The foundation of Chocolate Zucchini Bread lies in its ingredients, and understanding their roles can elevate your baking experience. Zucchini not only adds moisture but also contributes to a tender crumb without imparting overwhelming flavor. The combination of granulated and brown sugars creates depth; brown sugar enhances the bread's chewiness with its molasses-like richness. Choose a high-quality cocoa powder for a more intense chocolate flavor—this can truly make or break the taste of your loaf.

Vegetable oil is a great choice in this recipe because it contributes to the moist texture without adding any strong flavors. If you're looking for a healthier option, you can substitute half of the oil with unsweetened applesauce—it will keep your bread moist while lowering the fat content. Additionally, using fresh zucchini is crucial; older zucchini may lose its moisture, resulting in a drier bread.

Baking Techniques

Properly combining your ingredients is key to achieving a perfect loaf. When mixing the wet and dry ingredients, be careful not to overmix—this will lead to a denser texture. Mix just until you can no longer see dry flour. Some small lumps are perfectly fine! When folding in the zucchini and chocolate chips, a gentle touch helps maintain the bread's lightness, ensuring each bite is tender and full of flavor.

Monitoring your baking time is important as well. Ovens can vary, so start checking for doneness around the 50-minute mark. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, you’re set. If it comes out with wet batter, it needs more time. Let the bread cool in the pan for 10 minutes to help it set properly before transferring it to a wire rack.

Storage and Serving Suggestions

To keep your Chocolate Zucchini Bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices. Simply wrap them in plastic wrap and place them in a freezer bag; they can last up to three months. To enjoy, just thaw at room temperature or pop them in the microwave for a few seconds.

This bread is incredibly versatile when it comes to serving options. Slice and serve it plain, or for an extra treat, spread a touch of cream cheese or butter on top. You can also try pairing it with a scoop of vanilla ice cream for dessert. If you're feeling adventurous, consider adding chopped nuts or dried fruit to the batter for additional texture and flavor variations.

Ingredients

For the Bread

1 cup grated zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup bittersweet chocolate chips

Instructions

Preheat the Oven

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

Prepare the Zucchini

Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a large bowl, beat together the sugars, vegetable oil, eggs, and vanilla extract until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chocolate chips.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool

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

Pro Tips

For extra flavor, consider adding a handful of chopped nuts or a pinch of cinnamon to the batter. Serve slices warm with a pat of butter for a delicious treat!

Key Tips for Success

One of the best tips I can offer is to ensure your zucchini is well-drained. Excess water can impact the texture and baking time of the bread. After grating the zucchini, squeeze it in a clean kitchen towel. You want it damp, not dripping wet. Even a little bit of excess moisture can lead to a dense loaf or alter the baking time significantly, so this step is vital.

For those looking to customize the bread further, feel free to experiment with different types of chocolate chips. White chocolate chips or even milk chocolate can add a lovely sweetness to complement the cacao. Additionally, spices like cinnamon or nutmeg can give the bread a cozy, warm flavor profile that pairs perfectly with the richness of chocolate.

Adaptations and Variations

If you're catering to dietary needs, this recipe can adapt easily. To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking mix that includes xanthan gum. The loaf’s texture should remain intact, providing you the same satisfying experience as the original recipe. You can also swap out the eggs for flax eggs—just combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit until it thickens before mixing it in.

For a heartier option, you can add a half-cup of oats to the batter. This will give the Zucchini Bread a delightful chew and even more nutrition. You can also incorporate a tablespoon of instant coffee or espresso powder into the batter. This addition enhances the chocolate flavor without making it taste like coffee, giving it an added depth that chocolate lovers will appreciate.

Questions About Recipes

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

Yes, whole wheat flour can be substituted, but it may give a denser texture.

→ How do I store leftover zucchini bread?

Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I freeze Chocolate Zucchini Bread?

Absolutely! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months.

→ What can I use instead of vegetable oil?

You can substitute with melted coconut oil, applesauce, or butter for a different flavor.