Chocolate Zucchini Bread (Moist, Rich & Easy Recipe)

Okay, hear me out: this Chocolate Zucchini Bread is what happens when your summer garden meets your chocolate cravings—and the result is pure magic. It’s the recipe I whip up when zucchinis are piling up on the counter, and I need something that’s part dessert, part breakfast, and totally snack-worthy.

Why Bake with Zucchini?

Zucchini might seem like an odd choice in a sweet bread, but trust me, it brings something special. The moisture from grated zucchini keeps the crumb unbelievably tender, while its mild flavor completely disappears under all that rich cocoa and chocolate. Plus, it sneaks in some extra veggies, making you feel a little better about that second (or third) slice. Zucchini also adds structure without needing much extra fat, so it’s a lighter indulgence you can enjoy any day of the week.

Ingredients You’ll Need

• Flour: Regular all-purpose flour works great, but you can sub whole wheat for a heartier texture.
• Cocoa Powder: Use unsweetened for that deep chocolate flavor.
• Leavening: A mix of baking soda and baking powder gives the perfect rise.
• Salt: Just enough to balance the sweetness.
• Oil: I use vegetable oil, but melted coconut oil or butter are tasty swaps.
• Sugars: Granulated and brown sugar for sweetness and moisture.
• Eggs: Helps with binding and texture.
• Vanilla Extract: Always.
• Zucchini: Shredded and patted dry—don’t skip this step!
• Chocolate Chips: Because more chocolate = more joy.

Optional Mix-Ins/Substitutions:

• Chopped walnuts or pecans
• Cinnamon or nutmeg for a warm twist
• Honey or maple syrup in place of sugar
• Flax eggs for vegan version
• Almond flour or gluten-free blends for dietary needs

How to Make Chocolate Zucchini Bread (Step-by-Step)

Prep the Zucchini

Start by grating your zucchini and then blotting it dry with a clean towel or paper towels. This step is key to avoiding soggy bread.

Mix the Batter

In one bowl, whisk together your dry ingredients: flour, cocoa, baking soda, baking powder, and salt. In another, combine oil, sugars, eggs, and vanilla. Pour the wet into the dry and stir gently until just combined—no overmixing!

Fold in the zucchini and chocolate chips. If you’re adding nuts or spices, now’s the time.

Bake and Cool

Pour the batter into a greased 9×5-inch loaf pan. Bake at 350°F for 50–60 minutes, checking with a toothpick around the 50-minute mark. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Tips for Best Results

• Don’t skip drying the zucchini. Excess moisture = gummy texture.
• Use good-quality cocoa powder. It makes all the difference.
• Check early. Ovens vary, and you don’t want to overbake.
• Toast slices. It gives a caramelized edge that’s incredible with coffee.

Variations & Add-Ins

• Swap chocolate chips for chunks of dark chocolate for a more intense bite.
• Stir in a teaspoon of cinnamon or espresso powder for extra depth.
• Add orange zest for a fresh citrusy contrast.
• Make muffins: Just reduce bake time to 20–25 minutes.

Serving & Storage Suggestions

How to Serve It

Warm with melty chocolate chips? Yes, please. Cold with a smear of peanut butter? Also yes. It pairs beautifully with coffee, or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream.

Storing and Freezing

Keep it at room temp for up to 3 days (wrapped up tight), or refrigerate for a week. You can also slice and freeze it for up to 3 months—just reheat in the microwave or toaster oven.

FAQs

For more cozy loaf inspiration, try this moist and wholesome Pumpkin Zucchini Bread or our chocolatey indulgence with Red Velvet Mini Loaves. And if you’re craving something hearty, you’ll love these healthy and hearty Zucchini Carrot Oatmeal Muffins.

You can also find visual inspo on our Pinterest or follow our quick kitchen stories on Facebook.

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