This bread is incredibly soft, chocolatey, and satisfying without being overly sweet. The zucchini melts into the batter, adding moisture without affecting flavor, making it an excellent option for picky eaters or anyone looking to add a little nutrition to their baking. Plus, it’s great for using up extra garden zucchini and keeps well for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Ground cinnamon (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted coconut oil
Vanilla extract
Shredded zucchini (excess moisture squeezed out)
Semi-sweet chocolate chips or chunks
Directions
Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Stir the dry ingredients into the wet mixture until just combined.
Fold in the shredded zucchini and most of the chocolate chips, reserving a handful for topping.
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields 1 loaf, serving approximately 8–10 slices. Prep time: 15 minutes Cook time: 55–60 minutes Total time: 1 hour 10–15 minutes
Variations
Double chocolate: Add a scoop of chocolate protein powder or use chocolate chunks for more richness.
Gluten-free: Substitute a 1:1 gluten-free flour blend.
Nutty: Fold in chopped walnuts or pecans for added crunch.
Dairy-free: Use dairy-free chocolate chips and oil instead of butter.
Mini loaves or muffins: Bake in mini loaf pans or muffin tins and adjust the baking time accordingly.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 2 months. Reheat slices in the microwave for 15–20 seconds or toast lightly for a warm, melty treat.
FAQs
Does zucchini need to be peeled before adding?
No, you can leave the peel on. Just wash the zucchini well and shred it; the skin softens during baking and adds a bit of color.
How do I get the excess moisture out of zucchini?
Place shredded zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess liquid. This prevents the bread from being too wet.
Can I make this recipe vegan?
Yes. Replace eggs with flax eggs and use plant-based chocolate chips and oil. It still turns out moist and delicious.
Why add both white and brown sugar?
White sugar adds sweetness and structure, while brown sugar adds moisture and depth of flavor.
Can I use whole wheat flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. The texture may be slightly denser.
What kind of cocoa powder is best?
Use unsweetened natural cocoa powder or Dutch-processed for a deeper chocolate flavor. Both work well in this recipe.
Can I use butter instead of oil?
Yes, melted butter can be used for a richer flavor, though oil tends to keep the bread more moist over time.
How do I know when it’s done baking?
The loaf is done when a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back gently.
Can I add other mix-ins?
Absolutely. Try nuts, dried fruit, or even a swirl of peanut butter or cream cheese for variety.
Is this good for breakfast or dessert?
Both! It’s sweet and satisfying enough for dessert but made with wholesome ingredients that make it great for breakfast or snacking.
Conclusion
Chocolate Zucchini Bread is a crowd-pleasing recipe that transforms simple ingredients into a rich, tender, and satisfying loaf. Whether you’re making it to use up garden zucchini or just craving something chocolatey and comforting, this bread is easy to prepare and even easier to love. Serve it for breakfast, dessert, or anytime in between—it’s sure to become a household favorite.
Chocolate Zucchini Bread is a rich, moist quick bread that combines deep chocolate flavor with shredded zucchini for a tender, bakery-style loaf. Perfect for breakfast, dessert, or snacking, it’s a great way to use up extra zucchini while sneaking in a little nutrition.
3/4 cup semi-sweet chocolate chips or chunks (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Stir the dry ingredients into the wet mixture until just combined.
Fold in shredded zucchini and most of the chocolate chips, reserving some for topping.
Pour batter into prepared loaf pan and sprinkle remaining chocolate chips on top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use Dutch-processed cocoa for a richer chocolate flavor.Fold in 1/2 cup chopped walnuts or pecans for crunch.To make dairy-free, use dairy-free chocolate chips and oil instead of butter.Store at room temperature for 3 days, or refrigerate up to 5 days.Freeze tightly wrapped for up to 2 months; thaw before serving.
