Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini, squeezed dry; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup chocolate chips (optional)

Highlighted under: Oven Food

I love baking chocolate zucchini bread because it’s a delightful way to sneak in some veggies while indulging my sweet tooth. The combination of rich chocolate and moist zucchini creates a dessert that feels both decadent and wholesome. Each bite is an explosion of flavor and texture, with a hint of cinnamon that elevates the chocolate notes. This bread is perfect for breakfast or as a sweet afternoon snack, warming up the kitchen with its enticing aroma.

Created by

Zadie Whitmore

Last updated on 2026-01-06T15:13:34.669Z

When I first tried making chocolate zucchini bread, I was skeptical about how well the flavors would blend. But once I pulled it out of the oven, the smell captivated my kitchen. I realized that the zucchini adds moisture without lingering vegetable flavors, making it the perfect ingredient for a rich bread.

To ensure every slice is as moist as possible, I recommend squeezing the shredded zucchini to remove excess water. This little step helps balance the moisture level, creating a tender crumb that holds together beautifully while keeping each bite satisfying.

Why You Will Love This Recipe
Decadent chocolate flavor balanced with the subtle sweetness of zucchini
Perfectly moist and tender crumb thanks to the added vegetables
A healthier twist on dessert that's perfect for any time of day

The Role of Zucchini

In this chocolate zucchini bread, the grated zucchini plays a crucial role beyond just adding moisture. Because zucchini has a high water content, it contributes to the tender crumb and prevents the bread from drying out when baked. The key is ensuring that you squeeze out excess moisture after grating; this helps maintain the right consistency. If you skip this step, your bread might end up too wet, resulting in an undesirably dense texture.

Additionally, zucchini has a mild flavor that seamlessly blends with the chocolate, allowing the rich cocoa notes to shine through. If you're looking for a way to sneak in more vegetables, zucchini is a great choice here. I sometimes even substitute half of the zucchini with grated carrots for an extra flavor twist, while maintaining the same moistness.

Choosing Your Chocolate

The chocolate chips you choose can significantly enhance the flavor complexity of your bread. I recommend using semi-sweet chocolate chips, which provide a balanced sweetness. However, if you prefer darker chocolate, opt for bittersweet chips to deepen the flavor profile. White chocolate chips can also be a fun variation, offering a contrast to the cocoa and a creamy texture. Just keep in mind that this may shift the overall sweetness of your bread.

For a more artisan touch, consider incorporating chocolate chunks or cacao nibs instead of traditional chips. Cacao nibs add a rich, slightly bitter aspect that complements the sweetness of the sugars beautifully. You can mix and match different types for a multifaceted chocolate experience in each slice.

Storing and Serving Tips

Once your chocolate zucchini bread has cooled completely, it can be stored in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it for up to a week. For longer storage, consider freezing slices wrapped tightly in plastic wrap and placed in a freezer-safe bag. This way, you can enjoy a delicious slice whenever the craving strikes; just pop it in the microwave or toaster to warm it up.

Serving chocolate zucchini bread can be quite versatile. You can enjoy it plain, but for a decadent treat, consider adding a smear of cream cheese frosting or a scoop of vanilla ice cream on top. Another idea is to pair a slice with fresh berries and a dollop of whipped cream, transforming it from a simple bread into an impressive dessert for guests.

Ingredients

Gather the following ingredients to make your chocolate zucchini bread.

Ingredients

1 cup grated zucchini, squeezed dry
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chocolate chips (optional)

Make sure to have everything ready before you start mixing!

Instructions

Follow these simple steps to create your delicious chocolate zucchini bread.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

Incorporate Zucchini

Stir in the grated zucchini until fully combined.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips if using.

Bake

Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing.

Enjoy your chocolate zucchini bread with a cup of coffee or tea!

Pro Tips

Use freshly grated zucchini for the best moisture retention and flavor. Baking at a lower temperature can help the bread cook evenly without drying out.

Baking Tips

When baking this chocolate zucchini bread, pay attention to the time in the oven. Check for doneness around the 50-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, not coated in batter. If the top begins to brown too quickly, cover the bread loosely with foil during the last 15 minutes of baking to prevent burning.

Always allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. This resting time helps to set the structure as it cools, preventing it from falling apart as you slice. A sharp serrated knife works best for cleaner cuts, ensuring each piece reveals its soft, moist interior.

Flavor Variations

Feel free to experiment with spices to give your chocolate zucchini bread unique flavor profiles. Besides cinnamon, nutmeg or ginger can add warmth, while a splash of espresso powder can elevate the chocolate flavor to new heights. Just be cautious with quantities; start small and adjust to taste.

You might also consider adding nuts or seeds for extra texture. Chopped walnuts or pecans work wonderfully here and add a delightful crunch. Alternatively, sunflower seeds can provide a nut-free option while still introducing an interesting bite to the bread.

Questions About Recipes

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

Yes, you can substitute whole wheat flour for half of the all-purpose flour for added fiber and nutrients.

→ Can I freeze chocolate zucchini bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months.

→ Is there a non-dairy substitute for vegetable oil?

You can use melted coconut oil or applesauce as a non-dairy alternative.

→ What can I add for extra flavor?

Consider adding walnuts, pecans, or a dash of espresso powder to enhance the chocolate flavor.