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; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips

Highlighted under: Simple Baking Ideas

I absolutely love baking, and one of my favorite creations is this Chocolate Zucchini Bread. It might sound unusual at first, but I promise you, the moistness from the zucchini paired with rich chocolate flavors creates a decadent treat that’s perfect for any time of the day. Not only is it delicious, but it’s also a wonderful way to sneak in some veggies! Whether I’m enjoying it for breakfast or as a dessert, this recipe never disappoints.

Created by

Cecilia Grant

Last updated on 2026-01-06T13:49:35.221Z

When I first decided to make Chocolate Zucchini Bread, I was skeptical about how the zucchini would affect the texture and flavor. However, after testing several recipes, I discovered that grating the zucchini finely allows it to blend seamlessly into the batter. The result was a moist bread that stayed fresh longer than traditional recipes without compromising on flavor.

One tip I found helpful was to squeeze out some excess moisture from the zucchini before adding it to the mix. This ensures the bread isn’t soggy while still retaining that wonderful moisture from the zucchini. It’s a little trick that made a big difference!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh zucchini
Moist texture that lasts for days
Perfect for breakfast, snacks, or dessert

      

Key Ingredients and Their Roles

One of the star ingredients in this Chocolate Zucchini Bread is, of course, the grated zucchini. It not only adds moisture to the bread but also brings a subtle flavor that complements the rich chocolate. To ensure the best texture, be sure to squeeze out excess moisture from the zucchini before incorporating it into your batter. This step will prevent the bread from becoming too wet and gummy, ensuring a perfect loaf every time.

The combination of granulated and brown sugar is essential for achieving the right flavor and moisture balance. Granulated sugar helps the bread rise, while brown sugar adds a rich, caramel-like depth. If you'd like to make a version with less sugar, feel free to reduce the total sugar by up to one-third without compromising the texture significantly. Just remember that the sweetness from the chocolate chips will still contribute to the overall flavor.

Techniques for Perfect Baking

When mixing your ingredients, it’s important to not overmix the batter once the dry ingredients are combined with the wet. Overmixing can lead to tougher bread due to the development of gluten. Instead, fold the mixture gently until just combined, and then add in the chocolate chips. This will keep your bread light and fluffy while still yielding that moist crumb that we all love.

Baking times can vary based on your oven, so I recommend starting with 50 minutes, checking for doneness a few minutes earlier if your oven tends to run hot. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your bread is ready. However, be cautious of checking too early, as it can affect the rise of the bread if the oven door is opened frequently.

Ingredients

For the Bread

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

Instructions

Preheat the Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

Mix Dry Ingredients

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

Combine Wet Ingredients

In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Mix until well blended.

Add Zucchini and Dry Mix

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

Bake

Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 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 before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra touch, sprinkle some chocolate chips on top of the batter before baking. It adds a delightful finish to the bread.

Storing and Freezing

To keep your Chocolate Zucchini Bread fresh, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Stored this way, it can last up to a week at room temperature, or in the fridge for up to two weeks. If you think you won’t eat it all within that time, consider freezing individual slices wrapped in plastic and then in foil; they can be easily thawed at room temperature or popped in the microwave for a warm treat.

If you decide to freeze the whole loaf, ensure it's well-wrapped to prevent freezer burn. It can last in the freezer for up to three months. To enjoy it later, simply allow it to thaw in the refrigerator overnight or at room temperature for a few hours before slicing.

Delicious Variations

For a fun twist on this classic recipe, try adding nuts like walnuts or pecans for added crunch and flavor. Chopped nuts can be folded in with the chocolate chips to provide a delightful texture contrast. If you prefer a nut-free version, perhaps substitute with seeds like sunflower or pumpkin seeds for that crunch without the allergy concern.

You could also experiment with different types of chocolate chips, such as dark chocolate or even white chocolate, to change the flavor profile of your bread. Adding a pinch of espresso powder can further enhance the chocolate flavor without adding an overt coffee taste, making your loaf even more decadent.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain it well before using.

→ How do I store the bread?

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

→ Can I substitute the sugar?

You can use coconut sugar or a sugar substitute, adjusting the quantity according to sweetness preference.

→ Is this recipe vegan-friendly?

To make it vegan, substitute the eggs with flax eggs and use a plant-based oil.