Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini (about 1 medium zucchini); 1/2 cup unsweetened cocoa powder; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Creative Baking Favorites

I absolutely love baking Chocolate Zucchini Bread; it’s a delightful way to sneak in some extra veggies while indulging in a rich, chocolatey treat. The moist texture from the zucchini pairs perfectly with the sweet chocolate flavor, making it irresistible. Whether enjoyed as a breakfast option or a dessert, this recipe never fails to impress friends and family. Plus, it's an excellent way to use up any garden zucchinis! Trust me, your taste buds will thank you for trying this scrumptious loaf.

Created by

Cassandra Reed

Last updated on 2026-01-06T15:33:35.456Z

When I first tried making Chocolate Zucchini Bread, I was hesitant about incorporating zucchini into something sweet. However, the result was astonishingly delicious! The trick is to finely shred the zucchini so it blends seamlessly into the batter, providing moisture without any identifiable veggie taste. Every slice is decadently rich while still packing a nutritious punch, thanks to the zucchini.

This recipe has since become a staple in my kitchen, especially during zucchini season. I recommend letting the bread cool completely before slicing—it enhances the flavor and texture. And don't forget to sprinkle some chocolate chips on top for that extra chocolatey goodness!

        Why You'll Love This Recipe
        Deliciously moist texture that never feels heavy
Rich chocolate flavor perfectly balances the vegetable sweetness
A fantastic way to use up garden zucchinis

      

Understanding the Ingredients

The key to a successful Chocolate Zucchini Bread lies in the balance of moisture and sweetness. Grated zucchini, besides adding nutrients, contributes essential moisture to the bread without making it soggy. This is crucial because the cocoa powder and flour absorb that moisture, leading to a perfectly moist loaf. Make sure to squeeze out excess water from the zucchini; this ensures the final product has the right texture and doesn’t become too dense or gummy.

Using high-quality unsweetened cocoa powder will enhance the chocolate flavor of your bread significantly. I recommend Dutch-processed cocoa for a richer and more intense chocolate taste, but any unsweetened cocoa will work. Additionally, if you’re looking to reduce sugar, consider using a natural sweetener like maple syrup or honey, but be mindful of adjusting the wet ingredients to maintain the right batter consistency.

Baking Tips for Perfect Results

When combining the wet and dry ingredients, it's essential not to overmix the batter. A few lumps are okay. Overmixing can lead to a tougher texture, as it develops the gluten in the flour. Stir until just combined, and if you’re folding in chocolate chips, do so gently to avoid deflating the batter. The final batter should be thick yet pourable, resembling a brownie batter—dense but not overly stiff.

For baking, preheating the oven to the correct temperature is vital. An oven thermometer can be a handy tool to ensure precision since some ovens can be off by a few degrees. You'll know it's done when the edges start to pull away from the pan slightly, and a toothpick comes out clean. If the top appears set but the toothpick shows wet batter, cover it loosely with aluminum foil and continue baking, checking every few minutes.

Ingredients

For the Bread

1 cup grated zucchini (about 1 medium zucchini)
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven

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

Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel. Set aside.

Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Combine Wet Ingredients

In another large bowl, combine vegetable oil and sugar. Add eggs, vanilla, and the grated zucchini. Mix until well combined.

Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in chocolate chips if using.

Bake the Bread

Pour the batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

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

Pro Tips

For added flavor, consider mixing in some chopped nuts or spices like cinnamon and nutmeg.

Storage and Freezing

To store your Chocolate Zucchini Bread, wrap it tightly in plastic wrap or store it in an airtight container. It can last for up to 3 days at room temperature. If you want to extend its life, consider freezing it. Slice the bread first, then wrap each slice in plastic wrap and place them in a freezer-safe bag. This allows you to defrost only the portions you need without compromising the rest of the loaf. It can be frozen for up to 3 months.

When ready to enjoy your frozen bread, simply remove the slices from the freezer and let them thaw at room temperature for about 30-60 minutes. Alternatively, you can pop them in the microwave for a few seconds to warm them up. Reheating in the toaster oven can also revive the texture, giving you that fresh-baked feel once more.

Serving Suggestions

Chocolate Zucchini Bread is versatile and can be enjoyed in several ways. It’s delicious warm from the oven, but you can also serve it toasted with a pat of butter for an indulgent breakfast treat. A sprinkle of powdered sugar or a drizzle of melted chocolate on top can elevate its presentation when serving to guests or at gatherings.

For more flair, consider pairing slices with fresh berries or a scoop of vanilla ice cream for a delightful dessert. You can also transform it into a fantastic French toast by soaking the slices in an egg mixture and frying them until golden brown, making for a decadent brunch option that highlights the rich chocolate flavor.

Questions About Recipes

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

Yes, you can substitute whole wheat flour, but it may yield a denser bread.

→ How do I store leftover chocolate zucchini bread?

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

→ Can I freeze chocolate zucchini bread?

Absolutely! Wrap it tightly in plastic wrap and then foil, or place it in a freezer bag. It can last for up to 3 months in the freezer.

→ What can I substitute for eggs?

You can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg as a replacement.