Chocolate Zucchini Bread is the ultimate marriage of rich chocolate flavor and sneaky veg—every slice is moist, soft, chocolatey, and so deeply satisfying that nobody will ever guess there’s zucchini tucked inside. Whether you crave a fudgy breakfast treat or want to impress friends at brunch, this recipe promises decadence with wholesome comfort.
Why You Should Make This Recipe
- Incredible Moisture: Thanks to the zucchini, every bite stays tender and delicious for days—no dryness here!
- Decadent Chocolate Flavor: Dutch process cocoa and a generous handful of chocolate chips make this a truly indulgent treat.
- Surprisingly Simple: You only need a handful of pantry staples and 15 minutes prep for something truly special.
- Great for Sneaky Veggies: It’s the perfect way to use up summer zucchini and sneak some greens into dessert!
Ingredients & Substitutions
You’ll be amazed at how a few humble ingredients come together to make Chocolate Zucchini Bread that’s so flavorful and moist. Each component is carefully chosen to bring bigger chocolate payoff, melt-in-your-mouth texture, and a glossy finish you’ll absolutely love.
- All-purpose flour: The staple that builds structure—don’t pack your flour, spoon and level for best results.
- Dutch process or unsweetened cocoa powder: Dutch process makes for deeper, more complex chocolate notes, but unsweetened cocoa totally works if that’s what you have.
- Baking soda: Just a touch for the perfect rise and light crumb.
- Sea salt: Balances the sweetness and brings out the flavors—don’t skip it.
- Eggs (room temperature): They bind everything together and make for a luxuriously tender crumb.
- Unsalted butter, melted: Adds rich flavor that underlines the chocolatey-ness.
- Canola, vegetable, or melted coconut oil: Oil gives intense moisture; coconut oil adds a gentle hint of flavor.
- Light brown sugar (packed): Brings both sweetness and a caramel undertone that makes chocolate pop.
- Pure vanilla extract: Enhances all the chocolate flavors and adds warmth.
- Shredded zucchini (packed): The secret to the cake’s moist, tender bite—no draining required.
- Semisweet chocolate chips: Melt into gooey pockets inside the loaf and make a picture-perfect topping.
How to Make Chocolate Zucchini Bread
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F—this ensures even baking right from the start. Lightly grease a 9-by-5-inch loaf pan with nonstick spray so the bread pops out easily and maintains its perfectly crisp edges.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. This step gently sifts everything and incorporates the cocoa, so you don’t wind up with any surprise clumps in your final loaf.
Step 3: Combine Wet Ingredients
In a large bowl, beat the eggs, melted butter, oil, vanilla, and brown sugar until smooth and satiny. Don’t worry if a few little brown sugar bits remain—they’ll melt into delicious pockets in the bread!
Step 4: Bring It All Together
Stir the dry ingredients into the wet mixture using a gentle hand—don’t overmix, or your bread might turn out dense. Once combined, fold in the zucchini until just distributed, then stir in ¾ cup of the chocolate chips for extra melty goodness.
Step 5: Bake and Enjoy!
Pour the thick batter into your prepared loaf pan, smoothing out the top, and finish with the rest of the chocolate chips sprinkled over. Bake for 50–60 minutes, until a toothpick poked through the center comes out mostly clean (a little melted chocolate is just right!). Let it cool in the pan for a bit, then transfer to a wire rack—slice and savor while still slightly warm!
How to Serve Chocolate Zucchini Bread
Garnishes
Dress up your Chocolate Zucchini Bread with a dusting of powdered sugar, a drizzle of chocolate sauce, or even a few toasted nuts for irresistible texture and a bakery-worthy finish. A dollop of whipped cream or a scoop of vanilla ice cream also turn it into a decadent dessert!
Side Dishes
This bread pairs perfectly with a hot mug of coffee or a tall glass of cold milk. If you’re serving it at brunch, add a simple fruit salad or some creamy Greek yogurt to round out the meal and balance the richness.
Creative Ways to Present
For a crowd, slice and arrange pieces fanned out on a rustic board, or transform it into individual mini loaves as thoughtful homemade gifts. Swirl a touch of cream cheese frosting or layer with fresh berries for a show-stopping dessert plate at any special occasion.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Chocolate Zucchini Bread tightly in plastic wrap and keep it right on the counter—it stays fresh, moist, and delicious for up to 4 days, making it a fantastic make-ahead treat for busy mornings.
Freezing
This recipe freezes beautifully—just wrap the cooled loaf in plastic wrap and a layer of aluminum foil before tucking it in your freezer. It’ll keep for up to one month, ready whenever you need a chocolate fix!
Reheating
For that fresh-from-the-oven experience, simply microwave individual slices for about 10–15 seconds. Alternatively, warm the loaf gently in a low oven until it’s soft and all those chocolate chips are tempting you once again.
FAQs
-
Can I use regular cocoa powder instead of Dutch process?
Absolutely! While Dutch process cocoa deepens the color and flavor, plain unsweetened cocoa produces equally delicious results. Use whichever you have on hand, and your Chocolate Zucchini Bread will come out fantastic.
-
Do I need to peel or drain the zucchini?
No need to peel it—the skin melts right in and gives flecks of color. Simply shred, lightly pack into your measuring cup, and add straight to the batter. Excess moisture is perfect for that moist crumb!
-
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The rest of the ingredients are naturally gluten-free, so you’ll still get that fudgy, tender texture.
-
How do I prevent my Chocolate Zucchini Bread from being too dense?
The secret is to gently mix the batter, stopping as soon as the dry ingredients disappear. Overmixing develops the gluten, so use a light hand (and double-check your baking soda is fresh for the best rise)!
Final Thoughts
Give this Chocolate Zucchini Bread a try and let its tender crumb, rich chocolate flavor, and sneaky veggie magic make you a believer. There’s nothing like a loaf cooling on your countertop to bring everyone to the kitchen—so go on, bake a batch, slice it thick, and share the love!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf, 12 slices 1x
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this moist and flavorful Chocolate Zucchini Bread. Perfect for using up that summer zucchini harvest!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients:
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
- Combine Ingredients: Gently fold the dry ingredients into the wet mixture. Stir in shredded zucchini and ¾ cup of chocolate chips.
- Bake: Transfer batter to the prepared pan, top with remaining chocolate chips, and bake for 50-60 minutes.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- If using coconut oil, ensure it is melted and slightly cooled before adding to the batter.
- This bread can be stored at room temperature, wrapped in plastic wrap, for up to 4 days. It also freezes well for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
