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 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; ½ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 ½ cups grated zucchini; ½ cup chocolate chips

Highlighted under: Cozy Favorites

I absolutely love making Chocolate Zucchini Bread, especially on cozy afternoons. The combination of rich chocolate with the subtly sweet flavor of zucchini results in a loaf that’s irresistibly moist. I often experiment with different spices and mix-ins, but the classic version is such a winner. It’s perfect for breakfast, dessert or a snack, and it’s an excellent way to sneak in some vegetables. You won't believe how deliciously satisfying this bread is!

Created by

Elodie Fairfax

Last updated on 2026-01-06T15:09:34.401Z

When I first baked Chocolate Zucchini Bread, I was pleasantly surprised by how well the zucchini blended into the batter. It not only added moisture but also allowed the chocolate flavor to shine through beautifully. Using freshly grated zucchini is key; it ensures the best texture without making the bread too wet. I remember sharing this loaf with friends who were skeptical about the zucchini, and they were blown away by how delicious it turned out!

To elevate the flavors, I like to add a hint of cinnamon and a splash of vanilla extract. This simple addition makes a big impact, enhancing the aroma and taste. I also love the way the chocolate chips melt into the loaf, creating pockets of gooey goodness. It truly is a delightful surprise in every bite!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh zucchini
Moist texture that keeps well for days
Perfect for breakfast, dessert or a midday snack

      

Understanding the Role of Zucchini

Zucchini is a fantastic addition to this Chocolate Zucchini Bread, not just for its moisture but also for its subtle flavor. When grated, zucchini blends seamlessly into the batter, often making it hard to detect its presence. This is especially beneficial when trying to introduce more vegetables into your diet or when baking for picky eaters. Make sure to squeeze out any excess moisture from the grated zucchini beforehand, as too much liquid can lead to a soggy structure.

When choosing zucchini for this recipe, opt for medium-sized ones with smooth skin. Avoid large zucchinis, as they can be more seedy and bitter. If you want to experiment, consider using other varieties such as yellow squash, which can also be used in place of zucchini. The key is to grate them finely to maintain the desired bread texture.

Tips for Perfecting Your Bread

Baking time is crucial for achieving the perfect Chocolate Zucchini Bread. Baking at 350°F (175°C) for about 60 minutes is a great starting point, but keep a close eye on it in the last few minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If your bread dome appears to be browning too quickly, consider covering it with aluminum foil during the last 15 minutes of baking to prevent burning.

For an extra depth of flavor, you can add spices such as nutmeg or a dash of cayenne pepper for a subtle kick. Additionally, swapping half the all-purpose flour for whole wheat flour can add nutrition without compromising the soft texture. Just be mindful that whole wheat flour may require slightly more moisture; if the batter feels too thick, a splash of milk can help adjust the consistency.

Storage and Serving Suggestions

This Chocolate Zucchini Bread stores exceptionally well. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you're looking to extend its shelf life, consider freezing it. Slice the bread, wrap individual pieces in plastic, and store them in an airtight container or freezer bag; they will last for about 3 months. You can enjoy a slice straight from the freezer or let it thaw on the counter for a delicious treat anytime.

As for serving, this bread is incredibly versatile. It can be enjoyed plain or with a drizzle of melted chocolate or a sprinkle of powdered sugar for a sweet treat. For breakfast, add a dollop of Greek yogurt on top for added protein. You can also pair it with coffee or a scoop of vanilla ice cream for dessert, making it a delightful indulgence that suits any occasion.

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 ½ cups grated zucchini
½ cup chocolate chips

Enjoy your baking!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, mix the vegetable oil, eggs, and vanilla until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients, stirring just until combined. Fold in the grated zucchini and chocolate chips.

Bake

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

Cool and Serve

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

Slice and enjoy!

Pro Tips

For an extra chocolate kick, consider adding chopped nuts or different kinds of chocolate chips into the batter. You can also replace some of the oil with applesauce for a lighter version!

Ingredient Variations

While this recipe is fantastic as-is, there’s always room for creativity. If you’re looking for a nutty flavor, fold in some chopped walnuts or pecans along with the zucchini. For a richer bite, try incorporating some peanut butter chips or butterscotch chips in place of or alongside the chocolate chips. Just remember that adding more ingredients may affect the moisture levels, so observe the batter's consistency closely.

Alternatively, for a healthier twist, consider using unsweetened applesauce as a partial substitute for the oil. This will reduce the fat content while keeping the loaf moist. I often use half oil and half applesauce for a lighter version that still yields great results.

Troubleshooting Common Issues

If you've followed the steps but find your Chocolate Zucchini Bread is too dense, it may be due to overmixing the batter. Be gentle when combining the wet and dry ingredients. Stir just until you see no flour streaks; a few lumps are entirely acceptable and will help keep the bread light. It's also essential to measure your ingredients accurately. Too much flour can lead to a dry loaf, so consider spooning the flour into your measuring cup instead of packing it down.

On the other hand, if your bread doesn't rise as expected, double-check the freshness of your baking soda and baking powder. These leavening agents lose their potency over time, so it's best to test them by adding a teaspoon to vinegar—if it bubbles, they are good to go! Ensuring your ingredients are at room temperature can also improve your bread's rise and texture.

Questions About Recipes

→ Can I use frozen zucchini in this recipe?

Yes, just make sure to thaw and drain excess moisture before adding it to the batter.

→ How do I store leftovers?

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days.

→ Can this recipe be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ How can I make this recipe healthier?

You can reduce the sugar and use whole wheat flour for added nutrition.