Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: PT-487848H7M36S
Cuisine: American
Ingredients: 1 1/2 cups grated zucchini; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 tsp vanilla extract; 1/2 cup sour cream or Greek yogurt; 1/2 cup chocolate chips (optional)

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Chocolate Zucchini Bread is a moist, rich, and indulgent quick bread that blends the deep flavor of chocolate with the subtle moisture of grated zucchini. Perfect as a snack, dessert, or breakfast treat, this recipe is an ideal way to sneak vegetables into a sweet treat that everyone will love.

Why You’ll Love This Recipe

This Chocolate Zucchini Bread offers the perfect balance of healthful ingredients and indulgent flavor. Zucchini adds moisture without altering the taste, while rich cocoa and chocolate chips create a dessert-like texture and taste. Whether you’re trying to use up a surplus of summer zucchini or satisfy a chocolate craving with a twist, this recipe delivers both comfort and creativity in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Vegetable oil or melted coconut oil
Vanilla extract
Grated zucchini (moisture squeezed out)
Semi-sweet or dark chocolate chips

Directions

Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the eggs and sugar until light. Add oil and vanilla extract; mix until smooth.
Fold the grated zucchini into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in most of the chocolate chips, reserving a handful for topping.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips on top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Vegan: Use flax eggs and dairy-free chocolate chips.
Double Chocolate: Stir in additional cocoa powder and white chocolate chips.
Nutty Version: Add chopped walnuts or pecans for texture.
Spiced Option: Incorporate cinnamon or espresso powder for a deeper flavor.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Lasts up to 1 week in a sealed container.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Microwave slices for 10–15 seconds for a warm, melty experience.

FAQs

What does zucchini do in chocolate bread?

Zucchini adds moisture and a soft texture without affecting the chocolate flavor.

Can I taste the zucchini?

No, the zucchini flavor is virtually undetectable but contributes to the moist texture.

Do I need to peel the zucchini?

No, the peel is thin and softens during baking, so peeling is not necessary.

Can I use whole wheat flour?

Yes, but expect a denser texture. You may want to mix it with all-purpose flour.

How do I prevent soggy bread?

Make sure to squeeze excess moisture from the grated zucchini before adding it.

Can I make muffins instead?

Yes, you can pour the batter into a muffin tin and bake for 18–22 minutes.

Can I reduce the sugar?

Yes, you may reduce the sugar by up to 25%, though it will affect sweetness and texture.

What kind of chocolate chips work best?

Semi-sweet or dark chocolate chips pair best with the cocoa base.

Why did my bread sink in the middle?

This may occur from overmixing or underbaking. Ensure accurate baking time and don’t open the oven too early.

Can I add other mix-ins?

Absolutely. Try nuts, coconut flakes, or even dried fruit for a twist.

Conclusion

Chocolate Zucchini Bread is a delightful way to transform a humble vegetable into a rich, bakery-style treat. Moist, chocolatey, and surprisingly wholesome, this bread is destined to become a staple in your baking rotation. Serve it for brunch, dessert, or as a thoughtful homemade gift—no one will guess there are veggies inside.

Chocolate Zucchini Bread

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A moist, rich, and chocolatey quick bread that sneaks in zucchini for added moisture and nutrition. Perfect for breakfast, snacking, or dessert.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Yield: 1 loaf (8-10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels. Set aside.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat the eggs, then mix in oil, granulated sugar, brown sugar, and vanilla until smooth.
Add the sour cream (or Greek yogurt) and mix until combined.
Fold in the grated zucchini.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Fold in chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.