Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups grated zucchini (unpeeled); 3/4 cup semi-sweet chocolate chips; Optional: 1/2 tsp cinnamon or 1/2 tsp espresso powder

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Chocolate Zucchini Bread is a moist, rich, and chocolatey quick bread that sneaks in a nutritious twist—fresh grated zucchini. Perfect as a snack, dessert, or even breakfast, this indulgent loaf offers deep cocoa flavor and a soft, tender crumb. It’s a great way to use up summer zucchini and satisfy your chocolate cravings at the same time.

Why You’ll Love This Recipe

This bread has all the deliciousness of a classic chocolate dessert, but with the added moisture and nutrition from zucchini. It’s easy to make in one bowl, freezer-friendly, and crowd-pleasing for both kids and adults. Even picky eaters won’t notice the vegetables inside—just rich, chocolatey goodness 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 soda
Baking powder
Salt
Granulated sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Grated zucchini (unpeeled)
Semi-sweet chocolate chips
Optional: cinnamon or espresso powder (for depth of flavor)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and any optional spices.
In a separate bowl, whisk the eggs with sugar, oil, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Fold in the grated zucchini and chocolate chips.
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 with a few moist crumbs.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: Makes 1 loaf (approximately 10 slices)
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend.
Double Chocolate: Add extra chocolate chips or a chocolate glaze on top.
Nuts: Fold in chopped walnuts or pecans for crunch.
Low Sugar: Reduce sugar slightly or replace half with coconut sugar or honey.

storage/reheating

Store the bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap slices or the whole loaf in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm individual slices in the microwave for 15–20 seconds before serving.

FAQs

Do I need to peel the zucchini?

No, leave the skin on. It softens during baking and adds nutrients without affecting texture.

Can I taste the zucchini?

No, the zucchini blends seamlessly into the bread and enhances moisture without a noticeable taste.

Can I use whole wheat flour?

Yes, substitute up to half the flour with whole wheat for added fiber.

What type of chocolate chips work best?

Semi-sweet chips are ideal, but milk or dark chocolate chips also work well.

Can I make this recipe into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.

How do I know when it’s done?

Insert a toothpick into the center—if it comes out with a few moist crumbs, the bread is ready.

Can I reduce the sugar?

Yes, though it may slightly affect texture. Try cutting back ¼ cup at a time.

Is this recipe dairy-free?

It can be made dairy-free by using oil instead of butter and dairy-free chocolate chips.

Should I squeeze the moisture out of the zucchini?

Only lightly blot if it’s very wet; most of the moisture helps keep the bread soft.

Can I add banana or applesauce?

Yes, replace some oil with mashed banana or applesauce for added flavor and moisture.

Conclusion

Chocolate Zucchini Bread is the perfect marriage of decadent dessert and wholesome ingredients. With its rich chocolate flavor and incredibly moist texture, it’s a go-to recipe for sneaking veggies into your baking without sacrificing taste. Whether served as a quick breakfast, an afternoon snack, or a sweet ending to a meal, this bread is sure to become a household favorite.

Chocolate Zucchini Bread

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Chocolate Zucchini Bread is a moist, rich, and chocolatey quick bread that includes fresh grated zucchini for added moisture and nutrition. It’s a delicious way to enjoy vegetables in a sweet treat, ideal for breakfast, snack, or dessert.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hour 10 mins
Yield: 1 loaf (about 10 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and optional spices.
In a separate bowl, whisk eggs with sugar, oil (or melted butter), and vanilla until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Fold in the grated zucchini and chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

No need to peel the zucchini; the skin softens while baking.
Lightly blot the zucchini if it’s very wet, but don’t squeeze out all the moisture.
Can be made dairy-free with oil and dairy-free chocolate chips.
Freezes well—wrap tightly and store up to 3 months.
Recipe can be converted to muffins—bake at 350°F for 20–25 minutes.