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 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 1 1/2 cups grated zucchini (about 1 medium zucchini); 1 cup semi-sweet chocolate chips

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Chocolate Zucchini Bread is a moist, rich quick bread made with grated zucchini, cocoa powder, and chocolate chips. It combines the subtle earthiness of zucchini with the indulgence of chocolate, resulting in a loaf that is both nutritious and satisfying.

Why You’ll Love This Recipe

This recipe is perfect for those who want to sneak some vegetables into their dessert. The zucchini keeps the bread ultra-moist without affecting the chocolate flavor. It’s easy to make, freezer-friendly, and works well for breakfast, snacking, or dessert.

Ingredients

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

All-purpose flour
Cocoa powder
Baking soda
Baking powder
Salt
Eggs
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Grated zucchini (with excess moisture squeezed out)
Chocolate chips or chunks

Directions

Preheat oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat eggs with brown sugar, oil, and vanilla until smooth.
Fold in grated zucchini.
Add the dry ingredients to the wet mixture and stir until just combined.
Fold in chocolate chips.
Pour 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 moist crumbs.
Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Add chopped walnuts or pecans for crunch.
Swap half the flour with whole wheat flour for a healthier twist.
Mix in cinnamon or espresso powder to enhance flavor.
Use dairy-free chocolate chips and oil for a vegan version.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20–30 seconds or enjoy at room temperature.

FAQs

Does the zucchini need to be peeled?

No, the peel is tender and unnoticeable once baked.

Can I use frozen grated zucchini?

Yes, thaw and squeeze out excess moisture before using.

Will the bread taste like zucchini?

No, the chocolate flavor dominates; the zucchini simply adds moisture.

Can I make muffins with this recipe?

Yes, bake in a muffin tin for 18–22 minutes or until set.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect texture and sweetness.

Is this bread gluten-free?

Not by default, but a 1:1 gluten-free flour blend can be used.

What oil is best?

Neutral oils like vegetable or canola are ideal; melted coconut oil also works.

How can I tell it’s done baking?

A toothpick should come out with moist crumbs but no wet batter.

Can I skip the chocolate chips?

Yes, though they add extra richness and texture.

Why is my bread sinking in the middle?

It may be underbaked or too much moisture wasn’t squeezed from the zucchini.

Conclusion

Chocolate Zucchini Bread is a deliciously moist, chocolate-packed loaf that hides a nutritious secret. Easy to make and freezer-friendly, it’s the perfect way to use up extra zucchini while treating yourself to a decadent yet wholesome baked good.

Chocolate Zucchini Bread

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Chocolate Zucchini Bread is a moist, rich quick bread made with grated zucchini, cocoa powder, and chocolate chips—perfect for sneaking veggies into a delicious chocolate treat.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Stir in grated zucchini.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in chocolate chips.
Pour 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.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze out the moisture from the zucchini—it’s essential for the bread’s texture.
Use mini chocolate chips for a more even distribution.
Store wrapped at room temperature for up to 3 days or freeze for longer storage.