This chocolate zucchini bread is the loaf I make every single time my garden gets away from me.
It is deeply fudgy, packed with real cocoa flavor, and studded with melty chocolate chips in every slice.
You would never guess there is a vegetable hiding in there.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 10 slices |
| Difficulty Level | Easy |
This recipe borrows a trick from my Peanut Butter Chocolate Chip Zucchini Bread, but instead of splitting the spotlight, it goes all in on chocolate.
Cocoa powder in the batter and chocolate chips folded through mean every bite tastes like a slice of chocolate cake, not a vegetable bread in disguise.
Why You’ll Love This Chocolate Zucchini Bread
This loaf checks every box for an easy weeknight bake. It comes together in one bowl, uses up that extra zucchini sitting in your fridge, and tastes rich enough to pass for dessert.
- Incredibly moist. The shredded zucchini melts into the batter and keeps every slice tender for days.
- Deep chocolate flavor. Cocoa powder plus real chocolate chips means double the chocolate in every bite.
- No mixer required. Just two bowls, a whisk, and a spatula.
- Freezer friendly. Bake one loaf now and stash another for later.
- Sneaky veggie win. Even picky eaters will not notice the zucchini.
Another favorite around here: Chocolate Chip Banana Bread
Ingredients
You likely have most of these staples in your pantry already, aside from good cocoa powder and quality chocolate chips, which really do make a difference in the final flavor.
- 1 3/4 cups (220g) all purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini, about 1 medium zucchini, patted dry
- 1 cup semisweet chocolate chips, divided
Read Also: Pumpkin Zucchini Bread
Kitchen Equipment Needed
Nothing fancy is required here. A few good basics will get this bread from bowl to oven without any fuss.
- 9×5-inch loaf pan
- Box grater
- Two large mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
- Parchment paper
These are the same simple tools I reach for whenever I bake my Sour Cream Banana Bread.
Recommended Products for This Recipe
These are a few products I personally use and trust for this recipe, based on years of testing loaf after loaf in my own kitchen.
1. Ghirardelli Dutch Process Cocoa Powder
This cocoa powder gives the bread that deep, almost brownie like color and flavor you want in a good chocolate zucchini bread. It dissolves smoothly into the batter with no bitterness.
A little goes a long way toward making this loaf taste bakery worthy.
2. USA Pan Nonstick 9×5 Loaf Pan
I switched to this pan years ago and have never looked back.
The heavy gauge steel bakes evenly so you avoid that sunken middle or burnt edge problem, and loaves slide right out without sticking.
3. OXO Good Grips Box Grater
Shredding zucchini by hand is so much faster with a sturdy grater like this one.
The wide holes make quick work of a whole zucchini in under a minute, and the base sits steady on the counter.
4. Nielsen Massey Pure Vanilla Extract
This is the vanilla I keep on hand for every baking project, and it makes a noticeable difference next to imitation vanilla.
The flavor is rounder and more fragrant, which really shows in a simple batter like this one.
5. Ghirardelli Semi Sweet Chocolate Chips
These chips hold their shape well during baking and melt into little pockets of gooey chocolate rather than disappearing into the batter.
I always keep a bag of these in the pantry for this recipe and more.
You might also enjoy: Greek Yogurt Banana Bread
Step-by-Step Instructions: How to Make Chocolate Zucchini Bread
1. Prep the Zucchini and Oven
- Preheat your oven to 350°F (177°C).
- Grease a 9×5-inch loaf pan with nonstick spray, or line it with parchment paper for easy removal.
- Wash and trim the ends off one medium zucchini, then shred it using the large holes of a box grater. You should end up with about 1 1/2 cups of shredded zucchini.
- Spread the shredded zucchini over a few layers of paper towel and gently press to remove excess moisture. You do not need to squeeze it dry, just pat away the surface water.
2. Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Whisk until the cocoa powder is fully blended in with no streaks or clumps remaining.
- Set the bowl aside while you prepare the wet ingredients.
3. Mix the Wet Ingredients
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
- Add the vanilla extract and whisk again until the mixture looks glossy and well combined.
- A few small clumps of brown sugar are perfectly fine at this stage.
4. Combine Wet and Dry
- Add the dry flour mixture to the bowl of wet ingredients.
- Stir gently with a spatula just until the flour disappears into the batter. Do not overmix, since this can make the finished loaf dense.
- The batter will be quite thick at this point, similar in texture to how I fold spices into my Chai Spiced Banana Bread.
5. Fold in Zucchini and Chocolate Chips
- Add the patted dry shredded zucchini to the batter.
- Fold gently with your spatula until the zucchini is evenly distributed throughout.
- Reserve 1/4 cup of the chocolate chips for topping, then fold the remaining 3/4 cup into the batter.
6. Bake the Bread
- Pour the batter into your prepared loaf pan and smooth the top with your spatula.
- Sprinkle the reserved chocolate chips evenly over the top of the batter.
- Bake for 50 to 60 minutes, checking at the 50 minute mark by inserting a toothpick into the center. It should come out mostly clean, with maybe a few melted chocolate streaks.
- If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the remaining bake time.
7. Cool and Slice
- Remove the loaf from the oven and set the pan on a wire cooling rack.
- Let the bread cool in the pan for 15 minutes before running a knife around the edges and turning it out onto the rack.
- Allow the loaf to cool for at least 30 more minutes before slicing, so it holds together cleanly.
Tips for The Best Chocolate Zucchini Bread
A few small details make a big difference between a good loaf and a great one. Keep these in mind as you bake.
- Do not peel the zucchini. The skin softens completely during baking and adds subtle color flecks throughout the loaf.
- Measure flour by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dense loaf.
- A small amount of instant espresso powder stirred into the dry ingredients deepens the chocolate flavor without adding any coffee taste.
- Let the loaf cool fully before slicing for the cleanest cuts and best texture.
Read Also: Old Fashioned Pumpkin Bread
Serving Suggestions
This bread is rich enough to stand on its own, but a few simple additions turn it into something special. I especially love serving it slightly warm.
- A pat of salted butter melted over a warm slice
- A dusting of powdered sugar for a simple finishing touch
- A square of Chocolate Fudge alongside for a true chocolate lover’s plate
- A scoop of vanilla ice cream for an easy dessert
- Fresh berries on the side for a bit of brightness
Variations of Chocolate Zucchini Bread
Once you have the base recipe down, it is easy to make this loaf your own. Here are a few of my favorite twists.
- Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips for added crunch.
- Swap half the chocolate chips for white chocolate chips for a marbled look and sweeter bite.
- Add a swirl of peanut butter across the top of the batter before baking.
- Use half whole wheat flour and half all purpose flour for a slightly heartier loaf.
- Stir in a handful of dried cherries for a sweet tart contrast.
Another favorite: Chocolate Chip Pumpkin Bread
Storage and Reheating
This bread stores beautifully, which makes it a great make ahead option for busy weeks. Here is how to keep it fresh.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to a week for longer freshness.
- Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Thaw frozen slices at room temperature or warm them in the microwave for about 15 seconds.
This is the same method I use for storing my Pineapple Quick Bread, and it works just as well here.
Nutritional Facts
These values are estimated per slice, based on a loaf cut into 10 pieces. Actual numbers will vary depending on the exact brands and substitutions you use.
- Calories: 265 kcal
- Carbohydrates: 34g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 3g
- Fiber: 2g
- Sugar: 20g
- Sodium: 210mg
Read Also: Zucchini Fritters
Health Benefits of Key Ingredients
Even though this loaf tastes like dessert, a few of its ingredients bring some genuine nutritional value to the table.
- Zucchini adds fiber, potassium, and vitamin C while keeping the bread moist without extra fat.
- Cocoa powder contains antioxidants called flavanols, much like the cocoa used in my Dubai Chocolate Brownies.
- Eggs provide protein and help give the loaf its structure and richness.
- Cinnamon has natural anti-inflammatory properties and adds warmth without any added sugar.
FAQs About Chocolate Zucchini Bread
1. Do I need to peel the zucchini before shredding it?
No, peeling is not necessary. The skin softens completely during baking and blends right into the batter.
2. Can I make this recipe without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce. The texture will be slightly denser but still moist.
3. Why is my zucchini bread dense or gummy in the middle?
This usually happens from overmixing the batter or not baking it long enough.
Stir just until the flour disappears, and always test with a toothpick before removing the loaf.
4. Can I make this into muffins instead of a loaf?
Yes, divide the batter into a lined muffin tin and bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean.
5. Do I need to drain the shredded zucchini?
Patting it dry with paper towels is enough for this recipe. Fully squeezing out the moisture can actually make the loaf too dry.
You might also enjoy: Blueberry Pumpkin Bread
Chocolate Zucchini Bread
Ingredients
- 1 3/4 cups all purpose flour 220g, spooned and leveled
- 1/2 cup unsweetened cocoa powder 45g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups zucchini about 1 medium zucchini, shredded and patted dry
- 1 cup semisweet chocolate chips divided, 3/4 cup for batter and 1/4 cup for topping
Equipment
- 9×5 inch loaf pan
- Box grater large holes
- Two large mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
- Parchment paper optional, for easy removal
Method
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper. Wash and trim zucchini, then shred using the large holes of a box grater. Pat shredded zucchini dry with paper towels to remove excess moisture.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no streaks or clumps remain. Set aside.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and brown sugar until smooth. Add the vanilla extract and whisk until glossy and well combined.
- Add the dry flour mixture to the wet ingredients. Stir gently with a spatula just until the flour disappears. Do not overmix or the loaf will be dense.
- Fold the patted dry shredded zucchini into the batter until evenly distributed. Reserve 1/4 cup chocolate chips for topping, then fold the remaining 3/4 cup into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the batter. Bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted into the center. It should come out mostly clean with maybe a few melted chocolate streaks.
- Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Run a knife around the edges and turn the loaf out onto the rack. Cool for at least 30 more minutes before slicing.
Nutrition
Notes
- Do not peel the zucchini. The skin softens completely during baking and adds subtle color flecks to the loaf.
- Measure flour by spooning it into your measuring cup and leveling it off to avoid a dense loaf.
- For deeper chocolate flavor, stir 1/2 teaspoon of instant espresso powder into the dry ingredients. It won’t add any coffee taste.
- If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the remaining bake time.
- Let the loaf cool fully before slicing for the cleanest cuts and best texture.
- Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Wrap individual slices tightly in plastic wrap then foil and freeze for up to 3 months.
- To make muffins, divide batter into a lined muffin tin and bake at 350°F for 18-22 minutes.
- For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
- You can substitute each egg with 1/4 cup of unsweetened applesauce for an egg-free version, though the texture will be slightly denser.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chocolate zucchini bread has earned a permanent spot in my summer baking rotation.
It is rich, easy, and a genuinely good way to use up extra garden zucchini.
I hope this loaf becomes just as much of a staple in your kitchen as it is in mine.
If you give it a try, I would love to hear how it turns out. Drop a comment below or share a photo, and pass this recipe along to anyone else drowning in zucchini this season.
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