Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini (about 1 medium zucchini); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Golden Recipes

I love baking, especially when it involves sneaking in some veggies! This Chocolate Zucchini Bread is my go-to recipe when I want something moist and chocolaty, yet loaded with nutritious zucchini. The combination of rich cocoa and grated zucchini makes for a delightful treat that's perfect for breakfast or a sweet snack. It’s quick to whip up and even uses ingredients I usually have on hand, making it a no-fuss option that always impresses family and friends.

Created by

Quincy Harper

Last updated on 2026-01-06T11:29:34.865Z

When I first tried making Chocolate Zucchini Bread, I was skeptical about the zucchini adding to the flavor. But after one bite, I was hooked! The vegetables add moisture without overpowering the chocolate, which is perfect for those who seek a decadent yet wholesome dessert. I decided to experiment by adding a touch of cinnamon, and it elevated the flavor profile beautifully.

This recipe is not only delicious but also incredibly forgiving. If you find yourself with extra zucchini in the fridge, this bread is a fantastic way to use it up. I recommend grating it finely so it blends seamlessly into the batter and creates that luscious texture!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Moist texture that keeps well for days
Perfect for breakfast, snacks, or dessert

      

The Role of Zucchini

Zucchini plays a crucial role in this Chocolate Zucchini Bread by adding moisture without overpowering the chocolate flavor. When grated, it blends seamlessly into the batter, resulting in a fluffy texture. I recommend choosing medium-sized zucchinis, as they provide the ideal balance of moisture and flavor—look for ones that feel firm and have smooth skin for the best results.

If you're concerned about excess moisture, a quick tip is to lightly squeeze the grated zucchini in a clean kitchen towel before adding it to the mix. This helps prevent the batter from becoming too watery, ensuring your bread bakes evenly and maintains its structure without collapsing.

Baking Techniques for Success

To achieve that perfectly baked Chocolate Zucchini Bread, make sure your oven is fully preheated to 350°F (175°C) before you place the loaf in. This step is critical for a nice rise, as placing the batter in a cool oven can lead to a dense texture. I always use an oven thermometer to confirm that my oven is at the right temperature.

When it comes to checking doneness, follow the toothpick test. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your bread is ready. However, if it has wet batter on it, give it an extra 5-10 minutes in the oven, but keep a close eye on it to avoid overbaking, which can dry out the bread.

Ingredients

For the Bread

1 cup grated zucchini (about 1 medium zucchini)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)

Instructions

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, followed by the vanilla extract, mixing until smooth.

Fold in Zucchini

Gently fold the grated zucchini into the wet mixture until evenly incorporated.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix. If desired, fold in chocolate chips.

Bake the Bread

Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Pro Tips

For an extra flavor boost, add a teaspoon of cinnamon or a hint of espresso powder to the dry ingredients. This can deepen the chocolate flavor beautifully. Don't forget to squeeze out excess moisture from the zucchini before adding it to the batter!

Storage Tips

Once your Chocolate Zucchini Bread has cooled completely, store it in an airtight container at room temperature. It's best enjoyed fresh, but this bread keeps well for up to five days, remaining delectable and moist. If you're making it ahead for a special occasion, this is a perfect make-ahead option.

For longer storage, you can freeze slices for up to three months. Wrap each slice tightly in plastic wrap and then place them in a resealable freezer bag. When you're ready to enjoy, simply thaw at room temperature or pop it in the toaster for a warm treat that tastes fresh.

Variations to Explore

If you're looking to switch things up, consider adding a pinch of cinnamon or a teaspoon of espresso powder to the dry ingredients for an extra depth of flavor that pairs beautifully with the chocolate. You can also experiment with different mix-ins, such as chopped nuts or dried fruits, to add texture and nutritional value.

For a healthier version, you can substitute half of the granulated sugar with applesauce or honey, which will enhance the moisture while reducing refined sugar content. Additionally, using whole wheat flour instead of all-purpose flour can add a nuttier taste and more fiber to your loaf.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain any excess moisture from the zucchini before using it in the recipe.

→ How can I store leftover bread?

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for a week. It also freezes well for up to 2 months!

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) as a substitute.

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans would be a great addition for some crunch.