Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup grated zucchini (excess moisture squeezed out); 1/2 cup chocolate chips (optional)

Highlighted under: Oven Collection

I love baking Chocolate Zucchini Bread, especially when zucchini is in season. The combination of rich chocolate and moist zucchini creates a wonderfully tender loaf that’s perfect for breakfast or dessert. I’ve perfected my recipe over the years, ensuring every slice is packed with flavor. It’s a fantastic way to sneak some veggies into a sweet treat, and I always find it disappears fast in my household. Trust me, this bread is a must-try!

Created by

Zinnia Fairweather

Last updated on 2026-01-06T12:13:35.066Z

When I first tried Chocolate Zucchini Bread, I was skeptical. However, after the first bite, I was hooked. The addition of grated zucchini not only keeps the bread moist but also adds a subtle sweetness that complements the chocolate perfectly. I've experimented with various add-ins like nuts and chocolate chips to tailor it to different tastes.

What truly elevates this recipe is the technique of squeezing out excess moisture from the zucchini. This step ensures that the bread achieves the ideal consistency without becoming soggy. Plus, it makes the bread bake uniformly, giving you that gorgeous crust I love.

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh zucchini for moisture
Perfectly tender texture that makes it irresistible
Great way to incorporate vegetables into a sweet treat

      

Understanding Zucchini in Baking

When it comes to baking, zucchini plays a crucial role in maintaining moisture without adding additional fat. This is especially important in recipes like Chocolate Zucchini Bread, where you want to achieve a tender crumb. I recommend using medium-sized zucchinis for the best flavor and texture. Make sure to wash and grate the zucchini finely, then squeeze out excess moisture to prevent the batter from becoming too watery. This will help you achieve that perfect consistency while keeping flavor at the forefront.

Incorporating zucchini also enriches the loaf with vitamins and nutrients. While you won't taste the zucchini, its addition enhances the overall texture and adds a subtle earthiness that beautifully balances the rich chocolate. If you find you have excess zucchini, this bread is a fantastic way to use it up, making it a win-win for both taste and nutrition!

Baking Techniques for Success

Achieving the right baking time and temperature is key to making perfect Chocolate Zucchini Bread. Preheating your oven to 350°F (175°C) sets the stage for an even bake, but keep in mind that all ovens can vary slightly. Start checking for doneness at the 50-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If the top is browning too quickly, consider tenting it with aluminum foil to prevent over-baking.

Using the right pan, ideally a 9x5 inch loaf pan, helps ensure the bread rises well. Avoid using glass pans, as they can lead to uneven baking. If you're doubling the recipe, you may want to bake in two separate pans instead of one larger pan to maintain the proper cooking time and achieve that tender crumb throughout.

Ingredients

For the Bread

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini (excess moisture squeezed out)
1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Combine Dry Ingredients

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

Mix Wet Ingredients

In another bowl, combine the sugar, oil, eggs, and vanilla until well mixed.

Combine Mixtures

Add the wet ingredients to the dry and stir until just combined. Fold in the grated zucchini and chocolate chips.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.

Cool and Serve

Allow to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

Squeezing out excess moisture from the zucchini is key to avoiding a soggy loaf. You can use a clean kitchen towel to easily drain it.

Storage and Freezing

Chocolate Zucchini Bread stores exceptionally well, making it perfect for meal prep or snacks throughout the week. Once completely cooled, wrap the loaf tightly in plastic wrap and then foil to keep it fresh. It can last for up to a week at room temperature or in the refrigerator. If you prefer to freeze it, slice the bread and place the individual pieces in a resealable freezer bag, removing as much air as possible. This way, it should last for about 2 to 3 months.

When you're ready to enjoy your frozen Chocolate Zucchini Bread, simply thaw slices in the refrigerator overnight or pop them in the microwave for about 15-20 seconds to warm through. I love reheating individual slices and serving them with a dollop of whipped cream or a drizzle of chocolate sauce for an indulgent dessert!

Variations to Try

Feel free to customize your Chocolate Zucchini Bread to match your taste preferences! For a delightful twist, consider adding nuts like walnuts or pecans for an added crunch. If you're a fan of spices, a teaspoon of cinnamon or a pinch of nutmeg can elevate the flavors perfectly. You could also swap out half of the all-purpose flour for whole wheat flour to add a bit of nuttiness and fiber to the loaf.

If you're looking for a lower-sugar option, you can reduce the granulated sugar by 1/4 cup or substitute it with alternatives like coconut sugar or maple syrup, adjusting the overall liquid slightly. Additionally, using mini chocolate chips instead of regular-sized ones spreads the chocolaty goodness throughout the bread, ensuring a treat in every bite!

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.

→ Is it necessary to add chocolate chips?

No, the bread is delicious without chocolate chips as well. They just add an extra chocolatey touch!

→ Can I freeze this bread?

Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.

→ How do I know when the bread is done baking?

Insert a toothpick in the center of the bread; if it comes out clean or with a few crumbs, it’s done.