Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups grated zucchini; 1/2 cup chocolate chips (optional)

Highlighted under: Favorite Baking Ideas

I absolutely love baking Chocolate Zucchini Bread! The way the moistness of the zucchini mingles with the rich, dark chocolate is simply irresistible. Whenever I make this cake, I can expect to see smiles all around. It's perfect for breakfast, dessert, or even a snack, as it strikes that perfect balance of sweet but not overly so. Plus, it’s a sneaky way to incorporate some veggies into our treats! It's become a family favorite that I’m excited to share with you.

Created by

Genevieve Porter

Last updated on 2026-01-06T13:29:35.016Z

Baking Chocolate Zucchini Bread is always a joyful experience for me. I remember the first time I tried this recipe; I was skeptical about combining zucchini with chocolate. However, as soon as I took my first bite, I was completely sold. The chocolate flavor was rich, and the zucchini gave it a lush texture that made it so satisfying.

What makes this recipe stand out is the inclusion of both cocoa powder and chocolate chips, ensuring it’s packed with chocolatey goodness. I recommend squeezing out excess moisture from the zucchini for the best texture. Everyone who tastes it wants the recipe, which is always a win in my book!

        Why You'll Love This Recipe
        Deliciously moist texture with a rich chocolate flavor
Healthier than traditional bread, thanks to hidden veggies
Perfect for breakfast, snacks, or dessert

      

The Role of Zucchini in Baking

Zucchini is a fantastic addition to this bread, offering moisture without overpowering the flavor. When grated, it blends seamlessly into the batter, making it nearly undetectable, which means even picky eaters won’t realize they’re enjoying a vegetable! The natural water content of the zucchini keeps the bread wonderfully moist while preventing it from drying out during baking.

Additionally, zucchini provides subtle nutrition—packed with vitamins and minerals—enhancing the overall healthfulness of your treat. If you happen to have extra zucchini on hand, this recipe is an excellent way to utilize it. Just make sure to squeeze out excess moisture after grating to ensure the batter isn’t too wet.

Baking Tips for Perfect Bread

Achieving the perfect texture comes down to avoiding overmixing. When combining the dry and wet ingredients, mix just until a few streaks of flour remain visible. This helps prevent the formation of gluten, which can lead to a denser loaf. After folding in chocolate chips, be careful not to manipulate the batter too much—a light hand will yield a soft, tender crumb.

Keep an eye on your bread as it bakes. Oven temperatures can vary, so start checking for doneness a few minutes before the 50-minute mark. The bread should have risen and appear set in the center. Use a toothpick inserted into the middle; if it comes out clean or with a few moist crumbs, it’s ready to be cooled.

Ingredients

Gather these ingredients to make the best Chocolate Zucchini Bread!

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Wet Ingredients

1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini
1/2 cup chocolate chips (optional)

Mix these ingredients together to enjoy a delightful loaf of chocolate goodness!

Instructions

Follow these steps to bake your Chocolate Zucchini Bread.

Prepare the Oven and Pan

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

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Combine Wet Ingredients

In a large bowl, whisk the oil and sugar until well combined. Add the eggs and vanilla, mixing well. Stir in the grated zucchini.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips if using.

Bake

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

Cool and Serve

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

Once cooled, slice and serve your delicious Chocolate Zucchini Bread!

Pro Tips

For extra flavor, consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients. You can also use half whole wheat flour for added nutrition.

Storing and Serving Suggestions

Once your Chocolate Zucchini Bread has cooled completely, you can store it in an airtight container at room temperature for up to three days. For longer storage, consider wrapping it tightly in plastic wrap and placing it in the refrigerator, where it can last for about a week. If you want to keep it even longer, freeze slices by wrapping them individually in plastic before placing them in a freezer-safe bag; they’ll stay fresh for up to three months.

This bread is incredibly versatile! Enjoy it plain, slathered with butter, or paired with cream cheese for a delightful breakfast treat. For dessert, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes an excellent snack, especially when topped with fresh fruit or a sprinkle of nuts.

Variations to Try

Feel free to customize this recipe based on your taste preferences! You can swap out the chocolate chips for nuts, such as walnuts or pecans, for added crunch. For a twist on the chocolate flavor, consider adding a teaspoon of espresso powder or a touch of cinnamon to the dry ingredients to enhance the depth of flavor.

If you're looking to make this recipe a little healthier, substitute half of the vegetable oil with unsweetened applesauce. This will reduce the fat content and add natural sweetness. Additionally, using whole wheat flour in place of all-purpose flour can provide extra fiber and nutrients, making this treat a bit more wholesome without sacrificing taste.

Questions About Recipes

→ Can I use frozen zucchini instead of fresh?

Yes, you can use frozen zucchini! Just ensure to thaw it and squeeze out excess moisture before adding to the batter.

→ How should I store Chocolate Zucchini Bread?

Store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

→ Can I freeze this bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap or aluminum foil and freeze it for up to 3 months.

→ Is there a way to make this gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend, making sure to adjust the measurements if necessary.