If you’re searching for the ultimate cozy treat that strikes the perfect balance of rich chocolate flavor and tender, moist crumb, let me introduce you to Chocolate Zucchini Bread! This recipe is one I adore, because you get decadent chocolate in every bite, yet there’s a wholesome twist: the zucchini melts right in, adding incredible moisture without any veggie taste. It’s a little bit nostalgic, a little bit sneaky-healthy, and completely irresistible warm from the oven or as a sweet afternoon snack.

Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how straightforward these ingredients are, and each one truly matters—there’s nothing extra here, just essentials that work together to create crave-worthy Chocolate Zucchini Bread. From deep cocoa powder to a hint of warm spice, every component adds a delicious layer of flavor, texture, or irresistible aroma.

All-purpose flour: The sturdy base that gives your bread structure, ensuring just the right amount of fluff and sliceability.
Unsweetened cocoa powder: For that dark, chocolatey richness; sift it if it’s clumpy for the smoothest possible crumb.
Baking powder: Lends lift, helping the loaves rise beautifully and stay tender.
Baking soda: Boosts the rise and helps create that lovely dome on top.
Sea salt: A pinch pulls all the sweet and chocolatey flavors into focus.
Cinnamon: Adds just a subtle warmth that plays so well with chocolate.
Nutmeg: Slightly sweet and aromatic, a little goes a long way!
Large eggs: Three eggs ensure the bread is rich, cohesive, and not too dense.
Vegetable oil: Makes the crumb extra moist and keeps the bread soft for days.
Granulated sugar: Perfect for just the right amount of sweetness—don’t skimp, this balances the cocoa.
Vanilla extract: An aromatic base note that enhances both the chocolate and the overall flavor.
Shredded zucchini: The secret ingredient! It disappears into the batter and keeps every bite tender, never soggy.
Semisweet chocolate chips: For melty chocolate pockets and a little burst of decadence in every slice (don’t forget extra for sprinkling on top!).

How to Make Chocolate Zucchini Bread

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F. Lightly spray two 8×4-inch loaf pans with nonstick spray to ensure your Chocolate Zucchini Bread slides right out after baking, making clean-up a breeze. If you like, line the pans with parchment for extra insurance—totally optional, but never a bad idea!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures even distribution, so you don’t end up with a bite that’s too salty or overly spiced. Plus, sifting the cocoa powder if it’s lumpy makes mixing so much easier and results in a lighter crumb.

Step 3: Combine Wet Ingredients and Zucchini

In a separate, large bowl, whisk together your eggs, vegetable oil, sugar, and vanilla extract. It will look beautifully golden and glossy. Now, stir in your mountain of shredded zucchini—the real star of the show! No need to squeeze it dry; that moisture is what gives Chocolate Zucchini Bread its signature tender-crumb.

Step 4: Bring It All Together and Add Chocolate Chips

Add the dry mixture to the wet mixture, stirring until just combined. The batter will be thick and that’s exactly right. Don’t worry—overmixing will make the bread tough, so a few small streaks of flour are okay. Gently fold in the semisweet chocolate chips, saving a handful for the top if you like them extra chocolatey (and let’s be honest, who doesn’t?).

Step 5: Bake to Perfection

Divide the batter evenly between your prepared loaf pans and smooth the tops. Sprinkle the rest of those chocolate chips on top for extra chocolate magic. Bake for 40 to 60 minutes, depending on your oven—keep an eye out for domed, glossy-topped loaves, and check doneness by inserting a toothpick in the center (it should come out clean or with a few moist crumbs). Let your Chocolate Zucchini Bread cool completely in the pan (if you can resist!) before slicing.

How to Serve Chocolate Zucchini Bread

Garnishes

A classic (and delicious) way to top your Chocolate Zucchini Bread is with an extra handful of chocolate chips before baking, but don’t stop there! Try a dusting of powdered sugar for a pretty, bakery-style finish, or a dollop of whipped cream or Greek yogurt for a little tang to balance the richness. For celebrations, a drizzle of chocolate glaze makes it look absolutely irresistible.

Side Dishes

If you’re serving Chocolate Zucchini Bread for brunch, it pairs beautifully with fresh berries or a fruit salad—something lightly tart to cut through the chocolate. It also loves a steaming mug of coffee or a cool glass of milk. For an after-dinner treat, add a scoop of vanilla ice cream on the side—you won’t regret it!

Creative Ways to Present

Slice it thick and layer it with lightly sweetened cream cheese for a café-worthy tea sandwich, or cut small squares for a dessert platter. You can even toast slices and slather them with nut butter or chocolate hazelnut spread for ultra-indulgent snacking. For festive occasions, bake the batter into muffin tins for individual mini loaves—so cute, and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

After your Chocolate Zucchini Bread has cooled completely, wrap loaves tightly in plastic wrap or store slices in an airtight container. It will stay moist and delicious at room temperature for up to three days, but you can refrigerate it if your kitchen is especially warm—just let it return to room temp before serving for the best texture.

Freezing

One of my favorite things about Chocolate Zucchini Bread is how well it freezes. Simply wrap whole loaves or individual slices tightly in plastic wrap and then foil, and pop them in a freezer-safe bag. This bread will taste fresh for up to three months straight from the freezer—just thaw overnight in the fridge or at room temperature.

Reheating

For that fresh-from-the-oven experience, warm slices in the microwave for about 10-15 seconds, or toast lightly to crisp the edges. If you’ve frozen it, thaw first before reheating. The chocolate chips will melt ever-so-slightly, making each bite gooey and irresistible!

FAQs

Can I use whole wheat flour instead of all-purpose?

You can swap up to half of the all-purpose flour for whole wheat to boost the nutritional value and add a little nuttiness, but if you use all whole wheat, the bread might be a bit more dense. I suggest starting with half and seeing how you like the texture.

Do I need to peel or drain the zucchini first?

No peeling needed! The skin is thin and blends right in. As for draining, just gently blot shredded zucchini if it’s very watery, but don’t squeeze it dry—you want that moisture for the perfect Chocolate Zucchini Bread texture.

Can I make Chocolate Zucchini Bread gluten free?

Absolutely! Use your favorite gluten-free all-purpose blend (one that substitutes cup-for-cup works best). Just check that your cocoa powder and all mix-ins are gluten free, and you’re good to go.

What’s the best way to shred zucchini?

A box grater works perfectly, but you can also use the shredding disk on a food processor for speedy prep. You want small, fine pieces so they melt seamlessly into the batter.

Can I add nuts or other mix-ins?

Definitely! Walnuts, pecans, or even a handful of dried cherries or coconut can take your Chocolate Zucchini Bread to new, personalized heights. Just fold them in with the chocolate chips, using about 3/4 cup total add-ins.

Final Thoughts

If you’ve never tried Chocolate Zucchini Bread, I can’t recommend it enough—with its tender crumb, bold chocolate flavor, and that wholesome little secret, it truly has a way of turning skeptics into fans. Give it a try, share a loaf (or two) with family or friends, and watch how fast it disappears!

Chocolate Zucchini Bread Recipe

★★★★★

4.8 from 21 reviews

Author: Olivia
Total Time: 1 hour 10 minutes
Yield: Two 8x4” loaves 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent Chocolate Zucchini Bread that combines rich cocoa with moist shredded zucchini for a delightful treat.

Instructions

Preheat the oven: Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.
Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet and dry ingredients: In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
Bake: Divide the batter between the loaf pans, smooth the top, sprinkle with more chocolate chips, and bake for 40 to 60 minutes until done. Cool before slicing and serving.