Name: Chocolate Zucchini Bread Recipe
Prep time: 15 min
Cook time: PT-487270H2M13S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa or unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 large eggs, at room temperature; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup canola oil, vegetable oil, or melted coconut oil; 3/4 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups packed shredded zucchini; 1 cup semisweet chocolate chips, divided

Jump to Recipe

If you’ve never experienced the magic of Chocolate Zucchini Bread, you’re in for a seriously delightful treat! This bread is tender, rich, and bursting with deep chocolate flavor, thanks to a generous hit of cocoa and a shower of chocolate chips. The shredded zucchini practically disappears into the loaf, adding unbeatable moisture and keeping every slice soft—never soggy. Whether you serve it for breakfast, dessert, or an anytime pick-me-up, Chocolate Zucchini Bread is about to become a beloved go-to in your kitchen.

Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Making this loaf couldn’t be more straightforward, but each ingredient plays a special part in turning simple pantry staples into a craveable classic. Let’s look at what you’ll need and why every ingredient deserves its place in the lineup.

All-purpose flour: The sturdy backbone—gives structure and a dependable crumb.
Dutch process or unsweetened cocoa: The secret to that intense, brownie-like flavor and a beautiful dark color.
Baking soda: Works with the zucchini’s moisture to leaven and lighten the loaf.
Sea salt: A pinch is just enough to sharpen all the chocolate notes and prevent blandness.
Large eggs (room temperature): Help bind everything together for a cohesive, rich batter.
Unsalted butter (melted): Adds flavor and richness; melting ensures a tender crumb.
Canola, vegetable, or melted coconut oil: Keeps the bread ultra-moist and soft without being greasy—choose your favorite for subtle flavor differences.
Packed light brown sugar: Brings a caramel-like sweetness and helps give the loaf a lovely, soft chew.
Pure vanilla extract: Rounds out the chocolate for bakery-quality aroma and depth.
Packed shredded zucchini: The helper hero—moisture-rich but undetectable, it guarantees a luscious loaf.
Semisweet chocolate chips (divided): You’ll get melty chocolate pockets in every bite, plus a tempting finish on top.

How to Make Chocolate Zucchini Bread

Step 1: Prep the Pan and Oven

Start by heating your oven to 350°F—this is the perfect temperature to ensure even baking and a gently domed top. Go ahead and grease a 9-by-5-inch loaf pan with your favorite nonstick spray (or a swipe of butter if you prefer) so your Chocolate Zucchini Bread will release easily after baking.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and sea salt. This step ensures the baking soda is evenly distributed and there are no pesky clumps of cocoa or flour, setting the stage for a professional-tasting loaf.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the eggs, melted butter, oil, vanilla extract, and brown sugar. Don’t worry if you see a couple of stubborn brown sugar lumps—they’ll melt away as the bread bakes. Mixing the fats (butter and oil) creates a luxuriously soft loaf while the vanilla lifts the chocolate flavor higher.

Step 4: Bring It All Together

Add the dry mixture to the wet, and gently fold them together. Take care not to overmix—just stir until the last streaks of flour disappear. Fold in the shredded zucchini and 3/4 cup of the chocolate chips, saving the rest for that pretty topping. The batter may look thick, but trust the process: the zucchini will release moisture as it bakes.

Step 5: Fill the Pan and Top with Chips

Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Scatter the reserved 1/4 cup of chocolate chips over the surface. These will melt into glossy pockets, ensuring your Chocolate Zucchini Bread is absolutely irresistible inside and out.

Step 6: Bake and Cool

Bake for 50 to 60 minutes. To check for doneness, insert a toothpick in the center—look for a crumb or two and maybe a streak of chocolate from a chip, but you shouldn’t see goopy batter. Let the bread cool in the pan for 15 minutes; this helps it set and makes removal easy. Slide a knife around the edges, lift out the loaf, and let it finish cooling until just slightly warm. Slicing into that tender bread at this stage is pure bliss!

How to Serve Chocolate Zucchini Bread

Garnishes

If you want to add a little show-stopping flair, try dusting your Chocolate Zucchini Bread with a sprinkle of powdered sugar or slather a slice with creamy peanut butter. For a true dessert moment, a scoop of vanilla ice cream turns a simple slice into something completely decadent.

Side Dishes

This bread is fabulous on its own but pairs beautifully with a cup of freshly brewed coffee or a chilled glass of milk. At brunch, serve alongside fruit salad, whipped Greek yogurt, or even a spread of creamy ricotta for an elevated treat that feels special and satisfying.

Creative Ways to Present

You can cube your Chocolate Zucchini Bread for a fondue platter, layer slices into parfaits with whipped cream and berries, or wrap thick pieces in parchment and twine for a gift-worthy breakfast basket. Kids love it toasted lightly with a swipe of Nutella or a drizzle of honey!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Chocolate Zucchini Bread tightly in plastic wrap. It stays moist and flavorful at room temperature for up to four days—if it lasts that long! Store in a cool, dry spot out of direct sunlight for best results.

Freezing

This bread freezes like a dream! Let your loaf cool completely, then wrap it well in plastic wrap followed by a layer of aluminum foil. Stash it in the freezer for up to one month. When you’re ready to indulge, let it thaw on the counter still wrapped to prevent moisture loss.

Reheating

For that fresh-from-the-oven experience, briefly warm slices in the microwave for about 10–15 seconds or pop them in a toaster oven until just warmed through. This revives the chocolate chips and brings out the incredible aroma all over again.

FAQs

Can I make Chocolate Zucchini Bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just make sure it contains xanthan gum or a similar binder for the best texture—your loaf will be every bit as delicious.

Do I need to peel the zucchini first?

Peeling isn’t necessary! The zucchini’s skin is tender and melts right into the bread, plus it adds lovely specks of green and a boost of nutrients. Just wash and shred; no elaborate prep required.

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

You can substitute half the flour for white whole wheat or whole wheat flour if you’d like a slightly heartier loaf. For best results, don’t use all whole wheat or the bread might become dense.

Why isn’t my Chocolate Zucchini Bread rising?

If your loaf turns out a bit flat, it’s often due to expired baking soda or overmixing the batter. Make sure your baking soda is fresh and gently fold the ingredients for light, tender results.

Can I add nuts or other mix-ins?

Definitely! Stir in a handful of chopped walnuts, pecans, or even dried cherries if you want a little extra crunch and flavor. Just be mindful not to overload the batter so your Chocolate Zucchini Bread stays perfectly balanced.

Final Thoughts

Baking a loaf of Chocolate Zucchini Bread is like sharing a warm, chocolaty hug—easy, satisfying, and always a hit. Don’t be surprised if it disappears by the second day! Give this recipe a try; your kitchen will smell divine, and you might just discover your new favorite treat.

Chocolate Zucchini Bread Recipe

★★★★★

4.8 from 25 reviews

Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent Chocolate Zucchini Bread that is rich in chocolate flavor and moist from the shredded zucchini. Perfect for a sweet treat or snack!

Instructions

Preheat Oven: Preheat oven to 350°F and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, mix eggs, melted butter, oil, vanilla, and brown sugar until smooth.
Combine Batter: Gently fold in dry ingredients, then add zucchini and 3/4 cup chocolate chips. Do not overmix.
Bake: Pour batter into pan, top with remaining chocolate chips, and bake for 50-60 minutes until a toothpick comes out mostly clean.
Cool and Serve: Let bread cool in pan for 15 minutes, then transfer to wire rack. Slice and serve warm.

Notes

If using coconut oil, ensure it is melted and slightly cooled.
Store wrapped in plastic wrap on the counter for up to 4 days or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American