If you’re craving something deeply chocolatey, incredibly moist, and just a little bit sneaky with veggies, you’re going to fall for this Chocolate Zucchini Bread. This recipe transforms humble zucchini into an irresistible, fudgy loaf that brings together all the rich flavors of chocolate with a delightful, tender crumb. It’s a dreamy treat for breakfast, dessert, or an anytime snack — and trust me, no one will ever guess it’s packed with vegetables! Chocolate Zucchini Bread is a crowd-pleaser that will soon have a permanent place in your baking rotation.

Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a special role: some bring moisture, others add structure, and a few deliver pure chocolate bliss. Don’t be fooled by the simple line-up; together, they create a flavor and texture you’ll absolutely swoon over.

Unsalted Butter (1/4 cup, melted and cooled): Lends buttery richness and keeps the bread tender.
Oil (1/4 cup – canola, vegetable, or coconut): Helps retain moisture for that perfect, soft crumb.
Brown Sugar (1/2 cup): Adds depth and a subtle caramel note.
Sugar (1/2 cup): Provides sweetness and balances the cocoa.
Eggs (2 large): Bind everything together and add lightness.
Vanilla (1 teaspoon): Enhances the chocolate flavor beautifully.
Grated Zucchini (1 1/2 cups, tightly packed): The secret to ultra-moist bread with no veggie taste.
Flour (1 cup): The backbone that gives the loaf its structure.
Unsweetened Cocoa Powder (1/2 cup): Delivers rich, bold chocolate notes.
Baking Soda (1 teaspoon): Provides lift and helps the bread rise.
Baking Powder (1/4 teaspoon): Works with the baking soda for the ideal texture.
Salt (1/2 teaspoon): Balances all the sweet flavors and accentuates the chocolate.
Chocolate Chips (3/4 – 1 cup, semi-sweet or milk chocolate): Dotted throughout for melty, gooey bites in every slice.

How to Make Chocolate Zucchini Bread

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees. Lightly spray a 9 x 5 (or 8 x 4) loaf pan with nonstick cooking spray, making sure to coat the bottom and sides so your Chocolate Zucchini Bread won’t stick. Set the pan aside—this helps streamline things when your batter is ready to go.

Step 2: Mix Wet Ingredients

In a medium mixing bowl, whisk together the melted butter, oil, brown sugar, and regular sugar. Make sure you whisk until the sugars are completely dissolved for a smooth, rich base. Add the eggs one at a time along with the vanilla, whisking thoroughly until everything is seamlessly blended and glossy.

Step 3: Stir in Zucchini

Now comes the magic: fold in the grated zucchini. If your zucchini is very watery, blot it lightly with a paper towel to soak up some excess moisture—this step will help keep your loaf from turning out soggy. Stir until well incorporated; the batter will look a bit loose at this point, but don’t worry, the dry ingredients will bring it all together.

Step 4: Add Dry Ingredients and Chocolate Chips

Sprinkle in the flour, cocoa powder, baking soda, baking powder, and salt. Stir everything together carefully, just until combined—overmixing can make the bread tough. Gently fold in a generous half cup of chocolate chips, saving the rest for the top. This way, you’ll guarantee gooey chocolate in bites throughout the loaf.

Step 5: Fill the Pan and Top with Chocolate

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Scatter the remaining chocolate chips over the surface for an inviting finish. This extra layer melts into puddly pockets and signals to anyone peeking into the oven that something special is on the way.

Step 6: Bake to Perfection

Slide the pan into the oven and bake for 45-55 minutes. Around the 30-minute mark, check for color: if the sides are browning faster than the center sets, tent the bread loosely with foil. This gives the center time to bake through without drying out the edges. Test for doneness with a toothpick—it should come out mostly clean (a few crumbs or melted chocolate are fine!).

Step 7: Cool and Serve

Let the Chocolate Zucchini Bread cool in the pan for 15-20 minutes so it sets up, then carefully turn it onto a wire rack. Allow it to cool completely before slicing. Serve plain, or with sweet cream butter or a layer of chocolate hazelnut spread for the ultimate treat.

How to Serve Chocolate Zucchini Bread

Garnishes

You can keep things classic with just a dusting of powdered sugar, or add a decadent touch with drizzled ganache or a dollop of softly whipped cream. For a pop of freshness, sprinkle a few raspberries or chopped toasted nuts on top—each garnish brings out new sides of the rich chocolate foundation.

Side Dishes

This bread pairs beautifully with a mug of hot coffee or an icy glass of milk for the ultimate afternoon pick-me-up. If you’re serving brunch, offer thick slices alongside fresh fruit salad, Greek yogurt, or a platter of crisp bacon and eggs for a fun sweet-and-savory balance.

Creative Ways to Present

Turn Chocolate Zucchini Bread into dessert by topping slices with a scoop of vanilla ice cream and a handful of berries. Or, cut it into cubes and use as the base for an indulgent trifle layered with whipped cream and more chocolate chips. You can even toast a thick slice, slather it with nut butter, and add banana slices for a unique breakfast twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and delicious for about three days—just keep it away from direct sunlight or moisture to avoid sogginess.

Freezing

Chocolate Zucchini Bread loves the freezer! Once completely cooled, wrap the loaf (or individual slices) in plastic wrap, then foil for extra protection. Freeze for up to three months. Thaw on the counter overnight for the best texture and freshness.

Reheating

To reheat a slice, pop it in the microwave for about 10-15 seconds, or warm it gently in a toaster oven. This brings back the softness and even melts the chocolate chips a little, making it taste fresh from the oven every time.

FAQs

Do I have to peel the zucchini?

No need! The zucchini skin is so thin that it practically disappears into the bread as it bakes, leaving you with a gorgeous, speckled loaf that tastes nothing like vegetables.

Can I make this recipe gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Make sure it includes a binder like xanthan gum for the best texture—you’ll still get all the fudgy magic.

Should I squeeze all the liquid from the zucchini?

Only blot away excess moisture with a paper towel if your zucchini is especially watery. You still want some moisture left for that signature, ultra-soft crumb.

What’s the best cocoa powder to use?

Unsweetened natural cocoa powder delivers deep chocolate flavor and works best here. Dutch-processed works in a pinch but may yield a slightly different taste and color.

Can I add nuts or other mix-ins?

Certainly! Toasted walnuts or pecans add a lovely crunch, or feel free to fold in dried cherries or even a swirl of peanut butter before baking for a fun twist.

Final Thoughts

This Chocolate Zucchini Bread just might be the ultimate way to satisfy your chocolate cravings while sneaking in a veggie or two! The rich, tender crumb and pockets of melty chocolate chips make every bite special. Give it a try and let it become a delicious new classic in your kitchen—you’ll see why it’s a favorite each time you bake it!

Chocolate Zucchini Bread Recipe

★★★★★

4.9 from 26 reviews

Author: Olivia
Total Time: 1 hour 5 minutes
Yield: 1 loaf (12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this decadent Chocolate Zucchini Bread that’s moist, rich, and loaded with chocolate chips. A perfect treat that sneaks in some veggies for added nutrition!

Instructions

Preheat Oven: Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan and set aside.
Mix Wet Ingredients: In a medium bowl, combine melted butter, oil, brown sugar, and sugar. Add eggs and vanilla, mix well.
Add Zucchini: Stir in grated zucchini into the wet mixture.
Combine Dry Ingredients: Fold in flour, cocoa powder, baking soda, baking powder, and salt. Mix in a portion of chocolate chips.
Bake: Pour batter into the prepared pan, top with remaining chocolate chips. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Cover with foil if needed to prevent over-browning.
Cool and Serve: Allow the bread to cool for 15-20 minutes before slicing. Enjoy with butter or chocolate spread.

Notes

Blot excess moisture from zucchini with a paper towel before adding to the batter for best results.

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

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 220mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: Chocolate Zucchini Bread, Zucchini Bread Recipe, Chocolate Bread, Dessert