Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 slices
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups grated zucchini; 1/2 cup chocolate chips (optional)

Highlighted under: Easy Baking Ideas

I love baking on a lazy afternoon, especially when it involves using up summer's abundance of zucchini. This Chocolate Zucchini Bread is a delightful way to enjoy this versatile vegetable. The rich chocolate flavor combined with the natural moisture of zucchini creates a tender, irresistible loaf. It’s the perfect treat for breakfast or as a sweet snack throughout the day. Plus, it’s so easy to make that I often find myself whipping up a couple of loaves to share with friends and family. Trust me, they won’t suspect that they’re getting extra veggies!

Created by

Olivia Martin

Last updated on 2026-01-06T13:05:34.641Z

When I first decided to try making Chocolate Zucchini Bread, I was amazed at how well the two flavors harmonized. The zucchini lends moisture without overtaking the chocolate's richness, creating a truly decadent experience. On my first attempt, I was careful to squeeze out excess moisture from the grated zucchini—a crucial step that made a big difference in texture.

As I experimented with spices, I discovered that adding a hint of cinnamon elevated the flavor profile even more. Now, it's a staple in my baking repertoire. I always keep a loaf on hand; it’s perfect for brunch gatherings or a quick midnight snack.

        Why You'll Love This Recipe
        Moist texture thanks to the hidden zucchini
Rich chocolate flavor with a hint of warm spices
A fantastic way to sneak in some veggies

      

Baking with Zucchini

Zucchini is not only a fantastic way to add moisture to your baked goods, but it also provides essential nutrients like vitamin C and potassium. In this recipe, using grated zucchini helps to keep the Chocolate Zucchini Bread tender without overwhelming it with vegetable flavor. Aim for medium-sized zucchini, as they have the right balance of moisture and texture. Remember to squeeze out any excess liquid after grating to ensure your batter isn't too wet.

When incorporating zucchini into the batter, it's best to fold it in gently with a spatula. This will keep the bread light and fluffy. If you find your batter a bit thick, you can adjust the consistency by adding a tablespoon of milk or water. This flexibility ensures perfect results even if your zucchini is particularly moist.

Chocolate Choices

The richness of chocolate in this recipe can be tailored to your preference. You can use semi-sweet, dark, or even milk chocolate chips depending on how intense you want the chocolate flavor to be. If you're looking for a healthier spin, try using dark chocolate chips with a higher cocoa percentage, which will enhance the overall depth of flavor while reducing sugar content.

For a more pronounced chocolate taste, consider increasing the cocoa powder slightly, but be wary of altering the dry-to-wet ingredient balance. A tablespoon or two extra should suffice. If you'd like to experiment with flavors, adding a teaspoon of espresso powder can amplify the chocolate and provide a complex flavor profile that’s simply irresistible.

Storage and Serving Suggestions

Once baked, this Chocolate Zucchini Bread can be stored at room temperature for up to three days, ensuring it remains moist and delicious. If you want to keep it fresh for longer, consider wrapping it tightly in plastic wrap and refrigerating it, where it will last for up to a week. You can also freeze individual slices, making this a convenient snack option: just place a layer of parchment paper between each slice before freezing.

This bread is delightful on its own, but you can elevate its taste by spreading a thin layer of your favorite nut butter or cream cheese on top. For an indulgent twist, serve it warm with a scoop of vanilla ice cream, perfect for a crowd-pleasing dessert. My personal favorite is pairing it with a dollop of whipped cream or a drizzle of warm chocolate sauce for a decadent treat!

Ingredients

Gather these ingredients to start your baking adventure:

For the bread

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini
1/2 cup chocolate chips (optional)

Mix and match based on what you have; don’t hesitate to add your favorite nuts or spices!

Instructions

Follow these steps for baking perfection:

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 the Dry Ingredients

In a bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Combine the Wet Ingredients

In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

Combine and Fold

Stir the dry ingredients into the wet mixture until just combined. Gently fold in the grated zucchini and chocolate chips if using.

Bake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Enjoy this delightfully sweet treat anytime, knowing you're sneaking in some veggies!

Pro Tips

For an even richer flavor, try using dark chocolate cocoa powder instead of regular cocoa powder.

Tips for Perfect Baking

To ensure your Chocolate Zucchini Bread rises perfectly, always check that your baking soda and baking powder are fresh. They lose potency over time, which can lead to a dense loaf. You can test baking soda by mixing it with vinegar—if it fizzes, it's still good. For the best results, use room temperature eggs; they blend more effectively into the batter.

If you find your bread is browning too quickly on top but still not cooked through, you can tent it with aluminum foil during the last 15 minutes of baking. This prevents over-browning while allowing the center to finish baking. Use a toothpick to ensure the bread is fully cooked—when it comes out clean, your loaf is ready to enjoy!

Creative Variations

For a delightful twist, consider adding nuts such as walnuts or pecans for added crunch and flavor. Roughly chopped, they can be folded into the batter just like the chocolate chips. You could also swap out half of the granulated sugar for maple syrup or honey to enhance the natural sweetness and flavor complexity.

If you want to amp up the spice, try adding a pinch of nutmeg or a bit of cayenne pepper for a surprising kick. These spices can complement the richness of the chocolate beautifully while enhancing the loaf’s overall aroma. Just remember, a little goes a long way, so start small!

Questions About Recipes

→ Can I freeze Chocolate Zucchini Bread?

Yes! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can freeze for up to three months.

→ Can I substitute applesauce for oil?

Absolutely! Using unsweetened applesauce will reduce fat and add moisture.

→ How do I know when it’s done baking?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready!

→ Can I add nuts to the recipe?

Definitely! Chopped walnuts or pecans would be a great addition for extra crunch.