Chocolate Zucchini Bread: Moist, Rich & Incredibly Delicious
If you’ve never tried Chocolate Zucchini Bread, you’re in for a treat! This ultra-moist, rich, and chocolatey loaf is the perfect way to enjoy a little indulgence while sneaking in some veggies. You won’t even notice the zucchini—it simply melts into the batter, adding incredible moisture and tenderness. Whether you enjoy it for breakfast, a snack, or even dessert, this easy recipe is one you’ll want to make again and again.
Believe it or not, zucchini bread has been around since the 1960s, when home bakers started using shredded zucchini in quick breads to prevent food waste. Since then, it’s become a staple in American kitchens, especially in the summer when zucchini is overflowing in gardens and markets. The addition of chocolate takes it to a whole new level, making this bread taste like a rich brownie with just the right amount of sweetness.
So, whether you’re baking for family, meal prepping, or simply craving something chocolatey, this Chocolate Zucchini Bread is guaranteed to be a hit. Let’s get baking!
Recipe Yield: 1 loaf (about 10 slices)
INGREDIENTS
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
2 cups grated zucchini (do not drain)
½ cup vegetable oil (or melted coconut oil)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ tsp cinnamon
2 large eggs, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
2 tsp vanilla extract
¾ cup semi-sweet chocolate chips (plus extra for topping)
INSTRUCTIONS
1. Preheat oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
3. Beat wet ingredients: In a separate bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly thick.
4. Add zucchini: Stir in the grated zucchini—no need to squeeze out the moisture! It keeps the bread soft and tender.
5. Combine wet and dry: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Fold in chocolate chips: Stir in ¾ cup chocolate chips, reserving some for topping.
7. Bake: Pour batter into the prepared loaf pan and sprinkle extra chocolate chips on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Helpful Tips to Perfect This Recipe
- Use Fresh Zucchini – No peeling needed! The skin melts into the batter for extra moisture.
- Enhance the Chocolate Flavor – Add ½ tsp espresso powder to intensify the cocoa richness.
- Check for Doneness – If the top is browning too quickly, tent with foil for the last 15 minutes.
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