Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini (about 1 medium zucchini); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Oven Planning

I absolutely love baking this Chocolate Zucchini Bread whenever I have some extra zucchini on hand. The combination of rich chocolate and moist zucchini creates a delightful treat that's perfect for breakfast, dessert, or any time in between. By grating the zucchini instead of chopping it, the vegetable blends perfectly into the batter, lending moisture without taking away from the chocolatey goodness. It’s a sneaky way to add some veggies into your diet while indulging your sweet tooth.

Created by

Questa Beaumont

Last updated on 2026-01-06T11:05:34.863Z

As I experimented with various recipes, I found that the key to moist and flavorful Chocolate Zucchini Bread lies in the balance of ingredients. I typically reduce the sugar just a tad because the zucchini adds natural sweetness. Additionally, using a higher quality cocoa powder really elevates the chocolate flavor, making each bite intensely rich. I've even tried adding a handful of chocolate chips for an extra surprise!

Since baking is such a precise science, I’ve learned to measure my grated zucchini after squeezing out excess moisture. This minor detail ensures the batter achieves the perfect consistency — not too wet but just right for a fluffy loaf. Trust me, the results are mouthwatering!

Why You'll Love This Recipe
Rich chocolate flavor complemented by hidden zucchini
Moist and fluffy texture that's hard to resist
Perfect for using up garden zucchini or as a sweet snack

The Role of Zucchini

In this Chocolate Zucchini Bread, the grated zucchini is not just a vegetable but a key player in achieving the bread's signature moistness. When zucchini is finely grated, it integrates seamlessly into the batter, ensuring that its moisture content enhances the overall texture without overwhelming the chocolate flavor. This technique allows for a tender crumb while reducing the need for excess oil or butter, making the bread lighter and less dense. Make sure to use fresh zucchini for the best results, as older zucchini may have a higher water content, affecting the final outcome.

For optimal results, select a medium-sized zucchini that is firm and free of blemishes. The moisture extracted from the zucchini after wringing it out will contribute to the rich taste of the bread without compromising its structure. This method also preserves the vegetables' nutrients, making each slice a sneaky yet healthy addition to your diet. Remember, the goal is to complement the chocolate, not overshadow it, and proper preparation is key.

Essential Baking Tips

When mixing the dry and wet ingredients, it's crucial to avoid overmixing the batter. Overmixing can lead to a tougher texture, which we want to avoid for this soft and fluffy bread. Stir the wet ingredients into the dry ingredients until just combined; a few lumps are perfectly fine. Gently folding in the zucchini and chocolate chips will help maintain the airiness of the batter, allowing it to rise beautifully in the oven.

To ensure even baking, be mindful of your oven's accuracy. An oven thermometer can help you verify if the temperature is accurate. Bake your bread until you see golden edges and a toothpick inserted into the center comes out clean—this usually takes between 45-50 minutes. If you notice that the top is browning too quickly, you can tent it with aluminum foil for the last 10-15 minutes of baking to prevent scorching.

Ingredients

For the Bread

1 cup grated zucchini (about 1 medium zucchini)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

Prepare the Zucchini

Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel, gather the cloth, and wring out excess moisture.

Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In another bowl, combine the sugars, oil, eggs, and vanilla extract. Mix until well combined.

Combine Wet and Dry Mixtures

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

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. Also, make sure your zucchini is well-drained to avoid excess moisture in the bread.

Storing and Freezing

Once your Chocolate Zucchini Bread has cooled completely, it can be stored at room temperature in an airtight container for up to three days. For longer storage, consider wrapping the bread tightly in plastic wrap and aluminum foil before placing it in the freezer. It can stay fresh in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and let it come to room temperature before slicing.

If you'd like to enjoy it warm, you can reheat individual slices in the microwave for about 10-15 seconds or in a toaster oven until warmed through. This not only enhances the flavors but also brings back that delightful moistness.

Variations to Try

Feel free to customize this recipe according to your tastes! You can experiment with different types of chocolate chips—dark, milk, or even white chocolate for a unique twist. For an extra depth of flavor, consider adding spices such as cinnamon or nutmeg to the dry ingredients. You can also mix in chopped nuts, like walnuts or pecans, for added crunch.

If you're looking to make this recipe healthier, try substituting half of the sugar with applesauce or maple syrup to reduce the refined sugar content. Additionally, using whole wheat flour instead of all-purpose flour can provide more fiber and nutrients, resulting in an equally delicious flavor with a nutty undertone.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ How long does this bread last?

Chocolate Zucchini Bread will stay fresh at room temperature for about 3 days, or you can refrigerate it for up to a week.

→ Can I freeze this bread?

Absolutely! Wrap tightly in plastic wrap and then in foil before freezing. It can last for up to 3 months.

→ What can I substitute for sugar?

You can use alternative sweeteners such as honey or maple syrup. Keep in mind that this may alter the bread's texture slightly.