Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini (about 1 medium zucchini); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Oven Recipes

I absolutely love making this Chocolate Zucchini Bread on cozy afternoons. The rich chocolate flavor beautifully masks the zucchini, making it a wonderful treat that even my kids appreciate. It's a great way to sneak in some veggies while indulging in a decadent dessert. Baking this bread fills the house with a warm, inviting aroma, and I always find myself eager to share it with family and friends. Plus, it’s incredibly easy to prepare, making it a go-to recipe whenever I have some extra zucchini on hand!

Created by

Wendy Ashbourne

Last updated on 2026-01-06T12:17:34.731Z

When I first tried making Chocolate Zucchini Bread, I was a bit skeptical. Could a vegetable really enhance a sweet treat? The answer was a resounding yes! The moisture from the zucchini keeps the bread wonderfully soft, while the cocoa powder brings out that dark chocolate flavor that everyone loves.

I remember experimenting with different amounts of sugar to strike the perfect balance. Too much would mask the chocolate, and too little would make it a bit dull. After a few attempts, I found that a moderate amount provided just the right mix of sweetness and chocolatey goodness, making this a beloved recipe in our household!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh zucchini goodness
Moist texture that pairs perfectly with a cup of coffee
An easy way to use up extra zucchini from the garden

      

The Role of Zucchini

Zucchini is a key ingredient in this recipe, and it serves multiple purposes beyond just adding moisture. When grated, it blends seamlessly into the batter, keeping the chocolate flavor front and center. This not only enhances the nutritional value of the bread but also ensures a tender crumb. I recommend using medium-sized zucchini for the best balance—avoid overly large ones that can be more watery and less flavorful.

It's crucial to remove excess moisture from the grated zucchini before mixing it into the batter. I usually squeeze it in a clean kitchen towel, which helps achieve the perfect texture. Too much moisture can lead to a dense loaf, so aim for a firmly packed cup of zucchini. If you find that your zucchini is particularly wet, consider adjusting your flour content slightly for better results.

Achieving the Perfect Bake

Perfectly baking your Chocolate Zucchini Bread can transform it from ordinary to extraordinary. To ensure even baking, it’s important to mix the batter just until combined; overmixing can result in a tough loaf. When pouring the batter into the loaf pan, give it a gentle shake to remove any air bubbles. This helps the bread rise evenly and prevents any unsightly holes in the finished product.

Always test for doneness by inserting a toothpick into the center of the bread. It should come out clean or with just a few moist crumbs attached. If it comes out wet with batter, return it to the oven and bake for an additional 5-minute interval. Keep an eye on the edges; they should be golden brown without being burned, which typically indicates that the bread is ready to come out.

Ingredients

For the Bread

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

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Prepare the Zucchini

Grate the zucchini using a box grater, then squeeze out excess moisture with a clean kitchen towel.

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, mix the sugars, oil, eggs, and vanilla until well combined.

Combine Mixtures

Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the grated zucchini and chocolate chips.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into 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 before slicing.

Pro Tips

For an extra touch, you can sprinkle some chocolate chips on top of the batter before baking for a deliciously rich finish.

Storage and Make-Ahead Tips

This Chocolate Zucchini Bread keeps beautifully! After it’s completely cooled, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider wrapping individual slices in plastic and freezing them for up to three months. Just thaw them at room temperature or microwave for a few seconds when you're ready to enjoy a slice.

If you plan to make this bread in advance for a special occasion, bake it a day or two ahead. The flavors deepen as it sits, making it even more delicious. Just make sure to store it properly to maintain its moist texture. It’s a fantastic make-ahead option for brunch gatherings or as a quick breakfast on busy mornings.

Variations to Try

While the classic Chocolate Zucchini Bread is delightful on its own, you can easily customize it. Consider adding a teaspoon of cinnamon or espresso powder to amplify the chocolate flavor. For a nutty crunch, fold in 1/2 cup of chopped walnuts or pecans. If you enjoy a bit of tanginess, try incorporating 1/2 cup of dried cherries or cranberries—these will pair beautifully with the chocolate.

Don't hesitate to play around with chocolate types, too. Dark chocolate chips will yield a more intense flavor, while milk chocolate provides a sweeter profile. For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour—just be aware that this may alter the texture slightly and result in a denser loaf.

Questions About Recipes

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

Yes, you can substitute whole wheat flour, but the texture might be denser.

→ How do I store leftover zucchini bread?

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I freeze the zucchini bread?

Absolutely! Wrap the cooled bread in plastic wrap and foil before freezing. It can last up to 3 months in the freezer.

→ What can I add to the batter for extra flavor?

Consider adding nuts, spices like cinnamon or nutmeg, or even a swirl of peanut butter for additional flavor.