Chocolate Zucchini Bread: Moist, Rich, and Delicious
If you’re searching for a moist, flavorful, and slightly indulgent quick bread, look no further than this Chocolate Zucchini Bread. Combining tender zucchini, rich cocoa, and a touch of sweetness, it’s a perfect treat for breakfast, snacks, or dessert. Even picky eaters will enjoy sneaking in extra veggies, and the bread stays soft for days — making it ideal for meal prep or sharing with friends.
Why You’ll Love This Recipe
- Moist and tender: Zucchini adds natural moisture without heaviness.
- Chocolatey goodness: Cocoa powder and chocolate chips satisfy any chocolate craving.
- Easy to make: Quick bread recipe comes together in one bowl.
- Healthy-ish twist: Sneaks in veggies while still feeling like a treat.
- Perfect for gifts: Slice and wrap for neighbors, teachers, or brunch gatherings.
Chocolate Zucchini Bread
Moist, chocolatey zucchini bread that sneaks in veggies without sacrificing flavor—perfect for breakfast, snack, or dessert!
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla extract.
- Fold in grated zucchini and optional chocolate chips.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This chocolate zucchini bread is moist, rich, and perfect for breakfast, snacks, or dessert. Save it to your Pinterest board for easy reference!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed of excess water)
- 1/2 cup chocolate chips (optional)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Prepare zucchini: Shred zucchini and squeeze out excess moisture with a clean kitchen towel.
- Mix wet ingredients: In a large bowl, beat together eggs, sugars, oil, and vanilla extract until smooth and slightly fluffy.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in zucchini and chocolate chips.
- Pour into pan: Transfer batter to the prepared loaf pan and smooth the top.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil for the last 10 minutes if the top browns too quickly.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Success
- Squeeze zucchini thoroughly: Too much moisture will make the bread dense.
- Chocolate chips: Optional, but add extra richness and texture.
- Don’t overmix: Overmixing develops gluten and can make the bread tough.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Slice and wrap in foil or plastic wrap; freeze for up to 2 months.
Serving Suggestions
- Enjoy a warm slice with a glass of milk for breakfast or snack.
- Toast slices lightly for extra warmth and aroma.
- Spread a thin layer of nut butter or cream cheese for added indulgence.
- Pair with coffee or tea for a cozy treat.
Make-Ahead and Storage Tips
- Refrigerate: Store in an airtight container for up to 7 days.
- Freeze: Slice and individually wrap pieces; store in freezer-safe bag for up to 2 months.
- Reheat: Warm slices in the microwave or oven for 20–30 seconds before serving.
Why This Recipe Works
This Chocolate Zucchini Bread works because it balances sweetness, moisture, and texture perfectly. Zucchini keeps the bread tender without adding a strong vegetable flavor, while cocoa powder and chocolate chips provide rich chocolate depth. It’s simple, forgiving, and versatile — perfect for beginner and seasoned bakers alike.
Whether you’re looking for a healthy twist on dessert or a comforting breakfast, this zucchini bread delivers indulgence, flavor, and lasting softness in every slice.
