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; 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 granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup semi-sweet chocolate chips; 1/2 cup chopped walnuts (optional)

Highlighted under: Oven Ideas

I love making chocolate zucchini bread, especially during the summer months when zucchinis are plentiful. The blend of rich chocolate and finely grated zucchini creates a surprisingly moist and decadent treat. This recipe has become a favorite in my house because it perfectly balances the sweetness of the chocolate with the subtle earthiness of the zucchini. Plus, it's a great way to sneak in some veggies while satisfying a sweet craving!

Created by

Lorna Whitcombe

Last updated on 2026-01-06T12:45:34.958Z

When I first tried making chocolate zucchini bread, I was skeptical about how the zucchini would blend with the chocolate flavor. To my surprise, the grated zucchini not only added moisture but also made the bread incredibly tender. I learned that squeezing out excess liquid before mixing helps achieve a perfect texture without compromising the rich chocolate taste.

Over time, I experimented with different add-ins like nuts and chocolate chips, which transformed each loaf into a unique treat. Now, every time I bake this, I enjoy the process just as much as the final result. It’s become a delightful ritual in my kitchen.

        Why You'll Love This Recipe
        Decadent chocolate flavor with a subtle hint of zucchini
Moist, tender crumb that melts in your mouth
Great for breakfast, dessert, or an afternoon snack

      

Understanding the Ingredient Roles

Each ingredient in chocolate zucchini bread plays a crucial role in achieving the perfect texture and flavor. The grated zucchini not only adds moisture but also balances the sweetness of the chocolate. When baking, the zucchini should be well-drained to prevent the bread from becoming too soggy. I recommend using a box grater, as it produces the finest shreds, allowing for even distribution throughout the batter.

Using both granulated and brown sugar in this recipe enhances the flavor complexity. Granulated sugar provides sweetness, while brown sugar contributes moisture and a slight caramel flavor due to its molasses content. This dual sugar approach ensures the bread remains moist without being overly sweet, creating that perfect decadent chocolate experience.

Baking Techniques for Success

When combining the wet and dry ingredients, it's essential to mix just until the batter is combined. Overmixing can lead to a denser loaf than desired. Look for a batter that is uniform in color but still may have a few lumps. This gentle mixing method helps maintain the bread’s tender crumb, which is characteristic of a well-made zucchini bread.

Baking times can vary slightly due to oven calibration. I recommend checking for doneness at the 50-minute mark by inserting a toothpick in the center of the loaf. If it comes out with a few moist crumbs but no wet batter, your bread is just right. If needed, continue baking in 5-minute increments, but keep an eye on it to prevent drying out.

Ingredients

Gather the following ingredients to make your chocolate zucchini bread:

Ingredients

1 cup grated 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 granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Make sure to mix the ingredients well for the best texture!

Instructions

Follow these steps to create your delicious chocolate zucchini bread:

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 place it in a clean kitchen towel and squeeze out excess moisture.

Mix dry ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine wet ingredients

In a separate bowl, whisk together both sugars, oil, eggs, and vanilla extract until smooth.

Combine mixtures

Fold the wet mixture into the dry ingredients, then gently stir in the grated zucchini and chocolate chips until just combined.

Bake

Pour the batter into the prepared loaf pan and bake for 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, then transfer it to a wire rack to cool completely before slicing.

Enjoy your freshly baked chocolate zucchini bread!

Pro Tips

Make sure to not overmix the batter for a lighter texture, and feel free to add more chocolate chips if you love a chocolatey treat!

Storing and Freezing

To keep your chocolate zucchini bread fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap, then place them in a resealable freezer bag. This will help maintain moisture and flavor for up to three months.

When you're ready to enjoy a frozen slice, simply thaw it at room temperature for a few hours or warm it in the microwave for about 15 seconds. Reheating not only brings back the soft texture but also enhances the chocolate flavor, creating a delightful fresh-baked experience.

Variations to Try

Feel free to customize your chocolate zucchini bread by adding different mix-ins. For a richer taste, you can swap half of the chocolate chips for white chocolate or even peanut butter chips. If you're looking for a little spice, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm flavor twist.

If you're aiming for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. Alternatively, for a gluten-free version, use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum to maintain the bread’s structure.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain the excess moisture before using.

→ What if I don't have cocoa powder?

You can substitute it with carob powder, but the flavor will differ.

→ How should I store leftover bread?

Keep it in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

→ Can I freeze this zucchini bread?

Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.