There’s something comforting about the smell of fresh-baked bread filling your kitchen. Now imagine that familiar coziness paired with the rich, indulgent aroma of chocolate. That’s exactly what you get when you make chocolate zucchini bread—a recipe that combines the sweetness of chocolate with the subtle freshness of zucchini.
If you’ve ever had extra zucchini sitting in your fridge, you can also try this zucchini banana bread for another delicious way to use it up. It’s moist, fudgy, and packed with flavor. Best of all, it’s versatile enough to enjoy for breakfast, as a snack, or as dessert. By the time you finish your first slice, you’ll wonder why you didn’t bake it sooner.
What Is Chocolate Zucchini Bread?
Chocolate zucchini bread is a rich, quick bread made with grated zucchini, cocoa powder, and chocolate chips. Don’t worry—you won’t actually taste the zucchini. Instead, it melts into the batter, keeping the loaf extra moist while adding a dose of nutrients. The end result is a treat that looks like dessert, tastes indulgent, and still sneaks in some veggies.
Think of it as a cross between a chocolate cake and a classic banana bread—sweet, tender, and satisfying. And if you love banana flavors, you’ll also enjoy baking this cottage cheese banana bread for a wholesome twist.
Why You’ll Love This Chocolate Zucchini Bread Recipe
Here’s why this loaf will become a repeat recipe in your kitchen:
- Moist and fudgy texture – Thanks to grated zucchini, every slice is tender and rich.
- Double chocolate flavor – With cocoa powder and chocolate chips, you get a deep chocolate taste.
- Kid-approved – Even picky eaters won’t notice the hidden zucchini.
- Freezer-friendly – Bake a loaf, slice it, and save some for later.
- Versatile – Perfect for breakfast, after-school snacks, or even dressed up as dessert.
Ingredients for Chocolate Zucchini Bread
Before you start baking, gather your ingredients. Many of these are common pantry staples you probably already have on hand.
Essential Ingredients
- 1 ½ cups grated zucchini (well-drained)
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- ¾ cup granulated sugar (or coconut sugar for a natural option)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (semi-sweet or dark)
Optional Add-Ins
- ½ cup chopped walnuts or pecans for crunch
- White chocolate chips for contrast
- A sprinkle of espresso powder for a deeper chocolate flavor
- Flaky sea salt on top for a sweet-salty twist
How to Make Chocolate Zucchini Bread
Making this loaf is simple, but the little details make all the difference.
Step 1: Prep the Zucchini
Grate your zucchini using a box grater. Then, squeeze out the excess water with a clean kitchen towel or paper towels. This step keeps your bread from becoming soggy.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures everything is evenly distributed.
Step 3: Mix the Wet Ingredients
In another large bowl, whisk the eggs, oil, sugar, and vanilla until smooth and combined.
Step 4: Combine and Fold
Carefully fold the dry ingredients into the wet mixture, mixing only until just combined. Be careful not to overmix, or your bread may turn dense.
Step 5: Add Zucchini and Chocolate Chips
Fold in the grated zucchini and chocolate chips. The zucchini should blend seamlessly into the batter.
Step 6: Bake
Pour the batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Step 7: Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice when slightly warm and enjoy the rich, fudgy texture.
Tips for Perfect Chocolate Zucchini Bread
- Drain your zucchini well – Too much moisture will make the bread soggy.
- Use Dutch-process cocoa – It gives a deeper chocolate flavor.
- Don’t overmix – Mix until just combined to keep the bread tender.
- Top with extra chocolate chips – Sprinkle a few on before baking for a bakery-style finish.
- Test early – Every oven is different. Start checking around the 50-minute mark.
Delicious Variations to Try
Chocolate zucchini bread is versatile, so don’t be afraid to customize it.
Double Chocolate Zucchini Bread
Add extra chocolate chunks or drizzle melted chocolate on top.
Healthy Chocolate Zucchini Bread
Replace oil with applesauce or Greek yogurt. Cut the sugar and sweeten with maple syrup.
Gluten-Free or Vegan
Use a gluten free zucchini bread recipe or swap eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
Muffin Version
Scoop the batter into muffin tins and bake for 18–20 minutes at 350°F. Perfect for meal prep or lunchboxes.
Serving Ideas for Chocolate Zucchini Bread
Wondering how to enjoy your loaf? Here are some ideas:
- Toast a slice and spread with nut butter.
- Serve warm with vanilla ice cream for dessert, or pair it with a rich slice of hot fudge brownie bread for the ultimate chocolate lover’s treat.
- Add whipped cream and berries for an elegant touch.
- Enjoy with a cup of coffee or hot cocoa for a cozy afternoon treat.
Health Benefits of Chocolate Zucchini Bread
This bread isn’t just delicious—it also offers some nutritional perks:
- Zucchini adds fiber, vitamin A, and vitamin C.
- Cocoa provides antioxidants and flavonoids that support heart health.
- Balanced indulgence – You satisfy your sweet tooth while sneaking in veggies.
FAQs About Chocolate Zucchini Bread
Can I freeze chocolate zucchini bread?
Yes! Tightly wrap the slices and freeze them for up to 3 months. Thaw overnight at room temperature.
Do I need to peel the zucchini?
No, the skin is soft and blends in well. It also adds nutrients and color.
Why is my bread soggy?
Most likely, you didn’t squeeze enough liquid out of the zucchini. Be sure to drain it well.
Can I make this recipe into muffins?
Absolutely. Bake muffins at 350°F for about 18–20 minutes.
How can I make it extra chocolaty?
Use both cocoa powder and chocolate chips, and add a drizzle of melted chocolate on top after baking.
Chocolate zucchini bread is more than just a baked good—it’s a loaf that combines indulgence and nourishment in one slice. You get the rich, chocolatey taste you crave with the added bonus of hidden veggies. It’s easy to make, freezer-friendly, and endlessly customizable.
So the next time you’re craving something chocolatey, grab a zucchini and whip up this bread. Once you taste that fudgy, moist bite, you’ll know this recipe is one worth making again and again.
Now it’s your turn: bake this loaf and share your favorite variation—whether it’s chocolate chips, nuts, or a swirl of peanut butter. I’d love to hear how you make it your own!
Chocolate Zucchini Bread
Ingredients
For the Bread:
- 1 cup all-purpose flour or gluten-free 1:1 baking flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup granulated sugar or coconut sugar
- 1 tsp vanilla extract
- 1 cup grated zucchini well-drained
- ½ cup sour cream or Greek yogurt
- 1 cup semisweet or dark chocolate chips
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ tsp espresso powder for deeper chocolate flavor
- A sprinkle of flaky sea salt on top
Instructions
Prepare the Oven & Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients
- In a large bowl, whisk oil, eggs, sugar, and vanilla until smooth. Stir in sour cream (or Greek yogurt) until creamy.
Add Zucchini
- Grate the zucchini and squeeze out excess moisture with a clean kitchen towel. Fold it into the wet mixture.
Combine Batter
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Add Chocolate & Toppings
- Fold in chocolate chips and any optional add-ins. Pour the batter into the prepared loaf pan and smooth the top.
Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
Cool & Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Drain the zucchini well to prevent excess moisture.
- Use quality cocoa powder for a deeper chocolate flavor.
- For extra richness, add espresso powder or top with sea salt.
