Name: Chocolate Zucchini Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa or unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 large eggs, at room temperature; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup canola, vegetable oil, or melted coconut oil; 3/4 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups packed shredded zucchini; 1 cup semisweet chocolate chips, divided

If you’re looking for a treat that’s outrageously chocolaty, lushly moist, and sneakily packed with veggies, Chocolate Zucchini Bread is your new best friend. This comforting loaf combines deep cocoa flavor with melty chocolate chips and a tender crumb, all thanks to the magic of zucchini. It’s one of those recipes that feels both indulgent and wholesome, making it irresistible for breakfast, dessert, or anytime you need a chocolate fix. Whether you’re new to baking with zucchini or an old pro, this bread is proof that the best sweets sometimes start in the garden!

Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but doesn’t skimp on the flavor. Each ingredient here has a purpose—whether it’s boosting the chocolate taste, adding moisture, or creating the perfect crumb—but nothing overly fancy or hard to find.

All-purpose flour: The backbone of the bread, giving it structure and a soft, tender bite.
Dutch process cocoa or unsweetened cocoa: Deepens the chocolate flavor while keeping the bread rich and dark.
Baking soda: Ensures your loaf rises beautifully and develops a light texture.
Sea salt: Balances sweetness and intensifies the chocolate notes.
Large eggs (at room temperature): Bind everything together and provide the perfect lift.
Unsalted butter (melted and slightly cooled): Brings rich flavor and a moist crumb to the bread.
Canola, vegetable, or melted coconut oil: Adds extra moisture and helps the bread stay tender for days.
Packed light brown sugar: Sweetens things up and adds a subtle caramel note.
Pure vanilla extract: Rounds out the flavors and gives a bakery-fresh aroma.
Packed shredded zucchini: The secret superstar, delivering unbeatable moisture and a delicate, tender texture—no veggie taste, just sweet perfection!
Semisweet chocolate chips (divided): Guarantee pockets of molten chocolate in every bite.

How to Make Chocolate Zucchini Bread

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with a nonstick cooking spray, making sure you get into every corner. This little step saves you from sticking woes later, so don’t skip it! Set the pan aside and get ready for simple magic.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Whisking not only combines these staples but also helps break up any stubborn cocoa lumps, giving your bread that gorgeous, even crumb Chocolate Zucchini Bread is famous for.

Step 3: Blend the Wet Ingredients

Grab a large bowl and stir together the eggs, melted butter, oil, vanilla extract, and brown sugar. Mix until mostly smooth—it’s okay if you spot a few tiny brown sugar clumps! This wet mix is the delicious foundation of your loaf, so make sure it’s well combined for a perfect bake.

Step 4: Bring It All Together

Add the dry ingredients into your wet mixture and stir just until you don’t see dry spots. Avoid overmixing; you want your bread tender, not tough. Gently fold in the shredded zucchini so it’s evenly dispersed. Then, stir in 3/4 cup of those glorious chocolate chips for pockets of gooeyness in every slice.

Step 5: Fill the Pan and Add Topping

Pour your rich batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top for a pretty, bakery-style finish—plus extra chocolate in every bite!

Step 6: Bake to Perfect Moistness

Slide the pan into your preheated oven and bake for 50–60 minutes. To check doneness, insert a toothpick into the center: if it comes out mostly clean (some melted chocolate is expected), you’re all set! If there’s a lot of gooey batter, give it a few more minutes.

Step 7: Cool and Slice

Once your loaf is done, place the pan on a wire cooling rack and let it cool for 15 minutes—this makes removing it from the pan a cinch. Run a knife around the edges, gently lift the bread out, then let it cool (at least a little!) before slicing. Chocolate Zucchini Bread is wonderful slightly warm, with chocolate still soft inside.

How to Serve Chocolate Zucchini Bread

Garnishes

For a finishing touch, dust your loaf lightly with powdered sugar or add a few extra chocolate chips on top just before serving. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream turns each slice into a dreamy dessert.

Side Dishes

This bread pairs beautifully with a mug of coffee or hot chocolate for an indulgent breakfast or snack. For a springtime brunch, serve slices alongside a fresh fruit salad or creamy Greek yogurt for a satisfying, well-rounded plate.

Creative Ways to Present

Chocolate Zucchini Bread also makes a charming edible gift. Slice and wrap individual pieces in parchment and twine, or bake in mini loaf pans for adorable single servings. For parties, cut into cubes and serve on a platter with toothpicks—almost like chocolate “bread bites.”

Make Ahead and Storage

Storing Leftovers

Once the bread has cooled, wrap it snugly in plastic wrap and store it on the counter for up to four days. This helps it stay super moist—and honestly, the flavor gets even better by day two!

Freezing

If you’d like to save some for later (or made an extra loaf!), let it cool completely, then double-wrap in plastic wrap and foil. Pop it in the freezer for up to one month. When you’re ready to indulge, just thaw at room temperature before slicing.

Reheating

To recapture that wonderful fresh-baked vibe, warm slices very gently in the microwave for about 10–15 seconds. The chocolate chips get melty, and the bread becomes extra irresistible all over again.

FAQs

Can I use regular cocoa instead of Dutch process?

Absolutely! Either Dutch process or regular unsweetened cocoa powder works, though Dutch process gives a deeper, smoother flavor. Just use whichever you have on hand—the result will be delicious Chocolate Zucchini Bread every time.

Do I need to peel the zucchini before shredding?

No peeling necessary! Just wash your zucchini well. The skin melts right into the bread and adds tiny flecks of color to the finished loaf, plus a little boost in nutrition.

Should I squeeze the zucchini dry?

If your zucchini seems very watery after shredding, a gentle squeeze is a good idea. That said, a little moisture is key to a great texture in Chocolate Zucchini Bread, so don’t wring it out completely dry.

Can I make this bread gluten free?

You can! Simply swap the all-purpose flour for a good-quality gluten-free blend designed for baking. The rest of the ingredients are naturally gluten free, and your bread will still taste fantastic.

How do I know when my Chocolate Zucchini Bread is done baking?

Use the toothpick test: insert a toothpick into the center of the loaf. If it comes out mostly clean (with a bit of melted chocolate, but no raw batter), your bread is ready! Ovens can vary, so start checking at the 50-minute mark.

Final Thoughts

If you’re craving something chocolatey, cozy, and a little bit wholesome, give this Chocolate Zucchini Bread a try. It’s one of those recipes you’ll reach for again and again—full of flavor, endlessly adaptable, and guaranteed to make any day just that much sweeter.