Dessert

Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 teaspoon vanilla extract; 1 1/2 cups grated zucchini (about 1 medium zucchini); 3/4 cup chocolate chips (plus extra for topping, optional)

ByMariem July 16, 2025

Jump to Recipe

Chocolate Zucchini Bread is a moist, rich, and indulgent quick bread that beautifully combines wholesome zucchini with deep cocoa flavor. It’s a clever way to incorporate vegetables into dessert without sacrificing taste or texture. With its fudgy crumb, chocolate chips, and subtle earthiness from fresh zucchini, this bread is the perfect treat for breakfast, snacking, or dessert.

Why You’ll Love This Recipe

Chocolate Zucchini Bread strikes the perfect balance between decadent and nourishing. It’s incredibly moist thanks to the shredded zucchini, yet not overly sweet. The cocoa and chocolate chips offer a rich chocolate experience, making it a favorite among kids and adults alike. This recipe is easy to prepare, requires simple pantry staples, and offers a delicious way to use up excess garden zucchini. It’s also freezer-friendly, making it ideal for batch baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted coconut oil
Vanilla extract
Zucchini (finely grated and drained)
Chocolate chips (semi-sweet or dark, plus extra for topping)

Directions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Stir in the grated zucchini, making sure excess moisture has been squeezed out.
Gradually fold in the dry ingredients until just combined. Do not overmix.
Gently stir in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips over the batter if desired.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields 1 standard loaf, which makes about 8 to 10 slices. Preparation time is 15 minutes, and baking time ranges from 50 to 60 minutes. Total time is approximately 1 hour and 10 minutes.

Variations

Double Chocolate Zucchini Bread: Add extra chocolate chips or a chocolate glaze on top.
Nutty Version: Fold in chopped walnuts or pecans for added texture.
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Vegan Option: Substitute eggs with flax eggs and use dairy-free chocolate chips.
Mini Loaves or Muffins: Pour the batter into mini loaf pans or muffin tins and adjust the baking time accordingly.

Storage/Reheating

Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 1 week. To freeze, wrap slices individually and store them in a zip-top freezer bag for up to 2 months. Reheat slices in the microwave for 15–20 seconds or warm in a toaster oven.

FAQs

Why add zucchini to chocolate bread?

Zucchini adds moisture and nutrients without affecting the chocolate flavor. It also creates a tender crumb.

Do I need to peel the zucchini?

No, there’s no need to peel it. The skin is soft and nearly invisible once baked.

How do I remove excess moisture from the zucchini?

After grating, use a clean towel or cheesecloth to squeeze out as much water as possible before mixing it into the batter.

Can I make this recipe without eggs?

Yes, substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

What type of cocoa powder works best?

Use unsweetened natural cocoa powder for best results. Dutch-processed may also be used, but it will slightly alter the texture and flavor.

Why is my bread sinking in the middle?

This can happen if the batter is overmixed or underbaked. Be sure to follow baking times closely and test with a toothpick.

Can I make this recipe healthier?

Yes, reduce sugar slightly, use whole wheat flour or a mix of flours, and opt for applesauce instead of some of the oil.

Should I use dark or semi-sweet chocolate chips?

Either works well. Use dark chocolate for a more intense cocoa flavor.

Can I use frozen zucchini?

Yes, thaw and drain it thoroughly before using, as frozen zucchini holds more moisture.

Can I turn this into cupcakes?

Absolutely. Pour the batter into muffin tins and bake at 350°F (175°C) for 20–25 minutes.

Conclusion

Chocolate Zucchini Bread is a beautifully moist, rich, and satisfying quick bread that blends the goodness of vegetables with the decadence of chocolate. Whether you serve it as breakfast, dessert, or an afternoon treat, it delivers indulgent flavor with a wholesome twist. Simple, versatile, and absolutely delicious, this is a recipe worth making again and again.

Mariem