Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 large eggs; ½ cup vegetable oil; 1 tsp vanilla extract; 1 ½ cups grated zucchini (about 1 medium zucchini); ½ cup chocolate chips; ½ cup chopped walnuts or pecans

Highlighted under: Modern Baking Inspiration

I love making Chocolate Zucchini Bread because it perfectly combines sweet decadence with hidden veggies, making it a delightful treat that's also a bit nutritious. The moist texture and rich chocolate flavor make every slice irresistible. As someone who enjoys innovative baking, I've found that utilizing zucchini not only adds moisture but also keeps the bread tender without overwhelming the chocolate. This recipe has quickly become a favorite in my household, and it's perfect for sharing with friends or enjoying on a cozy afternoon.

Created by

Linnea Porter

Last updated on 2026-01-06T16:14:35.080Z

As I began experimenting with zucchini in my baked goods, I stumbled upon the idea of making a chocolate bread. I couldn't believe how well the zucchini blended into the batter, creating a moist and indulgent treat, without a hint of vegetable flavor. The trick is to finely grate the zucchini and squeeze out excess moisture. This keeps the bread from becoming soggy while maximizing its tender crumb.

One of my favorite moments was serving this to guests who were skeptical about the addition of zucchini. Their surprise at how deliciously rich and chocolatey the bread was, while knowing it contained a hidden veggie, was priceless. It’s now one of my go-to recipes for gatherings, and I love giving it a personal touch by adding chopped nuts or chocolate chips.

        Why You Will Love This Recipe
        The chocolate flavor is deep and rich, perfectly balanced by the subtle sweetness of zucchini.
Every slice is incredibly moist, making it ideal for breakfast or dessert.
A great way to sneak in some veggies, making indulgence a little more virtuous!

      

Understanding the Role of Zucchini

In this Chocolate Zucchini Bread recipe, zucchini serves a dual purpose. Not only does it introduce moisture into the bread, but it also contributes a subtle, fresh flavor that complements the chocolate. The key is to grate the zucchini finely; this allows it to blend seamlessly into the batter, making its presence unnoticeable to even the pickiest eaters. For best results, aim for about 1 medium zucchini, which should yield roughly 1 ½ cups of grated zucchini once squeezed of excess moisture.

It's important to remember that excess moisture can lead to a dense bread. I recommend patting down the grated zucchini with a paper towel to absorb any extra liquid before adding it to the batter. This will help maintain the ideal bread texture – moist, yet light. If you find yourself with an abundance of zucchini, this recipe is also a fantastic way to use it up, preventing waste and adding nutritional value.

Tips for Achieving the Perfect Texture

The success of this Chocolate Zucchini Bread hinges on the mixing technique. Once you combine the wet ingredients with the dry, it's critical to mix just until the ingredients are incorporated. Overmixing can lead to a tough bread due to the development of gluten. A gentle fold of the ingredients, especially when incorporating the zucchini, will keep the bread wonderfully tender. If you prefer a slightly denser texture, consider adding a tablespoon of yogurt or sour cream, which can enhance moisture without compromising the flavor.

Baking times may vary depending on your oven's accuracy and the size of the loaf pan. Keep an eye on your bread during the final minutes of baking. When the edges turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs, you know it's done. If you notice the edges browning too quickly, loosely cover the top with aluminum foil for the last 10-15 minutes of baking to avoid burning.

Variations and Serving Suggestions

While chocolate chips and nuts are delicious add-ins, there are many ways to customize your Chocolate Zucchini Bread. For a spiced twist, consider adding 1 teaspoon of cinnamon or even a pinch of nutmeg to the dry ingredients. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, though this might slightly alter the texture to be more crumbly. For an extra treat, top the bread with a light glaze made from powdered sugar and cocoa powder mixed with a dash of milk.

This bread can be enjoyed warm, straight from the oven, or allowed to cool completely for breakfast with a smear of cream cheese or peanut butter. It also freezes remarkably well; slice your bread and wrap individual portions in plastic wrap, then store in a freezer bag. When you're ready to enjoy, thaw at room temperature or pop a slice in the microwave for a quick warm-up. This makes it an ideal make-ahead treat for busy weekends or an easy grab-and-go snack!

Ingredients

Gather these ingredients before starting your baking adventure:

Dry Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Wet Ingredients

2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini)

Optional Add-ins

½ cup chocolate chips
½ cup chopped walnuts or pecans

Make sure to have all ingredients measured out and ready to go!

Instructions

Follow these simple 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.

Combine Dry Ingredients

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

Mix Wet Ingredients

In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix until smooth.

Combine Mixtures

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and any optional add-ins like chocolate chips or nuts.

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

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your homemade Chocolate Zucchini Bread with a cup of coffee or tea!

Pro Tips

For extra richness, feel free to include a pinch of cinnamon or a tablespoon of espresso powder in your dry mixture. These add complexity to the chocolate flavor without overpowering the bread.

Storage and Make-Ahead Tips

Chocolate Zucchini Bread can be stored at room temperature in an airtight container for up to 3 days. If you want to enjoy it for longer, refrigeration is an option, though this may alter the texture slightly. For optimal freshness, I recommend wrapping it in plastic wrap or foil before refrigerating. Alternatively, you can freeze the bread for up to 3 months. Just ensure it's properly sealed to avoid freezer burn, and to thaw, place it in the refrigerator overnight before enjoying.

If you decide to make this ahead of time, consider preparing the batter a day in advance and keeping it refrigerated until you're ready to bake. Just be cautious: the grated zucchini will continue to release moisture, so you may want to slightly reduce the oil in the batter by a tablespoon to accommodate for this. The result will still be a rich, delectable loaf ready to impress once it comes fresh from the oven.

Common Troubleshooting Tips

If your Chocolate Zucchini Bread turns out too dense, this may be due to overmixing the batter or improper measuring of the flour. Always spoon the flour into the measuring cup and level it off with a knife, rather than scooping directly from the bag, which can pack in more flour than needed. If you consistently have issues with dense bread, consider checking your baking powder and soda for freshness, as expired leavening agents can dramatically affect rise and texture.

On the other hand, if your bread is coming out too dry, it might be the result of baking it too long or using too much zucchini without properly squeezing out moisture. Keep an eye on the baking time, especially as ovens can vary greatly. A good rule of thumb is to start checking your bread for doneness around 45 minutes if you are using a smaller pan or a convection oven.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute whole wheat flour for a healthier option, but this may alter the texture slightly.

→ How do I store leftover bread?

Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the Chocolate Zucchini Bread?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months.

→ Is it necessary to squeeze out the zucchini moisture?

Yes, removing excess moisture is key to ensuring the bread doesn’t become too wet. Grating and gently pressing the zucchini works well.