Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 cup grated zucchini (squeezed dry); 1 cup all-purpose flour; 1/2 cup 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, packed; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Sweet Recipes

When I first decided to bake Chocolate Zucchini Bread, I was pleasantly surprised by how well the zucchini blended with the rich chocolate flavor. The zucchini keeps the bread moist while adding a subtle sweetness that elevates the chocolate without overshadowing it. I love how this recipe is not only indulgent but also a sneaky way to include some veggies into my day. Each slice is a delightful treat that makes for perfect snacking or dessert, and I can never resist going back for seconds!

Created by

Cressida Northwood

Last updated on 2026-01-06T10:57:34.060Z

I remember the moment I decided to experiment with zucchini in a chocolate bread recipe. The idea of incorporating a vegetable into something so decadent was intriguing, and it turned out to be a game-changer. The zucchini contributes moisture, which prevents the bread from drying out, and even though you can't taste it, it enriches the overall texture beautifully.

The best part? This recipe is incredibly versatile; you can add nuts or chocolate chips for extra texture and flavor. I’ve found that allowing the bread to sit overnight really enhances its taste, making it even more delightful the next day!

Why You Will Love This Recipe
Moist and decadent, yet surprisingly healthy with hidden veggies
Rich chocolate flavor perfectly balanced with a hint of natural sweetness
Easy to make, ideal for brunch, dessert, or as a snack

Understanding the Role of Zucchini

Zucchini is the star ingredient in this Chocolate Zucchini Bread, providing moisture without adding a prominent flavor. When incorporated properly, grated zucchini enhances the bread's texture, creating a fluffy crumb that's delightfully tender. To achieve the best results, ensure that you squeeze the zucchini to remove excess moisture; this prevents the bread from becoming overly wet and dense. You want just enough moisture to enrich the batter while keeping the loaf structure intact.

Selecting the right zucchini is also essential. Opt for smaller, younger zucchinis as they tend to be more tender and flavorful. If you’re using larger zucchinis, be sure to remove the seeds and any tough skin, which can detract from the final taste. Fresh, in-season zucchini will elevate your bread, making it even more delectable.

Techniques for Perfect Mixing

When mixing the dry ingredients, be sure to whisk them together thoroughly to evenly distribute the baking soda and baking powder. This step is crucial because it ensures that the leavening agents activate uniformly, leading to a well-risen loaf. Consider using a fine-mesh sieve to sift your flour and cocoa powder; this can help eliminate clumps for a smoother batter.

Another key technique is to mix the wet ingredients until they are well combined before adding them to the dry ingredients. This helps emulsify the oils and sugars, ensuring a consistent batter. Avoid overmixing once the two mixtures are combined; it’s important to stop mixing as soon as you no longer see dry flour. Overmixing can lead to a tough texture, which we want to avoid.

Ingredients

For the Bread

1 cup grated zucchini (squeezed dry)
1 cup all-purpose flour
1/2 cup 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, packed
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Mix Wet Ingredients

In another bowl, beat the granulated sugar, brown sugar, and oil. Add the eggs, vanilla extract, and zucchini, mixing until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips if using.

Pour and Bake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Cool and Slice

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra touch, sprinkle some coarse sea salt on top before baking. It enhances the chocolate flavor beautifully.

Serving Suggestions

This Chocolate Zucchini Bread is incredibly versatile when it comes to serving. For a delightful brunch option, enjoy it warm with a smear of cream cheese or butter. Alternatively, for a decadent dessert, serve slices with a scoop of vanilla ice cream. The chocolate richness pairs beautifully with creamy flavors, enhancing the overall experience while still being a healthier treat.

You can also serve this zucchini bread alongside fresh fruit, such as strawberries or raspberries, to add a bright contrast and layer of freshness to your meal. If you want to add a decorative touch, dust with powdered sugar right before serving. It gives a stylish finish to the bread while making it look more indulgent.

Storage and Make-Ahead Tips

To keep your Chocolate Zucchini Bread fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, consider refrigerating it, where it can last up to a week. Just be sure to wrap it tightly in plastic wrap or foil to prevent it from drying out. This ensures that every slice remains moist and flavorful.

If you're looking to make the bread ahead of time, it freezes beautifully. Slice the bread once it's completely cooled, and wrap each slice with plastic wrap and then aluminum foil. Store it in a freezer-safe bag for up to three months. When you’re ready to enjoy a slice, simply thaw it in the refrigerator or pop it in the microwave for a few seconds to warm it up, bringing back that just-baked freshness.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.

→ How long will this bread last?

The bread can stay fresh at room temperature for about 3-4 days, or you can refrigerate it for up to a week.

→ Can I freeze this bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 3 months.

→ What can I add to this recipe?

Feel free to add nuts, dried fruit, or even a swirl of peanut butter or Nutella for added flavor!