I absolutely love this Chocolate Zucchini Bread Recipe because it sneaks in veggies without sacrificing flavor — seriously, the chocolatey goodness totally steals the show. Whenever I have zucchini piling up from my garden or the farmer’s market, this bread is my go-to treat that feels indulgent but still kinda nutritious.
You’ll find that the moistness from the shredded zucchini pairs perfectly with the rich cocoa and melty chocolate chips, making it a perfect snack, breakfast, or even a comforting dessert. Once you try this recipe, you’ll see why it quickly becomes a family favorite and a crowd-pleaser!
Why You’ll Love This Recipe
- Moist and Chocolatey: The zucchini keeps the bread incredibly moist while the cocoa and chocolate chips add rich chocolate flavor.
- Easy to Make: Uses simple pantry staples and comes together quickly without complicated steps.
- Versatile Snack: Perfect for breakfast, dessert, or an afternoon pick-me-up any day of the week.
- Great for Using Zucchini: If you’re looking for fun ways to use extra zucchini, this bread is a fantastic solution.
Ingredients You’ll Need
This Chocolate Zucchini Bread Recipe calls for ingredients that balance sweet, chocolatey richness with the fresh moisture of zucchini. Here’s a quick rundown of what you’ll want on hand and a few tips on picking the best.
- All-purpose flour: The base of the bread, providing structure and balance to the moist ingredients.
- Dutch process cocoa or unsweetened cocoa: Dutch process has a smoother, less acidic flavor—my favorite for rich chocolate flavor.
- Baking soda: This helps the bread rise nicely without leaving any chemical taste.
- Sea salt: Just a pinch amplifies all the flavors, especially the chocolate.
- Eggs: At room temperature for best texture and to help bind everything together.
- Unsalted butter (melted): Adds richness, and melting it makes it easier to mix.
- Canola, vegetable, or melted coconut oil: I often use coconut oil for a subtle flavor twist, just make sure it’s melted and cooled.
- Light brown sugar: Adds sweetness along with a little moisture due to its molasses content.
- Pure vanilla extract: Heightens depth and warmth of flavor.
- Shredded zucchini: Packed and well-drained to avoid sogginess but still keep the bread moist.
- Semisweet chocolate chips: Divided to mix into the batter and sprinkle on top for that signature gooey chocolate burst.
Variations
I love how flexible this recipe is! Depending on the season or your pantry, you can easily mix things up to suit your tastes or dietary needs without losing the magic of this Chocolate Zucchini Bread Recipe.
- Nutty Upgrade: Add chopped walnuts or pecans for a crunchy texture that my family goes crazy for.
- Health Boost: Swap half the all-purpose flour for whole wheat flour to add fiber while keeping a tender crumb.
- Dairy-Free Version: Use coconut oil exclusively and a dairy-free chocolate chip to make this bread vegan-friendly.
- Spiced Twist: Add a teaspoon of cinnamon or a pinch of cayenne pepper for a warm, unexpected flavor kick.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 9-by-5-inch loaf pan with nonstick spray — trust me, this step prevents the bread from sticking and makes cleanup a breeze. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt to evenly distribute the leavening and chocolate — this ensures a consistent texture all through.
Step 2: Combine Wet Ingredients
In a large bowl, beat together the eggs, melted butter, oil, brown sugar, and vanilla extract. I usually whisk this just until smooth — it’s okay if some light brown sugar clumps remain; they’ll dissolve during baking and add extra sweet pockets.
Step 3: Bring It Together with Zucchini and Chocolate Chips
Gently stir the dry ingredients into the wet mixture, but be careful not to overmix or your bread could turn out dense. Then fold in the shredded zucchini and three-quarters of the chocolate chips. The zucchini adds moisture and texture, while those chocolate chips give little melty surprises in every bite.
Step 4: Bake with a Chocolate-Chip Finish
Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula. Sprinkle the remaining chocolate chips evenly over the surface — this gives the finishing touch of gooey chocolate on top that everyone notices and loves. Bake for 50 to 60 minutes, but start checking around 50 minutes with a toothpick inserted into the center; it should come out mostly clean, though a few melted chocolate chips are totally fine.
Step 5: Cool and Slice to Serve
Once out of the oven, let the bread cool in the pan for about 15 minutes — this resting time helps it firm up for clean slicing. Run a knife along the edges, carefully remove it, and finish cooling on a wire rack until it’s just slightly warm. That’s when I find it’s easiest to slice, and the chocolate chips are perfectly melty but not runny.
Pro Tips for Making Chocolate Zucchini Bread Recipe
- Drain Shredded Zucchini Well: I learned the hard way that draining the zucchini prevents soggy bread—use a clean kitchen towel or paper towels.
- Don’t Overmix Batter: Mixing just until combined keeps the bread tender instead of tough.
- Check Oven Temperature: An oven thermometer helped me get consistent baking results—ovens vary, so this little tool is handy.
- Use Room Temperature Eggs: They blend more evenly with melted butter and oil, creating a smooth batter.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
I love sprinkling a light dusting of powdered sugar over the top of a warm slice—it turns simple bread into something a little fancy. Sometimes, I add a smear of cream cheese or nut butter which complements the chocolate beautifully and adds a creamy texture.
Side Dishes
This bread pairs wonderfully with a simple cup of coffee or a creamy hot chocolate for an indulgent snack. For brunch, I serve it alongside fresh fruit or a bowl of yogurt to round out the meal.
Creative Ways to Present
For special occasions, I slice this bread into small squares and arrange them on a platter with fresh berries and a drizzle of chocolate sauce—always a hit at parties! You could even toast the slices lightly and spread some flavored mascarpone or honey on top for an elegant twist.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover bread tightly in plastic wrap and keep it on the counter for up to 4 days—that way it stays moist and fresh. If I’m planning to eat it sooner, a simple bread box or airtight container works well too.
Freezing
This Chocolate Zucchini Bread Recipe freezes beautifully. After cooling completely, I wrap it in plastic wrap, then foil, and pop it in the freezer for up to a month. When I want some, I just thaw it overnight in the fridge or on the counter.
Reheating
To warm up leftover slices, I zap them for about 15 seconds in the microwave or pop them in a toaster oven for a few minutes. This brings back that fresh-baked warmth and makes the chocolate chips melty again—just how I love it.
FAQs
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Can I use regular cocoa powder instead of Dutch process cocoa in this recipe?
Absolutely! Regular unsweetened cocoa powder works fine, though it is a bit more acidic and slightly less smooth in flavor than Dutch process. You might notice a subtle difference, but your Chocolate Zucchini Bread will still be delicious.
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Do I need to peel the zucchini before shredding?
There’s no need to peel the zucchini. The skin is thin and adds to the texture and nutrition of the bread—it virtually disappears once baked. Just make sure you shred and drain it well to avoid extra moisture.
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Can I substitute oil with all butter in this Chocolate Zucchini Bread Recipe?
You can, but keep in mind that the oil helps keep the bread extra moist and tender. Using all butter might make it a bit denser or less moist, so I recommend sticking to the combo of melted butter and oil as in the recipe.
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How do I prevent my zucchini bread from being soggy?
One key is to squeeze as much moisture out of the shredded zucchini as possible using a clean towel. Also, avoid overmixing the batter and bake until a toothpick comes out mostly clean. These steps help keep the bread moist yet perfectly baked through.
Final Thoughts
This Chocolate Zucchini Bread Recipe is one of those delightful discoveries that combines something healthy with something utterly delicious. Every time I make it, I enjoy sharing it with friends, and they never guess zucchini is inside! I encourage you to try it yourself — from the easy prep to the irresistible warm slices, it’s a kitchen win you’ll want to keep coming back to.
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and semisweet chocolate chips with the natural moisture and subtle earthiness of shredded zucchini. Perfect as a snack or dessert, this loaf is easy to make and keeps well, offering a delicious way to sneak veggies into a sweet treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola oil, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
Add-ins
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside to be ready for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking soda, and sea salt. Set this mixture aside for later incorporation.
- Combine Wet Ingredients: In a large bowl, add the eggs, melted and slightly cooled butter, oil, vanilla extract, and brown sugar. Stir until the mixture is smooth, noting that a few small brown sugar clumps are normal and acceptable.
- Add Dry Ingredients to Wet: Gently stir the dry ingredients into the wet ingredients, being careful not to overmix to ensure the bread remains tender.
- Incorporate Zucchini and Chocolate Chips: Fold in the shredded zucchini until just combined. Then, stir in 3/4 cup of the semisweet chocolate chips evenly into the batter.
- Pour and Top Batter: Pour the prepared batter into the greased loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter for extra chocolate flavor and a decorative finish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with possibly some melted chocolate but no gooey batter.
- Cool and Remove from Pan: After baking, remove the pan from the oven and place it on a wire cooling rack. Allow the bread to cool in the pan for 15 minutes to set. Run a knife along the pan edges to loosen, then carefully remove the bread onto the rack to cool until slightly warm.
- Slice and Serve: Once the bread is warm rather than hot, slice into 12 pieces and serve. Enjoy as a snack, breakfast treat, or dessert.
Notes
- If using coconut oil, ensure it is melted and slightly cooled before mixing.
- The bread keeps well at room temperature, wrapped tightly in plastic wrap, for up to 4 days.
- This bread freezes well: once fully cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Defrost completely before slicing.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
