If you’re looking for a delightful way to sneak some veggies into a sweet treat, this Chocolate Zucchini Bread Recipe is an absolute game-changer. Combining rich cocoa, tender zucchini, and bursts of melted chocolate chips, it offers moist, flavorful slices that feel indulgent but carry the natural goodness of fresh zucchini. Whether you’re baking for breakfast, an afternoon snack, or a cozy dessert, this bread is wonderfully easy to make and irresistibly delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, creating a perfect balance of texture, flavor, and moisture. From the cocoa powder providing that deep chocolate taste to the zucchini adding natural moisture and tenderness, these simple but essential ingredients come together magic.
- 2 cups all-purpose flour: The base of the bread, giving it structure and a soft crumb.
- 1 ½ cups granulated sugar: Sweetens the bread while helping to create a tender texture.
- ½ cup cocoa powder: Adds rich chocolate flavor and a beautiful dark color.
- 1 tablespoon cinnamon: Brings warmth and depth to the chocolate flavor.
- 1 teaspoon baking powder: Helps the bread rise for a light, airy texture.
- 1 teaspoon baking soda: Works alongside baking powder to achieve perfect leavening.
- 1 teaspoon salt: Enhances all the flavors, balancing the sweetness.
- 1 ½ cups chocolate chips: Bursts of melty chocolate throughout the bread make every bite special.
- 2 cups grated zucchini: Keeps the bread moist and tender without making it soggy — no need to drain the liquid.
- ¾ cup vegetable oil: Adds richness and keeps the texture wonderfully soft.
- 4 large eggs: Bind everything together and add to the tenderness.
- 2 teaspoons vanilla extract: Enhances all the sweet and chocolate notes beautifully.
How to Make Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F. Grease two 8×4-inch loaf pans so your zucchini bread doesn’t stick and can come out perfectly once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until evenly combined. Then, stir in 1 cup of the chocolate chips to distribute melted chocolate throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until everything is fully combined. The zucchini will bring moisture to your batter without any extra effort.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the dry ingredients bowl. Whisk gently just until the batter comes together — avoid overmixing to keep your bread tender and light.
Step 5: Fill the Pans and Add Toppings
Divide the batter evenly between the two prepared pans. Sprinkle the remaining chocolate chips on top to get those lovely gooey chocolate pockets on the crust.
Step 6: Bake to Perfection
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. To avoid overly browned tops, you can loosely cover the pans with foil after about 30 minutes.
Step 7: Cool and Enjoy
Let the bread cool in the pans for about 30 minutes, then transfer to a wire rack to cool completely before slicing.
How to Serve Chocolate Zucchini Bread Recipe
Garnishes
Top your slices with a light dusting of powdered sugar or a dollop of whipped cream to add an elegant touch. Fresh berries or chopped nuts on the side can also bring texture and vibrant color.
Side Dishes
This bread pairs wonderfully with a cup of creamy coffee or hot chocolate for breakfast or afternoon tea. For a brunch spread, serve alongside fresh fruit salad or yogurt for a balanced, refreshing meal.
Creative Ways to Present
Try turning the bread into little mini sandwiches with a smear of cream cheese frosting or peanut butter for a fun spin. You can also cube the bread, toast it lightly, and serve with ice cream for an easy dessert parfait.
Make Ahead and Storage
Storing Leftovers
Keep leftover zucchini bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful without drying out.
Freezing
This Chocolate Zucchini Bread Recipe freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
Warm slices gently in a toaster oven or microwave for 10-15 seconds to revive the soft, just-baked feel. A quick toast also adds a little crispness to the edges, making each bite even better.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this recipe to achieve the right texture and rise. You can try whole wheat flour, but it may make the bread denser and change the flavor slightly.
Should I peel the zucchini before grating?
There’s no need to peel the zucchini. The skin adds a nice color contrast and contains nutrients, plus it softens well during baking.
Why don’t I drain the zucchini liquid?
Leaving the liquid in keeps the bread moist and tender. Draining it might result in a drier loaf, which is not what we want here.
Can I substitute the vegetable oil?
Yes, you can use melted coconut oil, canola oil, or even light olive oil for a slightly different flavor but equal moisture.
How do I know when the bread is done baking?
The best way is to insert a toothpick into the center — if it comes out clean or with just a few crumbs, your bread is perfectly baked.
Final Thoughts
This Chocolate Zucchini Bread Recipe has quickly become one of my go-to favorites for its moist texture and rich chocolate flavor all wrapped into one wholesome treat. I promise once you make it, you’ll be reaching for it any time you need something quick, comforting, and a little bit special. Give it a try and watch it become a beloved staple in your kitchen too!
Print
Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves (about 12 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and rich Chocolate Zucchini Bread combines wholesome grated zucchini with decadent dark chocolate chips and a blend of cocoa and warm cinnamon spices. Perfectly sweetened and tender, this quick bread is a delicious way to enjoy a chocolate treat while sneaking in some veggies. Ideal for breakfast, snacks, or dessert, it’s easy to prepare and baked to perfection in two loaf pans.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips (preferably dark chocolate)
Wet Ingredients
- 2 cups grated zucchini (do not drain excess liquid)
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until evenly mixed. Stir in 1 cup of the chocolate chips. Set aside this dry mixture.
- Mix wet ingredients: In a medium bowl, combine the grated zucchini with the vegetable oil, eggs, and vanilla extract. Mix until the ingredients are well incorporated.
- Combine wet and dry: Pour the wet zucchini mixture into the bowl with the dry ingredients. Gently whisk until the batter just comes together; avoid overmixing to keep the bread tender.
- Fill pans and add topping: Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining ½ cup of chocolate chips evenly over the tops of the batter in each pan.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Insert a toothpick in the center; it should come out clean or with a few moist crumbs. If the tops brown too quickly, loosely cover the pans with foil after about 30 minutes of baking.
- Cool: Allow the bread to cool in the pans for 30 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not drain the grated zucchini; the moisture helps keep the bread moist.
- If you prefer a richer chocolate flavor, use dark chocolate chips as suggested.
- Covering the bread with foil mid-bake prevents overbrowning.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze slices for longer storage.
