Jump to Recipe Print RecipeThere’s a special satisfaction that comes with creating something delicious and healthy all at once—especially when it’s chocolate zucchini bread! This delightful recipe combines rich cocoa flavor with the secret ingredient of zucchini, transforming what could be just another dessert into a moist, velvety treat that’s perfect for breakfast or a mid-afternoon snack. Not only is it easy to whip up, but it’s also a clever way to sneak more veggies into your diet without anyone noticing. Whether you’re after a comforting slice with your coffee or a healthier indulgence to share with friends, this chocolate zucchini bread has got you covered. Curious about how this enchanting blend comes together? Let’s dive into the recipe! Why Will You Love Chocolate Zucchini Bread? Moist and Rich: This chocolate zucchini bread is incredibly moist and decadent, with a deep chocolate flavor that will leave you craving more. Versatile Options: Whether you prefer it as muffins or need a vegan or gluten-free twist, this recipe accommodates all dietary preferences. Easy to Make: With straightforward steps, you’ll have a delicious loaf ready to enjoy in no time. Healthier Indulgence: By incorporating zucchini, you’re adding nutrients without compromising on taste—a perfect blend of healthy and indulgent. Crowd-Pleasing Delight: A sure hit for family gatherings, coffee dates, or any occasion, this bread will impress everyone! For more delightful variations, check out our Double Chocolate Chip Cookies or indulge in the gorgeous Chocolate Croissant Bake. Chocolate Zucchini Bread Ingredients Unlock the secrets to this deliciously moist treat! For the Bread All-Purpose Flour – Provides structure; can substitute with whole wheat flour for added fiber. Whole Wheat Flour – Adds a nutty flavor; swap for more all-purpose if needed. Unsweetened Cocoa Powder – Contributes a rich chocolate taste; consider Dutch-process for a deeper flavor. Baking Soda – Essential for helping the bread rise; don’t skip this ingredient! Baking Powder – Works alongside baking soda to ensure a fluffy texture. Salt – Enhances the overall flavor profile; a pinch goes a long way. Ground Cinnamon – Optional, but adds warmth and complexity to your bread. Eggs – Binds the ingredients and retains moisture; substitute with flax eggs for a vegan chocolate zucchini bread option. Vegetable Oil / Coconut Oil – Infuses moisture; use melted coconut oil for a subtle tropical taste. Granulated Sugar – Adds sweetness; cut back slightly and use maple syrup for a healthier kick. Brown Sugar – Brings depth and additional moisture; replace with more granulated sugar if necessary. Vanilla Extract – Boosts flavor; opt for pure extract for the best taste. Grated Zucchini – The secret to moisture; use fresh and squeeze out some liquid but don’t overdo it. Semi-Sweet Chocolate Chips – Delicious chocolatey bursts throughout; choose dairy-free chips for a vegan version. Chopped Walnuts / Pecans – Optional, but adds a satisfying crunch and nutty flavor. This Chocolate Zucchini Bread is set to become your new favorite recipe! Enjoy the process and happy baking! Step‑by‑Step Instructions for Chocolate Zucchini Bread Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare your 9×5 inch loaf pan by greasing it lightly with butter or vegetable oil, or you can opt to line it with parchment paper for easy removal later. This initial step sets the stage for baking your delicious chocolate zucchini bread. Step 2: Prepare the Zucchini Grate approximately one medium zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen cloth or paper towel and gently squeeze out some excess moisture, but be careful not to over-squeeze, as you want to keep some moisture for the bread. Set the prepared zucchini aside while you mix the dry ingredients. Step 3: Mix the Dry Ingredients In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of whole wheat flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon if desired. Continue until well combined, ensuring there are no lumps in your dry mixture, which will help create a smooth chocolate zucchini bread. Step 4: Whisk the Wet Ingredients In a separate bowl, crack in 2 large eggs and beat them lightly. Then, add ½ cup of vegetable oil (or melted coconut oil), ½ cup of granulated sugar, ½ cup of brown sugar, and 1 teaspoon of vanilla extract. Mix everything together until the ingredients are fully combined and smooth, creating a rich base for your chocolate zucchini bread. Step 5: Combine Wet and Dry Ingredients Carefully pour the wet mixture into the dry ingredients, and gently stir using a spatula or wooden spoon. Mix just until you see no more dry flour; be cautious not to over-mix as this can lead to a denser bread. The batter will be thick and rich, perfect for enveloping the hidden zucchini. Step 6: Fold in the Zucchini and Chocolate Chips Now, it’s time to fold in the grated zucchini along with 1 cup of semi-sweet chocolate chips (and chopped walnuts or pecans if you like). Use gentle motions to ensure everything is equally distributed without overworking the batter. The combination of zucchini and chocolate will create a wonderfully moist and flavorful chocolate zucchini bread. Step 7: Pour and Prepare for Baking Pour the thick batter into your prepared loaf pan, using a spatula to smooth the top. Optionally, sprinkle a few more chocolate chips on top for an appealing finish. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating that your chocolate zucchini bread is perfectly baked. Step 8: Cool and Transfer Once baked, remove the loaf from the oven and let it cool in the pan for about 10 to 15 minutes. This resting period allows it to set up nicely. Afterward, carefully transfer the bread to a wire rack to cool completely. Your chocolate zucchini bread will be incredibly moist and ready to slice once it’s completely cooled. Make Ahead Options These Chocolate Zucchini Bread recipes are perfect for meal prep enthusiasts! You can grate the zucchini and mix the dry ingredients (1 cup all-purpose flour, 1 cup whole wheat flour, ¾ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon) up to 24 hours in advance, storing them separately in airtight containers to maintain their freshness. Additionally, you may prepare the wet ingredients and refrigerate them for up to 3 days. When you’re ready to bake, simply combine the wet and dry mixtures, fold in the zucchini and chocolate chips, and then bake as directed. This way, you’ll enjoy a delicious, homemade Chocolate Zucchini Bread with minimal effort during your busy week! Storage Tips for Chocolate Zucchini Bread Room Temperature: Wrap the chocolate zucchini bread in plastic wrap and store it at room temperature for up to 3 days. This keeps it moist and delicious! Fridge: If you prefer, this bread can last in the refrigerator for 5-6 days. Just make sure to bring it to room temperature before serving for the best taste and texture. Freezer: For longer storage, wrap the cooled loaf or slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat! Reheating: To enjoy a warm slice, simply microwave it for about 15-20 seconds or heat in a toaster oven for a few minutes. What to Serve with Chocolate Zucchini Bread? To elevate your chocolate zucchini bread experience, consider these delightful accompaniments that perfectly complement its rich flavor and moist texture. Creamy Greek Yogurt: A dollop of tangy Greek yogurt adds a refreshing contrast, making for a balanced breakfast option. The creaminess pairs beautifully with the chocolatey goodness. Vanilla Ice Cream: Warm a slice of chocolate zucchini bread and top it with a scoop of velvety vanilla ice cream for an indulgent dessert. The cold, creamy ice cream melts into the warm bread, creating a luxurious bite. Fresh Berries: Serve with a handful of fresh raspberries or strawberries to introduce a bright, tart element that elevates the overall flavor profile. Their natural sweetness complements the chocolate while adding vibrant color to your plate. Nutty Granola: Sprinkle some crunchy granola on top of a slice for added texture and flavor. The nutty notes enhance the rich cocoa while creating a delightful crunch that contrasts with the soft bread. Mint Tea or Coffee: Pairing your chocolate zucchini bread with a cup of refreshing mint tea or a robust cup of coffee provides a lovely drink option that balances the sweetness. The warmth of the beverage harmonizes beautifully with the moistened cake. Chocolate Drizzle: For an extra touch of decadence, drizzle some melted chocolate over the top of your slice. It creates a visually appealing presentation and intensifies the chocolate flavor, making each bite irresistible! Expert Tips for Chocolate Zucchini Bread Fresh Zucchini: Use freshly grated zucchini for best results. Avoid store-bought pre-grated, as it can be too dry. Don’t Over-Squeeze: Gently squeeze out moisture from the zucchini; too much squeezing can lead to dry bread. Room Temperature Ingredients: Ensure eggs and wet ingredients are at room temperature for better blending and a more cohesive batter. Mix Gently: Avoid overmixing the batter; this keeps your chocolate zucchini bread tender and fluffy. Check for Doneness: Use the toothpick test to check for doneness; you want a moist crumb, not a dried-out loaf. Flavor Variations: Feel free to experiment! Add spices like nutmeg or swap in different nuts for your perfect chocolate zucchini bread. Chocolate Zucchini Bread Variations Feel free to personalize your chocolate zucchini bread with these delightful twists that will spark your creativity and tantalize your taste buds. Double Chocolate Zucchini Muffins: Bake the same batter in muffin tins for a quicker treat in just 18-22 minutes. These muffins are perfect for on-the-go breakfast or snacks! Vegan Option: Swap eggs for flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and choose dairy-free chocolate chips to enjoy a plant-based delight. The texture remains moist and satisfying! Gluten-Free Version: Replace both flours with a 1:1 gluten-free flour blend, ensuring everyone can enjoy this delicious treat. You won’t lose the moisture or flavor with this swap. Nutty Chocolate Zucchini Bread: Incorporate ½ cup of chopped walnuts or pecans for a lovely crunch and extra flavor. The added texture complements the soft bread beautifully. Spicy Cinnamon Kick: Add 1-2 teaspoons of pumpkin spice or cayenne pepper for a warm, spicy twist. Your guests will be greeted with a delightful warm flavor that sets this bread apart! Mocha Infusion: Stir in 1-2 tablespoons of instant coffee granules with your dry ingredients. The combination of chocolate and coffee creates a delectable rich flavor that coffee lovers will adore! For more sweet indulgences, indulge in the warm and addictive Cinnamon Zucchini Coffee Cake or treat yourself to a batch of Fudge Brownie Bread. Chocolate Zucchini Bread Recipe FAQs How do I choose the right zucchini for the recipe? Absolutely! When selecting zucchini, look for firm, unblemished ones with a shiny skin. Ideally, choose medium-sized zucchinis; large ones may have tougher skin and larger seeds. A fresh zucchini should feel heavy for its size, indicating it’s juicy and full of flavor. How should I store leftover chocolate zucchini bread? Very! Wrap the cooled chocolate zucchini bread tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for 5-6 days. Remember to bring it to room temperature before serving for the best taste! Can I freeze chocolate zucchini bread? Yes, you can! To freeze, wrap slices or the whole loaf tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. When you’re ready to enjoy, thaw it at room temperature for a couple of hours or microwave slices for about 15-20 seconds for a warm treat. What should I do if my bread is too dense? If your chocolate zucchini bread turns out dense, it might be due to overmixing the batter or adding too much flour. Be gentle when combining wet and dry ingredients—mix just until they are incorporated. Also, ensure your baking soda and baking powder are fresh; old leavening agents can impact the rise, making for a heavier loaf. Is this recipe suitable for those with allergies? Certainly! To make it gluten-free, simply substitute all-purpose and whole wheat flours with a 1:1 gluten-free flour blend. If you have egg allergies, you can use flax eggs, made by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water—let it sit for a few minutes to thicken. Dairy-free chocolate chips will keep it vegan-friendly! Can I adapt this recipe for different baking styles? Of course! This chocolate zucchini bread recipe is versatile. For muffins, divide the batter into a muffin tin and bake for 18-22 minutes instead of the full loaf. You can also get creative—experiment with adding nuts, swapping cocoa powder for chocolate chips, or even trying unique spices like nutmeg for added flavor. Moist Chocolate Zucchini Bread That Will Wow Your Taste Buds No ratings yet This delicious chocolate zucchini bread combines rich cocoa flavor with healthy zucchini, creating a moist treat perfect for any occasion. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrCooling Time 15 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 10 slicesCourse: DessertCuisine: AmericanCalories: 210 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Bread1 cup All-Purpose Flour Can substitute with whole wheat flour for added fiber.1 cup Whole Wheat Flour Adds a nutty flavor; swap for more all-purpose if needed.¾ cup Unsweetened Cocoa Powder Consider Dutch-process for a deeper flavor.1 teaspoon Baking Soda Essential for helping the bread rise.½ teaspoon Baking Powder Works alongside baking soda.½ teaspoon Salt Enhances the overall flavor.1 teaspoon Ground Cinnamon Optional, but adds warmth.2 large Eggs Can substitute with flax eggs for a vegan option.½ cup Vegetable Oil / Coconut Oil Use melted coconut oil for a tropical taste.½ cup Granulated Sugar Can use maple syrup for a healthier kick.½ cup Brown Sugar Brings depth and moisture.1 teaspoon Vanilla Extract Opt for pure extract for the best taste.1 cup Grated Zucchini Squeeze out some liquid.1 cup Semi-Sweet Chocolate Chips Choose dairy-free chips for a vegan version.1 cup Chopped Walnuts / Pecans Optional, adds crunch. Equipment 9x5 inch loaf panMixing bowlswhiskSpatulaGrater Method Step-by-Step InstructionsPreheat the oven to 350°F (175°C) and prepare your loaf pan.Grate one medium zucchini and squeeze out excess moisture.In a large bowl, whisk together all dry ingredients until well combined.In another bowl, beat eggs and mix with wet ingredients until smooth.Combine wet and dry ingredients, mixing until no dry flour remains.Fold in zucchini and chocolate chips gently.Pour the batter into the prepared pan and sprinkle with extra chocolate chips if desired.Bake for 50 to 60 minutes, checking with a toothpick for doneness.Allow to cool in the pan for 10 to 15 minutes before transferring to a wire rack. Nutrition Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg NotesFreshly grated zucchini works best. Ensure the ingredients are at room temperature for better mixing. Check for doneness with the toothpick test, aiming for a moist but not wet loaf. Tried this recipe?Let us know how it was!
