4.7 (1262 reviews)
chocolate zucchini bread
This easy chocolate zucchini bread is incredibly moist and tastes just like chocolate cake. You'll never guess it's made with a vegetable! Try it today.
Every summer when zucchini starts piling up, I turn to this chocolate zucchini bread. It's so moist and deeply chocolaty that you'd swear it was cake. If you've made my chocolate banana bread, you'll know what I mean, same tender crumb, same rich flavor, but here zucchini brings the moisture without a hint of vegetable taste. It's a family favorite that vanishes fast.
What Makes This Moist Chocolate Zucchini Bread So Good
- It's incredibly moist thanks to the shredded zucchini, you don't even need to squeeze it.
- One bowl and a whisk, no stand mixer required.
- The chocolate chips melt into pockets of gooey richness in every bite.
Key Ingredients for Chocolate Zucchini Bread
- Cocoa powder, Dutch process gives a deeper, smoother chocolate flavor, but natural unsweetened cocoa works fine too.
- Zucchini, Use a medium zucchini; leave the skin on and shred without squeezing the moisture out.
- Chocolate chips, Semisweet chips are classic; dark chocolate chips add a more intense cocoa note.
- Oil, Vegetable or canola oil keeps the bread neutral; melted coconut oil adds a light tropical scent if you like.
Kitchen Tools for Easy Chocolate Zucchini Bread
- 9x5-inch loaf pan, standard size, greased well
- Medium and large mixing bowls, one for dry, one for wet ingredients
- Whisk, to combine without overmixing
- Box grater or food processor, for shredding zucchini
- Wire cooling rack, for even cooling
- Toothpick, to test doneness
Tips for the Best Chocolate Zucchini Bread
Don't overmix the batter once you add the flour, stir just until combined or the bread will be tough. To test for doneness, insert a toothpick into the center; it should come out with a few melted chocolate chips but no wet batter. Also, there's no need to squeeze the zucchini dry. Its moisture is what makes this bread so tender.
Chocolate Zucchini Bread Variations to Try
Add 1/2 cup chopped walnuts or pecans for crunch. Swap the semisweet chips for white chocolate or dark chocolate chunks. For a subtle warmth, stir in 1/2 teaspoon of cinnamon. You can also replace half the all-purpose flour with whole wheat pastry flour for a more rustic texture.
How to Serve Chocolate Zucchini Bread
Serve slices slightly warm or at room temperature. For an extra treat, spread with butter or a drizzle of honey. It's also fantastic as a dessert with a scoop of vanilla ice cream. I love a thick slice with my morning coffee, it's satisfying without being too sweet.
How to Store Leftover Chocolate Zucchini Bread
Wrap the cooled bread tightly in plastic wrap and keep it on the counter at room temperature. It will stay moist and delicious for up to 4 days. Avoid refrigerating, it dries out the crumb.
Can You Freeze Chocolate Zucchini Bread?
Yes, this bread freezes beautifully. Cool it completely, then wrap it in plastic wrap followed by a layer of aluminum foil. Freeze for up to 1 month. When you're ready to enjoy, thaw it on the counter (still wrapped) overnight, then slice and serve.
How to Reheat Chocolate Zucchini Bread
For a single slice, microwave it on high for 10-15 seconds to bring back warmth and softness. If you want a slightly crisp edge, pop the slice in a toaster oven or under the broiler for a minute. Reheat only what you'll eat, it's best fresh.
Recipe notes
- If you use coconut oil, make sure it is melted and slightly cooled.
- The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.
- This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Source recipe: chocolate zucchini bread (SnapChef ID bc1b0a26-9ef1-4876-a69d-1af279148db3). Nutrition is estimated per serving.
Recipe
chocolate zucchini bread
Ingredients
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Notes
- Serve slices slightly warm or at room temperature. For an extra treat, spread with butter or a drizzle of honey. It's also fantastic as a dessert with a scoop of vanilla ice cream. I love a thick slice with my morning coffee, it's satisfying without being too sweet.
- Wrap the cooled bread tightly in plastic wrap and keep it on the counter at room temperature. It will stay moist and delicious for up to 4 days. Avoid refrigerating, it dries out the crumb.
Nutrition per serving, estimated
| Calories | 305 kcal | 15% DV |
|---|---|---|
| Protein | 4 g | 8% DV |
| Fat | 17 g | 22% DV |
| Carbs | 35 g | 13% DV |
| Fiber | 3 g | 11% DV |
| Sugar | 22 g | — |
| Sodium | 207 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use regular cocoa instead of Dutch process?
Yes, either works. Dutch process gives a darker color and milder flavor, while natural cocoa is more acidic and creates a slightly stronger chocolate taste. Both will produce a moist, delicious loaf.
Do I need to peel the zucchini before shredding?
No, leave the skin on. It blends into the batter and you won't notice it. The green specks add a pretty contrast, and the skin holds nutrients.
Can I make this recipe into muffins?
Absolutely. Divide the batter among 12 greased muffin cups and bake at 350°F for 18-22 minutes, until a toothpick comes out clean. Check earlier if you're using a mini muffin pan.
Why is my bread still gooey in the middle?
Underbaking is the most common cause. Ovens vary, so bake until a toothpick inserted near the center comes out with only melted chocolate, not raw batter. Use an instant-read thermometer, internal temp should be about 200°F.
Can I reduce the sugar?
You can cut the brown sugar to 1/2 cup, but the bread will be less sweet and a bit drier. The zucchini adds moisture, but sugar contributes texture. For a lower-carb option, try a sugar substitute like monk fruit, but results may vary.
