Deliciously Moist Chocolate Zucchini Bread: Your New Favorite Wholesome Treat

Prepare to fall in love with our Chocolate Zucchini Bread! This recipe delivers an exceptionally moist and intensely chocolatey loaf that’s incredibly easy to make. It’s the perfect solution for satisfying your chocolate cravings while cleverly incorporating healthy vegetables. You’ll be amazed at how easily the zucchini disappears into the rich batter, leaving behind only a delightful texture and added moisture.

If you’re a fan of classic Zucchini Cake or other quick bread variations, this Chocolate Zucchini Bread is destined to become another firm favorite. This recipe packs so much rich, gooey chocolate flavor that no one will ever suspect it contains a healthy vegetable. It’s a truly delightful way to introduce more vegetables into your family’s diet without any complaints.

Much like our popular Chocolate Banana Bread, this zucchini version is straightforward to prepare, offering a wonderful depth of chocolate in every bite. Whether you’re looking for a delightful breakfast, a satisfying snack, or a decadent dessert, this quick bread is a fantastic choice.

Why You’ll Love This Recipe

There are countless reasons to adore this chocolate zucchini bread, making it a staple in any baker’s repertoire. It perfectly balances indulgence with a touch of wholesome goodness.

• Unmatched Moisture: The star ingredient, zucchini, is the secret behind this bread’s incredibly moist crumb. It adds a subtle texture without imparting any noticeable “vegetable” flavor, ensuring each slice is tender and delightful.
• Rich, Double Chocolate Flavor: We use both unsweetened cocoa powder and semi-sweet chocolate chips to create an intense, satisfying chocolate experience. This dual approach ensures a deep cocoa base punctuated by pockets of melted chocolate.
• Effortlessly Easy: As a quick bread, this recipe comes together quickly with minimal fuss. No yeast, no kneading, just simple mixing and baking, making it ideal for bakers of all skill levels.
• Perfect for Hidden Veggies: This is an excellent way to incorporate extra vegetables into your family’s diet, especially for picky eaters. The zucchini blends seamlessly into the chocolate batter, becoming virtually undetectable.
• Freezer-Friendly & Giftable: This recipe yields a generous loaf that freezes beautifully. Bake an extra loaf to enjoy later, or wrap it up as a thoughtful homemade gift for friends and family. It’s a treat that keeps on giving!
• Versatile for Any Occasion: Enjoy it for breakfast with your morning coffee, as a comforting afternoon snack, or as a decadent dessert with a scoop of ice cream. It’s truly adaptable to any time of day.

The Surprising History of Zucchini Bread

While quick breads have a long history, zucchini bread specifically gained widespread popularity in the mid-20th century. It emerged as a clever and delicious way to use up abundant zucchini harvests from home gardens. What started as a practical solution to a common gardener’s dilemma quickly evolved into a beloved classic, cherished for its moist texture and versatility. The addition of chocolate is a more recent, but equally welcome, innovation, elevating the humble zucchini bread to a truly decadent experience.

Key Ingredients for Perfect Chocolate Zucchini Bread

Crafting the perfect chocolate zucchini bread starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need to create this delectable loaf:

• All-Purpose Flour: The structural backbone of our bread. To avoid a dense loaf, always spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag. This prevents over-packing.
• Unsweetened Dutch-Processed Cocoa Powder: This provides a deep, rich chocolate flavor and a beautiful dark color. Dutch-processed cocoa is less acidic than natural cocoa, resulting in a smoother, mellow chocolate taste.
• Baking Soda: A leavening agent that reacts with acidic ingredients (even mild ones like cocoa powder) to create lift and a tender crumb. If you’re out, check out some baking soda substitutes.
• Baking Powder: Another essential leavening agent that works alongside baking soda to ensure your bread rises beautifully and has a light, airy texture.
• Salt: Essential for balancing the sweetness and enhancing all the flavors in the bread, making the chocolate taste even richer.
• Large Eggs: Act as a binder, providing structure and richness. For best results, ensure your eggs are at room temperature before mixing them into the batter, as they emulsify more easily with other ingredients.
• Unsalted Butter (Melted): Adds incredible richness and moisture to the bread. Using unsalted butter allows you to control the overall salt content of the recipe.
• Granulated Sugar: Provides sweetness, contributes to the moist texture, and helps with browning during baking.
• Vanilla Extract: A crucial flavor enhancer that complements and amplifies the chocolate notes, adding warmth and complexity.
• Shredded Zucchini: The star ingredient that keeps this bread incredibly moist. Once shredded and baked, the zucchini’s flavor is virtually undetectable, and its texture melts into the bread. There’s no need to peel it!
• Semi-Sweet Chocolate Chips: These melt into luscious pockets of chocolate throughout the loaf. Use good quality chocolate chips for the best flavor and texture. Feel free to use mini chips, chunks, or your preferred chocolate.

The complete, precise list of ingredients with measurements is provided in the recipe card at the bottom of this page.

Creative Variations & Customizations for Your Chocolate Zucchini Bread

While the classic chocolate zucchini bread is perfect as is, it’s also wonderfully adaptable! Don’t hesitate to experiment with these variations to suit your taste or what you have on hand:

• Transform into Zucchini Muffins: Divide the batter into a greased muffin tin instead of a loaf pan. Bake at the same temperature for approximately 20-25 minutes for regular-sized muffins, or 12-18 minutes for mini muffins, or until a toothpick comes out clean. They make a fantastic on-the-go breakfast!
• Experiment with Chocolate Types: Instead of semi-sweet chocolate chips, try milk chocolate for a sweeter profile, dark chocolate for a more intense cocoa flavor, or even white chocolate chips for a delightful contrast. You can also use chocolate chunks for bigger pockets of melted chocolate.
• Mix in Nuts: For added crunch and flavor, fold in ½ to 1 cup of chopped pecans, walnuts, or even almonds into the batter. Lightly toasting them beforehand can enhance their nutty aroma.
• Change the Sweetener: For a deeper, more caramel-like flavor and an even chewier texture, substitute brown sugar for some or all of the granulated sugar.
• Boost Chocolate Flavor with Coffee: Add 1 teaspoon of instant coffee or espresso powder to the dry ingredients. This trick doesn’t make the bread taste like coffee; instead, it remarkably deepens and intensifies the chocolate flavor, making it even richer.
• Use Coconut Oil: For a subtle tropical note and a dairy-free option, substitute an equal amount of melted coconut oil for the butter in the recipe. Ensure it’s not too hot when adding to the wet ingredients.
• Add Spices: A pinch of cinnamon, nutmeg, or even a touch of allspice can add a wonderful warmth and complexity to the chocolate and zucchini flavors.
• Include Dried Fruits: For a different texture and burst of sweetness, consider folding in ½ cup of dried cranberries, cherries, or raisins along with the chocolate chips.
• Citrus Zest: A teaspoon of orange zest can brighten the flavors beautifully, creating a subtle, sophisticated twist.
• Make it Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Some blends may require a tiny bit more liquid, so if the batter seems too thick, add a tablespoon of milk (dairy or non-dairy) at a time until the desired consistency is reached.

Step-by-Step Guide to Baking Your Chocolate Zucchini Bread

Follow these simple instructions to create your perfect loaf of moist and delicious chocolate zucchini bread:

• Step 1: Prepare Your Oven and Pan. First, preheat your oven to 350°F (175°C). Then, generously spray a 9×5-inch loaf pan with a non-stick cooking spray. For easier removal, you can also line the pan with parchment paper, leaving an overhang on the long sides.
• Step 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda, and baking powder. Make sure all ingredients are well combined to ensure even leavening throughout the bread. Set this bowl aside.
• Step 3: Mix Wet Ingredients. In a separate, larger mixing bowl, whisk together the room-temperature eggs, melted unsalted butter, granulated sugar, and vanilla extract until smooth and well incorporated.

Step 4: Combine Wet and Dry. Gradually add the flour mixture from the medium bowl into the large bowl of wet ingredients. Stir gently until just combined. Be careful not to overmix the batter; overmixing can lead to a tough, dense bread.

Step 5: Fold in Zucchini and Chips. Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. Then, fold in ¾ cup of the semi-sweet chocolate chips, ensuring they are well dispersed for fudgy pockets in every bite.

Step 6: Transfer to Pan. Carefully pour and spread the batter evenly into your prepared loaf pan. Use a spatula to ensure the top is relatively smooth.

Step 7: Add Topping. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top of the batter in the loaf pan. This creates a beautiful, melted chocolate topping.

Step 8: Bake. Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean. Be sure to avoid inserting the toothpick directly into a melted chocolate chip when checking for doneness.

Step 9: Cool and Serve. Allow the bread to cool in the loaf pan on a wire rack for 10 minutes. This allows it to set and makes it easier to remove. Then, carefully remove the bread from the pan and transfer it to the wire rack to cool completely for an additional 15-20 minutes before slicing. Once cooled to your liking, slice, serve, and enjoy your delicious homemade chocolate zucchini bread!

Expert Baking Tips for Success

Achieving the perfect chocolate zucchini bread is easy with a few key techniques. Keep these expert tips in mind for consistently delicious results:

• Do Not Overmix the Batter: This is crucial for quick breads! Mix the wet and dry ingredients only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, leading to a tough, dense, and chewy bread instead of a tender, moist one.
• Proper Zucchini Preparation: There’s no need to peel the zucchini for this recipe; the skin is thin and virtually unnoticeable once baked. Use a traditional box grater or the grater attachment on a food processor to shred it. If using pre-shredded frozen zucchini, ensure you thaw it completely and gently squeeze out any excess moisture using a clean kitchen towel. This prevents the bread from becoming watery or soggy.
• Room Temperature Ingredients are Key: For the best emulsion and a smoother batter, make sure your eggs and butter are at room temperature. Simply take them out of the refrigerator about an hour before you plan to start baking. Room temperature ingredients blend more evenly, creating a more cohesive and tender crumb.
• Accurate Flour Measurement: To avoid a dry bread, measure your flour correctly. Spoon the flour into your measuring cup and then level it off with the back of a knife. Do not scoop the flour directly from the bag, as this can pack it down and result in using too much.
• Testing for Doneness: When performing the toothpick test, try to insert the toothpick into a part of the bread that does not contain a melted chocolate chip. Melted chocolate can give a false positive, making the bread seem done when it’s still raw inside. If the toothpick comes out with moist crumbs (not wet batter), your bread is ready.
• Cool Completely for Best Slices: While it’s tempting to cut into warm bread, allowing it to cool completely (or at least mostly) on a wire rack allows the internal structure to set. This results in cleaner slices and a better texture.
• Add Greek Yogurt for Extra Moisture: For an even more tender and moist crumb, consider adding ¼ cup of plain Greek yogurt or sour cream to your wet ingredients. It also adds a slight tang that complements the chocolate.
• Dairy-Free Option: Easily adapt this recipe to be dairy-free by substituting the unsalted butter with an equal amount of melted coconut oil or a plant-based butter alternative. Also, be sure to use dairy-free chocolate chips.
• Double the Recipe: This bread is so delicious, you’ll likely want an extra loaf! This recipe doubles beautifully, allowing you to bake two loaves—one for now and one for the freezer.

Serving Suggestions

This versatile Chocolate Zucchini Bread can be enjoyed in many ways. Here are some ideas to make it even more special:

• Classic Breakfast: A slice pairs perfectly with your morning coffee or tea.
• Warm with Butter: Serve it slightly warmed with a smear of softened butter for a simple, comforting treat.
• Dessert Delight: Elevate it to a dessert by serving with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate syrup wouldn’t hurt either!
• Glazed Perfection: Drizzle with a simple powdered sugar glaze (powdered sugar mixed with a little milk or water) once it’s completely cooled.
• Fruit Companion: Enjoy alongside fresh berries or sliced bananas for a balanced snack.

Storage and Freezing Tips

Proper storage ensures your chocolate zucchini bread remains fresh and delicious for as long as possible.

Room Temperature Storage: Store any leftover bread at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 1 week. Placing a paper towel at the bottom of the container can help absorb excess moisture and prevent sogginess.

Freezing for Extended Enjoyment: This bread is incredibly freezer-friendly, making it perfect for meal prep or saving for later.

• To freeze an entire loaf: Once the bread has completely cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. Place it in a freezer-safe bag or container.
• To freeze in individual slices: Slice the cooled bread, then wrap each slice individually in plastic wrap. This allows you to thaw only what you need. Place the wrapped slices in a freezer-safe bag or container.

Frozen chocolate zucchini bread can be stored for up to 2-3 months. To thaw, simply unwrap and let it come to room temperature on the counter, or gently warm slices in the microwave or toaster oven.

Frequently Asked Questions about Chocolate Zucchini Bread

The Ultimate Chocolate Zucchini Bread Recipe

This Chocolate Zucchini Bread is incredibly easy to make, wonderfully moist, and deeply chocolatey. It’s the perfect way to enjoy a sweet treat while subtly incorporating vegetables.

Prep Time:
20 mins

Cook Time:
1 hr

Cooling Time:
25 mins

Total Time:
1 hr 45 mins

Servings:
12

Cuisine:
American

Course:
Dessert

Calories:
306 kcal

Author:
Carrie Barnard

Ingredients

(Amounts are for 1x serving, yielding 12 slices)

• 1 ¾ cups All-Purpose Flour
• ⅓ cup Unsweetened Dutch-Processed Cocoa Powder
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 large eggs (room temperature)
• 8 Tablespoons (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 cup Semi-Sweet Chocolate Chips, divided

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick cooking spray, or line with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
3. In a separate large bowl, whisk together the eggs, melted butter, sugar, and vanilla extract until smooth.
4. Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
5. Fold in the shredded zucchini and ¾ cup of the chocolate chips until evenly distributed.
6. Pour the batter into your prepared loaf pan and spread evenly.
7. Sprinkle the remaining ¼ cup of chocolate chips over the top of the batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center (avoiding melted chocolate chips) comes out clean.
9. Let the bread cool in the pan on a wire rack for 10 minutes.
10. Carefully remove the bread from the pan and transfer it to the wire rack to cool completely for an additional 15-20 minutes before slicing.
11. Slice, serve, and enjoy!

Recipe Notes

I do not peel the zucchini before shredding for this recipe, and I use a traditional box grater or cheese grater. If you choose to use pre-shredded frozen zucchini, ensure you thaw it out completely and blot it dry with a paper towel before mixing it into the batter to prevent excess moisture.

Store any leftover bread at room temperature in an airtight container for up to 1 week. For longer storage, refer to the freezing tips above.

Nutrition Facts

Calories: 306 kcal,
Carbohydrates: 41g,
Protein: 5g,
Fat: 15g,
Saturated Fat: 9g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 4g,
Trans Fat: 0.3g,
Cholesterol: 48mg,
Sodium: 221mg,
Potassium: 209mg,
Fiber: 3g,
Sugar: 23g,
Vitamin A: 322IU,
Vitamin C: 4mg,
Calcium: 35mg,
Iron: 2mg