Chocolate Zucchini Bread Recipe

Chocolate zucchini bread transforms humble garden vegetables into the most decadent, moist treat you’ll ever taste. Last summer, my neighbor handed me a bag of oversized zucchini from her garden, and I thought, “What am I going to do with all of this?” That’s when I discovered the magic of hiding vegetables in chocolate.

This rich chocolate zucchini bread recipe creates a loaf so incredibly moist and chocolatey that nobody will guess it’s packed with nutritious vegetables. The zucchini disappears completely into the batter, adding moisture without any vegetable taste.

Whether you’re looking for a healthy chocolate zucchini bread option or a double chocolate zucchini bread that satisfies serious chocolate cravings, this recipe delivers both flavor and nutrition. You’ll learn how to make the perfect chocolate zucchini loaf that stays fresh for days and freezes beautifully.

Ingredients for Perfect Chocolate Zucchini Bread

Wet Ingredients

• 2 cups finely shredded zucchini (about 2 medium zucchini)
• 1/2 cup vegetable oil or melted coconut oil
• 1/2 cup unsweetened applesauce
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt (for extra moisture)

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips (optional)

For Vegan Chocolate Zucchini Bread

• Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• Use plant-based yogurt instead of Greek yogurt
• Choose dairy-free chocolate chips

Pro Ingredient Tips

Zucchini Preparation: Don’t squeeze out the moisture from shredded zucchini. This liquid creates the signature moistness in chocolate zucchini bread recipes.

Cocoa Powder Quality: Use high-quality unsweetened cocoa powder for the richest chocolate flavor. Dutch-processed cocoa works beautifully for double chocolate zucchini bread.

Oil Alternatives: For healthier chocolate zucchini bread, substitute half the oil with mashed banana or additional applesauce.

Step-by-Step Instructions

Step 1: Preparation (10 minutes)

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with cooking spray or butter.
3. Line with parchment paper for easy removal.

Step 2: Making the Batter

4. Prepare zucchini: Wash and grate zucchini using the large holes of a box grater. Don’t peel the skin – it adds nutrients and disappears in baking.
5. Mix wet ingredients: In a large bowl, whisk together oil, applesauce, brown sugar, eggs, vanilla, and Greek yogurt until smooth. The Greek yogurt makes this chocolate zucchini bread with Greek yogurt extra tender.
6. Add zucchini: Fold in the shredded zucchini until evenly distributed.
7. Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, salt, and cinnamon.
8. Create the batter: Gradually add dry ingredients to wet ingredients. Mix just until combined – overmixing creates tough bread.
9. Add chocolate chips: If using, fold in chocolate chips for double chocolate zucchini bread goodness.

Step 3: Baking Process

10. Fill the pan: Pour batter into prepared loaf pan, spreading evenly.
11. Bake: Place in preheated oven for 55-65 minutes. The rich chocolate zucchini bread is done when a toothpick inserted in center comes out with just a few moist crumbs.
12. Cool: Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Step 4: Temperature and Timing Tips

• Oven temperature: Keep at 350°F throughout baking
• Doneness test: Top should spring back lightly when touched
• Cooling: Complete cooling prevents crumbling when slicing

Pro Tips and Delicious Variations

Expert Baking Tips

Moisture Control: This chocolate zucchini loaf stays incredibly moist because zucchini releases water during baking. If your zucchini seems very watery, pat it lightly with paper towels.

Even Mixing: Use a rubber spatula to fold ingredients gently. Overmixing develops gluten, making dense bread instead of tender choc zucchini bread.

Pan Preparation: Always line your pan with parchment paper. This prevents sticking and makes removal foolproof.

Flavor Variations

Double Chocolate Avocado and Zucchini Bread: Replace oil with 1/2 cup mashed ripe avocado for extra richness and healthy fats.

Spiced Chocolate Zucchini: Add 1/2 teaspoon espresso powder and a pinch of cayenne pepper for complex flavor.

Nutty Chocolate Zucchini: Fold in 1/2 cup chopped walnuts or pecans for crunch.

Healthier Options

Whole Wheat Version: Replace 1/2 cup all-purpose flour with whole wheat flour for fiber.

Sugar Reduction: Cut brown sugar to 1/2 cup and add 1/4 cup unsweetened applesauce.

Vegan Double Chocolate Zucchini Bread: Follow the vegan substitutions listed in ingredients for plant-based perfection.

Storage and Freezing

Room Temperature: Wrap cooled bread tightly in plastic wrap. Keeps fresh for 3-4 days.

Refrigerator: Store wrapped bread up to 1 week in the fridge.

Freezing: Wrap individual slices or whole loaf in plastic wrap, then aluminum foil. Freezes up to 3 months.

Serving Suggestions for Your Chocolate Zucchini Bread

Simple Serving Ideas

This moist chocolate zucchini bread tastes amazing on its own, but here are ways to elevate each slice:

Morning Treat: Toast slices lightly and spread with almond butter or cream cheese for a satisfying breakfast.

Afternoon Snack: Serve at room temperature with a glass of cold milk or hot coffee.

Dessert Option: Warm slices slightly and top with vanilla ice cream and fresh berries.

Creative Presentations

Chocolate Zucchini French Toast: Use day-old slices to make decadent French toast. The chocolate flavor intensifies beautifully.

Bread Pudding Base: Cube leftover bread for rich chocolate bread pudding.

Gift Giving: Wrap individual loaves in cellophane with ribbon for thoughtful homemade gifts.

Pairing Suggestions

Beverages: Pairs wonderfully with coffee, chai tea, or cold milk.

Complementary Flavors: Serve alongside fresh strawberries or raspberries to balance the rich chocolate.

Seasonal Additions: In fall, dust slices with cinnamon sugar. In summer, serve with fresh whipped cream.

Conclusion

This chocolate zucchini bread recipe proves that healthy and delicious can go hand in hand. You’ve learned how to create a moist, rich loaf that uses nutritious zucchini while satisfying serious chocolate cravings.

The beauty of this recipe lies in its versatility. Whether you make the classic version, try the vegan chocolate zucchini bread variation, or experiment with add-ins, you’ll always get consistent, delicious results.

Remember the key techniques: don’t overmix the batter, use quality cocoa powder, and embrace the moisture from fresh zucchini. These simple steps ensure your chocolate zucchini loaf turns out perfectly every time.

This recipe transforms excess garden zucchini into something everyone loves. Your family won’t believe they’re eating vegetables when they bite into this dark chocolate zucchini bread.

Start baking today and discover why chocolate zucchini bread has become a favorite in kitchens everywhere. One bite of this rich, moist bread will make you a believer in the magic of hidden vegetables in desserts.

Sara

Chocolate Zucchini Bread

This Chocolate Zucchini Bread is moist, rich, and packed with cocoa flavor. A delicious way to use up fresh zucchini and satisfy your chocolate cravings in one bite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 185

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini packed and unpeeled
• 1/2 cup semi-sweet chocolate chips

Method

 

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk the oil and sugar until combined. Add the eggs and vanilla extract, and mix until smooth.
4. Stir the shredded zucchini into the wet mixture. Do not squeeze out excess moisture.
5. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully, wrap tightly and freeze for up to 2 months.

Nutrition Information

• Calories: 185
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 31mg
• Sodium: 195mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 4g
• Vitamin A: 8% DV
• Vitamin C: 12% DV

Frequently Asked Questions