Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; 2 large eggs; 1 cup shredded zucchini (about 1 medium zucchini); ½ cup vegetable oil; 1 tsp vanilla extract; ½ cup chocolate chips (optional)

Highlighted under: Homemade Baking Inspiration

When I first decided to bake Chocolate Zucchini Bread, I was skeptical about how the zucchini would blend with the rich chocolate flavors. However, I was pleasantly surprised! The added moisture from the zucchini not only makes the bread incredibly tender but also allows the chocolate to shine through beautifully. It was a hit at our family gathering, and I can’t wait for you to try this easy recipe that combines the best of both worlds: veggies and dessert!

Created by

Thea Montgomery

Last updated on 2026-01-06T13:37:34.591Z

Baking this Chocolate Zucchini Bread has become a beloved routine for me. What I love most is how effortlessly the zucchini blends into the batter, making it a fantastic way to sneak in some veggies for the kids. Adding a bit of cinnamon really enhances the flavor profile and gives it that cozy, homemade feel!

I remember the first time I made it; I didn’t even tell my family it contained zucchini. When they asked for seconds, I laughed and revealed the secret. It’s a great way to enjoy a treat while feeling good about including some healthy ingredients!

        Why You Will Love This Recipe
        Moist and tender texture from fresh zucchini
Decadent chocolate flavor complemented by subtle spices
Perfect for breakfast or as a snack with tea or coffee

      

Understanding the Role of Zucchini

Zucchini plays a crucial role in this Chocolate Zucchini Bread, providing moisture that keeps the bread tender without overwhelming the chocolate flavor. When grated, zucchini blends seamlessly into the batter, making it a hidden ingredient that even the pickiest eaters won’t notice. To ensure the best results, make sure to use fresh zucchini and squeeze out any excess moisture with a clean kitchen towel before mixing it into the batter, as too much liquid can lead to a dense loaf.

Drying out the grated zucchini might seem counterintuitive, but it helps maintain the right balance of moisture and texture in the finished bread. Remember to use a medium-sized zucchini, as larger ones can be more watery and might alter the recipe. I suggest measuring out one cup of grated zucchini as it is the perfect amount to enhance the bread without compromising the chocolatey essence.

Choosing the Right Cocoa Powder

The type of cocoa powder you choose significantly impacts the flavor profile of your Chocolate Zucchini Bread. For a richer taste, I recommend opting for Dutch-processed cocoa powder, which is darker and less acidic than natural cocoa powder. This subtle change enhances the chocolate flavor while allowing the notes from the cinnamon and zucchini to shine through in the final product.

If you find yourself without Dutch-processed cocoa, you can use natural cocoa powder instead. Just note that the bread might have a slightly different taste; it may be a bit more acidic and less rich. Regardless of the cocoa you choose, proper sifting of the cocoa with other dry ingredients ensures a lump-free batter, which is key to achieving that smooth, decadent texture.

Storage and Serving Suggestions

Once the Chocolate Zucchini Bread has cooled completely, it's best stored in an airtight container at room temperature, where it will remain moist for about 3-4 days. If you’d like to store it longer, consider freezing it. Wrap the loaf tightly in plastic wrap and then in aluminum foil, and it should keep well for up to three months. When you're ready to enjoy it, simply thaw it at room temperature or heat individual slices in the microwave for a warm treat.

This bread is incredibly versatile and can be served in various ways! Enjoy it sliced with a pat of butter or cream cheese for breakfast, or have a slice with a cup of tea or coffee as an afternoon snack. For a special treat, drizzle melted chocolate on top or serve it warm with a scoop of vanilla ice cream for dessert. It’s a delightful way to embrace both indulgence and health!

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup shredded zucchini (about 1 medium zucchini)
½ cup vegetable oil
1 tsp vanilla extract
½ cup chocolate chips (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, whisk together the eggs, shredded zucchini, vegetable oil, and vanilla extract until well combined.

Combine and Mix

Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in chocolate chips for added sweetness.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool and Slice

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra touch, you can sprinkle some chopped nuts on top of the batter before baking or add a drizzle of melted chocolate once the bread has cooled. This enhances both the flavor and presentation!

Troubleshooting Common Issues

One of the most common issues when baking with zucchini is the bread coming out too dense. If this happens, it's often due to excess moisture from the zucchini or overmixing the batter. Always ensure to measure the grated zucchini accurately and squeeze out any extra moisture if necessary. Also, when combining wet and dry ingredients, mix just until incorporated to prevent the development of gluten, which can make the bread heavy.

Another issue could be an uneven bake. If your bread is browning too quickly on top, cover it with aluminum foil halfway through baking. This will allow the inside to cook thoroughly without the top burning. Conversely, if it's not setting and you see wet batter on the toothpick, don't hesitate to extend the baking time in 5-minute increments until it’s cooked through.

Substitutions and Variations

If you're looking for dietary substitutions, you can easily make this Chocolate Zucchini Bread vegan by replacing the eggs with flaxseed meal or applesauce. For each egg, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water and let it sit for a few minutes to thicken. This not only binds the bread but adds nutrients, too.

Feel free to customize the recipe by adding nuts or different types of chocolate. For example, walnuts or pecans can add a delightful crunch, while white chocolate chips can provide a contrasting sweetness. You could also experiment by incorporating spices like nutmeg or cloves in addition to cinnamon for added warmth and complexity.

Scaling the Recipe

Scaling this recipe up or down is straightforward! If you'd like to make mini loaves, simply divide the batter into smaller loaf pans and reduce the baking time to approximately 25-30 minutes. Keep an eye on them towards the end to ensure they don’t overbake. For a larger batch, doubling the recipe works well, but be sure to use a larger mixing bowl to accommodate the increased volume.

Remember to adjust baking times as needed if you change the size of the loafs. The key is to check for doneness with a toothpick, inserted into the center. If it comes out clean or with just a few moist crumbs, your bread is ready to come out of the oven!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a healthier option, though it may change the texture slightly.

→ How do I store leftover Chocolate Zucchini Bread?

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for longer storage.

→ Can I add nuts or fruits to the recipe?

Absolutely! Walnuts or pecans can add a wonderful crunch, and dried fruits like raisins or cranberries provide a nice sweetness.

→ Is it necessary to peel the zucchini before shredding it?

No, it's not necessary to peel the zucchini. The skin adds nutrients and color; just make sure to wash it well before use.