Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini (excess moisture squeezed out); 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup chopped nuts (optional); 1/2 cup chocolate chips (optional)

Highlighted under: Everyday Baking Collection

When I first decided to try making Chocolate Zucchini Bread, I was pleasantly surprised by how the moisture from the zucchini could enhance the richness of chocolate. It’s a brilliant way to incorporate veggies into a beloved sweet treat without compromising on taste. The result is a delightfully moist and decadent loaf that has become a staple in my kitchen. I often find myself baking two loaves at once—one to enjoy right away and another to share or freeze for later!

Created by

Rachel Green

Last updated on 2026-01-06T16:25:34.720Z

Making Chocolate Zucchini Bread was a culinary experiment that turned into a delicious discovery. The natural sweetness and moisture of the zucchini give this bread a unique texture and flavor that you simply can't find in regular chocolate cake. I’ve tailored my recipe to include a touch of cinnamon and a sprinkle of nuts for added crunch, which elevates the flavor profile and makes each bite more satisfying.

One of the best tips I can share is to take your time grating the zucchini. Getting it finely shredded ensures a smooth distribution throughout the bread, avoiding any large chunks that might disrupt the consistency. It’s a small detail, but it can make a huge difference in the final product!

        Why You Will Love This Recipe
        Moist and rich with a deep chocolate flavor
Sneaky way to add veggies into your baked goods
Perfect for breakfast or as a sweet snack

      

Understanding Zucchini's Role

Zucchini serves as more than just a moisture booster in this Chocolate Zucchini Bread; it also adds subtle nutrients and fiber without altering the flavor. When properly grated and excess moisture is squeezed out, it can enhance the bread's texture, making it tender yet firm. Aim for about 1 cup of grated zucchini, which typically means one medium-sized zucchini, ensuring that your bread is both moist and delicious.

For those uncertain about zucchini's presence in a sweet dish, rest assured—it melds seamlessly with the chocolate. The natural sugars in the zucchini caramelize during baking, complementing the deep chocolate flavor beautifully. Don’t skip squeezing out that excess moisture, though; too much water can lead to a soggy loaf, so make sure to wring it out using a clean dish towel.

Perfecting Your Baking Technique

Baking this loaf requires careful attention to mixing. When combining the wet and dry ingredients, do so gently and avoid overmixing. Overmixing can develop gluten, which might result in a dense bread rather than the tender loaf you desire. Mix until you see no more streaks of flour, and then fold in any optional add-ins like nuts or chocolate chips for added texture without affecting the structure.

Another crucial aspect is checking for doneness. While baking at 350°F (175°C) usually takes about 50 minutes, oven performance can vary. Start checking for doneness a few minutes early by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If your bread is browning too quickly, tent it with aluminum foil to prevent burning while it finishes baking.

Ingredients

Gather the following ingredients to whip up this delightful Chocolate Zucchini Bread:

Ingredients

1 cup grated zucchini (excess moisture squeezed out)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)

Once you have gathered these ingredients, you’re ready to start baking!

Instructions

Follow these simple steps to make your Chocolate Zucchini Bread:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Wet Ingredients

In a large bowl, whisk together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Nuts and Chocolate Chips

If desired, fold in the chopped nuts and chocolate chips into the batter.

Pour into Pan

Pour the batter into the prepared loaf pan and smooth the top.

Bake

Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Enjoy your delicious homemade Chocolate Zucchini Bread!

Pro Tips

For an extra touch, consider adding a dash of espresso powder to enhance the chocolate flavor even further. Also, remember that the zucchini should be grated finely for better integration into the batter.

Storage Tips

Once your Chocolate Zucchini Bread has cooled completely, storing it correctly will ensure it stays fresh. Wrap the loaf tightly in plastic wrap or aluminum foil, and then place it in an airtight container. This will keep it moist and delicious for up to a week at room temperature. If you’d like to extend its shelf life further, consider freezing it.

To freeze, slice the loaf into individual pieces, wrap each slice in plastic wrap, and store them in a freezer-safe bag. This way, you can grab a slice whenever you need a sweet snack. When ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for a few seconds to warm it up.

Variations to Try

While this recipe is delightful as is, there are plenty of variations to keep things interesting. For a spiced version, try adding a pinch of nutmeg or swapping the cinnamon for pumpkin pie spice. If you prefer a more indulgent treat, you can replace half of the all-purpose flour with whole wheat flour for added nutrients, or even substitute with gluten-free flour if dietary needs require it.

For added sweetness and texture, consider mixing in shredded coconut or swapping the nuts for seeds. Each of these variations can produce a unique version of the loaf, making it fun to experiment and find your personal favorite.

Questions About Recipes

→ Can I use other types of squash?

Yes, yellow squash can be used as a substitute for zucchini in this recipe.

→ Is it necessary to peel the zucchini?

No, you can leave the skin on. Just make sure to wash it thoroughly.

→ How long will this bread last?

Stored properly in an airtight container, the bread will last for about 4-5 days at room temperature.

→ Can I freeze this bread?

Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Let it defrost at room temperature before serving.