Why You’ll Love This Recipe

Chocolate Zucchini Bread is a moist, rich, and indulgent treat that sneaks in a healthy dose of veggies without sacrificing flavor. The zucchini adds moisture and tenderness, while cocoa powder and chocolate chips create a deep, chocolaty experience. It’s perfect for breakfast, snacking, or dessert—and no one will guess it’s packed with vegetables!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Zucchini Bread 10 Chocolate Zucchini Bread is a moist, rich, and indulgent treat that sneaks in a healthy dose of veggies without sacrificing flavor. The zucchini adds moisture and tenderness, while cocoa powder and chocolate chips create a deep, chocolaty experience. It’s perfect for breakfast, snacking, or dessert—and no one will guess it’s packed with vegetables!

all-purpose flourunsweetened cocoa powderbaking sodaeggsgranulated sugarsaltvanilla extractvegetable oilshredded zucchinichocolate chips (optional)cinnamon (optional)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon if using.

In another bowl, beat the eggs, sugar, oil, and vanilla until smooth.

Fold in the shredded zucchini.

Add the dry ingredients to the wet mixture and stir just until combined.

Fold in chocolate chips if using.

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

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (8–10 slices).Preparation time: 15 minutesBaking time: 50–60 minutesCooling time: 20 minutesTotal time: 1 hour 30 minutes

Variations

Add walnuts or pecans for crunch.

Use half whole wheat flour for extra fiber.

Top with a sprinkle of chocolate chips or coarse sugar before baking.

Add espresso powder to intensify the chocolate flavor.

Make into muffins and bake for 18–22 minutes.

storage/reheating

Store Chocolate Zucchini Bread wrapped at room temperature for up to 3 days or refrigerated for up to 5 days.Freeze for up to 2 months; thaw at room temperature or reheat gently in the microwave.

FAQs

Do I need to peel the zucchini?

No, just wash and grate it—peeling is not necessary.

Will I taste the zucchini?

Not at all—it adds moisture but blends into the bread.

Can I use applesauce instead of oil?

Yes, for a lighter version, but the texture may be slightly different.

Do I need to squeeze the zucchini?

Lightly blot it if it’s very wet, but don’t squeeze out all the moisture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend made for baking.

Is this bread very sweet?

It’s moderately sweet with rich chocolate flavor—adjust sugar to taste.

Can I double the recipe?

Yes, bake in two pans and adjust baking time as needed.

Can I use dark chocolate cocoa powder?

Yes, it adds a deeper, more intense chocolate flavor.

What kind of chocolate chips work best?

Semisweet or dark chips balance the sweetness well.

Is it best served warm or cold?

Delicious either way—warm for melty chocolate or chilled for a firmer texture.

Conclusion

Chocolate Zucchini Bread is a delicious way to use up fresh zucchini and satisfy your chocolate cravings. Moist, rich, and simple to make, it’s a wholesome yet indulgent bake that everyone will love—whether or not they know it contains vegetables.