Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 cup grated zucchini, squeezed of excess moisture; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup chocolate chips (optional)

Highlighted under: Classic Inspiration

When I first decided to bake chocolate zucchini bread, I was skeptical about how the flavors would meld. To my surprise, the rich chocolate flavor seamlessly combined with the moistness from the zucchini, creating a delightful treat. This recipe has become a staple in my kitchen, not only because it’s incredibly satisfying but also because it encourages sneaky vegetable incorporation. Whether enjoyed as a breakfast item or a dessert, this bread has always been a crowd-pleaser in my house, leaving everyone guessing at the secret ingredient!

Created by

Nell Abernathy

Last updated on 2026-01-06T16:53:35.185Z

Baking this chocolate zucchini bread was a revelation for me. I’d heard about the technique of using zucchini to enhance moisture, but I was skeptical about how it would taste alongside chocolate. I decided to give it a shot, and the outcome was fantastic! The bread came out so moist and rich that nobody suspected there were vegetables in it.

One tip I discovered is to squeeze out excess moisture from the grated zucchini. This simple step prevents the bread from becoming too dense, allowing it to rise beautifully while retaining that luscious, chocolaty goodness. I will never bake a chocolate loaf without zucchini again!

        Why You'll Love This Recipe
        A perfect balance of rich chocolate and subtle zucchini sweetness.
Ultra-moist texture that stays fresh for days.
An excellent way to sneak in some veggies while indulging.

      

Understanding the Role of Zucchini

Zucchini plays a crucial role in the texture of the chocolate zucchini bread, contributing moisture without an overwhelming vegetable flavor. It helps to create a tender crumb, allowing the bread to maintain its freshness for several days. Make sure to squeeze out excess moisture before measuring to avoid a soggy loaf; using a clean kitchen towel or cheesecloth works best for this task. For optimal results, choose medium-sized zucchinis, as they typically have fewer seeds and a better texture.

Additionally, zucchini is naturally low in calories, making this bread a more nutritious option compared to traditional recipes. If you are looking for a way to reduce the calorie count even further, consider replacing half of the oil with unsweetened applesauce. This swap not only keeps the bread moist but also adds a hint of additional sweetness.

Baking Technique Tips

When combining wet and dry ingredients, be careful not to overmix. Stir just until the flour is incorporated; this will prevent the bread from becoming dense. A few lumps are perfectly fine—those will bake out. Additionally, if you're looking for a slightly different flavor profile, you can experiment with different types of chocolate chips, such as dark or white chocolate, or even add in nuts for crunch.

Always keep an eye on the baking time; ovens can vary, and too long in the oven can lead to dry bread. Start checking for doneness at the 50-minute mark. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your bread is ready. Letting the bread cool properly in the pan for about 10 minutes ensures it won’t fall apart when you transfer it to a wire rack.

Ingredients

Wet Ingredients

1 cup grated zucchini, squeezed of excess moisture
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips (optional)

Mix these ingredients together for a delightful treat!

Instructions

Preheat the Oven

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

Mix Wet Ingredients

In a mixing bowl, combine the squeezed zucchini, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth.

Combine Dry Ingredients

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

Combine Both Mixtures

Gradually add dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips if using.

Bake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

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

Serving warm or at room temperature brings out the rich flavors!

Pro Tips

For an extra touch, sprinkle some powdered sugar on top before serving, or add a spread of cream cheese for a delicious bonus.

Storage and Freezing Tips

To store your chocolate zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer freshness, consider refrigerating it, where it can last for up to a week. To maintain the moist texture, avoid slicing the bread until you’re ready to eat it.

If you have leftovers or want to make a batch ahead of time, freezing is a great option. Wrap the cooled loaf in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to three months. To thaw, let it sit at room temperature for a few hours before enjoying. I love reheating slices in the microwave for 10-15 seconds for a warm treat!

Flavor Variations

Once you're comfortable with the base recipe, feel free to get creative with flavor variations. Adding a pinch of cinnamon or nutmeg can elevate the overall taste and add warmth. You could also incorporate orange zest for a citrus twist that pairs surprisingly well with chocolate.

For a more decadent loaf, try swirling in a bit of cream cheese frosting before baking, or topping the finished bread with a simple glaze made from powdered sugar and milk. These variations not only add unique flavors but also make the bread visually appealing for serving.

Questions About Recipes

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

Yes, whole wheat flour can be used, but the texture might be denser.

→ How do I store leftover bread?

Keep it in an airtight container at room temperature for up to 4 days or refrigerate for longer storage.

→ Can I freeze this bread?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.

→ Is there a substitute for vegetable oil?

You can use melted coconut oil or unsweetened applesauce for a healthier alternative.