Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup granulated sugar; 1/4 cup brown sugar (optional); 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon (optional); 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups grated zucchini, squeezed dry; 3/4 cup chocolate chips or chopped dark chocolate; 1/4 cup milk or buttermilk (optional)

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A moist, fudgy loaf that brings together grated zucchini and rich chocolate for a delightful treat. I love how the zucchini adds moisture and nutrition while the chocolate adds comfort and indulgence—yielding a loaf that feels decadent yet wholesome.

Why You’ll Love This Recipe

I adore this recipe because it delivers chocolatey richness without a heavy texture. The zucchini keeps the bread tender and moist, making each slice soft and satisfying. It’s an easy way to sneak in some veggies while enjoying a scrumptious snack or breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
granulated sugar
brown sugar (optional, for depth)
baking soda
baking powder
salt
ground cinnamon (optional)
eggs
vegetable oil or melted butter
vanilla extract
grated zucchini (about 1½ cups, squeezed dry)
chocolate chips or chopped dark chocolate
milk or buttermilk (optional, helps texture)

Directions

I preheat the oven to 350 °F (175 °C). I grease and flour a 9×5-inch loaf pan or line it with parchment paper.
I grate the zucchini, press it in a clean towel to remove excess moisture, then set it aside.
In a large bowl, I whisk together flour, cocoa powder, sugar(s), baking soda, baking powder, salt, and cinnamon until evenly combined.
In a separate bowl, I beat the eggs, then whisk in oil (or melted butter), vanilla extract, and milk (if using).
I stir the wet mixture into the dry ingredients just until no streaks of flour remain.
I fold in the grated zucchini and most of the chocolate chips, reserving a handful for topping.
I pour the batter into the prepared pan and sprinkle the top with remaining chips.
I bake about 50–60 minutes, until a toothpick inserted in the center comes out with moist crumbs—or clean.
I let the loaf cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields one 9×5-inch loaf—about 10–12 slices. Prep time is 15 minutes, baking time 55 minutes, and cooling time another 15 minutes—for a total of around 1 hour 25 minutes.

Variations

Double chocolate swirl: I swirl in melted dark or white chocolate before baking for dramatic visual appeal.
Nutty add‑in: I sprinkle chopped walnuts or pecans into the batter for crunch and texture.
Oat topping: I scatter oats on top with a sprinkle of brown sugar before baking for a crisp streusel effect.
Banana combo: I replace half of the zucchini with mashed banana for extra moisture and flavor.
Healthier twist: I substitute half the all‑purpose flour with whole wheat, and reduce sugar by up to ⅓ with minimal impact on taste.

Storage/reheating

I store the cooled loaf wrapped tightly in plastic wrap or foil at room temperature for up to 3 days. For longer storage, I slice and freeze the bread in a sealed freezer bag for up to 2 months. When ready to enjoy, I thaw a slice and warm it in a toaster oven at 300 °F (150 °C) for 5–7 minutes until slightly crisp and warm.

FAQs

What type of zucchini is best for baking?

I use medium zucchini (6–7 inches), grate it finely, and make sure to squeeze out the liquid so the bread isn’t soggy.

Can I use cocoa powder instead of melted chocolate?

Yes—this recipe already uses cocoa powder, but I also include chocolate chips for texture and melty bits inside.

Do I need to peel the zucchini before grating?

No—I leave the skin on for color and nutrition. It blends seamlessly into the bread.

Can I use this batter for muffins instead?

Absolutely—I divide the batter into a 12‑cup muffin tin and bake at the same temperature for about 18–22 minutes, until a tester comes out clean.

How do I tell when it’s fully baked?

I insert a toothpick into the center: if it comes out with a few moist crumbs but no batter, it’s done; wet batter means I bake it a few more minutes.

Conclusion

This Chocolate Zucchini Bread is one of my favorite go‑to treats when I want something rich yet comforting, with a hidden veggie boost. It’s easy to make, keeps beautifully, and always disappears fast. I hope it becomes a beloved addition to your baking repertoire!