Chocolate Zucchini Bread Recipe

I absolutely love this Chocolate Zucchini Bread Recipe because it sneaks in veggies without anyone batting an eye, especially chocolate lovers! When I first tried it, I was amazed by how moist and rich the bread turned out while still feeling like a bit of a healthier treat—perfect for breakfast, a snack, or even dessert.

You’ll find that the combination of cocoa and shredded zucchini creates a beautifully tender crumb that genuinely melts in your mouth. Plus, it’s an easy recipe with simple ingredients you probably already have, making it a reliable go-to whenever you want to impress friends or satisfy a chocolate craving without guilt.

this Recipe

Ingredients You’ll Need

These ingredients work together to create the perfect balance of chocolatey flavor and moisture, while the zucchini adds a subtle earthiness and texture that keeps the bread beautifully soft.

• All-purpose flour: The base for structure; I always sift mine for a lighter crumb.
• Dutch process cocoa or unsweetened cocoa: Go Dutch process if you want that deep chocolate color and mellow flavor.
• Baking soda: Helps the bread rise nicely.
• Sea salt: Balances the sweetness and enhances chocolate flavor.
• Large eggs: Room temperature eggs mix better and give a fluffier texture.
• Unsalted butter: Melted and cooled for richness without greasiness.
• Canola, vegetable oil, or melted coconut oil: Adds moisture; I prefer coconut oil melted but cooled to not cook the eggs.
• Light brown sugar: Gives that lovely caramel undertone.
• Pure vanilla extract: Elevates all other flavors.
• Shredded zucchini: The secret star that keeps this chocolate bread moist and satisfying.
• Semisweet chocolate chips: Mixed in and sprinkled on top for melty pockets of chocolate joy.

Variations

I like to switch things up depending on the season and who I’m baking for. Feel free to experiment with different add-ins or swap ingredients to make this chocolate zucchini bread recipe your own.

• Nutty Upgrade: Toasted walnuts or pecans add a delightful crunch—I toss them in with the chocolate chips for extra texture.
• Healthier Swap: I sometimes replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and fiber boost.
• Dairy-Free: Use melted coconut oil and skip the butter to keep this recipe vegan-friendly.
• Extra Chocolatey: Add a handful of mini chocolate chips or even drizzle melted chocolate on top after baking—it’s a total crowd-pleaser!

How to Make Chocolate Zucchini Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Grease a 9-by-5-inch loaf pan generously with nonstick cooking spray or line it with parchment paper for easy removal. This step is key since the batter is quite moist, and you want your loaf to come out cleanly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. This way, your leavening is evenly distributed, so the bread rises evenly without patches of baking soda taste.

Step 3: Combine Wet Ingredients

In a large bowl, add the eggs, melted and cooled butter, oil, vanilla extract, and brown sugar. Stir until smooth. Don’t worry if you see little lumps from the brown sugar—they dissolve during baking and add to the texture.

Step 4: Bring It All Together

Gently stir the dry ingredient mix into the wet ingredients, being careful not to overmix (you want a tender crumb, not a dense one). Then fold in the shredded zucchini and 3/4 cup of chocolate chips just until combined. The zucchini gives moisture without making it soggy—trust me, it works wonders.

Step 5: Bake Your Bread

Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top—they melt into little pockets of gooey goodness. Bake for 50-60 minutes, but start checking at 50 minutes by poking a toothpick in the center. It should come out mostly clean—some melted chocolate is fine, but you don’t want raw batter.

Step 6: Cool and Enjoy

Remove the pan from the oven and let it cool on a wire rack for about 15 minutes. Run a knife around the edges carefully before lifting the bread out. Let it cool until slightly warm before slicing—this keeps the slices intact and lets the chocolate set just right.

How to Serve Chocolate Zucchini Bread Recipe

Garnishes

I love topping my slices with a light spread of softened cream cheese or a drizzle of honey for a bit of tang and sweetness that complements the chocolate beautifully. Sometimes, just a simple dusting of powdered sugar is all you need for a pretty finish.

Side Dishes

This bread pairs wonderfully with a cup of your morning coffee or a chilled glass of milk. For brunch, try it alongside fresh fruit or yogurt for a balanced plate that feels indulgent but wholesome.

Creative Ways to Present

For special occasions, I slice the bread and serve it stacked on a pretty platter, interspersed with fresh berries and mint leaves. Another fun way is to toast slices lightly and top them with almond butter and sliced bananas—quick, elegant, and delicious.

Make Ahead and Storage

Storing Leftovers

I usually wrap the leftover bread tightly in plastic wrap and keep it on the counter for up to four days. The bread stays moist and soft, but if your kitchen is warm, you might want to refrigerate it wrapped tightly to prevent spoilage.

Freezing

I freeze this bread a lot because I like having some on hand. After it’s completely cooled, I wrap it in plastic wrap and then again in aluminum foil to avoid freezer burn. It freezes beautifully for up to a month and thaws quickly at room temperature.

Reheating

To reheat, I pop slices in the toaster oven or microwave them for about 15-20 seconds. This warms the chocolate chips nicely and revives that freshly baked softness without drying it out.

FAQs

Final Thoughts

This Chocolate Zucchini Bread Recipe has become one of my absolute favorites, mainly because it blends everyday ingredients into something surprisingly delicious and wholesome. I’m excited for you to try it out—you’ll impress your family or guests and feel great about sneaking in those extra veggies. Trust me, once you bake this, it’ll quickly become a beloved staple in your kitchen just like it is in mine!

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