Chocolate Zucchini Bread That’s Moist, Fudgy, and Totally Addictive
Chocolate zucchini bread might sound unexpected, but it’s the secret weapon for the richest, most decadent loaf you’ll ever bake. The zucchini melts into the batter, leaving behind unbelievable moisture and a tender crumb that rivals any chocolate cake. This recipe delivers a deep, fudgy flavor with a soft texture that stays fresh for daysmuch like these Deep Chocolate Flavor packed cookies that sneak in protein and richness.
Table of Contents
Table of Contents
Why This Chocolate Zucchini Bread is the Best
- Perfectly Moist and Fudgy
A mix of oil for lasting moisture and butter for rich flavor gives this loaf a tender, brownie-like texture that stays soft for days. - Double Chocolate Flavor in Every Bite
Dutch-process cocoa adds deep chocolate richness while semisweet chocolate chips melt into gooey pockets throughout the bread. - Simple One-Bowl Method
No mixer needed. Just stir, pour, and bake. Even beginner bakers can pull off this failproof recipe with confidence. - Hides the Veggies Perfectly
Grated zucchini vanishes into the batter, adding moisture without changing the taste. No one will guess it’s in there.
Chocolate Zucchini Bread
- Total Time: 85 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
Rich, moist, and loaded with chocolate flavor, this chocolate zucchini bread is the perfect way to use up garden zucchini while satisfying your sweet tooth.
Ingredients
For the base
2 cups shredded zucchini, about 2 medium zucchini
2 cups all-purpose flour
½ cup unsweetened cocoa powder, Dutch-process for deeper color and flavor
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon, optional but adds warmth
For the wet mixture
1 cup granulated sugar
½ cup packed brown sugar, for extra moisture and depth
½ cup vegetable oil, or use canola or melted coconut oil
3 large eggs, lightly beaten and at room temperature
1 teaspoon pure vanilla extract
Add-ins
1 cup semisweet chocolate chips, or chunks if preferred for gooey texture
Instructions
1. Preheat your oven to 350°F. Lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Shred the zucchini using a box grater. Do not peel. Set aside. If it’s very watery, lightly pat with a paper towel but do not squeeze it dry.
3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This helps distribute the leavening agents evenly.
4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and fully blended.
5. Add the shredded zucchini to the wet mixture and stir to combine. The batter will look loose at first but will thicken once the dry ingredients are added.
6. Gradually add the dry ingredients to the wet mixture. Stir just until no dry streaks remain. Overmixing can lead to dense bread.
7. Gently fold in the chocolate chips using a spatula. This helps keep the batter light and evenly distributes the chocolate.
8. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
9. Bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
10. Let the bread cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps lock in moisture and prevents crumbling.
Notes
If you have an abundance of zucchini, you can either use a box grater or the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions and use for more zucchini bread in the future.
When slicing, don’t use an overly serrated knife. Make sure to clean the blade between each slice.
This can also be made as muffins by adjusting your bake time to only 18 to 24 minutes (depending on the oven).
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 411
- Sugar: 29g
- Sodium: 242mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 63mg
Ingredients You’ll Need
For the base
- 2 cups shredded zucchini, about 2 medium zucchini
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder, Dutch-process for deeper color and flavor
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional but adds warmth
For the wet mixture
- 1 cup granulated sugar
- ½ cup packed brown sugar, for extra moisture and depth
- ½ cup vegetable oil, or use canola or melted coconut oil
- 3 large eggs, lightly beaten and at room temperature
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup semisweet chocolate chips, or chunks if preferred for gooey texture
How to Make Chocolate Zucchini Bread
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Shred the zucchini using a box grater. Do not peel. Set aside. If it’s very watery, lightly pat with a paper towel but do not squeeze it dry.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This helps distribute the leavening agents evenly.
4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and fully blended.
5. Add the shredded zucchini to the wet mixture and stir to combine. The batter will look loose at first but will thicken once the dry ingredients are added.
6. Gradually add the dry ingredients to the wet mixture. Stir just until no dry streaks remain. Overmixing can lead to dense bread.
7. Gently fold in the chocolate chips using a spatula. This helps keep the batter light and evenly distributes the chocolate.
8. Pour the batter into the prepared loaf pan. Smooth the top with a spatula
9. Bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
10. Let the bread cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps lock in moisture and prevents crumbling
The Ultimate Guide to Perfect Chocolate Zucchini Bread
This guide provides answers to common baking questions and tested ideas for making this recipe your own.
Troubleshooting: Your Questions Answered
- Should you squeeze water out of zucchini for bread?
Yes, a gentle squeeze is key. Squeezing out some moisture helps keep the loaf from becoming soggy. Use a clean towel or paper towels to gently press out excess liquid without drying the zucchini completely. - Why does my zucchini bread sink in the middle?
This can happen if the bread is underbaked or the leavening agents are not fresh. Always test with a toothpick near the center and replace baking soda and baking powder every six months for best results. - How do I keep chocolate chips from sinking?
The easiest trick is to toss your chocolate chips with one tablespoon of the dry flour mixture before folding them into the batter. The light coating of flour helps them grip the batter and stay suspended throughout the loaf as it bakes. - Why is my chocolate zucchini bread dry or crumbly?
This is almost always caused by too much flour or overbaking. Be sure to measure your flour by spooning it into the measuring cup and leveling it off. Check for doneness at the lower end of the baking time to avoid drying it out. - Why is my bread dense or gummy?
A dense texture comes from overmixing the batter after the flour has been added. This develops the gluten in the flour, making the bread tough instead of tender. Stir only until you no longer see streaks of flour, and then stop.
Ingredient Substitutions & Fun Variations
- Tested Substitutions:
| Ingredient | Substitute Option | Notes |
| All-purpose flour | Gluten-free 1-to-1 baking mix | Look for blends with xanthan gum included. |
| Eggs | Flax eggs or mashed banana | Use 1 tbsp ground flax + 3 tbsp water per egg. |
| Vegetable oil | Applesauce or Greek yogurt | These reduce fat and create a slightly lighter crumb. |
| Brown sugar | Coconut sugar or maple syrup | Reduce other liquid slightly if using syrup. |
- Fun Variations:
- Add a handful of chopped walnuts for crunch.
- Sprinkle in mini chocolate chips for extra meltiness.
- Stir in espresso powder for deeper chocolate flavor.
- Swirl in cinnamon sugar for a sweet ribbon through the loaf.
These reduce fat and create a slightly lighter crumb, perfect for anyone craving lower-fat chocolate desserts without sacrificing flavor.
Helpful Notes for Better Baking
- Use room temperature eggs to help the batter mix smoothly and bake evenly.
- Dutch-process cocoa gives the loaf a darker color and deeper chocolate flavor. If using natural cocoa, the taste will be slightly different but still delicious.
- A 9×5 inch loaf pan is the ideal size. If using a different pan, adjust the baking time.
- For a glossy top, sprinkle a few extra chocolate chips on the batter before baking.
- Always let the bread cool completely before slicing to prevent it from falling apart.
- If your kitchen runs warm, store leftovers in the fridge and bring to room temperature before eating.
- This bread is even better the next day. The flavors deepen and the texture becomes more tender.
Why You’ll Love This Chocolate Zucchini Bread
This chocolate zucchini bread isn’t just good. It’s bakery-level good. Rich like your favorite chocolate cake but easier to make and secretly loaded with veggies. The moist texture, deep chocolate flavor, and gooey chocolate chips make every bite irresistible. Plus, it’s a recipe you can count on whether you’re a beginner or a seasoned baker.
Tried it and loved it? Leave a star rating and drop a comment below to share how it turned out. Snap a photo and tag it on Pinterest or Facebook so others can find it too.
What did you mix in? Walnuts, espresso, a cinnamon swirl? Let us know your twist in the comments
Frequently Asked Questions
Should you squeeze water out of zucchini for bread ?
Yes, but only lightly. Squeezing out some moisture helps keep the loaf from becoming soggy. Use a clean towel or paper towels to gently press out excess liquid without drying the zucchini completely.
Why does my zucchini bread always sink in the middle
This can happen if the bread is underbaked or the leavening agents are not fresh. Always test with a toothpick near the center and replace baking soda and baking powder every six months for best results.
How to keep chocolate chips from sinking in zucchini bread
Toss the chocolate chips with a spoonful of flour before folding them into the batter. This helps them stay suspended throughout the loaf instead of settling at the bottom.
Why is my chocolate zucchini bread dry
Dry bread is usually the result of too much flour or overbaking. Make sure to measure flour using the spoon and level method and check your oven early to avoid drying it out. Adding a little extra zucchini can also boost moisture.
Follow Me : PINTEREST
