Get ready to meet your new favorite quick bread. This chocolate zucchini bread recipe is the perfect blend of decadent dessert and clever vegetable magic. It’s incredibly moist, loaded with rich chocolate flavor, and so easy to make, you’ll be baking it on repeat. If you’ve ever wanted to sneak some veggies into a treat your whole family will devour, this is the recipe for you.
The secret is the zucchini, which adds unbelievable moisture without affecting the taste. The result is a fudgy, tender crumb that stays fresh for days. Whether you enjoy a slice for breakfast, an afternoon snack, or dessert, this bread is a guaranteed winner.
Why This is the Best Chocolate Zucchini Bread Recipe
We’ve tested countless versions, and this one truly stands out. Here’s why you’ll absolutely love it:
- Unbelievably Moist & Fudgy: Shredded zucchini is the key ingredient that creates a super moist texture that never dries out.
- Rich Chocolate Flavor: A combination of cocoa powder and semi-sweet chocolate chips delivers a deep, satisfying chocolate taste. For an even more intense experience, you have to try our double chocolate zucchini bread recipe (coming soon).
- Simple, Everyday Ingredients: You probably have most of what you need in your pantry right now. No fancy equipment or complicated steps required.
- One-Bowl Wonder: This recipe comes together easily in just one bowl, which means less time cleaning and more time enjoying your delicious bread!
Key Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients to create its signature flavor and texture. Here’s a quick look at what you’ll need.
Dry Ingredients
- All-Purpose Flour: Provides the main structure for the bread.
- Unsweetened Cocoa Powder: Use a good quality natural or Dutch-processed cocoa for the richest chocolate flavor.
- Granulated & Brown Sugar: A mix of both gives the perfect balance of sweetness and moisture.
- Baking Soda & Baking Powder: These leavening agents help the bread rise and create a light, tender crumb.
- Salt: Essential for balancing the sweetness and enhancing the chocolate flavor.
Wet Ingredients
- Eggs: Use large, room-temperature eggs to bind the ingredients together.
- Oil: A neutral oil like vegetable, canola, or melted coconut oil keeps the bread incredibly moist.
- Vanilla Extract: A splash of pure vanilla extract deepens all the other flavors.
The Star Players: Zucchini & Chocolate
- Zucchini: You’ll need about one medium zucchini. The key is to shred it and then gently squeeze out the excess moisture.
- Chocolate Chips: Semi-sweet chocolate chips are classic, but you can use milk, dark, or even mini chocolate chips. While this recipe is perfect as is, our classic chocolate chip zucchini bread (coming soon) is another fantastic option!
How to Make Chocolate Zucchini Bread (Step-by-Step)
Chocolate Zucchini Bread Recipe (The Ultimate Moist & Fudgy Loaf)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate medium bowl (or the same large one to save dishes), whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Gently fold in the shredded and squeezed-dry zucchini and 1 cup of chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a few extra chocolate chips on top if desired. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while it's warm may cause it to fall apart.
Notes
Storage: Store the cooled bread in an airtight container at room temperature for up to 4 days.
Baker’s Tips for a Perfect Loaf Every Time
Follow these simple tips to guarantee a perfect, fudgy loaf of chocolate zucchini bread from scratch.
- Squeeze That Zucchini: This is the most crucial step! Zucchini holds a lot of water. After shredding it, place it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess liquid as possible. This prevents the bread from becoming overly dense or soggy.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they are just combined. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery bread.
- Measure Flour Correctly: For the best results, use the “spoon and level” method. Spoon the flour into your measuring cup, then level it off with the back of a knife. Scooping directly from the bag can pack the flour and make your bread dry.
- Check for Doneness: Ovens can vary. Start checking your bread a few minutes before the timer goes off. Insert a toothpick or wooden skewer into the center of the loaf. It’s done when it comes out clean or with a few moist crumbs attached.
Ingredient Substitutions & Variations
One of the best things about this recipe is how adaptable it is. Here are a few tried-and-true substitutions and fun variations to try.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Oil | Melted butter or unsweetened applesauce | Butter will add a richer flavor. Applesauce can be substituted 1:1 for a lower-fat option, which also works well in our healthy zucchini bread recipe. |
| All-Purpose Flour | Half whole wheat flour | Substitute up to half of the all-purpose flour with whole wheat flour for extra fiber. The bread will be slightly denser. |
| Add-Ins | Chopped walnuts, pecans, or espresso powder | Add up to 1 cup of chopped nuts with the chocolate chips. Add 1 teaspoon of instant espresso powder with the dry ingredients to intensify the chocolate flavor. |
Storing and Freezing Your Bread
This chocolate zucchini bread stores beautifully, making it perfect for baking ahead of time.
How to Store at Room Temperature
Once the bread has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh and moist at room temperature for up to 3-4 days.
How to Freeze for Later
This bread freezes exceptionally well! Let the loaf cool completely, then wrap it securely in plastic wrap, followed by a layer of aluminum foil. You can freeze the whole loaf or individual slices. It will keep well in the freezer for up to 3 months. To thaw, simply leave it on the counter at room temperature.
Frequently Asked Questions
Absolutely! To make muffins, divide the batter evenly into a greased or lined 12-cup muffin tin. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Yes, you can use frozen shredded zucchini. Thaw it completely, then squeeze it very well to remove all the excess water. Frozen zucchini releases even more liquid than fresh, so be extra thorough with this step.
No, you do not need to peel the zucchini. The skin is very thin, softens completely during baking, and is virtually undetectable in the finished loaf. It also contains extra nutrients and fiber.
The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If you see wet batter, it needs more time. The top should also spring back lightly when touched.
The most important step is to squeeze as much excess moisture as possible from the shredded zucchini before adding it to the batter. Use a clean kitchen towel or cheesecloth for best results. Also, ensure you don’t underbake the bread; a toothpick test is crucial.
Enjoy Your Decadent Treat!
There’s nothing better than the smell of freshly baked chocolate zucchini bread filling your kitchen. We hope you love this moist and fudgy recipe as much as we do! If you make it, please leave a comment below to let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
