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A close up 45-degree angle shot of a sliced loaf of chocolate zucchini bread, revealing a moist and fudgy interior packed with chocolate chips.

Chocolate Zucchini Bread Recipe (The Ultimate Moist & Fudgy Loaf)

This is the ultimate chocolate zucchini bread recipe! Incredibly moist, packed with rich chocolate flavor, and surprisingly easy to make in just one bowl. The secret ingredient (zucchini!) guarantees a perfectly fudgy and tender loaf every single time.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 cup unsweetened cocoa powder natural or Dutch-processed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or other neutral oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini from about 1 medium zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips plus more for topping

Equipment

  • 1 9x5-inch Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Box grater
  • 1 Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Gently fold in the shredded and squeezed-dry zucchini and 1 cup of chocolate chips until they are evenly distributed throughout the batter.
  6. 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.
  7. 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

Squeezing Zucchini: Do not skip this step! Place shredded zucchini in a clean dish towel and squeeze out as much liquid as you can. This is critical for preventing a soggy loaf.
Storage: Store the cooled bread in an airtight container at room temperature for up to 4 days.