Chocolate Zucchini Bread
A rich, moist loaf that tastes like chocolate cake—with a hidden veggie twist.
This is the kind of baking that feels like magic. No one will believe there’s zucchini in this ultra-chocolatey bread, and that’s part of the fun. It’s soft, deeply flavorful, loaded with melty chips, and made with ingredients you probably already have.
No fancy gear. No weird prep. Just stir, bake, and slice your way to comfort food bliss.
“It’s like a brownie and a loaf cake had a secretly healthy baby.”
Why You’ll Love It
- Decadent Texture – Moist, tender, and almost fudgy thanks to the shredded zucchini.
- Deep Chocolate Flavor – Cocoa and chocolate chips make every bite indulgent.
- Easy to Make – No mixer, no special tools—just a bowl and a spoon.
- Veggie Boosted – You won’t taste it, but you’ll feel better knowing it’s in there.
- Freezer-Friendly – Perfect to slice and stash for later chocolate cravings.
Ingredients & Substitutions
| Ingredient | Why It Matters | Substitutions/Notes |
|---|---|---|
| All-Purpose Flour | Gives the loaf structure | Avoid whole wheat—it can make it too dense |
| Dutch Cocoa Powder | Adds richness and deep chocolate flavor | Natural cocoa works, but won’t be as bold |
| Dark Brown Sugar | Keeps it moist and adds caramel depth | Light brown sugar is okay, but slightly milder |
| Melted Butter | Adds richness and softness | Swap with neutral oil for dairy-free version |
| Zucchini | Moisture magic with no veggie taste | No need to peel—just shred and squeeze dry |
| Eggs | Help bind and tenderize the loaf | Room temp eggs blend better |
| Salt | Boosts and balances flavor | Don’t skip—it ties all the chocolate together |
| Baking Soda | Helps the loaf rise and stay fluffy | Not interchangeable with baking powder |
| Chocolate Chips | Gooey pockets of chocolate in every bite | Chopped chocolate chunks work too |
Flavor Variations (Still Super Easy)
- Double Chocolate Banana – Swap one zucchini for 1 mashed banana.
- Espresso Boost – Add 1 tsp instant espresso to the dry ingredients.
- Nutty Crunch – Fold in ½ cup chopped walnuts or pecans.
- Spiced Up – Add ½ tsp cinnamon or a pinch of cayenne for a warm twist.
FAQ
Can I skip wringing out the zucchini?
It’s not recommended. Extra moisture can make your bread dense and gummy.
Can I use oil instead of butter?
Yes! Use any neutral oil like canola or avocado. It’ll still be moist and rich.
Is this bread sweet enough to be a dessert?
Absolutely—it’s more cake than veggie loaf. Add ice cream on top and call it done.
Can I freeze this?
Yes! Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temp or gently reheat in the microwave.
Chocolate Zucchini Bread
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Servings: 1 loaf
Equipment
Loaf Pan, Mixing Bowls, Rubber Spatula, Measuring Cups and Spoons
Ingredients
1 cup (120g) All-Purpose Flour
1/2 cup (40g) Dutch-Processed Cocoa Powder
1 cup (200g) Dark Brown Sugar
1/2 cup (115g) Butter, Melted
2 Zucchini (about 220g), Shredded
2 Whole Eggs
1 teaspoon (6g) Salt
1 teaspoon (5g) Baking Soda
1 cup (170g) Chocolate Chips
Directions
Step 1: Preheat the Oven
- – Preheat your oven to 350°F (175°C).
- – Grease a loaf pan with butter or line it with parchment paper for easy removal.
Step 2: Shred the Zucchini
- – Using a box grater, shred zucchini into a mixing bowl.
- – Sprinkle a small pinch of salt over the zucchini and let it sit for 30 minutes.
- – After 30 minutes, Using your hands or a dish towel, wring out the excess moisture from the zucchini shreds.
Step 3: Prepare the Wet Ingredients
- – In a large mixing bowl, whisk together the melted butter and dark brown sugar until well combined.
- – Add the eggs, one at a time, mixing well after each addition.
- – Stir in the shredded zucchini, ensuring it’s evenly distributed.
Step 4: Mix the Dry Ingredients
- – In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, and baking soda until well combined.
Step 5: Combine Wet and Dry Ingredients
- – Gradually fold the dry ingredients into the wet mixture using a rubber spatula.
- – Stir until just combined—do not overmix, as this can make the bread dense.
- – Gently fold in the chocolate chips, ensuring they are evenly distributed.
Step 6: Bake the Bread
- – Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- – Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Cool and Serve
- – Let the zucchini bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- – Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Simple Baker’s Tips
- Wring That Zucchini! This one step keeps your bread from turning mushy.
- Cocoa Upgrade: Dutch-processed cocoa gives a richer, more grown-up chocolate flavor.
- Make It Pretty: Sprinkle extra chips on top before baking—it looks bakery-level with zero extra work.
- Freezer Friendly: Slice and freeze for up to 2 months. Toast to reheat for a warm chocolate moment anytime.
Final Thoughts from My Kitchen to Yours 💛
Chocolate zucchini bread is the ultimate stealth-bake. It looks indulgent (because it is), feels like dessert, and still manages to sneak in a vegetable. Whether you’re baking it for breakfast, gifting it to a friend, or keeping it all to yourself—we fully support that choice.
Just one bowl, one loaf pan, and zero stress. That’s the kind of baking we love.
