If you’ve ever wondered how to make a quick bread that’s both rich and wholesome, this chocolate zucchini bread is it. Perfectly fudgy, incredibly moist, and made with a hidden veggie twist, this loaf is one of those recipes you’ll come back to again and again. In this post, I’ll show you how to make the ultimate loaf, troubleshoot common mistakes, and share tips to keep your chocolate chips from sinking. Whether you’re baking for family or freezing for later, this guide has you covered.
Table of Contents
Table of Contents
Why You’ll Love Chocolate Zucchini Bread
The first time I made chocolate zucchini bread, I wasn’t entirely sure how the kids would feel about sneaking vegetables into dessert. Turns out, they didn’t just like it—they devoured it. Now it’s a staple in our house, especially during zucchini season.
What makes this chocolate zucchini bread so special is how well it balances indulgence with everyday ingredients. You get a dense, cake-like texture without needing frosting, and it’s packed with real shredded zucchini—just like in my chocolate zucchini muffins and zucchini brownies with chocolate glaze. The cocoa powder and semisweet chips give it that deep, rich flavor, while the moisture from the zucchini keeps every slice from drying out.
What Makes This Bread So Irresistible
This recipe is simple enough for a weeknight bake, but it’s impressive enough to serve at brunch or gift during the holidays. There’s no complicated technique—just everyday pantry staples and a few clever tricks to get that signature fudgy crumb. Plus, it’s versatile. You can swap oils, add your favorite mix-ins, or keep it classic. The zucchini practically melts into the batter, making the bread incredibly tender without overpowering the chocolate.
I’ve tried many versions, including my pineapple zucchini bread, but this chocolate version remains my favorite. Whether you’re a seasoned baker or just diving into homemade treats, this chocolate zucchini bread is a foolproof, flavor-packed loaf you’ll bake on repeat.
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Chocolate Zucchini Bread
This moist chocolate zucchini bread is rich, easy to make, and packed with hidden veggies and chocolate chips. A perfect quick bread for any occasion.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted
1/4 cup oil (canola, vegetable, or coconut)
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1 cup semisweet chocolate chips, divided
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
3. In a large bowl, mix eggs, butter, oil, vanilla, and brown sugar until smooth.
4. Stir dry ingredients into wet, mixing gently.
5. Fold in zucchini and ¾ cup of chocolate chips.
6. Pour into pan and sprinkle remaining chips on top.
7. Bake for 50–60 minutes or until a toothpick comes out mostly clean.
8. Let cool in pan for 15 minutes, then transfer to a rack.
9. Cool completely before slicing and serving.
Notes
Use coconut oil if preferred, but let it cool slightly before mixing.
Store wrapped at room temperature for 4 days.
To freeze: wrap tightly and freeze up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Baking the Perfect Chocolate Zucchini Bread
How to Use Zucchini for Best Texture
When it comes to making the best chocolate zucchini bread, how you prepare the zucchini really matters. Always choose medium-sized zucchini—they’re not too watery, and their skin is tender enough to leave on. No need to peel them. Simply wash, trim, and grate them using the coarse side of a box grater.
One big mistake people make is squeezing all the liquid out of the shredded zucchini. While you don’t want it dripping wet, a little moisture is what gives the bread its incredible softness. After grating, give it a gentle press between paper towels—just enough to remove excess water without drying it out.
You’ll be surprised at how the zucchini disappears into the batter. Once baked, it’s almost invisible, but you’ll taste the difference in every bite. For extra moisture, I use a combination of oil and melted butter. This blend gives the bread richness while keeping the crumb fluffy and soft.
Secrets to Getting a Moist, Chocolatey Loaf
To create a truly moist chocolate zucchini bread, balance is everything. I use Dutch-process cocoa powder for that bold chocolate flavor. You can use regular unsweetened cocoa powder, but Dutch-process gives it that bakery-style richness.
Make sure your eggs are at room temperature and don’t skip the vanilla—it brings out the chocolate flavor even more. When combining the dry and wet ingredients, stir until just blended. Overmixing will make the bread dense.
Fold the shredded zucchini and most of the chocolate chips in last. Save a handful of chips to sprinkle on top before baking—they melt into gooey pools that make each slice irresistible.
If you love quick breads like this, you’ll also enjoy my zucchini garlic bites for a savory twist or mediterranean chicken zucchini bake when you’re in the mood for a hearty dinner.
Bake the loaf at 350°F for 50–60 minutes. A toothpick should come out mostly clean—don’t worry if you hit a melted chip. Let it cool before slicing, though that first warm piece is always the best.
Variations and Add-ins You’ll Love
Can You Add Chocolate Chips or Nuts?
Absolutely! One of the reasons I adore chocolate zucchini bread is how easily you can customize it. The standard recipe includes semisweet chocolate chips, but you can mix things up based on your preferences. Try dark chocolate chunks for a more intense bite or mini chips for a melty texture throughout the loaf.
If you love a bit of crunch, chopped walnuts or pecans are fantastic additions. Fold in about ½ cup of nuts with the zucchini and chips. They bring contrast to the soft crumb and give each bite an added dimension. Just be sure to lightly toast the nuts beforehand for the best flavor.
This recipe is also perfect for mix-ins like white chocolate chips, shredded coconut, or even a swirl of peanut butter. Want to go a little bolder? Add a pinch of cinnamon or espresso powder to deepen the chocolate notes. You can also check out my grilled chicken and zucchini salad if you’re craving something savory with your meal prep rotation.
Making It Dairy-Free or Gluten-Free
Need a chocolate zucchini bread that fits your dietary needs? This recipe adapts beautifully. To make it dairy-free, just swap the butter with more oil or use a dairy-free alternative like vegan margarine. Choose dairy-free chocolate chips (there are plenty of options at most grocery stores), and you’re good to go.
For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum. I’ve had great results with blends designed for baking—they keep the texture moist and cohesive. Just be careful not to overmix, especially with gluten-free flour, since it can affect the rise.
You can also play around with natural sweeteners. While I love the flavor brown sugar brings, coconut sugar or maple syrup can also work in this chocolate zucchini bread. They may slightly change the texture, but the taste is still rich and satisfying.
If you’re into experimenting, I also recommend trying my Tex-Mex chicken and zucchini recipe for a completely different take on zucchini in your kitchen.
Storage, Serving & Troubleshooting Tips
How to Keep It Fresh or Freeze It
Once your chocolate zucchini bread has fully cooled, wrap it tightly in plastic wrap or foil to keep it soft and fresh. It stays perfect at room temperature for up to 4 days. You can also store it in an airtight container if you prefer not to use wrap.
Planning ahead? This bread freezes beautifully. Wrap the whole loaf in plastic, then in foil, and store it in a freezer-safe bag for up to one month. When you’re ready to enjoy it, thaw it at room temperature. You can also slice before freezing and warm individual pieces in the microwave for a fast snack or breakfast treat.
Serving ideas are endless. Enjoy a slice with your morning coffee, add a smear of almond butter, or serve it slightly warm with whipped cream for dessert. It’s just as crowd-pleasing as my zucchini cottage cheese fritters or chocolate zucchini muffins—but even more indulgent.
Common Problems Like Dryness or Sinking Chips
Let’s talk about some common hiccups when baking chocolate zucchini bread—and how to avoid them.
Dry bread is often the result of too much flour or overbaking. To fix this, be sure to spoon and level your flour when measuring (don’t scoop straight from the bag). Also, check your oven with an oven thermometer—many run hotter than the dial says. Pull your bread when the toothpick has moist crumbs, not when it’s bone dry.
Chocolate chips sinking to the bottom? Toss them in a spoonful of flour before adding to the batter. This light coating helps suspend them throughout the loaf, giving you melty pockets of chocolate in every bite.
And finally, if your bread sinks in the middle after baking, your batter may have been overmixed or your baking soda wasn’t fresh. Always mix until just combined and check expiration dates before baking.
With these tips in your back pocket, your chocolate zucchini bread will turn out just right—moist, chocolatey, and completely crave-worthy.
Frequently Asked Questions
Why is my chocolate zucchini bread dry?
Dryness is usually caused by overbaking or using too much flour. Always spoon and level your flour rather than scooping it, and don’t wring out all the moisture from the zucchini. Bake just until a toothpick comes out with a few moist crumbs—no longer.
How much cocoa powder for zucchini bread?
This recipe uses ½ cup of Dutch-process cocoa powder, which gives it a deep, rich flavor. You can use unsweetened cocoa if that’s what you have, but Dutch-process adds a bakery-quality richness that elevates the chocolate zucchini bread.
Do people put chocolate chips in zucchini bread?
Yes! Chocolate chips are a favorite add-in for many bakers. This recipe calls for 1 cup of semisweet chips—¾ cup folded into the batter and the rest sprinkled on top for a beautiful, melty finish.
How to keep chocolate chips from sinking in zucchini bread?
Toss your chips in a spoonful of flour before folding them into the batter. This helps them stay suspended throughout the loaf rather than settling at the bottom while baking.
Conclusion
Chocolate zucchini bread is the kind of recipe that surprises you with how rich and indulgent it tastes—despite how simple it is to make. It’s a perfect blend of deep chocolate flavor and moist texture, thanks to that magical ingredient: zucchini. Whether you’re baking it for your kids, meal-prepping for the week, or just treating yourself, this loaf checks all the boxes.
From mix-ins like nuts and chips to helpful swaps for dietary needs, there’s something here for everyone. And with smart tips to store, freeze, and troubleshoot, you’ll never go wrong with this go-to recipe.
For more zucchini-packed inspiration, don’t forget to try our zucchini brownies with chocolate glaze and pineapple zucchini bread. Happy baking, and see you next time in the kitchen!
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