Remember when zucchini came out of the garden faster than you could give it away? This chocolate zucchini bread is the perfect way to use up those extra green beauties. Moist, rich, and sneaky-healthy, it’s a comforting treat that pairs perfectly with your morning coffee or an afternoon break.
If you’re looking for more ways to use up your garden stash, don’t miss our easy zucchini recipes – from savory dinners to sweet surprises, there’s something for everyone.
It’s rich, moist, and surprisingly light – and don’t worry, you can’t even taste the zucchini! That just makes it extra soft and a little healthier. Whether you’re baking for grandkids or just want a cozy treat, this loaf hits the spot.
Print
Chocolate Zucchini Bread: A Moist, Chocolatey Classic
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
A rich, moist chocolate bread with a hidden veggie twist! Perfect for a sweet treat that’s light and satisfying.
Ingredients
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon (optional)
2 large eggs
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
1 tsp vanilla extract
1 ½ cups grated zucchini (unpeeled)
½ cup chocolate chips (plus more for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
4. Stir in the grated zucchini.
5. Add dry ingredients to the wet and stir until just combined. Fold in chocolate chips.
6. Pour batter into prepared pan and sprinkle extra chips on top if desired.
7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
Notes
Store at room temperature for up to 3 days.
Freezes well for up to 2 months.
Tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate zucchini bread, easy zucchini bread, chocolate loaf
| Nutrient | Amount per Slice |
|---|---|
| Calories | 230 |
| Fat | 10g |
| Sugar | 15g |
| Protein | 4g |
FAQ’s
Can I use whole wheat flour instead of all-purpose?
Yes, you can swap half the flour with whole wheat. It’ll be a bit denser but still delicious.
Do I have to peel the zucchini?
Nope! Just wash it and grate it. The peel adds color and fiber.
Can I make this into muffins?
Absolutely. Just bake in a muffin tin for 18–22 minutes at 350°F. Or check out our full zucchini muffins recipe for another quick and tasty option.
Is it very sweet?
It’s lightly sweet – perfect for coffee or tea. If you like it sweeter, add a few more chocolate chips.
Conclusion
Chocolate zucchini bread is a lovely blend of comfort and nostalgia. It’s one of those recipes that reminds us that the simplest ingredients – like garden zucchini – can make the richest treats. So next time you’ve got extra zucchini on the counter, give this bread a try. Your kitchen will smell amazing, and your taste buds will thank you. 🍫🥒
