Chocolate Zucchini Bread Recipe

Chocolate zucchini bread is chock-full of decadent fudgy flavor from cocoa powder and melty chocolate chips. It’s the perfect bake for sneaking in veggies without sacrificing indulgence.

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This moist, rich loaf has a tender crumb, deep chocolate flavor, and subtle spice that makes each bite irresistible. Whether warm from the oven or chilled, it never disappoints.

Key Ingredients in This Chocolate Zucchini Bread

• Zucchini – Adds incredible moisture and a delicate texture while disappearing into the rich chocolate crumb.
• Dutch-processed cocoa powder – Deepens the chocolate flavor and gives the bread its dark, indulgent color.
• Semisweet chocolate chips – Melt into pockets of gooey goodness throughout the loaf for extra fudgy bites.
• Espresso powder – Enhances the chocolate intensity without adding coffee flavor—just bold, deep richness.
• Vegetable oil and melted butter – Combine for a tender, moist texture that stays soft for days.
• Cinnamon – Adds subtle warmth and rounds out the flavors with a cozy, aromatic twist.

Let’s Bake: How to Make Chocolate Zucchini Bread

Start by prepping your loaf pan and whisking together the dry ingredients, including flour, sugar, cocoa, spices, and leavening agents.

In another bowl, blend the oil, melted butter, eggs, and vanilla. Fold everything together with the shredded zucchini and chocolate chips to create a thick, luscious batter.

Scoop the batter into your pan and bake until a toothpick comes out with a few moist crumbs. Let it cool before slicing to reveal the ultra-moist, chocolaty center.

Chocolatey Tips & Flavorful Variations

To deepen the chocolate flavor even more, don’t skip the espresso powder—it quietly intensifies the cocoa and makes the bread taste like a slice of chocolate cake. Let your eggs sit at room temperature before baking for a smoother batter and lighter texture.

Try mixing in chopped walnuts or pecans for crunch or swirling a ribbon of peanut butter or cream cheese through the batter before baking. For extra flair, top with chocolate chips or flaky sea salt before sliding the loaf into the oven.

If you’re baking for kids or picky eaters, rest assured: the zucchini completely disappears into the batter, leaving only moisture behind—no green specks in sight.

Keeping It Fresh: Storing Chocolate Zucchini Bread

This loaf stays moist for several days at room temperature when wrapped in plastic or sealed in an airtight container. To enjoy it beyond the week, freeze individual slices wrapped in parchment and stored in a zip-top bag.

To reheat, warm in the microwave for 10–15 seconds or toast lightly for a crisp edge and melty center. It’s perfect for breakfast, dessert, or a mid-afternoon chocolate fix.

Chocolate Zucchini Bread Recipe

This rich and moist chocolate zucchini bread boasts a deep cocoa essence, enhanced by luscious melted chocolate chips and the tender texture provided by fresh shredded zucchini. A harmonious balance of sweetness and spice makes it a standout treat, perfect for dessert or a satisfying snack.

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Course: Bread

Cuisine: American

Keyword: Chocolate Zucchini Bread Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 1 loaf

Ingredients

• 1 teaspoon ground cinnamon
• ½ cup vegetable oil 120ml
• ¼ teaspoon baking soda
• 2 teaspoons vanilla extract
• 1½ cups packed shredded zucchini 220g
• ¾ teaspoon baking powder
• 1½ cups all-purpose flour 180g
• 1 cup granulated sugar 200g
• ½ teaspoon salt
• 1 cup semisweet chocolate chips 180g
• ½ cup dutch-processed cocoa powder 50g
• 1 teaspoon espresso powder or instant coffee
• ¼ cup unsalted butter melted (60ml)
• 3 large eggs at room temperature

Instructions

• Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan using butter or a baking spray.
• Combine the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt in a large mixing bowl and whisk thoroughly to blend.
• In a separate medium bowl, whisk together the melted butter, vegetable oil, eggs, and vanilla extract until the mixture is uniform. Incorporate this liquid mixture into the dry ingredients, then add the shredded zucchini and chocolate chips. Stir gently until the batter is thoroughly combined—note that it will be quite thick.
• Transfer the batter into the prepared loaf pan, smoothing the top to an even layer.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the center emerges with only a few moist crumbs. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove it from the pan and let it cool completely or until just warm to the touch before slicing and serving.
• Wrap and store the bread at room temperature for up to 4 days. Individual slices can also be frozen for longer storage.

Notes

Ensure eggs are at room temperature for better blending and to prevent the butter from solidifying. Use warm water to bring them to temperature quickly if needed.
Accurate flour measurement is crucial—use a kitchen scale or spoon the flour into your measuring cup and level off with a knife.
Avoid overmixing to maintain a soft, moist crumb.
Opt for a light-colored loaf pan to prevent excessive browning on the sides and bottom.
Add texture and variety by substituting a portion of the chocolate chips with chopped toasted nuts such as walnuts, pecans, or hazelnuts.
For a decorative touch, sprinkle extra chocolate chips on top of the batter before baking.