Chocolate Zucchini Bread is easy to make, moist and chocolaty. Satisfy your chocolate craving while sneaking in veggies.
I love to make Zucchini Cake and this recipe for Chocolate Zucchini Bread is another favorite. There is so much gooey chocolate in this quick bread recipe that you won’t even believe it has a vegetable in it.
It’s a delicious way to sneak in more veggies without anyone noticing. This recipe is similar to Chocolate Banana Bread and just as easy to make with tons of chocolate flavor.
Table of Contents
Why We Love This
The zucchini in this recipe makes it so moist. Each bite is a real treat loaded with chocolate, and it combines for the best recipe. Double chocolate zucchini bread is freezer friendly and perfect to give for gifts.
There is so much chocolate because we use cocoa powder and chocolate chips!
Ingredients
- All Purpose Flour. Prevent packing too much flour into the cup and spoon the flour instead of scooping it.
- Unsweetened Cocoa Powder. Dutch-Processed Cocoa Powder gives it a rich chocolate flavor.
- Baking soda. You can try some of the Best Baking Soda Substitutes.
- Large Eggs. The eggs should be room temperature before combining into batter.
- Vanilla extract. Enhances the flavor for delicious bread.
- Shredded zucchini. The texture of shredded zucchini combines into the bread, and you can’t even taste or see it.
- Semi-Sweet Chocolate Chips. Use the best quality chocolate chips that you can.
Find the complete list of ingredients at the bottom of the page.
Variations for Chocolate Zucchini Bread
- Make Zucchini Muffins. Use the batter to make muffins instead of bread. It’s the perfect breakfast time treat. You can make regular size or mini muffins but make sure to adjust the time.
- Chocolate. Instead of semi-sweet chocolate, use milk chocolate or dark chocolate.
- Mix in nuts. Chopped pecans or walnuts taste great in this recipe.
- Sweetener. Swap brown sugar for the white sugar.
- Instant Coffee. Add a teaspoon of instant coffee or espresso powder to the batter to enhance the flavor. It does not taste like coffee but enhances the chocolate flavor.
- Coconut Oil. Substitute melted coconut oil for the butter in the recipe.
Step By Step Instructions
- Step 1. First, preheat the oven. Then spray a 9 X 5-inch loaf pan with a non-stick cooking spray. You can also line with parchment paper.
- Step 2. Combine the dry ingredients together. In a medium size bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
- Step 3. Get out another bowl. Whisk together the eggs, butter, sugar and vanilla extract.
Step 4. Gradually add the flour mixture to the large mixing bowl of wet ingredients. Stir until just combined. Be careful not to over mix.
Step 5. Fold in the shredded zucchini. Then add chocolate chips for fudginess.
Step 6. Next, spread the batter into the loaf pan.
Step 7. Sprinkle the remaining chocolate chips on top of the batter.
Step 8. Finally, bake the bread. It will take about 50-60 minutes until a toothpick inserted into the middle of the bread comes out clean.
Step 9. Allow to cool on a wire rack for 10 minutes. Then carefully remove the bread from the pan and cool for an additional 15 minutes on the wire rack. Then the bread is ready to slice, serve and enjoy!
Expert Tips
- Don’t overmix the batter. Combine until just mixed together. Overmixing will make the bread dense.
- Preparing the zucchini. I do not peel the zucchini before shredding for this recipe and I shred using a traditional box shredded or cheese grated. You can use pre-shredded frozen zucchini for this recipe. Make sure to thaw it out completely and bloat it dry before mixing into the batter.
- Checking the bread. Try not to insert the toothpick into a melted chocolate chip to check for doneness.
- Double the recipe. It’s so good you will want an extra loaf for the freezer!
- Room temperature eggs. Sit the eggs out about an hour before using. They will mix into the batter easier if they are room temperature.
- Greek yogurt. Add ¼ cup for added moisture.
- Dairy free chocolate. Swap dairy-free chocolate chips if desired.
- Shred the zucchini. You need a box grater to shred the zucchini. You can also use a food processor with the grater attachment.
Storage
Store any leftover bread at room temperature in an airtight container for up to 1 week. You can freeze the bread for extended storage.
Freeze the entire loaf or freeze in slices. Wrap in plastic wrap and place in a freezer container up to 2 months.
Frequently Asked Questions
No, it is not necessary to peel zucchini. You won’t taste the peeling as it is very thin.
Substitute gluten free flour in the recipe. If it is dry when combining, add a tablespoon of water, milk, oat milk, soy milk or almond milk.
Using too much flour is usually the reason for overly dry bread. It’s important to measure it accurately and not to scoop it. Always spoon it into the measuring cup.
No, not if you are using fresh zucchini. It helps to make the bread moist.
More Easy Quick Bread Recipes
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Sweet Bread
I can’t wait for you to try Chocolate Zucchini Bread. Don’t forget to leave a comment and star rating once you try it.
Chocolate Zucchini Bread
Ingredients
- 1 3/4 cups All Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder Dutch Processed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 eggs
- 8 Tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup Semi-Sweet Chocolate Chips divided
Instructions
- Preheat the oven to 350 F (165 C) and spray a 9X5 inch loaf pan with a non-stick cooking spray.
- In a medium size bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
- In a separate large bowl, whisk together the eggs, butter, sugar and vanilla extract.
- Slowly add flour mixture to the large bowl and stir until just combined. Be careful not to over mix.
- Stir in the shredded zucchini and ¾ cup of the chocolate chips.
- Pour the batter into your greased loaf pan and sprinkle the remaining chocolate chips on top of the batter.
- Bake for 50-60 minutes until a toothpick inserted into the middle of the bread comes out clean (try not to insert the toothpick into a melted chocolate chip to check for doneness).
- Let cool on a wire rack for 10 minutes.
- Carefully remove the bread from the pan and cool for an additional 15 minutes on the wire rack.
- Then the bread is ready to slice, serve and enjoy!
This bread is loaded with chocolate and the zucchini makes it so moist!