Chocolate Zucchini Bread

When you first hear “chocolate” and “zucchini” in the same sentence, it might sound like an odd couple — kind of like pineapple on pizza. But here’s the thing: zucchini is one of those magical ingredients that blends right in, adding incredible moisture and tenderness without overpowering the flavor. In fact, once it’s baked, you won’t even know it’s there. What you will notice is a rich, chocolatey loaf that’s soft, slightly fudgy, and perfect for satisfying a sweet craving without feeling overly heavy.

This bread is a real win-win: you get the indulgence of chocolate cake and a sneaky serving of veggies all in one slice. The zucchini helps lock in moisture, so the texture stays deliciously soft for days — no dry, crumbly loaf here. Plus, it’s an easy one-bowl recipe you can whip up without making a huge mess in the kitchen. That’s my kind of baking project.

I love that this recipe works for almost any occasion. Need a quick breakfast? Slice it up and enjoy it with a cup of coffee. Want an afternoon snack? Toast a piece and add a smear of peanut butter. Planning dessert? Serve it slightly warm with a scoop of vanilla ice cream, and it suddenly feels fancy. It’s versatile, comforting, and has just the right balance of sweetness and chocolate depth.

Whether you grow zucchini in your garden, buy it fresh from the market, or just need a clever way to use up that extra squash in the fridge, this chocolate zucchini bread is a keeper. It’s the kind of recipe you’ll make once and then wonder how you ever lived without.

Why You’ll Love It

• Incredibly Moist & Tender – Thanks to the zucchini, this bread stays soft and luscious for days without drying out.
• Rich Chocolate Flavor – Cocoa powder and chocolate chips make it taste more like dessert than a veggie-packed loaf.
• Easy One-Bowl Recipe – Minimal dishes, quick prep, and no fancy equipment required.
• Versatile Treat – Enjoy it for breakfast, as an afternoon snack, or as a decadent dessert.
• A Sneaky Way to Eat Veggies – Perfect for picky eaters who wouldn’t touch zucchini on its own.

Ingredient List

For the Bread

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional, for warmth)
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)
• ½ cup sour cream or plain Greek yogurt
• 1 cup semi-sweet chocolate chips

Ingredient Notes

• Cocoa powder – Use unsweetened, high-quality cocoa powder for a richer chocolate flavor.
• Brown sugar – Adds moisture and a subtle caramel depth; don’t skip it.
• Zucchini – No need to peel, but do squeeze out excess moisture after grating to avoid a soggy loaf.
• Sour cream/Greek yogurt – Helps keep the bread soft and slightly tangy; full-fat works best.
• Chocolate chips – Semi-sweet is ideal to balance the sweetness, but dark chocolate chips make it extra indulgent.

Kitchen Equipment Needed

• Mixing bowls (medium & large) – For combining dry and wet ingredients separately before mixing together.
• Whisk – Great for blending the dry ingredients evenly.
• Rubber spatula – Perfect for folding in zucchini and chocolate chips without overmixing.
• Box grater – To shred the zucchini; I like one with a coarse side for better texture.
• Measuring cups & spoons – For accurate measurements (a must in baking).
• 9×5-inch loaf pan – The classic size for an even bake; I love my nonstick one for easy release.
• Cooling rack – Lets the bread cool properly without becoming soggy on the bottom.

Instructions

1. Prep the pan & oven

• Preheat the oven to 350°F (175°C).
• Lightly grease a 9×5-inch loaf pan, then line it with a parchment sling (overhang on the long sides).

Pro tip: The parchment sling makes it effortless to lift the loaf out without tearing.

2. Shred & drain the zucchini

• Rinse the zucchini, trim the ends, and grate on the coarse holes of a box grater.
• Measure 2 cups loosely packed grated zucchini.
• Pile it into a clean kitchen towel and squeeze firmly 2–3 times to remove excess water (don’t wring it bone-dry).

Pro tip: If your zucchini is very watery, give it an extra squeeze—excess liquid can lead to a gummy center.

3. Mix the dry ingredients

• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until the color looks uniform and you see no cocoa clumps.

Pro tip: Whisk thoroughly to break up cocoa lumps—this prevents streaks and ensures a deeper chocolate flavor.

4. Mix the wet ingredients

• In a medium bowl, whisk the eggs until lightly foamy.
• Whisk in the oil, granulated sugar, and brown sugar until the mixture looks glossy and well combined.
• Stir in the vanilla and sour cream/Greek yogurt until smooth.

5. Bring wet and dry together

• Make a well in the dry ingredients and pour in the wet.
• Using a rubber spatula, fold gently (broad, sweeping strokes) until the batter is mostly combined—a few faint dry streaks are okay.

Pro tip: Stop folding as soon as most dry bits disappear. Overmixing = tougher crumb.

6. Fold in zucchini & chocolate chips

• Scatter the squeezed zucchini over the batter.
• Sprinkle in the chocolate chips.
• Fold gently just until everything looks evenly distributed, scraping the bowl’s bottom and sides.

7. Fill the pan & add a little extra

• Scrape the batter into the prepared pan and smooth the top.
• If you like, dot with a few extra chocolate chips for a pretty finish.
• Tap the pan once or twice on the counter to release large air bubbles.

8. Bake to perfection

• Bake on the middle rack for 50–60 minutes. Start checking at 45 minutes.
• Insert a toothpick into the center: it should come out with a few moist crumbs (melted chocolate smears don’t count as wet batter).

Pro tip: If the top is browning too fast around 40 minutes, tent the loaf loosely with foil.

9. Cool, release & set the crumb

• Let the bread cool in the pan for 15 minutes on a rack.
• Use the parchment overhang to lift it out and set it on the rack.
• Cool at least 1 hour (until barely warm) before slicing so the crumb can set.

Pro tip: For ultra-clean slices, chill the loaf for 30 minutes and use a serrated knife with a gentle sawing motion.

10. Slice, serve & store

• Slice into 10–12 pieces.
• Store, wrapped well, at room temperature for up to 3 days, or refrigerate up to 1 week.
• For longer storage, freeze slices up to 3 months; thaw at room temp or warm briefly.

Pro tip: Revive day-old slices with a 10–15 second microwave zap to bring back that just-baked softness.

Tips and Tricks for Success

• Don’t skip draining the zucchini – Too much liquid can make the bread dense and gummy.
• Measure flour correctly – Spoon it into the cup and level it off; scooping directly packs it in and adds too much.
• Check doneness early – Ovens vary, so start testing at 45 minutes to avoid overbaking.
• Use room-temperature ingredients – Helps everything mix smoothly for an even crumb.
• Fold gently – Overmixing will toughen the bread and reduce its tenderness.
• Rest before slicing – Cooling allows the crumb to set and flavors to fully develop.

Ingredient Substitutions and Variations

• Oil – Swap vegetable oil for melted coconut oil or light olive oil.
• Sour cream/Greek yogurt – Use buttermilk for a lighter, tangier flavor.
• Chocolate chips – Try dark chocolate chunks, white chocolate chips, or a mix.
• Sweetener – Replace some or all of the sugar with coconut sugar for a deeper flavor.
• Gluten-free – Use a good 1:1 gluten-free baking flour blend.
• Add-ins – Mix in chopped nuts (walnuts, pecans) or dried fruit for texture.
• Spice twist – Add a pinch of nutmeg or espresso powder to enhance the chocolate depth.

Serving Suggestions

• With coffee or tea – My favorite way is enjoying a thick slice slightly warm with a strong cup of coffee in the morning.
• As dessert – Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
• To-go snack – Wrap individual slices in parchment for lunchboxes or quick afternoon pick-me-ups.
• Holiday brunch table – Pair with fresh berries and a dusting of powdered sugar for a festive touch.
• With nut butter – Spread peanut butter or almond butter on a warm slice for a satisfying, protein-packed snack.

Storage and Reheating Instructions

• Room temperature – Wrap tightly in plastic wrap or foil; keeps fresh for up to 3 days.
• Refrigerator – Store in an airtight container for up to 1 week; bring to room temperature before serving.
• Freezer – Slice, wrap individually, and freeze for up to 3 months; thaw overnight or in the microwave.
• Reheat – Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.
• Freshen up – For day-old bread, add a pat of butter before reheating to restore moisture and flavor.

Frequently Asked Questions

Do I need to peel the zucchini?

Nope! The skin is thin and tender, and it blends right into the bread without affecting texture or taste.

Can I make this bread ahead of time?

Yes! In fact, the flavor gets even better the next day as it sits and the chocolate deepens.

What can I use instead of sour cream or Greek yogurt?

Buttermilk, plain kefir, or even applesauce will work—just note the texture might be slightly different.

How do I know when it’s fully baked?

A toothpick inserted into the center should come out with a few moist crumbs but no raw batter.

Can I make this into muffins?

Absolutely! Just divide the batter into a muffin tin and bake at the same temperature for about 18–22 minutes.

Is this bread very sweet?

It’s moderately sweet—rich enough for dessert but not over-the-top for breakfast or snacks.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!