Can a dessert be both decadent and secretly nutritious? This chocolate zucchini bread proves that it can. Moist, rich, and packed with double chocolate flavor, this fan-favorite recipe transforms humble garden zucchini into a sweet sensation. In just 15 minutes of prep, you can whip up a loaf that’s perfect for breakfast, snacks, or dessert. With over 200 rave reviews, this chocolate zucchini bread is the go-to summer bake for chocolate lovers and veggie skeptics alike. Discover how this simple yet indulgent treat has won hearts—and how you can make it your own.
Why You’ll Love This Recipe
- Intensely chocolatey in every bite: The combo of cocoa powder and semi-sweet chocolate chips delivers a bold, fudgy flavor throughout.
- Sneaky veggie magic: Shredded zucchini adds incredible moisture without altering the flavor.
- Quick and easy: No mixer required—just bowls, a whisk, and a grater.
- Freezer-friendly: Make ahead and enjoy later without sacrificing taste or texture.
- Customizable: Add nuts, swap yogurts, or turn it into muffins or cupcakes.
Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (optional but enhances flavor)
- 3/4 cup (135g) semi-sweet chocolate chips
- 2 large eggs
- 1/4 cup (60ml) neutral oil such as vegetable or melted coconut oil
- 1/3 cup (80g) plain Greek yogurt or sour cream
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini—no peeling or blotting needed
How to Make Chocolate Zucchini Bread
- Prep your oven and pan: Preheat to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan.
- Combine dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir in chocolate chips.
- Whisk the wet mixture: In a separate bowl, blend the eggs, oil, yogurt, sugar, and vanilla until fully combined.
- Combine mixtures: Gradually add the wet ingredients to the dry, mixing until just combined. Fold in shredded zucchini.
- Bake the bread: Pour the batter into the greased loaf pan. Bake for 45–55 minutes, covering loosely with foil halfway through to prevent over-browning. A toothpick should come out mostly clean.
- Cool: Let the loaf cool in the pan on a wire rack for 1 hour. Then, transfer it directly onto the rack to cool completely.
Helpful Tips
- Avoid overmixing: Stir until just combined to keep the bread tender.
- Use fresh zucchini: Frozen zucchini should be thawed and lightly blotted.
- Watch your oven: Start checking doneness at the 45-minute mark.
- Make it pretty: Press a few extra chocolate chips on top while it’s warm.
Substitutions And Variations
- Yogurt options: Use plain or vanilla, full-fat or low-fat Greek yogurt, or sour cream.
- Oil swap: Try melted butter for a richer flavor.
- No espresso powder? Skip it or use instant coffee.
- Make muffins or cupcakes: Adjust the baking time accordingly (see FAQs).
- Add-ins: Fold in chopped nuts, coconut flakes, or dried cherries.
Frequently Asked Questions
Can I make this recipe gluten-free? Yes! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Can I leave out the chocolate chips? Not recommended—they add sweetness and enhance the chocolate flavor.
Can I double the recipe? Absolutely. Use two loaf pans and bake as directed.
What if I only have Dutch-process cocoa powder? Use natural cocoa for best results; Dutch-process may affect the rise.
How do I make muffins or cupcakes with this recipe?
- For muffins: Bake at 425°F for 5 mins, then 350°F for 14–15 mins.
- For cupcakes: Bake at 350°F for 19–20 mins.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to a week.
- Freezer: Seal the loaf well and freeze for up to 3 months. Thaw overnight in the fridge.
Conclusion
This fan-favorite chocolate zucchini bread strikes the perfect balance between indulgence and nutrition. With easy prep, rich flavor, and endless versatility, it’s no wonder this recipe has earned hundreds of glowing reviews. Whether you’re a seasoned baker or just starting out, give this irresistible loaf a try. Don’t forget to share your creations in the comments or tag us on social media—we love seeing how you make this recipe your own! Ready for more delicious ideas? Explore our full collection of chocolate-packed baked goods next!