Who knew veggies could taste like dessert? Chocolate zucchini bread is the answer when you’ve got extra zucchini and a craving for something indulgent. You might be raising your eyebrows at the idea of putting a vegetable in bread, but trust me—once you try this moist, chocolatey loaf, you’ll be hooked. The zucchini melts right in, giving it a tender crumb and a hidden health boost. This recipe is easy to whip up, making it a go-to for new bakers or anyone who loves a rich, chocolate-filled treat that doesn’t taste like it’s trying to be healthy.

Why You’ll Love This Chocolate Zucchini Bread

Chocolate zucchini bread is a must-bake recipe for so many reasons:

Incredibly Moist: Thanks to the zucchini, every bite is soft and rich without being dense.
Easy to Make: You don’t need any fancy tools—just a bowl, a spoon, and a loaf pan.
Versatile Treat: Enjoy it for breakfast, dessert, or even a midday snack with coffee.
Budget-Friendly: A great way to use up garden zucchini and pantry staples without splurging.

A Brief History of Chocolate Zucchini Bread

Here are a few fun facts about chocolate zucchini bread to add flavor to your baking knowledge:

Depression-Era Roots: Sweet vegetable breads like zucchini and carrot cakes became popular when eggs and butter were scarce.
Garden Overflow Solution: Home gardeners often turn to this bread in summer when zucchini plants produce in abundance.
Kid-Friendly Favorite: It’s a sneaky way to get veggies into picky eaters without a fuss.
Modern Classic: Today, it’s a beloved staple in the world of quick breads, joining banana and pumpkin in popularity.

Key Ingredients in Chocolate Zucchini Bread

Zucchini: Adds moisture and softness—grate it finely so it blends right in.
Cocoa Powder: Gives that rich, deep chocolate flavor we all crave.
Chocolate Chips: Melt into gooey pockets for extra indulgence in every slice.
All-Purpose Flour: Provides structure without making the loaf too dense.
Oil: Keeps the crumb moist and light—neutral oils like canola or vegetable work best.
Brown Sugar: Brings sweetness and a hint of molasses depth.
Eggs: Bind everything together and help the bread rise.

How to Make Chocolate Zucchini Bread

Follow these easy steps to create the perfect loaf of chocolate zucchini bread:

Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Grate the Zucchini
Wash and finely grate 1 to 2 medium zucchini. Don’t peel them! Use a towel to gently squeeze out excess moisture.
Mix Wet Ingredients
In a large bowl, whisk together oil, eggs, vanilla, and brown sugar until smooth and creamy.
Combine Dry Ingredients
In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and a pinch of salt.
Bring It All Together
Gradually mix the dry ingredients into the wet. Fold in the grated zucchini and chocolate chips.
Bake
Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and Serve
Slice thick pieces and enjoy warm or room temp. Add a pat of butter for extra indulgence!

Chocolate Zucchini Bread Tips and Twists

Want to make your chocolate zucchini bread even better? Try these ideas:

Tips for Success

Don’t overmix the batter—gentle folding keeps it tender.
Use freshly grated zucchini for maximum moisture.
A metal loaf pan works best for even baking.
Add chopped nuts for crunch.
Toss chocolate chips in flour to prevent sinking.

Fun Variations

Double Chocolate: Add a swirl of chocolate ganache on top before baking.
Spiced Version: Add cinnamon and a pinch of nutmeg for a warm twist.
Mini Loaves: Bake in mini loaf pans and reduce baking time for perfect giftable treats.

Storage, Reheating, and Make-Ahead Tips

Keep your loaf fresh and flavorful with these easy tips:

Storage: Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days.
Reheating: Warm slices in the microwave for 10–15 seconds to soften and melt the chips again.
Make-Ahead: Freeze the whole loaf (or slices) wrapped in plastic and foil for up to 2 months. Thaw overnight on the counter.

Serving Suggestions for Chocolate Zucchini Bread

This bread is versatile, so here’s how to enjoy it best:

With Coffee or Tea: Perfect for breakfast or a midday pick-me-up.
As Dessert: Top with whipped cream or a scoop of vanilla ice cream.
On a Brunch Table: Serve alongside fruit, yogurt, and eggs.
In Lunchboxes: A sweet surprise that holds up well.
To Impress Guests: Dust with powdered sugar before serving for a bakery-style finish.

Frequently Asked Questions

Can I make it gluten-free?
Yes! Use a 1:1 gluten-free flour blend made for baking.

Do I have to peel the zucchini?
Nope! The peel softens completely and adds extra nutrients.

Can I use applesauce instead of oil?
Yes, swap up to half the oil with applesauce for a lighter loaf.

Can I freeze it?
Absolutely—freeze it whole or sliced for easy snacking later.

Is it sweet enough without chocolate chips?
It will still taste great, but the chips add extra indulgence.

Enjoy Your Chocolate Zucchini Bread

There’s something magical about chocolate zucchini bread—it’s rich like cake, but with the hidden goodness of fresh veggies. Whether you’re baking for your family, gifting a loaf to a friend, or just using up garden zucchini, this recipe never disappoints. It’s simple, satisfying, and full of chocolatey charm. Once you’ve had a warm slice, it might just become your new favorite way to use zucchini.

Explore More Recipes

If you loved this chocolate zucchini bread, you’re in for a treat with more zucchini-inspired favorites! For a classic version, try our Zucchini Bread—it’s simple, soft, and perfect for breakfast or snacking. Craving something savory? These Zucchini Boats are hearty and flavorful, ideal for a light dinner. You’ll also enjoy our cheesy twist with Zucchini Cheese Bread, loaded with melty goodness. For a side dish that steals the spotlight, make these Cheesy Garlic Zucchini Steaks or go crisp and healthy with Baked Zucchini. And if you want even more chocolate magic, don’t miss our ultra-rich Chocolate Zucchini Cake—it’s everything a chocoholic dreams of.

Chocolate Zucchini Bread

This chocolate zucchini bread is incredibly moist, packed with rich chocolate flavor, and super easy to bake. Perfect for beginners, it’s a delicious way to use up garden zucchini and makes a great snack, dessert, or breakfast treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword beginner baking, chocolate zucchini bread, easy zucchini bread, moist quick bread, zucchini dessert

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 8 servings

Calories 260kcal

Author Abby Marlow

Ingredients

Wet Ingredients

2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Add-ins

1 cup finely grated zucchini about 1 medium
1/2 cup chocolate chips

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk eggs, oil, sugars, and vanilla until smooth.
In another bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
Add dry ingredients to wet and stir just until combined.
Fold in grated zucchini and chocolate chips.
Pour batter into loaf pan and smooth the top.
Bake 50–60 minutes or until a toothpick comes out clean.
Let cool for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use freshly grated zucchini and don’t skip squeezing out extra moisture. To switch it up, add a handful of chopped walnuts to your chocolate zucchini bread.

Nutrition (per slice – approx.)

Calories: 260
Carbohydrates: 32g
Protein: 4g
Fat: 13g
Saturated Fat: 4g
Fiber: 3g
Sugar: 19g