Description
If you’re craving something rich, chocolaty, and a little bit healthy, this Chocolate Zucchini Bread is the perfect treat! Moist and packed with flavor, this sweet loaf hides shredded zucchini for a tender texture and extra moisture—without tasting like veggies at all. Whether you’re serving it as breakfast, dessert, or a midday snack, this recipe will win over everyone, even picky eaters.
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Ingredients
Dry Ingredients:
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1 ½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon (optional, for warmth)
Wet Ingredients:
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2 large eggs
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½ cup vegetable oil (or melted coconut oil)
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½ cup granulated sugar
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½ cup packed brown sugar
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1 tsp vanilla extract
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1 ½ cups finely shredded zucchini (moisture squeezed out)
Add-ins:
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½ cup plain Greek yogurt (or sour cream)
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¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
Step 1: Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Shred and Drain Zucchini
Use the fine side of a box grater to shred the zucchini.
Place it in a clean towel or paper towels and squeeze out the excess liquid.
Set aside—this step is key to avoid soggy bread.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Mix well to break up any lumps in the cocoa.
Step 4: Combine the Wet Ingredients
In a large bowl, whisk the eggs, oil, both sugars, and vanilla extract until smooth.
Stir in the Greek yogurt until combined.
Step 5: Add Zucchini and Dry Ingredients
Fold the shredded zucchini into the wet mixture.
Gradually add the dry ingredients, stirring gently until just combined.
Do not overmix—this keeps the bread soft.
Step 6: Add Chocolate Chips
Gently fold in the chocolate chips, saving a few tablespoons to sprinkle on top.
Step 7: Bake the Bread
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the reserved chocolate chips on top for a melty finish.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Cool & Serve
Let the bread cool in the pan for 10–15 minutes.
Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy as-is or warm it slightly for an extra melty bite.
Notes
Don’t Skip Squeezing – Too much moisture in the zucchini can lead to soggy bread.
Use Room Temp Ingredients – Helps everything blend smoothly.
Don’t Overmix – Stir until just combined to keep the bread tender.
Test Early – Ovens vary; start checking at the 50-minute mark.
Add Nuts – Walnuts or pecans add crunch and richness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cuisine: American