Moist, chocolatey, and sneakily veggie-packed—this Chocolate Zucchini Bread is the perfect sweet treat for breakfast, dessert, or anytime snacking.

💬 Introduction: Decadence with a Hidden Twist

There’s something so comforting about a warm slice of chocolate bread fresh out of the oven. Add in some fresh grated zucchini, and you’ve got a rich, tender loaf that’s as wholesome as it is indulgent.

This Chocolate Zucchini Bread became one of my favorite ways to use up an abundance of summer zucchini—especially when I want to trick picky eaters into eating more veggies. With deep cocoa flavor, melty chocolate chips, and a soft crumb, this loaf never lasts long in my house!

🛒 Key Ingredients (with Descriptions)

Zucchini

Adds incredible moisture to the bread without affecting the flavor. No need to peel—just grate and squeeze out excess moisture.

All-Purpose Flour

Gives the loaf its structure. You can sub with half whole wheat for extra fiber.

Unsweetened Cocoa Powder

Provides deep, rich chocolate flavor. Use Dutch-processed for an even darker, more intense taste.

Chocolate Chips

Because double chocolate is always better. Fold them in for gooey bites in every slice.

Eggs

Bind the batter and give the bread lift and softness.

Oil

Keeps the bread extra moist. You can use vegetable oil, canola, or even melted coconut oil.

Sugar

White sugar sweetens, while a touch of brown sugar adds depth and softness.

Baking Powder & Baking Soda

Work together to help the loaf rise and stay tender.

Vanilla Extract

Enhances the chocolate and rounds out the flavors.

👩‍🍳 Step-by-Step Instructions

Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line with parchment paper for easy removal.
Grate & Drain the Zucchini
Grate fresh zucchini and squeeze out excess moisture using a clean towel or paper towels. You want it damp, not dripping.
Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Combine the Wet Ingredients
In another bowl, beat the eggs, sugars, oil, and vanilla until smooth.
Mix It All Together
Stir the dry ingredients into the wet until just combined. Fold in the zucchini and chocolate chips.
Bake
Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

🍽️ Serving Suggestions

Serve warm with a pat of butter or drizzle of nut butter
Enjoy as an afternoon snack with coffee or tea
Dust with powdered sugar or top with a spoonful of Greek yogurt for a breakfast treat
Add a scoop of vanilla ice cream for a quick dessert

❄️ Storage & Reheating Tips

Refrigeration

Wrap tightly and store in the fridge for up to 5 days. Keeps its moisture beautifully!

Freezing

Slice and wrap each piece in plastic wrap. Store in a freezer-safe bag for up to 2 months.

Reheating

Microwave individual slices for 15–20 seconds to bring back that fresh-from-the-oven softness.

🏁 Final Thought

Whether you’re trying to sneak more veggies into your family’s diet or just want a ridiculously good chocolate loaf, this Chocolate Zucchini Bread is the answer. It’s the best kind of baking—moist, fudgy, and secretly wholesome.

❓ FAQ Section

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Make sure your baking powder is also GF-certified.

Can I use applesauce instead of oil?
You can substitute up to half the oil with unsweetened applesauce. The texture may be slightly different but still delicious.

Do I need to peel the zucchini?
Nope! The peel melts into the bread and adds extra color and fiber.

Can I make this as muffins?
Yes—just divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.

Chocolate Zucchini Bread