Looking for a treat that feels indulgent but sneaks in a veggie? This chocolate zucchini bread is your answer. Rich, tender, and loaded with chocolate chips, it’s the kind of moist chocolate loaf that feels like a dessert but bakes up like a cozy quick bread.
Perfect for using up summer zucchini or anytime you need a little chocolate therapy, this cocoa quick bread is one of those recipes that checks all the boxes: easy to make, family-approved, and freezer-friendly.
Why You’ll Love This Chocolate Zucchini Bread
- Deep cocoa flavor with melty chocolate chips in every bite.
- Ultra moist texture thanks to shredded zucchini.
- No one will ever guess there’s a vegetable in it.
- Doubles as dessert or breakfast.
Ingredients
- 1 cup (128 g) all-purpose flour
- ½ cup (40 g) Dutch-process or unsweetened cocoa powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) sea salt
- 2 large eggs, room temperature
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 ml) vegetable, canola, or melted coconut oil
- ¾ cup (150 g) packed light brown sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1½ cups (180 g) packed shredded zucchini
- 1 cup (170 g) semisweet chocolate chips, divided
How to Make This Zucchini Dessert
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and sea salt in a medium bowl.
- In a large bowl, stir together eggs, melted butter, oil, brown sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined—don’t overmix.
- Fold in shredded zucchini and ¾ cup chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out mostly clean (a few gooey chocolate smudges are okay).
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Moist Chocolate Loaf
- Don’t skip squeezing excess moisture from the zucchini—it helps the bread bake evenly.
- Use Dutch-process cocoa for a richer, darker flavor.
- Let the loaf cool fully before slicing for clean cuts and perfect texture.
- Want a little crunch? Add chopped walnuts or pecans.
From Garden Zucchini to Chocolate Bliss
This recipe was born during peak zucchini season when I had more squash than sanity. I wanted something sweet, easy, and irresistible—and this loaf delivered. Now it’s a year-round favorite in our house, especially when I “forget” to mention the zucchini to my picky eaters.
Every bite is rich, fudgy, and packed with little chocolate surprises. It’s the kind of loaf that disappears in a flash and has everyone asking for the recipe.
What to Serve with Chocolate Zucchini Bread
Slice it thick and serve with a glass of cold milk or a hot cup of coffee. It’s also lovely with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Make it part of a brunch spread with fresh fruit and eggs, or enjoy a slice as a midnight snack straight from the fridge. (No judgment here!)
How to Store This Cocoa Quick Bread
Once fully cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
To freeze: Wrap slices or the whole loaf in foil and store in a zip-top bag for up to 3 months. Thaw at room temperature or reheat gently in the microwave.
FAQs About Chocolate Zucchini Bread
Do I have to peel the zucchini?
Nope! Just grate and squeeze—it blends right in.
Can I use applesauce instead of butter/oil?
You can substitute half for a lighter version, but expect a slightly different texture.
Can I make this into muffins?
Absolutely. Just divide the batter into a muffin tin and bake for 18–22 minutes.
Is this zucchini dessert freezer-friendly?
Yes! It freezes beautifully, so make a double batch and save one for later.
A Rich and Fudgy Favorite
This chocolate zucchini bread is more than just a sneaky way to use up veggies—it’s a rich, satisfying loaf that brings chocolate joy with every bite. Whether you serve it as a sweet snack, an easy dessert, or a special breakfast, one thing’s for sure: it won’t last long!
Print
Chocolate Zucchini Bread: The Moist, Chocolatey Loaf You’ll Want All Year Round
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Chocolate Zucchini Bread is a rich, moist quick bread loaded with cocoa and melty chocolate chips—plus a hidden veggie twist! Shredded zucchini adds tenderness without tasting “green,” making this loaf a crowd-pleasing treat for breakfast, dessert, or snacking. It’s easy to bake, freezer-friendly, and completely satisfying.
Ingredients
-
1 cup (128 g) all-purpose flour
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½ cup (40 g) Dutch-process or unsweetened cocoa powder
-
1 teaspoon (5 g) baking soda
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½ teaspoon (2.5 g) sea salt
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2 large eggs, room temperature
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¼ cup (60 g) unsalted butter, melted and cooled
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¼ cup (60 ml) vegetable, canola, or melted coconut oil
-
¾ cup (150 g) packed light brown sugar
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1 teaspoon (5 ml) pure vanilla extract
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1½ cups (180 g) packed shredded zucchini
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1 cup (170 g) semisweet chocolate chips, divided
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
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In a large bowl, mix eggs, butter, oil, brown sugar, and vanilla until smooth.
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Stir dry ingredients into the wet until just combined—do not overmix.
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Fold in shredded zucchini and ¾ cup of the chocolate chips.
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Pour batter into the loaf pan and top with remaining chocolate chips.
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Bake for 50–60 minutes, or until a toothpick comes out mostly clean.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze excess moisture from zucchini using a clean kitchen towel.
Dutch-process cocoa gives a deeper, more intense chocolate flavor.
Add chopped nuts for texture if desired.
Cool fully before slicing for the best texture.
Freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American