Easy Chocolate Zucchini Bread

There’s something undeniably comforting about the smell of freshly baked chocolate bread wafting through your kitchen — especially when it’s packed with hidden veggies like zucchini. If you’re skeptical, you’re not alone. But this easy chocolate zucchini bread is the kind of recipe that turns doubters into believers with just one bite. It’s rich, moist, and indulgently chocolaty, yet sneakily nutritious thanks to the zucchini.

Whether you’re trying to use up a surplus of garden zucchini, looking for a kid-friendly treat, or simply craving something sweet that’s not overly complicated, this recipe will quickly become a favorite. Plus, it uses simple pantry staples and comes together without any fancy equipment.

Don’t miss our ultimate guide to baking tips for beginners to set yourself up for success before you begin.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No mixer required and ready for the oven in under 20 minutes.
• Simple Pantry Ingredients – No need to run to the store for special items.
• Perfect for Gifting or Sharing – Makes two generous loaves!
• Sneaky Veggies – Great way to add moisture (and nutrition) with zero zucchini taste.
• Rich, Chocolaty Goodness – Thanks to cocoa powder and chocolate chips.

Unlike many versions, this chocolate zucchini bread strikes the perfect balance between rich and not-too-sweet, with a soft, moist texture and crunchy walnut contrast. It’s the ideal comfort treat — satisfying, nostalgic, and just impressive enough to share with guests.

Ingredients Needed

Dry Ingredients

• 3 cups all-purpose flour
• ¼ cup unsweetened cocoa powder – adds deep chocolate flavor
• 1 tablespoon ground cinnamon – a warm, cozy depth
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 2 cups white sugar – for the perfect sweetness balance
• 3 large eggs – room temperature is best
• 1 cup vegetable oil – helps keep the bread extra moist
• 2 teaspoons vanilla extract – enhances all the flavors

Mix-Ins

• 2 cups shredded zucchini – no need to peel
• 1 cup chopped walnuts – for crunch and nutty richness
• 1 cup semisweet chocolate chips – melty pockets of goodness

Looking for inspiration? Try our healthy banana bread recipe for another veggie-packed twist.

How to Make Easy Chocolate Zucchini Bread

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans lightly with oil or line with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. This step ensures even distribution and prevents lumps.

3. Blend the Wet Ingredients

In a second bowl, beat the sugar and eggs until the mixture looks pale and fluffy. Add the vegetable oil and vanilla, mixing until smooth. Then fold in the shredded zucchini – don’t worry if it looks slightly watery; that’s what keeps the bread moist.

4. Combine Wet and Dry

Gradually add the dry mix into the wet ingredients, stirring just until combined. Avoid overmixing, as this can make your bread dense.

5. Add the Extras

Gently fold in the chopped walnuts and chocolate chips. These ingredients not only enhance flavor but also add a great contrast in texture.

6. Fill and Bake

Divide the batter evenly between the prepared loaf pans. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool

Let the loaves rest in their pans for 10 minutes before transferring to a wire rack to cool completely. This helps prevent soggy bottoms and keeps the structure intact.

Serving and Storage Tips

Serving Suggestions

• Serve warm with a pat of butter or cream cheese for breakfast.
• Top with a scoop of vanilla ice cream for a decadent dessert.
• Dust with powdered sugar or a drizzle of melted chocolate before serving to guests.

Storage Guidelines

• Room Temp: Store in an airtight container up to 4 days.
• Fridge: Keeps well for 7 days – allow it to come to room temp before serving.
• Freezer: Wrap slices individually and freeze up to 3 months.

Helpful Notes

• Shredding Tip: Use the large holes of a box grater. No need to peel zucchini.
• Too Moist? If your zucchini is very watery, gently press it with a paper towel before adding.
• Add-Ins: Try adding dried cranberries, white chocolate chips, or a pinch of espresso powder for depth.
• Allergy-Friendly: Swap nuts for seeds, or omit them altogether.

Conclusion

If you’re searching for a foolproof, crowd-pleasing treat that checks all the boxes — easy to make, deeply flavorful, and secretly wholesome — this easy chocolate zucchini bread is it. Perfect for casual breakfasts or a cozy dessert, this recipe is versatile enough to fit nearly every occasion.

Have you tried it? We’d love to hear from you! Leave a comment below and give it a star rating if you baked this bread.

And if you’re proud of your loaf, share it on Pinterest or Facebook and tag us!
What toppings or mix-ins did you try? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make this recipe gluten-free?

Yes! Simply substitute your favorite gluten-free all-purpose flour blend in the same quantity. Make sure your blend includes xanthan gum or add ½ teaspoon yourself.

What can I use instead of vegetable oil?

You can use melted coconut oil or light olive oil. For a lighter version, try using unsweetened applesauce in place of half the oil.

Do I need to peel the zucchini?

Nope! Leave the skin on. It adds color and nutrients, and you won’t taste it once baked.

Can I freeze chocolate zucchini bread?

Absolutely. Wrap individual slices or full loaves tightly in plastic wrap, then foil. Store in the freezer for up to 3 months. Thaw at room temperature.

Why is my bread sinking in the middle?

This usually happens from overmixing the batter or underbaking. Make sure your oven is fully preheated, and don’t open the door during the first 40 minutes of baking.