Chocolate Zucchini Bread

If you’ve ever doubted that vegetables belong in dessert, this Chocolate Zucchini Bread is here to change your mind. Rich, fudgy, and packed with pockets of melted chocolate, this loaf delivers serious brownie vibes—with the added bonus of being made with zucchini. It’s the perfect recipe for using up garden-fresh zucchini while satisfying your sweet tooth.

This isn’t just a “good for a veggie loaf” situation. This is next-level good—moist, chocolate-loaded, and irresistibly tender. Whether you’re baking for your family, sneaking veggies into dessert, or trying something new, this recipe will quickly become your go-to.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Unbelievably Moist – Thanks to grated zucchini, the texture is soft and rich without being greasy.
• Quick & Easy – Simple steps and no special equipment required.
• Loaded with Chocolate – Chopped dark chocolate gives this bread gooey, melty moments in every bite.
• Perfect for All Occasions – Brunch, dessert, lunchbox snack, or just a midnight treat.
• Crowd-Pleaser – Even picky eaters won’t guess there’s zucchini inside.
• A Step Above the Rest – Uses melted butter for richness, dark chocolate chunks for depth, and squeezed zucchini for perfect texture.

Ingredients Needed

For the batter:

• 3 cups grated zucchini (about 2 large or 3 small) – squeeze out excess moisture
• ▢ 1 ¾ cups (260g) all-purpose flour
• ▢ ⅓ cup (40g) unsweetened cocoa powder – Dutch-processed for a smoother flavor
• ▢ 1 ½ teaspoons baking soda – helps with rise and fluffiness
• ▢ ½ teaspoon salt – to balance the sweetness

For the wet mixture:

• ▢ 2 large eggs – ideally at room temperature
• ▢ 1 ¼ cups (275g) granulated sugar – white sugar gives a clean, sweet base
• ▢ 100g (7 tablespoons) unsalted butter, melted – for that rich, indulgent taste
• ▢ 2 teaspoons pure vanilla extract – adds warmth and aroma

For the chocolate fix:

• ▢ 300g (10 oz) dark chocolate, coarsely chopped – keep a few bigger chunks for gooey surprises inside

How to Make Chocolate Zucchini Bread

• Preheat & Prep.
  Preheat your oven to 180°C (350°F), or 160°C if using a fan oven. Grease and line a large loaf pan (approx. 11 x 6 x 2.5 inches or 28 x 15 x 6.5cm).
• Drain the Zucchini.
  Place grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can, then let it sit in a colander to continue draining while you prepare the batter. This step is key to preventing a soggy loaf.
• Mix the Dry Ingredients.

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

• Combine the Wet Ingredients.
  In a separate bowl, whisk the eggs and sugar until well blended and slightly frothy. Add melted butter and vanilla, and whisk again until fully incorporated.
• Bring the Batter Together.
  Pour the wet mixture into the bowl of dry ingredients. Stir gently with a wooden spoon or spatula until just combined. The batter will be thick—don’t worry!
• Add the Good Stuff.

Fold in the grated zucchini and chopped chocolate. The batter will start out dense but will loosen up as the zucchini incorporates, creating a thick, spreadable consistency.

• Bake It Up.
  Scrape the batter into the prepared loaf pan and smooth the top. Bake uncovered for 45 minutes, then loosely cover with foil and bake another 20 minutes. A skewer inserted into the center should come out mostly clean—melted chocolate streaks are okay!
• Cool & Slice.

Let the loaf sit in the pan for 15 minutes, then transfer to a wire rack to cool for another 10 before slicing. Enjoy it warm if you can—those melty chocolate pockets are everything.

Serving and Storage Tips

Serving Suggestions:

• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Toast slices lightly and spread with nut butter for a decadent breakfast.
• Dust with powdered sugar for a pretty presentation at brunch.

Storing:

• Room Temp: Wrap tightly and store for up to 3 days.
• Fridge: Keeps for up to a week—just bring to room temp before serving for best texture.
• Freezer: Slice and wrap individual pieces. Freeze for up to 3 months. Thaw at room temp or microwave in 10-second bursts.

Helpful Notes

• Grating Tip: Use the fine side of the grater for zucchini that disappears into the batter, or the coarse side if you like visible flecks.
• Chocolate Options: Swap dark chocolate for semi-sweet or even white chocolate chunks for a twist.
• Make it Healthier: Reduce sugar by ¼ cup or substitute half with coconut sugar.
• Add Texture: Stir in ½ cup chopped walnuts or pecans with the chocolate for a nutty crunch.

Conclusion

This Chocolate Zucchini Bread is the perfect example of how something simple can be truly spectacular. It’s rich, moist, and packed with deep chocolate flavor, all while sneaking in a vegetable that no one will notice. Whether you’re baking for your family, friends, or just yourself, this loaf is guaranteed to impress.

If you try this recipe, don’t forget to leave a comment and a star rating below!
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What twist did you add to make it your own? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use oil instead of butter?

Yes! You can swap the melted butter for the same amount of neutral oil (like vegetable or canola). The texture will be slightly more moist and a bit lighter.

Can I make this gluten-free?

Definitely. Replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for best results.

Why is squeezing the zucchini important?

Zucchini holds a lot of moisture. If you skip this step, your bread may turn out soggy or undercooked in the middle.

Can I freeze chocolate zucchini bread?

Absolutely. Wrap slices tightly and freeze for up to 3 months. Let thaw at room temperature or reheat in the microwave for a warm treat.

What kind of chocolate works best?

Dark chocolate (70% or higher) gives the richest flavor, but you can use semisweet or milk chocolate if you prefer a sweeter loaf. Chocolate chips also work in a pinch!