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Easy Chocolate Zucchini Bread

Easy Chocolate Zucchini Bread

This rich, moist, and indulgently chocolaty zucchini bread is the ultimate comfort treat — secretly packed with veggies and bursting with flavor. It’s quick, easy, and perfect for breakfast, dessert, or gifting!
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder adds deep chocolate flavor
  • 1 tbsp ground cinnamon a warm, cozy depth
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 2 cups white sugar for perfect sweetness balance
  • 3 large eggs room temperature is best
  • 1 cup vegetable oil keeps the bread extra moist
  • 2 tsp vanilla extract enhances flavor
Mix-Ins
  • 2 cups shredded zucchini no need to peel
  • 1 cup chopped walnuts for crunch and richness
  • 1 cup semisweet chocolate chips melty pockets of goodness

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9x5-inch loaf pans or line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.
  3. In another bowl, beat sugar and eggs until pale and fluffy. Mix in oil and vanilla, then fold in shredded zucchini.
  4. Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not overmix.
  5. Gently fold in chopped walnuts and chocolate chips.
  6. Divide batter evenly between the prepared pans. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

No need to peel the zucchini — just grate and fold it in. If it’s too watery, press lightly with a paper towel. To make nut-free, omit walnuts or use sunflower seeds. Store in an airtight container at room temp for 4 days or freeze slices for up to 3 months.