Chocolate Zucchini Bread Recipe

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This Chocolate Zucchini Bread is the ultimate stealthy treat—incredibly decadent and moist, with a rich chocolate flavor that completely disguises the healthy addition of fresh zucchini.

Think of the fudgiest brownie baked into a soft, tender loaf, swirled with chocolate chips for extra melty pockets in every single bite.

It’s the perfect way to satisfy a chocolate craving while sneakily adding a serving of vegetables. This easy, one-bowl recipe is sure to become a family favorite, for both kids and adults alike.

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. Course: Dessert, Snack, Breakfast
. Difficulty: Easy
. Prep Time: 15 minutes
. Total Time: 1 hour 10 minutes (plus cooling time)
. Calories per serving: Approximately 320 kcal
. Servings: 1 standard loaf (10 slices)

(To make two loaves, simply double all the ingredients listed below. Use two 8.5×4.5 inch loaf pans. The baking time may need to be extended by 5-10 minutes.)

Ingredients Overview

Every ingredient here has a purpose. The oil and naturally watery 🥒 zucchini create an unbelievably moist and fudgy crumb that stays soft for days.

Cocoa powder and brown sugar deliver a deep, complex chocolate sweetness. The vinegar reacts with the baking soda for a perfect rise, ensuring the loaf isn’t dense.

Finally, the chocolate chips 🍫 melt into gooey pockets, making each slice feel like an indulgent dessert.

Ingredients

For the Bread:

• 1 ½ cups (180g) packed, grated 🥒 zucchini (1 medium zucchini)
• 1 ½ cups (190g) all-purpose flour
• ½ cup (50g) unsweetened natural cocoa powder, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon instant espresso powder (optional, enhances chocolate flavor)
• 2 large eggs, at room temperature
• ¾ cup (150g) light brown sugar, packed
• ½ cup (120ml) neutral oil (vegetable, canola, or avocado)
• ¼ cup (60g) plain yogurt or sour cream (makes it extra tender)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar or apple cider vinegar
• ¾ cup (135g) semi-sweet chocolate chips 🍫

Instructions

🔪 1. Prep and Preheat
Preheat your oven to 350°F (175°C). Grease an 8.5×4.5 inch loaf pan thoroughly with butter or non-stick spray.

For foolproof removal, line the pan with parchment paper, leaving an overhang on the two long sides.

🔪 2. Prepare the Zucchini
Wash and dry the zucchini. There’s no need to peel it! Grate it using the large holes of a box grater.

Place the grated zucchini in the center of a clean kitchen towel. Wrap it up and squeeze over the sink with all your strength to remove as much liquid as possible.

This step is crucial for a rich, fudgy texture and not a soggy one! You should end up with about 1 ½ cups of firmly packed, drained zucchini.

🎂 3. Combine Dry Ingredients
In a large mixing bowl, whisk together the 1 ½ cups of flour, ½ cup of sifted cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and the ½ teaspoon of espresso powder (if using). Whisking ensures there are no lumps of cocoa or baking soda.

🎂 4. Combine Wet Ingredients
To the same bowl with the dry ingredients, add the 2 eggs, ¾ cup of brown sugar, ½ cup of oil, ¼ cup of yogurt, 1 teaspoon of vanilla, and 1 teaspoon of vinegar.

Use a spatula or whisk to mix everything together until just combined. A few streaks of flour are okay; do not overmix.

🎂 5. Fold in Zucchini and Chocolate Chips
Add the squeezed-dry zucchini to the batter. Fold it in gently until evenly distributed.

Now, add about ½ cup of the chocolate chips 🍫 (reserving ¼ cup for the top) and fold them in as well.

🎂 6. Transfer to Pan and Top
Pour the thick, luxurious batter into your prepared loaf pan and spread it into an even layer.

Sprinkle the remaining ¼ cup of chocolate chips evenly over the top. This gives every slice a beautiful, chocolatey finish.

🎂 7. Bake to Perfection
Place the pan in the preheated oven and bake for 55-65 minutes. Tip: Ovens vary, so start checking at 55 minutes.

The bread is done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter.

If you hit a chocolate chip, try another spot. The top will be cracked and look dry.

❄️ 8. Cool Completely (The Hardest Part!)
Let the bread cool in the pan on a wire rack for at least 30 minutes. This allows the structure to set.

Then, carefully lift it out using the parchment paper overhang and transfer it to the rack to cool completely.

This is non-negotiable for clean slices! Slicing into a warm loaf will cause it to fall apart.

🍽️ 9. Serve and Enjoy!
Once completely cool, slice the bread into thick pieces. It’s delicious at room temperature, but for an extra-special treat, warm a slice in the microwave for 15 seconds and serve with a glass of cold milk.

Note

• Squeeze Your Zucchini: This is the #1 tip for success. Removing the excess water prevents a gummy, underbaked center and concentrates the chocolate flavor.
• Don’t Overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing develops gluten and leads to a tough, rubbery bread.
• The Vinegar Trick: The vinegar reacts with the baking soda, giving the bread a better rise and a lighter texture. You won’t taste it at all!

Nutrition

(Per slice)

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 250mg
• Fiber: 3g
• Sugar: 22g

FAQs

Q1: Can I taste the zucchini?
A: Not at all! The zucchini is completely undetectable. It purely adds incredible moisture and a nutritious boost, making the bread incredibly fudgy without any vegetable flavor.

Q2: Can I use melted butter instead of oil?
A: Yes, you can use an equal amount of melted, cooled butter. The oil provides a slightly more moist texture, but butter will give a wonderful rich flavor.

Q3: I don’t have yogurt or sour cream. What can I use?
A: You can substitute an equal amount of buttermilk. If you don’t have that, you can use ¼ cup of milk mixed with ¾ teaspoon of lemon juice or vinegar, let it sit for 5 minutes to curdle.

Q4: How should I store this bread?
A: Because it’s so moist, store it in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

It also freezes beautifully for up to 3 months. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing.

Q5: Can I make this into muffins?
A: Absolutely! This is a fantastic muffin recipe.

Line a muffin tin with papers, fill each cup about ⅔ full, and bake at 375°F (190°C) for 18-22 minutes, or until a toothpick comes out clean.

This should yield about 10-12 standard muffins.