If you’ve been searching for a way to use up summer zucchini and curb your chocolate cravings at the same time, this chocolate zucchini bread recipe is going to feel like a hug from the inside out. First off, thank you so much for being here—there’s nothing more special than sharing a recipe that’s been such a hit in my own kitchen. It’s rich, fudgy, and has a sneaky veggie twist that keeps the texture so incredibly moist. Right after the first slice, you’ll see why this one is a crowd favorite.
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Why You’ll Love This Chocolate Zucchini Bread
Let’s talk about what makes this bread a must-bake:
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It’s like chocolate cake, but with less guilt. Zucchini adds moisture, but it’s totally undetectable in the flavor.
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No fancy equipment needed. Just a bowl, a spoon, and your love of chocolate.
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Deep, rich chocolate flavor. Thanks to Dutch-process cocoa and semisweet chocolate chips.
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Versatile and freezer-friendly! Perfect for meal prep, snack boxes, or a cozy dessert.
What Does Chocolate Zucchini Bread Taste Like?
It’s honestly so much better than it sounds (if you’re raising an eyebrow at “zucchini in bread” right now). Think: rich, chocolatey, and just a touch earthy from the vegetable—kind of like if brownies and banana bread had a baby. The texture is tender, fudgy, and moist, but it still slices beautifully. And the melty chocolate chips on top? A gooey dream. 😍
Benefits of Chocolate Zucchini Bread
Besides being delicious, here’s why I love baking this one on repeat:
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Sneaky Veggies: Great way to use up extra zucchini and sneak some greens into picky eaters’ diets.
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Lower Sugar Option: You can easily scale back the sugar or use coconut sugar for a healthier twist.
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Great for Gifting: This bread wraps beautifully and makes such a thoughtful homemade gift.
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Freezer-Friendly: Make a loaf now, freeze one for later—you’ll thank yourself.
Ingredients You’ll Need
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1 cup all-purpose flour
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½ cup Dutch-process or unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon sea salt
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2 large eggs, room temperature
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¼ cup unsalted butter, melted and slightly cooled
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¼ cup canola oil, vegetable oil, or melted coconut oil
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¾ cup light brown sugar, packed
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1 teaspoon pure vanilla extract
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1½ cups shredded zucchini, packed
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1 cup semisweet chocolate chips, divided
Essential Tools
Here’s what you’ll need to make this recipe:
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9 x 5 loaf pan (This Le Creuset one is my favorite—gorgeous and bakes evenly!)
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Mixing bowls (one medium, one large)
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Whisk or spatula
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Wire cooling rack
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Grater (for shredding the zucchini)
Additions & Substitutions
I promised you versatile, and here’s proof!
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Swap oil types: Use coconut oil for a slightly tropical vibe.
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Add nuts: Walnuts or pecans would add a lovely crunch.
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Chocolate upgrades: Use dark chocolate chunks or mini chips.
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Go gluten-free: Sub in a 1:1 gluten-free flour blend for a GF option.
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Less sweet? Reduce sugar to ½ cup or try maple syrup for a refined-sugar-free version.
How to Make Chocolate Zucchini Bread – Step-by-Step
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Preheat the oven to 350°F. Grease your loaf pan with nonstick spray and set aside.
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Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
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Combine wet ingredients: In a large bowl, mix the eggs, melted butter, oil, brown sugar, and vanilla until mostly smooth.
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Bring it together: Add the dry ingredients to the wet, stirring gently—don’t overmix!
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Add the magic: Stir in the shredded zucchini and ¾ cup of the chocolate chips.
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Pour and top: Transfer the batter to your greased pan. Sprinkle the remaining ¼ cup of chocolate chips on top.
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Bake: Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs or melty chocolate (not raw batter!).
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Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.
What to Serve with Chocolate Zucchini Bread
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A hot cup of coffee or a cold glass of milk 🥛
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Fresh berries for a pop of brightness
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A dollop of Greek yogurt or whipped cream for dessert-style vibes
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Slather with nut butter (peanut butter + chocolate = heaven)
And if you’re still in zucchini mode, you have to try these savory favorites:
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Crispy Parmesan Zucchini Potato Muffins – Perfect for brunch or snack prep!
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Baked Parmesan Zucchini – Cheesy, crisped to perfection, and ready in minutes!
Tips for Perfect Chocolate Zucchini Bread
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Don’t peel the zucchini. The peel adds color and nutrients and softens right into the bread.
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Squeeze, but don’t wring. Gently press zucchini with paper towels if very wet, but don’t dry it completely—you want that moisture!
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Use room temperature eggs. This helps everything blend more evenly.
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Cool completely before slicing. It’ll firm up and slice beautifully once cooled.
How to Store & Freeze
On the counter: Wrap tightly in plastic wrap and store at room temp for up to 4 days.
To freeze: Let the loaf cool completely, then wrap in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight at room temperature before slicing.
Frequently Asked Questions (FAQ)
Can I make this dairy-free?
Yes! Just swap in coconut oil for the butter and use dairy-free chocolate chips. It still turns out rich and delicious!
Can I make muffins with this batter?
Absolutely! Scoop the batter into a muffin tin and bake at 350°F for 18–22 minutes. They come out moist and perfectly portioned!
Do I need to peel the zucchini?
Nope! The zucchini skin softens beautifully in the bake—you won’t see or taste it once the bread is done.
Why use both butter and oil in the recipe?
Butter brings rich flavor, and oil helps create that ultra-moist texture. Using both gives you the best of both worlds!
Can I freeze chocolate zucchini bread?
Yes, and it freezes really well! Wrap it tightly in plastic and foil, then freeze for up to 1 month. Thaw at room temperature before slicing.
Can I reduce the sugar in the recipe?
Definitely. You can cut the brown sugar to ½ cup or even use coconut sugar for a less sweet, more wholesome version.
What’s the best way to shred zucchini for this recipe?
Use a box grater with medium holes or a food processor. No need to squeeze it dry—just blot if overly wet.
Can I make this gluten-free?
Yes! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture stays tender and moist.
In Conclusion
If you’re looking for a rich, moist, and surprisingly veggie-packed treat, this chocolate zucchini bread is the one to try. It’s comforting, chocolatey, and anything but boring!! Whether you’re sneaking in extra veggies or just here for the chocolate (same!), this recipe is a keeper.
Looking for more clever, craveable ways to use zucchini or boost your protein-packed snacks? Don’t miss:
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Baked Parmesan Zucchini – Crispy, Cheesy, and Ready in Minutes
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Air Fryer Protein Bagels (Only 3 Ingredients!) – These are SO good fresh out of the air fryer!
Let’s Bake Together!
Tried this recipe? I’d love to hear how it turned out! Leave a review below and don’t forget to share your photos with me on Pinterest—nothing makes me happier than seeing your creations.
Print
5 Deliciously Moist Chocolate Zucchini Bread Recipes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This rich and fudgy Chocolate Zucchini Bread is everything you love about chocolate cake, tucked into a moist, tender loaf! It’s loaded with melty chocolate chips, made extra moist with shredded zucchini (that you can’t even taste!), and comes together in just one bowl. Perfect for breakfast, dessert, or a midday treat—this one’s a keeper you’ll bake again and again!
Ingredients
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1 cup all-purpose flour
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½ cup Dutch-process cocoa powder (or unsweetened cocoa powder)
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1 teaspoon baking soda
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½ teaspoon sea salt
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2 large eggs, at room temperature
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¼ cup unsalted butter, melted and slightly cooled
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¼ cup canola oil, vegetable oil, or melted coconut oil
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¾ cup packed light brown sugar
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1 teaspoon pure vanilla extract
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1½ cups packed shredded zucchini
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1 cup semisweet chocolate chips, divided
Instructions
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Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
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In a large mixing bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until mostly smooth—some small sugar clumps are totally fine.
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Gently stir the dry ingredients into the wet mixture until just combined (don’t overmix!).
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Fold in the shredded zucchini and ¾ cup of the chocolate chips.
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Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a little melted chocolate is okay, just no raw batter).
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Let the bread cool in the pan for 15 minutes, then carefully remove and transfer to a wire cooling rack to cool completely.
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Slice and enjoy warm, or let it cool for neater slices!
Notes
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If using coconut oil, make sure it’s melted and slightly cooled before adding to the batter.
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No need to peel the zucchini—the skin melts right in!
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Gently blot zucchini if it seems overly wet, but don’t squeeze out all the moisture.
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Bread can be stored wrapped in plastic at room temperature for up to 4 days.
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To freeze: Cool completely, then wrap in plastic wrap and foil. Freeze for up to 1 month. Thaw at room temperature before slicing.
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Want to make it dairy-free? Use coconut oil and dairy-free chocolate chips.
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This recipe also works great as muffins—bake at 350°F for 18–22 minutes!
- Equipment
9 x 5-inch loaf pan
Mixing bowls
Whisk or spatula
Grater (for zucchini)
Wire cooling rack
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads & Loaves
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 22g
- Sodium: 207mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g (approx.)
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 38mg
Keywords: chocolate zucchini bread, zucchini bread, chocolate loaf, zucchini dessert