This rich and moist Chocolate Zucchini Bread is the ultimate way to use up fresh zucchini! It is loaded with cocoa, chocolate chips, and just the right amount of sweetness, with a soft texture from the zucchini. You would never guess there was a vegetable hiding inside! Whether baking for breakfast, dessert, or a snack, this easy, quick bread (no rise time needed!) delivers big chocolate flavor in every bite. Once you see how well zucchini works in baked goods, don’t stop here. Try my fudgy Zucchini Brownies next! And if you’re looking for more ways to use up summer zucchini, check out my BIG list of Zucchini Recipes.
Ingredients & Substitutions
- Cocoa Powder: I used Dutch-processed cocoa powder in this chocolate zucchini bread. It adds a rich, deep chocolate flavor. If you don’t have Dutch-process, natural cocoa powder works, too, but the flavor may be a bit lighter.
- Espresso Powder: Espresso powder really deepens the chocolate flavor. And don’t worry, it won’t make the bread taste like coffee. You can leave it out or use a teaspoon or two of strong brewed coffee in the wet ingredients.
- Sugars: Both light brown and granulated sugar create the perfect amount of moisture and structure.
- Oil: Vegetable (or canola) oil makes the bread tender and moist without weighing it down.
- Eggs: Eggs help to bind the batter. (Make sure they are at room temperature.) Out of eggs? Check out some egg substitutes you could try.
- Zucchini: Zucchini adds amazing moisture without affecting the flavor. Seriously, I have baked with it A LOT, so I hope you trust me on this one!
- Chocolate Chips: Semi-sweet chocolate chips (or chunks) add pockets of melty chocolate in every bite! Dark chocolate or milk chocolate would work, too.
How to Prep Zucchini For Chocolate Zucchini Bread
To prep zucchini for this bread recipe, first, simply grate it using the large holes of a box grater. No need to peel. Then, gently press the shredded zucchini with a clean kitchen towel or paper towel to remove some excess moisture. But, don’t squeeze it completely dry! This helps keep your bread moist without making it soggy. It’s an easy step that makes all the difference in texture.
Why Do You Reduce the Oven Temperature After Putting in Chocolate Zucchini Bread?
If you notice, I preheat the oven at 350°F, then immediately reduce the temperature after putting in the bread. Starting the bake at a higher temperature helps the bread rise quickly and develop a nice crust, locking in moisture. Lowering the oven temperature afterward ensures the inside cooks gently and evenly without drying out or burning the edges. This two-step baking method gives you a moist, tender loaf with a perfectly baked texture every time.
Can I Use Other Mix-Ins in Chocolate Zucchini Bread?
Absolutely! While the classic chocolate chips are delicious, you can easily customize your zucchini bread by adding chopped nuts like walnuts or pecans for extra crunch. White chocolate chips, dried fruit (such as raisins or cranberries), or even swirls of peanut butter or Nutella make tasty variations. Just be sure to keep the total mix-ins moderate so the bread bakes evenly and stays moist.
How To Store Chocolate Zucchini Bread
Once the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week; however, this can dry out the bread faster, so it is not my preferred storage method. For longer storage, freeze the bread.
How To Freeze Chocolate Zucchini Bread
Want to save the chocolate zucchini bread for later? Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. It’s just as delicious after a quick thaw. I like to heat up a slice in the microwave after thawing; it makes the chocolate chips melty and the bread taste freshly baked!
Chocolate Zucchini Bread
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon espresso powder
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- ¾ cup (163.5 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, about 2 medium zucchini, lightly pressed to remove excess moisture (do not squeeze dry)
- 1 cup (182 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with non-stick spray.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
- In a medium bowl, whisk together brown sugar, granulated sugar, oil, vanilla, and eggs until smooth.
- Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. (The batter will be thick.)
- Fold in the grated zucchini and chocolate chips until evenly distributed, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the oven, then immediately reduce the temperature to 325°F.
- Bake for 80-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no raw batter. If the top is browning too quickly, loosely cover the loaf with aluminum foil during the last 10–15 minutes of baking.
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is so rich and moist! You would never know there was zucchini in it. I love it!
Elizabeth
Oh my gosh, I LOVE this bread! It is so chocolatey and delicious! Wow! I might have to start growing zucchini just to make this bread…
Bella
I had no idea there was zucchini in this. It is fantastic and so chocolatey.
Stephanie
I will definitely make this again. I like how the zucchini keeps the bread moist without it being too heavy. Perfect!
Baking time if I wanted to make mini loaves.
Leigh