Chocolate Zucchini Bread Recipe

If you’re looking for a healthy(ish) dessert you can make using fresh, in-season produce, you’ll love this easy chocolate zucchini bread. Perfect for a sweet, summery breakfast, snack, or light dessert, chocolate zucchini bread is a brilliant way to eat more veggies without feeling like you’re eating more veggies.

With a sweet, rich, chocolatey flavor that’s reminiscent of chocolate cake, and a moist, tender crumb, this fantastic quick bread inspired to the classic zucchini bread. It is sure to hit the spot, especially with a cup of tea or coffee.

Chocolate zucchini bread doubles up as a clever way to sneak more vegetables into your kids’ diet, and you can customize it with tasty additions like nuts and dried fruit. Make the most of in-season summer zucchini and bake this amazing quick bread!

Chocolate Zucchini Bread Ingredients

For the best-tasting chocolate zucchini bread, head to your local farmers’ market and pick up some fresh in-season zucchini. About two zucchini should do the trick.

For dry ingredients, you’ll need flour, high-quality cocoa powder (about 1/3 cup), baking powder, and baking soda. Baking powder and soda will help leaven the bread and make it light and fluffy.

Brown sugar and chocolate chips add sweetness to this gorgeous bread, while a dash of vanilla adds a subtle layer of flavor.

Butter and eggs give the bread extra moisture and richness, making each bite an utter delight.

How to Make Chocolate Zucchini Bread

Ready to bake the best chocolate zucchini bread you’ll ever taste? Start by heating your oven to 350F and lightly greasing a loaf pan with butter. Whisk the brown sugar and melted butter until smooth, then mix the eggs and vanilla extract into the mixture.

Next up, whisk your dry ingredients in a separate bowl. Pour the butter mixture into the flour mixture and stir until smooth. You can either peel the zucchini or shred it unpeeled. The peels are full of nutrients, so the choice is yours! Whatever you do, make sure you’ve squeezed the excess water out of the shredded zucchini before mixing it into the batter. This will help prevent your bread from becoming soggy.

Add the zucchini and chocolate chips to the bowl and fold them into the batter. Pour the batter into the loaf pan and bake the bread for 60 to 65 minutes. Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then turn it onto a rack to cool completely. Enjoy!

Tips for Making Easy Chocolate Zucchini Bread

Squeeze out as much liquid as possible from the shredded zucchini. This is how you’ll avoid your chocolate zucchini bread being soggy in the middle.

For a more intense chocolate flavor add ½ teaspoon espresso powder or instant coffee to the batter.

Make sure to properly measure the ingredients. This is especially important for the flour.

Use room-temperature ingredients to make your chocolate zucchini bread.

Your loaf is done baking when a toothpick inserted into the center comes out clean and crumb-free.

Make a healthier version of this delicious chocolate zucchini bread by using sweetener instead of sugar and almond flour instead of regular flour.

You can make gluten-free chocolate zucchini bread by swapping the AP flour for gluten-free flour.

To make vegan chocolate zucchini bread, use oil instead of butter and applesauce or a flax egg instead of chicken eggs.

You can leave out the chocolate chips if desired or add in extras like chopped nuts or dried fruit.

Add a few tablespoons of buttermilk to give your chocolate zucchini bread an extra tanginess and help make it ultra-soft and tender.

How to Store Chocolate Zucchini Bread

Wrap your cooled chocolate zucchini bread in cling film and store it at room temperature for up to 4 days.

Can You Freeze Chocolate Zucchini Bread?

You can totally freeze chocolate zucchini bread! Once cooled, wrap the bread in foil, then pop it in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before serving.

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Instructions

Preheat your oven to 350F. Line a loaf pan with parchment paper and grease it with butter.

Beat the brown sugar and melted butter until combined.

Beat in eggs.

Pour the vanilla extract.

Sift in the flour.

Add the cocoa powder.

Stir in the salt, baking powder, and baking soda. Whisk until well-mixed.

Squeeze out the excess liquid from the zucchini and fold them zucchini into the batter.

Add the chocolate chips.

Transfer the batter to the loaf pan and level the top with a spatula.

Bake for 60 to 65 minutes.

Remove from the oven and allow the bread to cool in the pan for 10 minutes.

Turn it out onto a rack or wooden cutting board to cool completely.

Slice, serve and enjoy!

Notes

Use an 8×4-inch loaf pan to make your chocolate zucchini bread.