Rich, fudgy, and deeply chocolatey, this easy Chocolate Zucchini Bread is a moist quick bread that sneaks in extra veggies without sacrificing flavor. It’s perfect for snacks, lunchboxes, or a simple dessert.
Decadent Chocolate Zucchini Bread
Snack time is a great chance to try something new. Instead of the usual apple or crackers, why not slice a loaf of this chocolate zucchini bread? It’s quick to make and wonderfully satisfying.
Yes — it’s chocolate. That alone makes it an instant favorite. But the zucchini is the star behind the scenes: it keeps the crumb tender and moist while adding a subtle boost of nutrients.
Both kids and adults love it, and picky eaters often don’t realize there’s a vegetable inside. The loaf has a soft, tender texture and an indulgent chocolate flavor that pairs beautifully with a cup of coffee or a glass of milk.
What You’ll Need
This recipe uses common pantry ingredients and is flexible with a few easy substitutions.
- Flour: 1 cup all-purpose flour. A gluten-free AP blend can work, though texture may vary.
- Cocoa powder: ½ cup unsweetened cocoa powder for rich chocolate flavor.
- Baking powder & baking soda: ½ teaspoon of each to give the loaf a good rise.
- Salt: ½ teaspoon to enhance the chocolate flavor.
- Spices: 1 teaspoon ground cinnamon and a pinch (about 1/8 tsp) ground nutmeg add warmth; optional if you prefer plain chocolate.
- Sugar: ½ cup sugar, or substitute maple syrup or a sugar replacement if you like.
- Fat: ¼ cup melted coconut oil (or melted butter) keeps the bread moist.
- Eggs: 2 large eggs.
- Yogurt: ¼ cup plain yogurt improves the crumb. Nonfat or full-fat both work.
- Vanilla: 1 teaspoon pure vanilla extract.
- Zucchini: 1½ cups grated zucchini, patted dry to avoid excess moisture.
- Chocolate chips: About ⅔ cup semi-sweet chips for extra pockets of chocolate; white chips are a nice alternative.
- Sea salt: Optional sprinkle on top to finish.
Why use zucchini?
Zucchini plays the same role here that carrots do in carrot cake or bananas in banana bread. It cooks down to a soft texture and has a mild flavor, which keeps the loaf tender without overpowering the chocolate. It’s an easy way to add vegetables to a treat.
How to Make Chocolate Zucchini Bread
The method is straightforward: mix the dry and wet ingredients separately, combine them, fold in zucchini and chocolate chips, then bake.
- Prep the oven and pan. Preheat to 350°F. Grease a 9 x 5-inch loaf pan and dust with flour, tapping out the excess.
- Mix dry ingredients. In a large bowl whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients. In another bowl whisk the sugar, melted coconut oil, eggs, yogurt, and vanilla until combined.
- Combine. Pour the wet mixture into the dry and stir until just combined. Fold in the grated zucchini and then the chocolate chips.
- Bake. Transfer the batter to the prepared pan and bake 45–55 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool and finish. Cool the loaf in the pan on a wire rack, then remove and let cool completely before slicing. Finish with a light sprinkle of sea salt if desired.
Tips for Success
- No need to peel: Summer squashes like zucchini have thin skins—just wash and grate.
- Don’t overmix: Stir until ingredients are combined. Overmixing develops gluten and can make the loaf tough.
- Cool before slicing: Let the bread cool fully so the slices hold together and cut cleanly.
How to Store Leftovers
- Wrap the cooled loaf tightly in plastic wrap or an airtight container to retain moisture.
- Keep at room temperature for up to 2 days, or refrigerate for up to one week.
Can I Freeze Chocolate Zucchini Bread?
- Yes. Wrap individual slices or the whole loaf in two layers of plastic wrap and one layer of foil, then freeze.
- Store in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup sugar (or substitute)
- ¼ cup melted coconut oil (or melted butter)
- 2 large eggs
- ¼ cup plain yogurt
- 1 teaspoon pure vanilla extract
- 1½ cups grated zucchini, patted dry
- ⅔ cup semi-sweet chocolate chips
- Sea salt for sprinkling, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and dust with flour, tapping out excess.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the sugar, melted coconut oil, eggs, yogurt, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and bake 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan on a wire rack, then remove and cool completely. Sprinkle with sea salt if desired, slice, and serve.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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