There’s something satisfying about making a loaf of chocolate zucchini bread with just a handful of pantry basics and a couple of fresh ingredients. I like recipes that don’t ask for specialty items or complicated steps—just straightforward mixing and baking. This bread is a great example of how you can get a rich, chocolatey treat with minimal fuss and a short ingredient list. Zucchini is one of those vegetables that always seems to multiply in the summer, so I’m always looking for ways to use it up without letting any go to waste. Here, it adds moisture and a bit of nutrition, but you’d never know it’s there from the taste.
What I appreciate about this recipe is how flexible it is. If you’ve got eggs, a bit of oil, some yogurt or sour cream, and a couple of baking staples, you’re already halfway there. The cocoa powder and chocolate chips do all the heavy lifting for flavor, so you don’t need fancy chocolate bars or extra mix-ins. I also like that you don’t have to squeeze the zucchini dry—just shred it and fold it in. That keeps things simple and saves time.
This chocolate zucchini bread fits into busy weeks when you want something homemade but don’t want to spend hours in the kitchen. It’s a good way to sneak in extra veggies for picky eaters, and it works for breakfast, snacks, or dessert. I’ve found that it stays moist for days, so you can make it ahead and enjoy a slice whenever you need a quick treat. If you’re looking for a way to use up extra zucchini or just want a reliable, no-fuss chocolate loaf, this recipe is worth a try.
All About Chocolate Zucchini Bread
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Clean, Wholesome Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (41g) natural unsweetened cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder
- 3/4 cup (135g) semi-sweet chocolate chips
- 2 large eggs
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 1/3 cup (80g) plain Greek yogurt or sour cream
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (180g) shredded zucchini (no need to squeeze out moisture)
How to Make It Happen
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray and set aside. This prevents sticking and helps the loaf release easily.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until everything is evenly combined. Stir in the chocolate chips so they’re coated in the dry mix—this helps them stay suspended in the loaf.
- In a separate bowl, beat the eggs, oil, Greek yogurt (or sour cream), sugar, and vanilla extract until smooth. The mixture should look creamy and well-blended.
- Pour the wet ingredients into the dry ingredients. Gently whisk or stir until just combined—don’t overmix, or the bread can turn out dense. Fold in the shredded zucchini last; the batter will be thick, but that’s expected.
- Transfer the batter to your prepared pan. Bake for 45 to 55 minutes. About halfway through, loosely cover the top with foil to prevent over-browning. Check for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs, not wet batter.
- Let the bread cool in the pan on a wire rack for about an hour. If you like, press a few extra chocolate chips on top while it’s still warm for a nice finish. Once mostly cool, remove the loaf from the pan and let it cool completely before slicing. Store covered at room temperature for up to 5 days, or refrigerate for up to a week.
Smart Ingredient Swaps (That Still Taste Great)
If you’re missing an ingredient, there are easy swaps that won’t sacrifice flavor or texture. Use whole wheat flour for extra fiber, or try a gluten-free blend if needed. Applesauce can replace half the oil for a lighter loaf. If you don’t have Greek yogurt or sour cream, plain regular yogurt works fine. For the chocolate chips, any variety—milk, dark, or even chopped baking chocolate—will do. If you’re out of espresso powder, just skip it; the bread will still be chocolatey, but the coffee note does deepen the flavor.
How to Plate It for Balance and Beauty
For a simple but appealing presentation, slice the bread once it’s fully cooled for clean edges. Arrange slices slightly overlapping on a plate or board. Add a sprinkle of powdered sugar or a few extra chocolate chips on top for contrast. If serving for breakfast or a snack, pair with fresh berries or a dollop of Greek yogurt on the side—this adds color and a bit of tang to balance the sweetness. For dessert, a small scoop of vanilla yogurt or a drizzle of honey works well.
Storage Tips to Preserve Nutrients
Let the bread cool completely before storing to prevent condensation and sogginess. Wrap it tightly in plastic wrap or store in an airtight container. At room temperature, it keeps for up to 5 days; refrigerate if your kitchen is warm or if you want it to last longer. For longer storage, freeze individual slices wrapped in parchment and plastic—thaw at room temperature or gently warm in the microwave. This helps retain moisture and keeps the zucchini’s nutrients intact.
Cooking Techniques that Lock in Goodness
Don’t overmix the batter—stop stirring as soon as the flour disappears to keep the loaf tender. Coating the chocolate chips in the dry mix helps them stay evenly distributed. Covering the loaf with foil halfway through baking prevents the top from drying out or burning. Letting the bread cool in the pan for an hour helps it set and makes it easier to slice without crumbling. Always use a toothpick to check for doneness; a few moist crumbs mean it’s just right.
Seasonal Superfoods You Can Add
Shredded carrots or finely grated apple can be mixed in with the zucchini for extra nutrition and moisture. A handful of chopped walnuts or pecans adds crunch and healthy fats. In late summer, try stirring in a few raspberries or blueberries for a burst of color and antioxidants. Chia seeds or ground flaxseed can be added for fiber. Just keep total add-ins to about 1/2 cup to avoid making the loaf too dense.
Frequent Asked Questions:
Why shouldn’t I squeeze the moisture out of the zucchini?
The extra moisture from the zucchini is what makes this bread so soft and fudgy. If you squeeze it out, the loaf can end up dry or crumbly. Just shred and add it directly—the batter is designed to absorb that water for the best texture.
Can I use Dutch-processed cocoa powder instead of natural?
Natural cocoa powder reacts with baking soda to help the bread rise. Dutch-processed cocoa is less acidic and won’t give the same lift. If you only have Dutch-processed, the bread will be denser and may not rise as much. Stick with natural cocoa for the intended result.
What’s the best way to shred zucchini for this recipe?
Use the coarse side of a box grater or a food processor with a shredding blade. There’s no need to peel the zucchini—just wash and trim the ends. Shred directly over a bowl to catch all the juices, then add everything to the batter. This saves time and preserves nutrients.
How do I know when the bread is done baking?
Start checking at 45 minutes. Insert a toothpick in the center—it should come out with a few moist crumbs, not wet batter. If it’s still gooey, bake for another 5 minutes and check again. Overbaking will dry it out, so keep an eye on it near the end.
Can I make this recipe into muffins instead of a loaf?
Yes, you can! Divide the batter evenly into a lined muffin tin, filling each about 3/4 full. Bake at 350°F (177°C) for 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Muffins cool faster and are great for portion control or freezing individually.
Why cover the bread with foil halfway through baking?
Covering the loaf with foil after about 25 minutes prevents the top from getting too dark or burnt while the inside finishes baking. This step is especially important if your oven runs hot or if you’re using a glass pan, which can brown the top more quickly than metal.
Chocolate Zucchini Bread
Equipment
- Loaf pan
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup natural unsweetened cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder
Mix-ins:
- 3/4 cup semi-sweet chocolate chips
Wet Ingredients:
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1/3 cup plain Greek yogurt or sour cream
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (no need to squeeze out moisture)
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9x5-inch or 8x4-inch loaf pan by greasing it with nonstick spray.
For Mixing Dry Ingredients:
- In a spacious bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder, whisking to ensure all ingredients are well blended. Fold in the chocolate chips.
For Mixing Wet Ingredients:
- In another bowl, whisk together the eggs, oil, Greek yogurt, sugar, and vanilla until smooth. Gradually add this mixture to the dry ingredients, mixing gently until just combined. Carefully fold in the shredded zucchini; the batter will be quite thick.
- Transfer the batter into your prepared loaf pan and bake for approximately 45 to 55 minutes. Cover loosely with foil halfway through to prevent excessive browning. Test doneness with a toothpick, which should come out with a few moist crumbs.
- Allow the bread to cool in the pan on a wire rack for about an hour. Optionally, press additional chocolate chips into the top while still warm for decoration.
- After cooling, remove the loaf from the pan and let it cool completely on the rack. Store it covered at room temperature for up to five days, or refrigerate it for up to a week. Enjoy each fudgy slice!
