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Rich Chocolate Zucchini Bread That’s Soft and Decadent

If you’ve never made chocolate zucchini bread before, you’re in for a treat. It’s one of those recipes that surprises people. You get something rich and chocolaty, but there’s also a secret veggie baked right in. It’s not one of those “you can totally taste the zucchini” situations either. Once it’s all mixed in and baked, it just adds moisture and a little texture. That’s it. No green strings or weird flavors.

I’m going to walk you through the full recipe, step by step. I’ll keep things easy to follow with short sentences and helpful tips. There’s no need to be a fancy baker to pull this off. If you can mix and pour, you’re good. I’ll also go over how to change it up, store it, and make it fit your taste or your pantry.

This post includes the full ingredient list, clear instructions, and several variations you might like. I’ll even go over what to do if you don’t have the exact ingredients on hand. We’ve all had those moments. Maybe you’re short one egg, or your cocoa powder is running low. I’ve got options for those situations too.

If you’re looking for a dessert that feels special but still counts as baking with vegetables, this is it. It’s perfect for breakfast, snacks, or anytime you want something sweet. And yes, it even works for picky eaters.

So let’s get started with this easy, delicious, and super moist chocolate zucchini bread recipe. You’ll be glad you did. And once you try it, I promise it’ll be on repeat.

Now let’s make something yummy.

chocolate zucchini bread

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Full List of Ingredients for Chocolate Zucchini Bread

This recipe keeps things simple. You probably have most of these on hand already. If not, don’t worry. I’ll also give you a few swaps that work great too.

Here’s what you’ll need:

  • 1 cup of grated zucchini (not packed too tight)
  • 1 cup of sugar
  • 1/2 cup of oil (vegetable or canola both work)
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of all-purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon (optional but recommended)
  • 1/2 cup of chocolate chips (semi-sweet or dark)
  • Optional: 1/4 cup chopped nuts or shredded coconut
chocolate zucchini bread

A few helpful notes:

  • Grate the zucchini with the skin on. No peeling needed.
  • Pat it dry with a paper towel if it seems too wet.
  • Don’t skip the cocoa powder. It gives the deep chocolate flavor.
  • If you’re low on oil, you can swap half with applesauce.
  • Chocolate chips melt right in and make the bread even better.

It’s okay to leave out the cinnamon, nuts, or coconut if they’re not your thing. This recipe is flexible. That’s what makes it so great.

Once you’ve got everything together, it’s time to mix and bake. This part’s easy, I promise.

ingredients in bowls

How to Make Chocolate Zucchini Bread Step by Step

Now that you’ve got your ingredients ready, let’s walk through the process. This recipe doesn’t take much time. You’ll be done and cleaning up before the oven timer goes off.

Here’s how to do it:

  1. Preheat your oven to 350°F.
  2. Grease a standard 9×5 inch loaf pan or line it with parchment paper.
  3. In a large bowl, whisk together sugar, oil, eggs, and vanilla.
  4. Stir in the grated zucchini.
  5. In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  6. Slowly add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix.
  7. Fold in the chocolate chips and any extras like nuts or coconut.
  8. Pour the batter into your prepared pan.
  9. Bake for 50–60 minutes. Check with a toothpick around the 50-minute mark.
  10. Let it cool in the pan for 10 minutes, then move to a wire rack to finish cooling.

Some helpful tips:

  • Don’t skip lining the pan. It helps with cleanup and prevents sticking.
  • Check for doneness by poking the center. If it comes out clean or with a few crumbs, it’s ready.
  • Let it cool completely before slicing. This makes it easier to cut and helps the flavors settle.

Once it cools, you’ll have soft, moist, chocolate zucchini bread that’s ready to eat or share.

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07/21/2025 12:03 pm GMT
mixing in a mixing bowl

Easy Swaps and Variations to Try

One of the best things about chocolate zucchini bread is how easy it is to change. Whether you’re out of something or just want to try a new flavor, these ideas work great.

Here are a few popular swaps:

  • Oil: Try melted butter, coconut oil, or even half oil and half applesauce.
  • Sugar: Use brown sugar or coconut sugar for a deeper flavor.
  • Flour: Swap all-purpose for whole wheat, or use a half-and-half blend.
  • Eggs: If you need an egg-free version, use flax eggs or a banana.
  • Chocolate chips: Mix things up with white chocolate or peanut butter chips.
  • Add-ins: Throw in some chopped walnuts, pecans, or shredded coconut for extra texture.

More ways to change it up:

  • Add a swirl of peanut butter or Nutella before baking.
  • Sprinkle the top with sea salt before baking for a sweet and salty combo.
  • Mix in some instant coffee or espresso powder for a deeper chocolate flavor.
  • Toss in some mini marshmallows for a fun twist kids love.

And if you like muffins better than slices, no problem. Just scoop the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes. You’ll get about 12 chocolate zucchini muffins from one batch.

This recipe can be dressed up or kept simple. Either way, it always turns out tasty.

chocolate zucchini bread

Why Zucchini Works So Well in Chocolate Bread

You might be wondering why we’re even putting zucchini into a sweet recipe. It sounds odd at first, but it actually makes perfect sense. Zucchini is super mild. Once it’s baked in, you can’t taste it at all. What it does add is moisture, and that’s the real secret behind chocolate zucchini bread being so soft and rich.

Let’s break down why it works:

  • Zucchini holds a lot of water, which helps keep the bread tender.
  • It blends into the batter and bakes down without making things soggy—if patted dry first.
  • The light green color disappears in chocolate recipes, so no one knows it’s in there.
  • It adds fiber, which can help balance out all the sweet stuff.
  • It’s a smart way to sneak a veggie into a treat.

Zucchini acts a little like bananas in banana bread or carrots in carrot cake. It boosts the texture without overpowering anything. You don’t need a fancy kind either. Regular green zucchini works just fine.

A few helpful tips:

  • Use the small hole side of a box grater.
  • If your zucchini feels too wet, blot it with paper towels before adding it in.
  • Don’t squeeze all the water out—just dab it lightly.

The great part? This recipe turns leftover garden zucchini into something amazing. If you’ve got extras, shred them and freeze in one-cup portions. Then you’re always ready to make chocolate zucchini bread, even when it’s not summer.

chocolate zucchini bread

Fun Ways to Serve Chocolate Zucchini Bread

You’ve made the bread—now let’s talk about how to serve it. Sure, you can just slice and eat, but there are other easy ways to make it feel special. Whether you’re sharing with friends or saving it all for yourself, these ideas will come in handy.

Simple ways to enjoy a slice:

  • Warm it up for 10 seconds in the microwave.
  • Add a pat of butter or spread of cream cheese.
  • Top with peanut butter for a salty-sweet combo.
  • Drizzle a little honey or maple syrup on top.

Dress it up for dessert:

  • Serve with a scoop of vanilla ice cream.
  • Add whipped cream and a few berries.
  • Top with chocolate sauce or caramel drizzle.
  • Dust with powdered sugar for a pretty finish.

Turn it into something new:

  • Slice it thick and make French toast with it.
  • Cube it up and mix into a trifle with pudding and whipped cream.
  • Use it as a base for ice cream sandwiches.
  • Spread Nutella between two thin slices for a snack.

If you’re serving a group, you can bake mini loaves or muffins and offer different toppings. It turns a simple loaf into a fun dessert bar. Great for baby showers, brunches, or even holiday breakfast.

No matter how you serve it, chocolate zucchini bread is a hit. It works as breakfast, dessert, or a snack. Just keep it simple and tasty.

chocolate zucchini bread slice with fork

How to Store and Freeze Chocolate Zucchini Bread

Once you bake your chocolate zucchini bread, the next question is: how long does it last? Luckily, it keeps well and can even be frozen.

Here’s how to store it:

  • Let it cool completely before wrapping.
  • Wrap it tightly in plastic wrap or foil.
  • Store at room temperature for up to 3 days.
  • For longer storage, keep it in the fridge for up to a week.

For freezing:

  • Slice it before freezing so you can grab one piece at a time.
  • Wrap slices in plastic wrap, then place them in a freezer-safe bag.
  • Label the bag with the date.
  • Freeze for up to 3 months.
  • To thaw, just leave it on the counter or pop a slice in the microwave.

Quick tips:

  • Use parchment between slices so they don’t stick together.
  • Warm slices in the toaster oven for a fresh-baked taste.
  • If refrigerating, let it sit out a bit before eating for best flavor.

Keeping it fresh is easy. Whether you eat it now or freeze it for later, this bread stays moist and delicious. You don’t need anything fancy to make that happen.

chocolate zucchini bread slices

Chocolate Zucchini Bread

InsiderMama.com
This rich, moist chocolate zucchini bread is packed with cocoa flavor and melty chocolate chips in every bite. It’s the perfect way to use up fresh zucchini while making a soft, sweet treat everyone will love.
Prep Time 15 minutes
Cook Time 55 minutes
Servings 10 slices

Ingredients
  

  • 1 cup grated zucchini lightly packed, do not peel
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup semi-sweet chocolate chips
  • Optional: 1/4 cup chopped nuts or shredded coconut

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 9×5 inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
  • Stir in the grated zucchini.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold in the chocolate chips and any optional add-ins like nuts or coconut.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes.
  • Carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
chocolate zucchini bread loaf sliced

Common Mistakes to Avoid

Even easy recipes have a few little things that can trip you up. Let’s go over those so you don’t waste time or ingredients.

Here are a few common mistakes:

  • Not draining the zucchini: Too much moisture can make the bread soggy. Blot it gently with paper towels.
  • Overmixing the batter: This makes the bread tough. Mix until it’s just combined.
  • Using too much flour: Always spoon flour into the measuring cup and level it off. Don’t scoop.
  • Skipping the chocolate chips: They really help the flavor. Don’t leave them out unless you have to.
  • Baking too long: Check your bread early. Ovens vary, and overbaking dries it out.

More things to watch:

  • Use fresh baking powder and soda. Old ones won’t rise the same.
  • Don’t forget to preheat the oven. That makes a big difference.
  • Make sure your loaf pan isn’t too small. The batter needs room to rise.

And finally, always let the bread cool before slicing. It’s hard to wait, but slicing too early will make it fall apart. Patience is the secret to a perfect loaf.

chocolate zucchini bread slices

Final Thoughts on Making the Best Chocolate Zucchini Bread

If you’ve never baked with zucchini before, this is the place to start. Chocolate zucchini bread is a perfect mix of rich flavor and soft texture. It’s one of those recipes you’ll make again and again.

Here’s what we covered:

  • A full ingredient list, including swaps and optional extras
  • Step-by-step instructions that are easy to follow
  • Smart storage tips for fresh and frozen bread
  • Variations and creative ways to make it your own
  • Common mistakes and how to avoid them

It doesn’t take fancy tools or skills. Just a bowl, a spoon, and a loaf pan.

chocolate zucchini bread on a plate with a fork

Need more reasons to try it?

  • It’s budget-friendly
  • Great way to use up extra zucchini
  • Freezes beautifully
  • Crowd-pleasing even for picky eaters
  • Makes a sweet gift or potluck treat

If you’re sharing the recipe on Pinterest or saving it for later, don’t forget to pin your favorite version. You can even make a little tweak every time and find the combo that’s just right for you.

Chocolate zucchini bread is easy, tasty, and full of possibilities. Give it a try this week—you’ll be glad you did.

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Hi! I'm Jen, and I'm thrilled you stopped by to check out Insider Mama!

I am a certified life coach, mother of five, wife, founder of the non-profit Eye on Vision Foundation, entrepreneur, Christian, and friend. I live, play, work and worship in the Orlando, Florida area.

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