This chocolate zucchini bread is a deliciously indulgent treat that strikes the perfect balance between rich cocoa and the subtle moisture of shredded zucchini. It’s soft, flavorful, and surprisingly healthy—perfect for breakfast, dessert, or an afternoon snack.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups shredded zucchini (about 2 medium zucchinis)
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the shredded zucchini, chocolate chips, and walnuts (if using).
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Variations
Vegan option: Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water for each egg) and use a plant-based oil like coconut oil. Ensure the chocolate chips are dairy-free.
Gluten-free: Use a gluten-free all-purpose flour blend instead of regular flour.
Nuts: If you’re not a fan of walnuts, you can substitute them with pecans or leave them out entirely.
Dairy-free: For a completely dairy-free loaf, make sure to use dairy-free chocolate chips.
Storage/Reheating
Storage: This bread can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2-3 months.
Reheating: To reheat, simply slice the bread and microwave for 15-20 seconds or warm it in the oven for 5-10 minutes at 350°F.
FAQs
Can I substitute the zucchini for something else?
While zucchini adds great moisture to this recipe, you could substitute it with mashed bananas, applesauce, or grated carrots. Each will create a slightly different texture and flavor.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option. It might make the bread a bit denser, but it will still taste amazing.
How can I make this recipe sugar-free?
To make it sugar-free, you can replace the granulated sugar and brown sugar with a sugar substitute like stevia or erythritol, adjusting the amount to taste.
Can I freeze the bread before baking it?
Yes, you can freeze the batter before baking. Just pour it into a greased loaf pan, cover tightly with plastic wrap, and freeze. When ready to bake, thaw it in the fridge overnight and then bake as usual.
How do I know when the bread is done?
To check if your bread is fully baked, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, give it a few more minutes in the oven.
Conclusion
This chocolate zucchini bread is one of those recipes I keep coming back to because it’s both indulgent and healthy. The zucchini adds moisture without compromising on flavor, and the combination of chocolate and cinnamon is simply irresistible. Whether I’m enjoying it for breakfast or as a sweet treat after dinner, it always hits the spot. Plus, it’s so easy to make! So, next time you’re craving something sweet, why not try baking this moist, decadent bread?
Recipe:
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Chocolate Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This chocolate zucchini bread is a deliciously indulgent treat that strikes the perfect balance between rich cocoa and the subtle moisture of shredded zucchini. It’s soft, flavorful, and surprisingly healthy—perfect for breakfast, dessert, or an afternoon snack.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups shredded zucchini (about 2 medium zucchinis)
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the shredded zucchini, chocolate chips, and walnuts (if using).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Vegan option: Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water for each egg) and use a plant-based oil like coconut oil. Ensure the chocolate chips are dairy-free.
Gluten-free: Use a gluten-free all-purpose flour blend instead of regular flour.
Nuts: If you’re not a fan of walnuts, you can substitute them with pecans or leave them out entirely.
Dairy-free: For a completely dairy-free loaf, make sure to use dairy-free chocolate chips.
Storage: This bread can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2-3 months.
Reheating: To reheat, simply slice the bread and microwave for 15-20 seconds or warm it in the oven for 5-10 minutes at 350°F.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
