This easy chocolate zucchini bread is incredibly moist, rich, and packed with chocolate flavor, with just a hint of warm spices in every bite. It’s so delicious that even picky eaters won’t guess there’s zucchini inside! If your garden is overflowing with zucchini, this recipe is one of the tastiest ways to put it to good use.
Chocolate zucchini bread takes a classic zucchini loaf to the next level with a rich, chocolatey twist. It’s the perfect treat to bake during zucchini season, giving you a soft, tender loaf that’s easy to enjoy any time of day.
With its deep chocolate flavor and irresistibly moist texture, this bread isn’t just for summer—you’ll find yourself making it year-round. Serve it at picnics, potlucks, family gatherings, or simply enjoy a slice after dinner whenever you’re craving something sweet.
Table of Contents
Chocolate Zucchini Bread Ingredients
Here’s everything you’ll need to make this delicious loaf:
- Unsweetened chocolate: Melted into the batter for a deep, rich chocolate flavor.
- Semisweet chocolate chips: Folded in for little pockets of melty chocolate throughout the bread.
- Granulated sugar: Adds just the right amount of sweetness to balance the rich cocoa flavor.
- Grated zucchini: The secret ingredient that keeps the bread wonderfully moist. Be sure to squeeze out as much excess moisture as possible before adding it to the batter.
- Vegetable oil: Helps create a soft, tender crumb. Canola, grapeseed, safflower, or soybean oil work just as well.
- Eggs: Bind the ingredients together while adding richness and moisture.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- All-purpose flour: Gives the bread its structure.
- Baking soda: Helps the loaf rise beautifully as it bakes.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Ground cinnamon: Adds a subtle warmth that pairs perfectly with the chocolate.
Step-By-Step Direction
Step 1: Gather all your ingredients and preheat the oven to 350°F (175°C). Generously grease two 9×5-inch loaf pans so the loaves release easily after baking.
Step 2: Place the chocolate squares in a microwave-safe bowl and heat in 15-second intervals, stirring well after each one, until the chocolate is completely smooth and melted.
Step 3: In a large mixing bowl, beat together the sugar, grated zucchini, oil, eggs, and vanilla until everything is well combined. Mix in the melted chocolate, then gently stir in the flour, baking soda, salt, and cinnamon just until no dry streaks remain. Fold in the chocolate chips, then divide the batter evenly between the prepared loaf pans.
Step 4: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with just a few moist crumbs attached.
Step 5: Let the loaves cool completely before slicing. Serve and enjoy!
Storage & Freezing
Room temperature: Wrap cooled loaves tightly in plastic wrap or store in an airtight container. They’ll stay moist and delicious for up to 3 days on the counter.
Refrigerator: Extend freshness to about 1 week by storing wrapped slices in the fridge. Let slices come to room temperature before eating, or give them a quick 10-second warm-up in the microwave.
Freezer: This bread freezes exceptionally well. Wrap individual slices or whole loaves in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
Chocolate Zucchini Bread
Ingredients
- 2 1 ounce squares unsweetened chocolate
- 2 cups white sugar
- 2 cups finely grated zucchini drained
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup semisweet chocolate chips
Instructions
- Gather all ingredients. Preheat your oven to 350°F (175°C). Generously grease two 9×5-inch loaf pans and set aside.
- Place the unsweetened chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring after each, until fully melted and smooth. Set aside to cool slightly.
- In a large bowl, beat together the sugar, drained zucchini, oil, eggs, and vanilla extract with an electric mixer until well combined. Mix in the melted chocolate until fully incorporated.
- Add the flour, baking soda, salt, and cinnamon. Stir until just blended — do not overmix. Gently fold in the semisweet chocolate chips.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 60–70 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack. Cool completely before slicing and serving.
Notes
- Zucchini tip: Always squeeze or drain your grated zucchini thoroughly using a clean kitchen towel or paper towels. Too much moisture can result in a gummy, underbaked center.
- Storage: Wrap cooled loaves tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezer-friendly: Wrap individual slices or whole loaves in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- Oil substitutes: Canola, grapeseed, safflower, or soybean oil all work in place of vegetable oil.
- Add-ins: Try folding in chopped walnuts or pecans along with the chocolate chips for a little crunch.
Nutrition Facts
- Calories: 284
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Total Sugars: 24g
- Protein: 3g
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 28mg
- Vitamin C: 3mg
- Sodium: 182mg
- Calcium: 16mg
- Iron: 2mg
- Potassium: 128mg
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