Moist & Fudgy Chocolate Zucchini Bread Recipe in 2025
Have picky eaters in your house? Or are you looking for a sneaky way to use up all those extra garden zucchinis? Meet your new favorite bake: Chocolate Zucchini Bread. It’s rich, chocolaty, moist, and surprisingly easy to make.
And nope, you won’t taste the zucchini (promise). This is the kind of recipe that wins hearts, hides vegetables, and gets devoured in minutes.
Whether you’re an avid gardener, a parent of veggie skeptics, or just someone who loves a good loaf, this bread will become a regular in your kitchen.
Let’s walk through how to whip up this magic loaf—step by step!
🍫 What Is Chocolate Zucchini Bread and Why You’ll Love This?
Chocolate zucchini bread is the ultimate fusion of comfort food and clever kitchen wizardry. It’s a rich, ultra-moist loaf that tastes like a decadent chocolate cake but secretly packs in nutritious shredded zucchini.
Yes zucchini! But don’t worry, you won’t see it, smell it, or taste it. All it does is add intense moisture and a melt-in-your-mouth texture to every bite.
Think of it like this: if chocolate cake and banana bread had a secretly healthy baby, this would be it.
So why should you be excited about this humble-looking loaf?
- Moisture magic: Zucchini keeps it soft for days. No dry crumbs here.
- Rich chocolate flavor: Thanks to Dutch-processed cocoa and espresso powder, the chocolate shines in a deep, fudgy way.
- Perfect for using garden zucchini: When your summer garden overflows, this recipe will rescue your sanity (and your fridge).
- Kid- and veggie-hater approved: It’s a stealthy way to get more veggies into picky eaters without them suspecting a thing.
- Freezer-friendly: Make one now, freeze one for later. It reheats like a dream.
- One-bowl easy: No mixer needed. Just stir, fold, and bake.
It’s wholesome, indulgent, and satisfying, basically a hug in loaf form. Whether you eat it for breakfast, dessert, or an afternoon snack, this bread always hits the spot.
🧺 Ingredients You’ll Need
Here’s a simple list of everything you’ll need to make this chocolate zucchini bread. Most of these ingredients are pantry staples and the rest are super flexible.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (180g) | Gives structure to the bread |
| Dutch-processed cocoa powder | ½ cup (50g) | Richer and smoother than natural cocoa |
| Granulated sugar | 1 cup (200g) | Sweetens and adds tenderness |
| Baking powder | ¾ teaspoon | Leavening for rise |
| Baking soda | ¼ teaspoon | Works with zucchini’s acidity |
| Salt | ½ teaspoon | Enhances flavor |
| Ground cinnamon | 1 teaspoon | Optional, but adds warmth |
| Espresso powder (optional) | 1 teaspoon | Deepens the chocolate flavor |
| Vegetable oil | ½ cup | Keeps the bread moist for days |
| Unsalted butter (melted) | ¼ cup | Adds flavor and richness |
| Vanilla extract | 2 teaspoons | Boosts overall flavor |
| Eggs (large) | 3, room temperature | Binds and lifts the bread |
| Zucchini (shredded) | 1 ½ cups (220g) | Adds moisture—don’t drain or squeeze |
| Semi-sweet chocolate chips | 1 cup, plus extra for top | Chocolate pockets in every bite |
📝 Optional Spices (for flavor variation):
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
Add these for a more spiced, cozy flavor profile if desired.
🔪 8 Step-by-Step: How to Make Chocolate Zucchini Bread
Ready to turn a humble zucchini into something fudgy and irresistible? Follow these step-by-step instructions to make the best-ever chocolate zucchini bread. Whether you’re a seasoned baker or a first-timer, you’ll find this guide easy to follow, with lots of pro tips along the way.
Step 1: Preheat the Oven and Prep Your Loaf Pan
Start with a warm welcome—literally. Set your oven to 350°F (175°C). This gives it enough time to heat up while you prep everything else.
Next, grab a 9×5-inch loaf pan. Lightly grease it with butter or oil so nothing sticks.
💡 Pro Tip: Want stress-free slicing and lifting? Line your pan with parchment paper. Just cut a strip that fits across the bottom and two sides (with a little overhang). It acts like a sling and makes removing the loaf a breeze, with no cracking, tearing, or sticky mess.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, gather all your dry ingredients. This includes:
- 1 ½ cups all-purpose flour (180g)
- ½ cup Dutch-processed cocoa powder (50g)
- 1 cup granulated sugar (200g)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp espresso powder (optional, but highly recommended)
Let’s pause here and talk about Dutch-processed cocoa. It’s not your everyday hot chocolate powder. This stuff is darker, smoother, and less acidic, which means it brings a deeper chocolate flavor and more of that brownie-like richness.
💡 Espresso powder secret: You’re not making mocha! That little bit of coffee just intensifies the chocolate flavor. No one will guess it’s there, but they will notice the upgrade in taste.
Sift everything together, especially the cocoa powder. Cocoa is notorious for clumping due to its fat content, and you don’t want hidden lumps of bitter powder in your loaf.
Once sifted, whisk everything to combine and set the bowl aside.
Step 3: Shred the Zucchini
Now comes the star ingredient: zucchini. You’ll need 1 ½ cups of shredded zucchini, tightly packed. That’s about 220 grams, if you’re using a scale (which is more accurate and worth it).
Here’s how to do it right:
- Wash and dry your medium-sized zucchini.
- Trim off both ends.
- Use a box grater to shred it (no need to peel it).
- Do not squeeze out the moisture! You want that liquid, it’s what keeps the bread so soft.
💡 Why weight matters: Zucchini sizes can vary a lot. Some are the size of pickles, others like baseball bats. Recipes that say “1 or 2 zucchini” are too vague. Measuring by weight or cup volume ensures your bread doesn’t end up too wet (gummy!) or too dry.
Step 4: Mix the Wet Ingredients
In a medium bowl, combine:
- ½ cup vegetable oil (or any mild oil like avocado or sunflower)
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
Give this mix a good whisk until it’s smooth and golden.
Why the combo of oil + butter?
- Oil keeps the loaf moist for days, even after refrigeration or freezing.
- Butter brings in that buttery richness and flavor you crave in homemade treats.
💡 Microwave hack: Melt the butter together with the oil in the microwave to avoid splattering and bonus, you’ll warm up the bowl. A warm batter makes for a better rise and more even baking.
Step 5: Add the Zucchini and Chocolate Chips
Now it’s time to bring it all together.
To your wet ingredient bowl, fold in the shredded zucchini. Gently stir to combine. Don’t worry, the batter will look a little loose, but that’s normal.
Next, add 1 cup of semi-sweet chocolate chips. You can use any type of chocolate chips here, dark, milk, or even chopped chunks from a chocolate bar. But semi-sweet strikes the perfect balance.
💡 Save a few chips! Reserve a small handful to sprinkle on top of the batter before baking. It makes the loaf look bakery-style and gives those irresistible melted pools of chocolate on the surface.
Step 6: Combine Wet and Dry Ingredients
Now the real magic begins.
Pour your wet zucchini mixture into the bowl of dry ingredients.
Using a spatula, gently fold the mixture together. This means scooping from the bottom and turning it over the top repeatedly until everything is combined.
🛑 Do NOT overmix. The second your flour disappears, you’re done. Overmixing creates too much gluten, which leads to a dense, rubbery texture, not the soft, tender crumb you want.
Once it looks like thick chocolate batter (almost like brownie mix), you’re ready to bake!
Step 7: Transfer to the Pan and Bake
Grab your prepared loaf pan and pour the batter in. Use your spatula to scrape every last bit, trust me, it’s too good to waste.
Spread the top out evenly and then sprinkle your reserved chocolate chips across the top.
Pop it into the preheated oven and bake for 60 to 70 minutes. You’re looking for a loaf that’s set in the center, slightly domed on top, and maybe has a few cracks (totally normal!).
💡 Doneness test: Insert a skewer or toothpick into the center. It should come out mostly clean, with just a few moist crumbs (no wet batter!).
If the top starts to brown too quickly, you can gently tent a piece of foil over the loaf for the last 15 minutes of baking.
Step 8: Cool, Slice, and Enjoy
Once baked, remove the loaf from the oven and let it cool in the pan for 15–20 minutes. This helps it set up and makes it easier to remove without breaking.
Lift it out using your parchment paper sling, then transfer to a wire rack to cool completely.
After that? Slice into that glossy, chocolatey loaf and prepare to fall in love. It’s:
- Tender
- Rich
- Moist
- Slightly fudgy
- And full of melted chocolate pockets in every bite.
It’s officially the kind of bread that doubles as dessert, but hey, no judgment if you eat it for breakfast too. 😉
🧠 Pro Tips for Perfect Chocolate Zucchini Bread
Want bakery-style chocolate zucchini bread every single time? Follow these tried-and-true tips to elevate your loaf from good to wow. Can I have another slice?
1. Don’t Overdo the Zucchini
This is the number one mistake. Too much zucchini = too much moisture = soggy, gummy loaf. Even if you’re tempted to use up that last bit of shredded zucchini, don’t toss in the extra. Stick to 220 grams (1 ½ cups) measured and packed.
💡 Leftover tip: Store extra shredded zucchini in a zip-top bag in the fridge. It’s great for omelets, stir-fries, or your next batch of muffins.
2. Always Weigh or Properly Measure Your Ingredients
Baking is science, and accuracy matters. A digital scale is your best friend, especially for flour, cocoa powder, and zucchini. If you don’t have one, spoon ingredients into a measuring cup and level with a knife (don’t scoop directly!).
3. Use Dutch-Processed Cocoa for Deep Chocolate Flavor
Not all cocoa is created equal. Dutch-processed cocoa has a smoother, deeper flavor and gives you that classic “fudge brownie” taste. It also makes your bread darker and richer.
4. Don’t Skip the Espresso Powder (Optional but Magical)
Adding a tiny amount of espresso powder doesn’t make the bread taste like coffee. Instead, it acts like a flavor booster, amplifying the chocolate. It’s one of those bakery tricks that makes homemade baked goods taste professionally made.
5. Warm Your Wet Ingredients Slightly
Mixing melted butter with oil helps avoid butter “exploding” in the microwave, but it also warms the whole bowl. This small detail helps your batter bake more evenly, giving a better texture. Cold batter leads to uneven baking and overcooked edges with an underdone center.
6. Don’t Overmix the Batter
It’s tempting to stir until everything’s perfectly smooth, but resist the urge. Once the dry ingredients meet the wet, gently fold until just combined. Overmixing creates gluten, which makes the bread dense and chewy.
Just stop when you no longer see dry flour. That’s your sign, you’re done.
🎨 Fun Variations to Try
Feeling creative? You can tweak this recipe in tons of delicious ways. Whether you want to add texture, change the flavor, or make it more nutritious, here are some easy swaps and add-ins:
| Variation | What to Do |
|---|---|
| Nutty Crunch | Stir in ½ cup chopped walnuts, pecans, or almonds for added texture |
| Double Chocolate | Add both semi-sweet and white chocolate chips for a swirl of flavors |
| Spiced Zucchini Bread | Add ¼ tsp nutmeg, ¼ tsp cardamom, or ¼ tsp allspice with the cinnamon |
| Gluten-Free | Use a 1:1 gluten-free flour blend instead of all-purpose flour |
| Vegan Option | Replace eggs with flax eggs and butter with coconut oil |
| Zucchini Banana Bread | Replace 1 egg with ½ mashed banana for a hint of banana flavor |
| Coconut Chocolate Twist | Use coconut oil and add ¼ cup shredded coconut into the batter |
| Zucchini Muffins | Bake in a muffin tin for 20–25 mins at 350°F instead of a loaf pan |
| Mocha Zucchini Bread | Add 2 tablespoons strong brewed coffee to the wet ingredients |
| Low-Sugar Version | Reduce sugar to ¾ cup and use 70% dark chocolate chunks instead of sweet chips |
🌟 Final Thoughts
If you’re looking for a foolproof way to turn your summer zucchini into something chocolaty and cozy, this chocolate zucchini bread is it. It’s rich without being overly sweet, moist without feeling heavy, and chocolatey enough to make you forget it’s technically a veggie bread.
Whether you’re baking it as a quick snack, gifting it to friends, or sneaking vegetables into your kid’s dessert (shh… we won’t tell), this recipe hits all the right notes.
And let’s be honest, there’s just something magical about slicing into a warm loaf, watching the chocolate chips glisten, and knowing there’s a hidden health boost in every bite. Bookmark this one. You’ll come back to it again and again.
🍽️ More Zucchini Recipes You’ll Love
If you enjoyed this chocolate zucchini bread, here are a few more delicious ways to use up that garden bounty:
- 👉 Easy 30-Min Zucchini Chocolate Cake Recipe
Moist, decadent, and ready in just half an hour, perfect for last-minute dessert cravings. - 👉 Crispy Baked Zucchini Fries Recipe
A savory twist! These baked zucchini fries are crispy, cheesy, and totally guilt-free. - 👉 No-Fail Banana Zucchini Bread in Under 25 Min
Fast, flavorful, and freezer-friendly, your next go-to breakfast loaf.
