Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups grated zucchini (lightly squeezed); 3/4 cup mini chocolate chips (reserve 2 tablespoons for topping)

Why You’ll Love This Recipe

This bread is a beautiful balance of indulgence and practicality. The cocoa powder and mini chocolate chips make it deeply chocolatey, while the zucchini ensures every bite is moist and tender. It’s easy to make, freezes well, and works equally well for breakfast, dessert, or an afternoon snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Granulated sugar
Vegetable oil
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Baking soda
Salt
Grated zucchini
Mini chocolate chips

Directions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until about halfway combined; the batter will be thick.
Mix in the grated zucchini, then stir in the mini chocolate chips, reserving about 2 tablespoons for topping. Stir just until combined.
Spread the batter evenly into the prepared loaf pan and sprinkle with the reserved chocolate chips.
Bake for about 1 hour, or until a tester inserted in the center comes out mostly clean (avoid chocolate chips when testing).
Cool in the pan for 30 minutes before removing and slicing.

Servings and timing

Serves: 14
Prep time: 15 minutes
Cook time: 1 hour
Cooling time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Add chopped nuts, such as walnuts or pecans, for extra crunch.
Use dark chocolate chips for a more intense chocolate flavor.
Substitute part of the flour with whole wheat flour for a heartier loaf.
Add a teaspoon of espresso powder to enhance the chocolate taste.
Sprinkle coarse sugar on top before baking for a sweet crunch.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before serving. To warm slices, microwave for about 10–15 seconds.

FAQs

Does zucchini need to be peeled before grating?

No, you can leave the skin on. It softens during baking and adds color and nutrients.

Do I need to squeeze excess moisture from the zucchini?

Yes, lightly squeezing helps prevent excess water from making the bread too dense.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

Can I use regular chocolate chips instead of mini?

Yes, but mini chips distribute more evenly throughout the loaf.

Can I make muffins instead of a loaf?

Yes, bake in a lined muffin tin at 350°F for about 20–25 minutes.

What’s the best way to grate zucchini for bread?

Use the fine side of a box grater for a texture that blends well into the batter.

Can I reduce the sugar?

You can cut the sugar by up to 1/4 cup without significantly affecting texture.

Can I add other mix-ins?

Yes, dried fruit, nuts, or shredded coconut all work well.

How do I know when the bread is done?

Insert a tester into the center—if it comes out mostly clean (some chocolate smudges are fine), it’s ready.

How do I keep the bread extra moist?

Avoid overbaking and store it tightly wrapped once cooled.

Conclusion

Chocolate Zucchini Bread is a moist, chocolate-packed treat that’s perfect for using up fresh zucchini while satisfying your sweet tooth. It’s simple to make, versatile with mix-ins, and stays delicious for days, making it a great addition to any baker’s repertoire.

Chocolate Zucchini Bread