If you’ve ever looked at a zucchini sitting on your counter and thought, “What the heck am I gonna do with this?” then I’ve got the answer. Moist Chocolate Zucchini Bread. And trust me, it’s as good as it sounds.
This bread is soft, rich, packed with chocolate, and the zucchini? You won’t even taste it. It just makes everything insanely moist and tender. I make this every summer when I’ve got more zucchini than I know what to do with, and it’s honestly the perfect little trick for getting some veggies into a sweet treat.
Whether you need a snack, a quick breakfast, or a little chocolate fix, this bread has your back. Let’s get into it.
What You’ll Need
Dry Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
Add-ins
- 1 and 1/2 cups packed shredded zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
Pro Tips
- No peeling necessary The skin of zucchini is so soft you’ll never notice it once it’s baked. Plus, it keeps things simple.
- Squeeze your zucchini After you shred it, give it a good squeeze to get out the extra water. You want moist bread, not soggy bread.
- Mini chocolate chips are magic If you’re baking for kids (or yourself, let’s be real), sprinkle some mini chocolate chips on top before baking. They make it look super cute and extra chocolatey.
- Make a double batch This bread freezes really well. Make two, wrap one up, and stash it for later. You’ll thank yourself.
- Add some crunch Toss in 1/2 cup of chopped walnuts or pecans if you want a little texture. Totally optional but so good.
Tools You’ll Need
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Grater
- Measuring cups and spoons
- Cooling rack
Substitutions and Variations
- Flour swap You can use whole wheat flour if you want a slightly heartier bread.
- Different oils Coconut oil or even applesauce works instead of vegetable oil. Just know it might change the flavor a little bit.
- Sugar alternatives Honey or maple syrup can replace the granulated sugar. You might need to tweak the amount depending on your taste.
- Fun add-ins Dried cranberries, raisins, a swirl of peanut butter… get creative with it if you’re feeling fancy.
Make-Ahead Tips
If you want to plan ahead, you can make the batter and keep it covered in the fridge for up to 24 hours before baking. Super helpful for those busy mornings or last-minute brunches.
How To Make It
- Preheat the oven: Set your oven to 350°F and grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
- Mix the wet ingredients: In a larger bowl, whisk together the oil, melted butter, eggs, vanilla, and sugar until smooth.
- Combine the two: Gradually add the dry ingredients into the wet and stir until just combined. Don’t overmix.
- Add the good stuff: Fold in the shredded zucchini and chocolate chips until they’re nice and evenly spread out.
- Bake it up: Pour the batter into the prepared loaf pan. Smooth the top and pop it into the oven for 50 to 60 minutes. You’ll know it’s done when a toothpick comes out mostly clean (a few moist crumbs are fine).
- Cool it down: Let the bread cool in the pan for about 10 minutes. Then move it to a wire rack to cool completely.
Nutritional Breakdown (per slice)
- Calories: about 200
- Carbs: 27g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
- Sugar: 15g
(Just a rough estimate, but good to know if you’re curious.)
Leftovers and Storage
- Room temp: Store it in an airtight container for up to 3 days.
- Fridge: It’ll keep for about a week.
- Freezer: Wrap it really well and freeze for up to 3 months. Let it thaw at room temp when you’re ready to enjoy it.
FAQs
Do I have to peel the zucchini?
Nope. Leave the skin on. It softens perfectly and saves you time.
Can I make this gluten-free?
Yes. Just swap in a good gluten-free all-purpose flour blend.
Can I make muffins instead of a loaf?
You totally can. Just divide the batter into a muffin tin and bake at 350°F for about 20 to 25 minutes.
What if I don’t have chocolate chips?
You can skip them, or chop up a chocolate bar instead. Same delicious vibe.
Final Thoughts
This Moist Chocolate Zucchini Bread is honestly one of those recipes you’ll find yourself making over and over again. It’s rich, moist, and just the right amount of indulgent. Plus it’s secretly packed with veggies, which is always a win.
If you make this, I’d love to hear what you think! Leave a comment below and let me know how it turned out or if you have any fun twists you added.
