Easy Chocolate Zucchini Bread

This easy chocolate zucchini bread is so moist and deliciously chocolatey that you’ll need to keep reminding yourself that it contains vegetables. We use 1 ½ cups of grated zucchini in this incredible quick bread, and you would never know!

Easy Moist Chocolate Zucchini Bread

This chocolate zucchini bread tastes like a delicious slice of chocolate cake, not a quick bread packed with vegetables. It’s incredibly moist and fudgy, with the most deliciously rich, irresistible chocolate flavor.

Even though we add a bunch of zucchini to the batter, you really don’t taste it. Instead, the zucchini helps to keep the bread super moist and tender. For more zucchini bread recipes, see my classic zucchini bread.

Key Ingredients

  • Zucchini: One medium zucchini does the trick for this recipe. It adds moisture to the chocolate zucchini bread, similar to how carrots keep our carrot cake moist. But unlike carrots, zucchini melts into the batter, almost disappearing.
  • Flour: I use all-purpose flour for this recipe, but you can swap some or all for whole wheat flour.
  • Cocoa Powder: I use unsweetened natural cocoa powder (not Dutch process). It reacts with the baking soda in the batter to create a tender, moist bread.
  • Baking Soda and Baking Powder: The main leavener for this recipe is baking soda, which reacts with the cocoa powder. I also add a little bit of baking powder for extra lift.
  • Oil: I love using oil in this quick bread recipe because it keeps the middle moist and tender, just like my blueberry muffins and apple bread.
  • Sugar: I use a combination of granulated and brown sugar. The brown sugar adds a bit more moisture.
  • Eggs: These add structure and flavor to the bread. If you don’t eat eggs, use two flax eggs.
  • Vanilla and Salt: These make the bread even more delicious!
  • Espresso Powder: Totally optional, but coffee does an amazing job of bringing out the richness of chocolate. You won’t taste coffee in the bread, it simply makes the bread taste more like chocolate. I also use it in my easy chocolate chip cookies.
  • Chocolate Chips: I often stir a handful of chocolate chips into the batter, but you can leave them out if you prefer.
Best Chocolate Zucchini Bread

Easy Chocolate Zucchini Bread

  • PREP
  • COOK
  • TOTAL

You’d never guess there’s 1 ½ cup cups of raw zucchini in this easy chocolate zucchini bread recipe, but there is! It’s moist and fudgy in the middle and so rich and chocolatey! You do not need special equipment for this recipe, just a whisk and a couple of bowls.

Makes 1 loaf or 10 slices

You Will Need

1 ½ cup (180g) shredded raw zucchini

1 cup (130g) all-purpose flour

1/2 cup (40g) unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup (118ml) vegetable oil

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon espresso powder

3/4 cup (135g) chocolate chips, optional

Directions

    1Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with oil or nonstick spray. (For a taller loaf, use an 8×4-inch loaf pan.)

    2Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

    3In a large bowl, whisk the eggs, oil, granulated sugar, brown sugar, eggs, espresso powder, and vanilla until blended.

    4Toss the shredded zucchini with the dry ingredients.

    5Add the flour mixture to the bowl with the wet ingredients in two batches, stirring between each addition. Stir in chocolate chips.

    6Spoon the batter into the loaf pan and smooth the top.

    7Bake until a toothpick inserted into the center of the bread comes out with only a few small, moist crumbs, 45 to 65 minutes. Ovens vary, so check the bread at 45 minutes and go from there.

    8Cool the loaf in the pan on a wire rack for 30 minutes. Then, remove the bread from the pan and place it on the wire rack to cool completely.

Adam and Joanne's Tips

  • Storing: Place into an airtight container and store at room temperature for 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator.
  • Espresso powder: While optional, the espresso powder brings out the chocolate flavor of the cocoa powder. You can substitute with 1 teaspoon of instant coffee granules.
  • Baking tip: Place your loaf pan onto an insulated baking sheet or on top of two regular baking sheets stacked one on top of the other. This helps even baking and makes getting the loaf pan into and out of the oven easy.
  • The nutrition facts provided below are estimates. We did include chocolate chips in the calculations.
Nutrition Per Serving Serving Size 1 slice / Calories 276 / Protein 4 g / Carbohydrate 35 g / Dietary Fiber 2 g / Total Sugars 22 g / Total Fat 15 g / Saturated Fat 4 g / Cholesterol 37 mg
AUTHOR:  Adam and Joanne Gallagher
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31 comments… Leave a Review
  • Connie September 11, 2023, 2:36 pm

    Made this today. Delicious chocolate taste and so moist. I will be making this my go to recipe. I love this site and am never disappointed when I make any number of recipes. Thanks

    Reply
  • Olivett August 8, 2023, 5:45 pm

    I made this recipe last week and we enjoyed it so much that I made it again today. 8/8/23 . I didn’t use instant coffee and it was perfect. Today I doubled the recipe; and used chocolate chip in the second loaf. We love zucchini muffins sweet or savory. I will be baking this again.

    Reply
  • Christine Brown November 13, 2020, 11:47 am

    So delicious, this is my second loaf in the oven now, right after a double badge of your easy banana bread with chocolate chips. Both recipes are a big hit in my family. Thank you for sharing. Bye the Ay I also am a big fan of your hummus recipe. I have made this multiple times. It is a staple in my house, my grand daughter loves it too.

    Reply
  • misk January 7, 2018, 11:59 am

    thank’s alot my kids love this bread

    Reply
  • Joanne November 16, 2017, 3:14 pm

    Hi Michele, This recipe does make a seriously moist zucchini bread which is rich enough to count as cake. You could try squeezeing excess liquid from the zucchini to see what happens. We do this for our Zucchini Bread with Almonds and it does turn out to have a fine crumb.

    Reply
  • Jane L. August 13, 2017, 1:28 pm

    This is sooooo good. Thank you for posting this. I have made it several times already. It is so moist and delicious. Big hit with my family.

    Reply
  • J.E. July 17, 2017, 3:56 pm

    I made this today and used dark chocolate chips and it was amazing! Highly recommend!

    Reply
  • Tana August 25, 2011, 7:06 pm

    Yummy! I loved this recipe! So moist. I tried a different one and it wasn’t nearly as moist! I will keep this one for sure!

    Reply
  • Shawna August 8, 2011, 8:55 pm

    This is so rich and moist and not one knew there is zucchini in it unless I told them. I have made it twice before (and plan on making it again soon) and everyone loves it 🙂 Thanks for sharing!

    Reply
    • Joanne August 11, 2011, 12:40 pm

      That is awesome Shawna, so glad everyone liked them!
      ~Joanne

      Reply

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