Chocolate Zucchini Bread is the perfect blend of indulgence and wholesome goodness, offering a moist, rich texture that’s impossible to resist. The subtle sweetness of chocolate pairs beautifully with the earthy undertones of zucchini, creating a treat that feels both decadent and nourishing. With just 20 minutes of prep and a little over an hour in the oven, this recipe is surprisingly simple yet delivers a bakery-worthy result. Each slice is packed with fiber and nutrients, making it a guilt-free way to satisfy your sweet tooth.
Every bite is a delightful contrast of fudgy chocolate and tender crumb, with a hint of spice that warms the palate. The zucchini keeps the bread incredibly moist, while the cocoa adds a deep, luxurious flavor. Perfect for breakfast, dessert, or an afternoon snack, this bread is as versatile as it is delicious. Whether you’re a seasoned baker or a beginner, this recipe is a surefire way to impress. It’s comfort food that feels indulgent yet wholesome, and it’s ready in under two hours.
Ingredients for Chocolate Zucchini Bread
- 1 ½ cups (190 g) all-purpose flour
- ⅔ cup (133 g) light brown sugar (firmly packed)
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (50 g) Dutch-process cocoa powder
- 1 teaspoon instant coffee (optional, enhances chocolate flavor)
- ½ cup (118 ml) very hot/steaming water
- ½ cup (113 g) unsalted butter (melted)
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 cups (305 g) grated zucchini (blotted after measuring/weighing to remove excess moisture)
- 1 ½ cups (255 g) semisweet chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a 9×5″ bread pan (or use a parchment paper sling for easy removal). Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well combined.
- In a large measuring cup or medium bowl, whisk cocoa powder, instant coffee (if using), and very hot water until smooth.
- Whisk melted butter into the cocoa mixture, then add eggs and vanilla. Whisk until fully combined.
- Pour the wet ingredients into the flour mixture. Gently fold together until about 50% combined.
- Add grated zucchini and chocolate chips. Continue folding until the batter is uniformly combined. Avoid over-mixing to prevent a dense texture.
- Spread the batter evenly into the prepared bread pan.
- Bake on the center rack for 85-90 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (ensure you’re not hitting a melted chocolate chip).
- Allow the bread to cool completely (or mostly) in the pan before removing, slicing, and serving. Tip: Bread is delicious warm but slices more easily when cooled.
How to Store and Reheat Your Chocolate Zucchini Bread
Once cooled, wrap your chocolate zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it in a freezer-safe bag for up to 3 months. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes for that fresh-from-the-oven feel.
Creative Serving Suggestions
Enjoy your chocolate zucchini bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair it with a cup of coffee or a glass of cold milk. You can also drizzle it with melted chocolate or a dusting of powdered sugar for an extra touch of sweetness.
Recipe Variations to Try
Swap out the semisweet chocolate chips for dark chocolate or white chocolate for a different flavor profile. Add a handful of chopped nuts like walnuts or pecans for a crunchy texture. If you’re feeling adventurous, mix in a teaspoon of cinnamon or a pinch of chili powder for a spicy twist.
Time-Saving Tips for Busy Bakers
Grate your zucchini ahead of time and store it in the fridge for up to 2 days to save prep time. Use a food processor to grate the zucchini quickly and evenly. If you’re short on time, bake the batter in muffin tins for 20-25 minutes instead of a loaf pan for quicker, individual portions.
Common Questions Answered
Can I skip the instant coffee? Absolutely! It enhances the chocolate flavor but isn’t essential. Do I need to blot the zucchini? Yes, blotting removes excess moisture and ensures your bread isn’t soggy. Can I use regular cocoa powder? Dutch-process cocoa is recommended for its rich flavor, but regular cocoa powder works in a pinch.
Chocolate Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoons table salt
- ½ cup Dutch-process cocoa powder
- 1 teaspoon instant coffee optional
- ½ cup very hot/steaming water
- ½ cup unsalted butter melted
- 2 large eggs lightly beaten (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 cups grated zucchini blotted after measuring/weighing (see note)
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 9×5″ bread pan (or make a parchment paper sling). Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and salt.
- In a large measuring cup or medium-sized mixing bowl, whisk together cocoa powder, instant coffee (if using) and very hot water until smooth and well-combined.
- Whisk melted butter into the cocoa mixture, then add eggs and vanilla and whisk until well-combined.
- Add the wet ingredients to the flour mixture and gently fold together until about 50% combined.
- Add zucchini and chocolate chips and continue to gently fold together until mixture is uniformly combined. Don’t over-mix or bread could be dense/rubbery.
- Spread batter evenly into prepared bread pan.
- Transfer to center rack of 350F (175C) oven and bake for 85-90 minutes (see note) and until a wooden skewer inserted in the center comes out clean or with a few moist crumbs (make sure you’re not skewering a melted chocolate chip and re-try if you do!).
- Allow bread to cool completely (or at least mostly) in pan before removing, slicing and serving. I love chocolate zucchini bread while it’s still warm but the slices are more prone to falling apart when cut warm.