Description

Chocolate Zucchini Bread is an irresistibly moist and rich quick bread, fusing fresh grated zucchini with decadent cocoa and chocolate chips. This easy recipe yields a loaf packed with chocolatey flavor and tender texture, thanks to the moisture from the zucchini. Perfect for breakfast, snacks, or dessert, it’s a sneaky way to add veggies into a treat the whole family will enjoy.

Ingredients

Scale

1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips

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Instructions

Preheat oven to 350°F. Grease a 9×5 loaf pan.
Grate zucchini and squeeze out excess moisture.
Whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, mix together the sugar, oil, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the grated zucchini and mini chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Substitute whole-wheat flour for up to half the all-purpose flour or use coconut/olive oil in place of vegetable oil. For reduced sugar, try swapping in coconut sugar. Add walnuts or pecans for crunch or use dairy-free chocolate chips for a vegan loaf. Store tightly wrapped at room temperature for 3 days or freeze up to 3 months. If bread appears dense or soggy, ensure zucchini is well-drained. Avoid overmixing the batter to maintain moisture.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 17g
Sodium: 190mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 27mg