Chocolate Zucchini Bread

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There was a summer in Texas—back in 2012—when my garden exploded with zucchini like it was on a mission. I was deep in debt, feeding five hungry kids, and looking for any excuse to bake something chocolatey without breaking the bank. That’s when I pulled out an old French notebook from my days in Marseille, where I’d jotted down a cocoa-based pain d’épices—and gave it a zucchini twist.

I never expected it to become the chocolate zucchini bread my kids would beg for at every school bake sale. Moist. Deeply chocolaty. With a kiss of cinnamon and the kind of gooey, melted chocolate chips that turn breakfast into therapy.

What Is Chocolate Zucchini Bread?

Chocolate zucchini bread is a moist, tender quick bread that blends the goodness of grated zucchini with cocoa powder and chocolate chips. It’s a clever way to sneak veggies into something dessert-like—and no one ever suspects. Think banana bread… but with double chocolate and way less guilt.

Why You’ll Love This Chocolate Zucchini Bread

  • No one will ever guess there’s zucchini inside
  • Rich, chocolate flavor with a tender crumb
  • Stays moist for days—thanks to zucchini
  • One-bowl recipe (yes, really)
  • Perfect for brunch, lunchboxes, or sneaky midnight snacks

Tips for Making the Best Chocolate Zucchini Bread

  • Don’t skip squeezing the zucchini. It adds moisture but too much = soggy mess.
  • Use Dutch-processed cocoa for deeper chocolate flavor.
  • Toss chocolate chips in a little flour to keep them from sinking.
  • Don’t overmix. Stir just until the flour disappears.
  • Use a metal loaf pan. Glass can cause uneven baking.

Tools You’ll Need

  • Box grater
  • Large mixing bowl
  • Whisk + spatula
  • 9×5 metal loaf pan
  • Cooling rack
  • Measuring cups and spoons

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened Dutch-processed cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • 2 large eggs
  • ½ cup avocado oil (or any neutral oil)
  • ⅓ cup maple syrup or honey
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (squeezed)
  • ¾ cup chocolate chips (plus extra for topping)

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C). Grease and line your loaf pan with parchment.
  2. Grate zucchini and squeeze out excess liquid using a clean kitchen towel. Set aside.
  3. In a large bowl, whisk together eggs, oil, maple syrup, brown sugar, and vanilla.
  4. Stir in the zucchini.
  5. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  6. Add dry ingredients to the wet mixture, folding gently.
  7. Toss chocolate chips in 1 tsp flour, then fold into the batter.
  8. Pour into pan. Sprinkle extra chocolate chips on top.
  9. Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs.
  10. Cool in pan 10 minutes, then transfer to a wire rack.

You Must Know

  • Zucchini adds moisture, not flavor—it’s practically invisible.
  • Cocoa + chocolate chips = double chocolate richness.
  • This bread freezes beautifully—slice before freezing for easy grab-and-go.

Top Tips for Perfecting Your Chocolate Zucchini Bread

  • Measure flour by spooning into the cup and leveling off. Too much = dry bread.
  • Add walnuts or shredded coconut for texture and flavor.
  • Make muffins instead: Bake 18–20 minutes at 350°F.

Storing and Reheating Tips

  • Store at room temp in an airtight container for 3–4 days.
  • Refrigerate up to 7 days, but bring to room temp before eating.
  • Freeze slices individually for up to 3 months. Reheat in toaster oven or microwave.

Helpful Notes

  • You can use whole wheat pastry flour for a slightly healthier version.
  • Swap out maple syrup for coconut sugar if needed.
  • Add espresso powder to enhance chocolate flavor.

Tips from Well-Known Chefs

  • Ina Garten recommends adding a pinch of sea salt on top of baked goods to amplify chocolate.
  • Nigella Lawson swears by using olive oil in chocolate cakes—feel free to try it here.
  • Claire Saffitz recommends underbaking slightly for a fudgier crumb (a trick that works here too!).

Common Mistakes to Avoid

  • Not squeezing the zucchini – this creates dense, wet bread.
  • Overbaking – it dries out easily if you go past the golden window.
  • Skipping the chocolate chip toss in flour – they’ll all sink to the bottom.
  • Using low-quality cocoa – flavor won’t shine through.

FAQs

Can I add cocoa powder to zucchini bread?
Yes! Cocoa powder transforms classic zucchini bread into a rich chocolate treat. Use Dutch-process for best results.

How to keep chocolate chips from sinking in zucchini bread?
Toss them in a little flour before mixing them into the batter. This helps suspend them evenly.

Should you squeeze water out of zucchini for bread?
Absolutely. Too much moisture will ruin the texture. Use a towel to wring it out well.

Why is my chocolate zucchini bread dry?
It’s usually from too much flour or overbaking. Make sure to measure flour correctly and test for doneness early.

Conclusion

Chocolate zucchini bread isn’t just a recipe—it’s resilience, comfort, and kitchen creativity rolled into one loaf. From food-stamped days in Texas to brunch tables in D.C., this bread has traveled with me, evolved with me, and become part of our family story.

Now it’s your turn.

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Chocolate Zucchini Bread

  • Author: Chef Zoe
  • Total Time: 70 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian
Print Recipe

Description

This chocolate zucchini bread is a rich, moist loaf made with cocoa powder, hidden zucchini, and gooey chocolate chips. Perfect for breakfast, dessert, or snacks, it’s a comforting recipe from Chef Sarah’s family table.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • 2 large eggs
  • ½ cup avocado oil
  • ⅓ cup maple syrup or honey
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini, squeezed
  • ¾ cup chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5 metal loaf pan.
  2. Grate zucchini and squeeze out excess water using a clean towel.
  3. In a bowl, whisk eggs, oil, maple syrup, brown sugar, and vanilla.
  4. Stir in zucchini.
  5. In another bowl, sift flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  6. Fold dry ingredients into the wet mixture gently.
  7. Toss chocolate chips in flour and fold into batter.
  8. Pour batter into pan and sprinkle extra chocolate chips on top.
  9. Bake 50–60 minutes, until toothpick comes out with moist crumbs.
  10. Cool 10 minutes in pan, then transfer to rack to finish cooling.

Notes

Swap chocolate chips with chopped walnuts or shredded coconut for variation. Store leftovers in an airtight container at room temperature or freeze slices for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 240
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: chocolate zucchini bread, moist zucchini bread, hidden veggie dessert

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