Chocolate Zucchini Bread That’s Rich, Moist, and Easy

There’s something magical about baking with zucchini. The first time I made chocolate zucchini bread, I didn’t even tell my friends what was in it. They thought it was a rich, decadent dessert, and when I said it had a vegetable inside, the surprise on their faces said it all. That was the moment I knew this would become a staple recipe in my kitchen-simple, rich, and clever.

If you’re hunting for a satisfying recipe that blurs the line between healthy and indulgent, this one’s for you. The bread is moist, chocolatey, and loaded with personality-perfect for a cozy breakfast, snack, or even dessert.

The Heart Behind Chocolate Zucchini Bread

Why Chocolate and Zucchini Just Work

Zucchini might seem like an odd baking ingredient, but when you mix it with chocolate, it vanishes into the background-leaving you with a rich, soft crumb. The moisture from the zucchini adds a fluffy texture that’s ideal for quick breads, much like what I aim for in my Spicy Cheesy Bacon Bites, where balance and texture are everything.

Grating the zucchini fine (with the peel on) is my go-to method. If the zucchini feels extra wet, I gently press out a bit of water, but I never fully drain it-the moisture is what makes this bread irresistible.

A Family Tradition with a Twist

My grandma’s garden grew zucchinis the size of baseball bats, and she turned them into everything from stews to classic zucchini bread. My version? Add chocolate. Because who doesn’t want to call cake “bread” and feel okay about it?

This chocolate zucchini bread is a hybrid of tradition and comfort, just like how I reimagined sweet and savory in this Hawaii Meatloaf recipe. One slice of this loaf, and you’ll understand what I mean-deep cocoa flavor, gooey chocolate chips, and soft texture with just the right amount of density.

I always bake two loaves—one to devour and one to freeze. Though, honestly, it rarely makes it to the freezer. Serve it warm, and you’ll see why.

Easy Chocolate Zucchini Bread Recipe from Scratch

Ingredients That Make It Special

This chocolate zucchini bread relies on basic pantry ingredients with a few extras to boost flavor and texture. You’ll need:

• 1/2 cup Dutch process cocoa or unsweetened cocoa
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 teaspoon sea salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup  packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

For the topping:

• 2 tbsp brown sugar
• 2 tbsp white sugar
• ½ tsp cinnamon

This simple ingredient list comes together quickly and is similar in ease to my spicy bacon bites recipe, which also brings big flavor with minimal effort.

Step-by-Step Instructions

1. Prep pans and oven: Preheat oven to 350°F. Grease and flour two 9×5-inch loaf pans. For an even rise, wipe off the top inner rim with a paper towel after greasing.
2. Mix topping: In a small bowl, combine brown sugar, white sugar, and cinnamon. Set aside.
3. Combine dry ingredients: In a medium bowl, whisk together flour, cocoa powder, cinnamon, baking soda, and salt.
4. Beat wet ingredients: In a large mixing bowl, beat the oil, granulated sugar, brown sugar, and eggs until fluffy (1–2 minutes). Stir in vanilla and sour cream.
5. Add zucchini: Lightly press zucchini in a strainer if it’s too wet, then stir it into the batter with the orange zest, if using.
6. Fold in dry ingredients: Sprinkle a spoonful of the flour mixture over the chocolate chips (helps prevent sinking), then add the rest of the flour mixture to the batter. Stir just until combined.
7. Divide and top: Pour the batter evenly into both loaf pans. Sprinkle the cinnamon sugar topping over each loaf.
8. Bake: Place pans on a baking sheet and bake for 50–60 minutes. Start checking at 45 minutes with a toothpick—it should come out clean (no wet batter).
9. Cool: Let loaves cool in pans for 10 minutes, then remove and let cool fully on a wire rack.

Baking Tips That Guarantee Success

Preventing Chocolate Chips from Sinking

If you’ve ever wondered, “Why do my chocolate chips sink to the bottom of my Chocolate Zucchini Bread?”-here’s the trick: toss them with a bit of flour before adding them to the batter. This helps them suspend evenly while baking.

Also, be sure not to overmix the batter. Stirring until just combined prevents the loaf from becoming too dense.

If you love creative ways to hide veggies, check out my retinol carrot salad-it’s fresh, simple, and packed with nutrition just like this bread.

Fun Twists and Smart Storage for Chocolate Zucchini Bread

Chocolate Zucchini Bread Variations to Try

You can make this recipe your own with a few creative swaps and upgrades. Want a nuttier flavor? Add chopped walnuts or pecans. Craving something a little more decadent? Stir in white chocolate chunks or a spoonful of espresso powder to deepen the chocolate.

If you’re out of sour cream, Greek yogurt works great, too. It gives the bread a slightly tangy note and keeps the crumb super moist. Just like how I balanced bold and gooey flavors in these spicy cheesy bacon bites, it’s all about mixing familiar ingredients with small surprises.

You can even turn this into muffins. Fill lined muffin tins ¾ full and bake at 350°F for about 18–20 minutes. It’s the same batter-just a quicker bake. And if you liked this twist, you might enjoy browsing the main page for more quick and adaptable recipes.

How to Store, Freeze, and Reheat (Chocolate Zucchini Bread)

Chocolate zucchini bread stays fresh and moist for 3–4 days if stored properly. Once it’s cooled completely, wrap each loaf tightly in plastic wrap or place in an airtight container. Keep it at room temperature away from direct sunlight.

To freeze: Wrap individual slices or whole loaves in plastic wrap and place in a freezer bag. They’ll stay good for up to 2 months. Thaw slices at room temperature or give them a quick warm-up in the microwave for that just-baked texture.

When serving guests, I like to slice and warm it slightly, then serve with a pat of butter or cream cheese. That rich, chocolate aroma always gets compliments.

And remember: it’s bread with veggies-no guilt needed. If you’re into more sweet-savory pairings, the Hawaii Meatloaf might surprise you in the best way.

You can discover more ideas in FACEBOOK 

Chocolate Zucchini Bread That’s Rich, Moist, and Easy

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• Author: Abraham
• Total Time: 1hour hr 5minutes mins
• Yield: 12 1x

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Description

This chocolate zucchini bread is ultra-moist, rich in flavor, and perfect for breakfast, snacks, or dessert. Packed with cocoa and mini chocolate chips, it hides a veggie surprise everyone loves.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa or unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup  packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

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Instructions

1. Preheat oven to 350°F. Grease and flour two 9×5-inch loaf pans.
2. Mix topping ingredients in a small bowl and set aside.
3. In another bowl, whisk together flour, cocoa powder, cinnamon, baking soda, and salt.
4. In a large mixing bowl, beat oil, sugars, and eggs until fluffy. Add vanilla and sour cream.
5. Fold in grated zucchini and optional orange zest.
6. Toss chocolate chips in a little flour, then stir into the batter.
7. Add dry ingredients to the wet, mixing gently just until combined.
8. Divide batter between pans, sprinkle the topping evenly.
9. Bake 50–60 minutes, or until a toothpick inserted comes out clean.
10. Cool for 10 minutes in the pan, then transfer to a wire rack to cool fully.

Notes

• Greek yogurt can be used in place of sour cream.
• For muffins, bake at 350°F for 18–20 minutes.
• Bread can be stored in plastic wrap for 3–4 days or frozen for up to 2 months.
• Serve warm with butter or a dollop of whipped cream.

• Prep Time: 15 minutes
• Cook Time: 50minutes mins
• Category: breakfast
• Cuisine: American

Nutrition

• Calories: 213
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Conclusion: Real Food, Real Flavor, Real Easy

Hi, I’m Chef Abraham, the heart behind Liste Recipes. I grew up watching my mom and grandma cook with love and simplicity, turning basic ingredients into meals that told stories. That’s what this chocolate zucchini bread is for me-a story baked into every slice.

Whether you’re trying to sneak veggies into your kid’s snacks, use up summer zucchini, or just bake something cozy for yourself, this recipe checks every box. It’s rich, soft, and deeply satisfying. You don’t need fancy ingredients or special tools-just a mixing bowl, a loaf pan, and a craving for something truly good.

And remember, recipes like this are what Liste Recipes is all about-simple, practical, soul-filled food for real life. If you enjoyed this one, you’ll love exploring more ideas on the Liste Recipes and beyond.

FAQs About Chocolate Zucchini Bread (Answered!)