Chocolate zucchini bread is rich, tender, and moist - the perfect summer treat for using up that garden zucchini! Enjoy a slice with your morning coffee or as a less sweet dessert.
Recipe summary
Flavor/texture: Rich, chocolatey, and moist
Pan size: 9x5 loaf
Great for: Breakfast treat, dessert, using up that garden zucchini.
Make muffins instead: Chocolate Zucchini Muffins
Similar to: Peanut Butter Zucchini Bread and Chocolate Chip Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need 220 grams or 1.5 cups of finely grated zucchini. Do not drain or squeeze the liquid from your zucchini - the liquid adds moisture to your bread. For this recipe, you'll need about 1 to 1.5 medium or 2 small zucchini.
- Granulated sugar - Adds sweetness and moisture to your bread. This bread is lightly sweetened as written. If you'd like a sweeter dessert bread, the sugar can be increased by ¼ cup.
- Vegetable oil - Adds moisture to your bread.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
- Cocoa powder - I've written this recipe to use natural cocoa powder. Natural cocoa powder is more acidic than Dutch cocoa powder. When paired with the listed leavening agents, you'll get the proper rise.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both for the proper lift.
- Chocolate chips - The chocolate chips are optional, but add nice melty pockets throughout your bread. Feel free to use milk chocolate, semi sweet chocolate, white chocolate, or peanut butter chips for a unique flavor.
How to make chocolate zucchini bread
- Add wet ingredients to a large bowl and stir to combine.
- Whisk dry ingredients in a separate bowl before stirring into the wet ingredients. Add chocolate chips last, stirring to combine.
- Pour into a 9x5 loaf pan and top with more chocolate chips.
- Bake until loaf looks set across the top and pops back when gently pressed in the center.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2
Storage
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bread.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Chocolate Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (148 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (40 g) natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (127 g) chocolate chips, optional
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (including any excess liquid), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined. Add chocolate chips and stir to incorporate.
- Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR until a center pops back when gently pressed and bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Mix-ins: Chocolate chips are optional and can be substituted with your favorite flavor of baking chips, like peanut butter or white chocolate.
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