Moist & Decadent Chocolate Zucchini Bread

A Sweet, Healthy Twist

Zucchini bread is a classic way to use up a summer harvest, but this version takes it to a whole new level. This Chocolate Zucchini Bread is a clever and delicious way to sneak some vegetables into a decadent treat. It’s wonderfully moist, rich with cocoa flavor, and so tender that it will quickly become your new favorite dessert bread.

The secret to this bread is the shredded zucchini. It completely disappears as it bakes, adding an incredible amount of moisture and a subtle richness without a hint of "vegetable" taste. It's a fantastic, healthier twist on a classic chocolate bread and a great way to enjoy a sweet, satisfying slice.

Moist & Decadent Chocolate Zucchini Bread

Yields: 1 loaf

Prep time: 15 minutes

Cook time: 50-60 minutes

Ingredients

  • 1 ½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 2 large eggs

  • 1 cup granulated sugar

  • ½ cup vegetable oil or melted coconut oil

  • 1 teaspoon vanilla extract

  • 1 ½ cups shredded zucchini (from 1-2 medium zucchini)

  • 1 cup semi-sweet chocolate chips (optional)

Instructions

1. Prepare the Zucchini & Preheat Oven

  1. Preheat Oven: Preheat your oven to 350°F (175°C).1 Grease and flour a 9x5-inch loaf pan.

  2. Shred Zucchini: Grate the zucchini using a box grater. Squeeze the shredded zucchini with a paper towel or a clean kitchen towel to remove as much excess water as possible. This is a crucial step for a moist, not soggy, loaf.

2. Make the Batter

  1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.

  3. Mix: Pour the wet ingredients into the dry ingredients. Stir just until the mixture is combined. Do not overmix.

  4. Fold in Zucchini: Gently fold in the shredded zucchini and chocolate chips (if using).

3. Bake the Bread

  1. Pour into Pan: Pour the batter into the prepared loaf pan and spread it into an even layer.

  2. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  3. Cool: Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.2

Pro-Tips for a Perfect Loaf

  • Squeeze the Zucchini: This is the most important step for a moist, not gummy, bread. Don't be afraid to squeeze it tightly!

  • Don't Overmix: Overmixing the batter will create a tough, dense bread. Stir just until the ingredients are moistened.

  • Add-Ins: Feel free to add a variety of delicious mix-ins, such as chopped walnuts or pecans, or a sprinkle of flaky sea salt on top before baking.

  • Serving It: This bread is delicious on its own, but it's also wonderful with a light dusting of powdered sugar or a simple chocolate glaze.

  • Store It: Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.