Description

This Chocolate Zucchini Bread is rich, moist, and loaded with chocolate chips, all while sneaking in wholesome zucchini. It’s the perfect treat for breakfast, snacks, or dessert—quick to make, freezer-friendly, and loved by everyone.

Ingredients

Scale

1 cup all-purpose flour
½ cup Dutch-process or unsweetened cocoa powder
1 tsp baking soda
½ tsp sea salt
2 large eggs, at room temperature
¼ cup unsalted butter, melted and slightly cooled
¼ cup canola oil, vegetable oil, or melted coconut oil
¾ cup packed light brown sugar
1 tsp pure vanilla extract
1 ½ cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
In a large bowl, whisk eggs, melted butter, oil, vanilla, and brown sugar until smooth.
Gently fold dry ingredients into wet mixture until just combined.
Fold in shredded zucchini and ¾ cup of the chocolate chips.
Pour batter into prepared loaf pan. Sprinkle remaining ¼ cup chocolate chips on top.
Bake for 50-60 minutes, until a toothpick inserted comes out mostly clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use packed shredded zucchini without squeezing out the moisture. Don’t overmix the batter for a tender crumb. Coconut oil can be used but ensure it’s melted and cooled before adding. This recipe also works great as muffins; bake for 18-22 minutes.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg

Keywords: chocolate zucchini bread, quick bread, healthy dessert, moist chocolate loaf, easy baking recipe