I used to feel like zucchini was just a veggie I had to hide from picky eaters, but then I discovered this chocolate zucchini bread recipe. It quickly became my go-to for turning a humble summer zucchini into the most moist and fudgy chocolate bread you’ll ever enjoy. Plus, it takes only about 50-60 minutes to bake, plus prep time—perfect for busy days.
Table of Contents
Why You’ll Love This Foolproof Chocolate Zucchini Bread
- Ultra-moist and fudgy texture that keeps every bite soft and indulgent.
- Deep double chocolate flavor achieved by combining Dutch-process cocoa powder with semisweet chocolate chips.
- Completely foolproof recipe that’s beginner-friendly and forgiving.
- Uses shredded zucchini to add natural moisture without overpowering the chocolate taste.
The Science Behind the Perfect Moist Quick Bread
This chocolate zucchini bread gets its moist texture from a clever blend of vegetable shortening and oil, which locks in flavor and tenderness. We don’t squeeze the zucchini—letting its juices stay helps keep the bread juicy. Baking soda reacts with the acidic Dutch-process cocoa powder to create a perfect rise without any bitterness, giving a light crumb that still feels rich. The use of Dutch-process cocoa powder, in particular, contributes to a milder flavor and richer color compared to natural cocoa powder.
chocolate zucchini bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9-by-5-inch loaf pan.
- Whisk together dry ingredients in a medium bowl and set aside.
- In a large bowl, combine eggs, shortening, oil, vanilla, and brown sugar until smooth.
- Stir dry ingredients into wet ingredients, then fold in zucchini and 3/4 cup chocolate chips.
- Pour batter into the pan, sprinkle remaining chocolate chips, and bake for 50-60 minutes.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Key Ingredients for Chocolate Zucchini Bread
Zucchini
Adds moisture and a subtle veggie boost while staying soft and tender without peeling or squeezing.
All-Purpose Flour
Gives structure to the bread, balancing tenderness with enough firmness to hold the zucchini and chocolate chips.
Dutch-Process Cocoa Powder
Provides a richer, less bitter chocolate flavor than natural cocoa, enhancing the deep chocolate taste. [1]
Vegetable Shortening & Oil
The hybrid fat combination ensures the bread stays moist longer and melts in your mouth with luscious texture.
Light Brown Sugar
Adds sweetness with a slight caramel note that complements chocolate beautifully.
Semisweet Chocolate Chips
Double down on chocolate indulgence—the melt-in-your-mouth chips create pockets of gooey chocolate.
Ingredients
- 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 vegetable shortening (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)
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- Whisk dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- Mix wet ingredients. In a large bowl, add the eggs, melted vegetable shortening, oil, vanilla extract, and brown sugar. Stir until smooth. A few small brown sugar clumps are fine.
- Combine dry and wet. Stir the dry ingredients into the wet ingredients without overmixing. Then stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- Bake the bread. Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean—some melted chocolate is okay, just no gooey batter. For best results, an internal temperature between 200-205°F indicates doneness. [9]
- Cool the bread. Remove the pan from the oven and place on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges and carefully remove it from the pan. Let cool on the rack until slightly warm before slicing and serving.
Note: If using coconut oil, make sure it is melted and slightly cooled before mixing. The bread keeps wrapped at room temperature for up to 4 days and also freezes well for up to 1 month. To freeze, cool completely, wrap tightly in plastic wrap and foil, then defrost before slicing.
Expert Tips for the Best Chocolate Zucchini Bread
- Use a kitchen scale for measuring flour to avoid dry or dense bread.
- Shred zucchini easily using a food processor if you don’t have a box grater.
- Do not overmix the batter once the dry ingredients are added to avoid gummy texture.
- Always let the bread cool before slicing to let the crumb set properly.
- Use the toothpick test to check doneness or aim for an internal temperature between 200-205°F for perfection.
Customizations and Variations
| Variation | Substitution | Baking Notes |
|---|---|---|
| Gluten-Free | Use 1:1 gluten-free flour blend | May need additional moisture; slightly denser crumb |
| Vegan | Flax egg (1 Tbsp flaxseed + 3 Tbsp water) + dairy-free yogurt | Bake longer, check doneness carefully |
| Flavor Mix-ins | Add walnuts, pecans, or 1 tsp espresso powder | Adjust baking time if adding nuts (a few extra minutes) |
| Healthier | Replace half the oil with applesauce | Bread will be moister but less rich and fudgy |
Storing and Freezing
Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 4 days. To freeze, wrap the cooled bread first in plastic wrap, then in aluminum foil. Freeze for up to 1 month. When ready to eat, thaw at room temperature completely before slicing for best texture.
Frequently Asked Questions & Troubleshooting
Do I need to peel the zucchini?
No, peeling isn’t necessary. The skin adds color, nutrients, and moisture.
Do I need to blot or squeeze the zucchini dry?
No, don’t squeeze; the moisture helps keep the bread moist and tender.
Why is my chocolate zucchini bread dry?
This often happens from over-baking or inaccurate ingredient measurements.
Why is my bread gummy or dense?
Likely due to over-mixing the batter after adding dry ingredients.
Why did my bread sink in the middle?
This usually means under-baking or that your baking soda is expired.
Can I make this in a different pan size like muffins or an 8×8 pan?
Yes! For muffins, bake about 18-22 minutes; for an 8×8 pan, bake 40-50 minutes. Always check doneness with a toothpick.
Conclusion
This chocolate zucchini bread is truly the only recipe you’ll need when craving something moist, fudgy, and full of chocolate goodness that also sneaks in some veggies. It’s easy, forgiving, and perfect for busy days when comfort is key. I’d love to know what variations you tried! Did you add walnuts or a special spice? Share your success and ask any questions in the comments below!
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