About This Recipe
Alright, confession time — the first time I made this chocolate zucchini bread recipe, I didn’t tell Sultan there was zucchini in it. He took a bite, nodded with wide eyes, and said, “Wow, this is better than chocolate cake!” That’s when I knew I had a keeper — both the recipe and the man!
Zucchini in bread might sound odd to some, but trust me, it’s the secret weapon to making the most moist chocolate zucchini bread recipe ever. And no, you won’t taste the veggie at all. You just get a super-rich, fudgy loaf that’s secretly packed with goodness. It’s the kind of recipe that makes you feel like a kitchen magician — sneaky, sweet, and wildly satisfying.
Zucchini in bread might sound odd to some, but trust me, it’s the secret weapon to making the most moist chocolate zucchini bread recipe ever. And no, you won’t taste the veggie at all. You just get a super-rich, fudgy loaf that’s secretly packed with goodness. It’s the kind of recipe that makes you feel like a kitchen magician — sneaky, sweet, and wildly satisfying.
Gear for Chocolate Zucchini Magic
To make this Chocolate Zucchini Bread Recipe rich, moist, and perfectly mixed, you’ll need a few essentials like a loaf pan, grater, and rubber spatula. I’ve linked some high-quality tools—great for everyday baking and often on sale. Trust me, that spatula makes folding in the zucchini and chocolate a breeze!
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional but lovely)
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
3/4 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
Step 2
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon.
Step 3
In another bowl, whisk the eggs, oil, sugars, and vanilla until smooth and combined.
Step 4
Add the wet mixture into the dry and stir until just combined — don’t overmix. Gently fold in grated zucchini and chocolate chips with a spatula.
Step 5
Pour batter into the prepared pan. Sprinkle extra chocolate chips on top. Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few crumbs are okay).
Step 6
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing.
Nutrition Information
Calories
280
Saturated Fat
4g
Carbs
38g
Sugars
19g
Protein
4g
Sodium
210mg
Fiber
2g
Secret Tips
Don’t peel the zucchini! The skin adds moisture, and when baked, the green flecks vanish.
Squeeze the zucchini lightly if it’s very wet — not bone dry, just not dripping.
Use good cocoa powder. This is a chocolate moment — let it shine.
Want a café-style top? Sprinkle a few chocolate chips on the batter right before baking.
Let it cool fully before slicing — trust me, it’s worth the wait!
Squeeze the zucchini lightly if it’s very wet — not bone dry, just not dripping.
Use good cocoa powder. This is a chocolate moment — let it shine.
Want a café-style top? Sprinkle a few chocolate chips on the batter right before baking.
Let it cool fully before slicing — trust me, it’s worth the wait!
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