Chocolate Zucchini Bread
If you’ve ever had an abundance of fresh zucchini and wondered what to bake next, this Chocolate Zucchini Bread is the perfect answer. Rich, moist, and packed with deep chocolate flavor, this easy quick bread is a family favorite that no one will guess is hiding a generous helping of zucchini. The shredded zucchini keeps every slice incredibly tender without adding a noticeable vegetable taste, while cocoa, warm cinnamon, and a splash of vanilla create a deliciously comforting loaf. Whether you enjoy it for breakfast, an afternoon snack, or dessert, this simple recipe comes together with pantry staples and can even be customized with chopped nuts for a little extra crunch.
What you’ll need to make Chocolate Zucchini Bread
- eggs
- vegetable oil
- sugar
- vanilla
- zucchini
- flour
- cocoa
- salt
- baking soda
- cinnamon
- baking powder
- nuts (optional)
How to make this easy quick bread
Preheat the oven to 350°F. Grease and flour two 9×5-inch loaf pans.
In a large bowl, beat the eggs. Add the vegetable oil, sugar, and vanilla. Mix until well combined. Stir in the shredded zucchini.
In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder. Gradually add the dry ingredients to the zucchini mixture. Stir just until everything is combined. Fold in the chopped nuts, if using. Divide the batter evenly between the prepared loaf pans.
Bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs. Let the loaves cool in the pans for 10 minutes. Remove them from the pans and place them on a wire rack to cool completely before slicing.
Tips for the Best Chocolate Zucchini Bread
- Avoid overmixing the batter, which can make the bread dense.
- Use freshly shredded zucchini for the best texture.
- For even more chocolate flavor, stir in a cup of semi-sweet chocolate chips.
- Check the bread a few minutes before the suggested baking time since ovens can vary.
Storage
Store cooled zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To freeze, wrap each loaf tightly in plastic wrap and then aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The peel is soft and virtually disappears during baking.
Can I freeze Chocolate Zucchini Bread?
Absolutely! It freezes beautifully, making it a great make-ahead treat.
Can I add chocolate chips?
Yes! Fold in about 1 cup of chocolate chips for an extra chocolatey loaf.
Can I make muffins instead of loaves?
Yes. Fill muffin cups about two-thirds full and bake at 350°F for approximately 18–22 minutes.
This Chocolate Zucchini Bread is one of those recipes you’ll come back to year after year, especially during zucchini season. It’s rich, moist, easy to make, and a wonderful way to use up extra garden zucchini. Whether you enjoy a slice with your morning coffee, pack it in lunches, or serve it as an after-dinner treat, this chocolatey quick bread is sure to become a family favorite.
Chocolate Zucchini Bread
Equipment
- mixing bowl
- loaf pans
Ingredients
- 3 eggs beaten
- 1 c vegetable oil
- 3 c sugar
- 1 tbsp vanilla
- 2 c shredded zucchini
- 2½ c flour
- ½ c cocoa
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp baking powder
- 1 c chopped nuts optional
Instructions
- Mix eggs, oil, sugar an vanilla with wooden spoon. Add zucchini and nuts. Set aside.
- Mix together flour, cocoa, salt, soda, cinnamon and baking powder. Add to zucchini mixture and mix well.
- Pour into 2 greased and floured loaf pans, filling ⅔ full.
- Bake at 350° for 1 hour.
- Let loaves stand for 5 to 10 minutes. Then remove from pans to cool.
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