Description
This Chocolate Zucchini Bread is soft, fudgy, and full of rich cocoa flavor. With shredded zucchini for extra moisture and plenty of chocolate chips, it’s a foolproof quick bread recipe that works for breakfast, dessert, or snacking.
Ingredients
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
½ cup coconut oil (or vegetable oil), melted
¾ cup granulated sugar (or a mix of white + brown sugar)
2 large eggs
1 teaspoon vanilla extract
1 ½ cups grated zucchini (squeezed of excess moisture)
½ cup chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, whisk oil, sugar, eggs, and vanilla until smooth.
Fold in the grated zucchini until well combined.
Gradually stir in the dry ingredients, mixing just until no streaks of flour remain.
Fold in the chocolate chips.
Pour batter into prepared loaf pan, smoothing the top. Sprinkle with extra chocolate chips.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice & enjoy!
Notes
Don’t skip squeezing the zucchini—too much liquid can make the bread dense.
You can substitute half the flour with whole wheat flour for extra fiber.
For a dairy-free option, use dairy-free chocolate chips.
Store at room temp (wrapped tightly) for 3 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4 g
- Cholesterol: 35mg
Keywords: Chocolate Zucchini Bread, moist zucchini bread, fudgy quick bread, easy zucchini dessert