Can you actually taste the zucchini?

Not one bit. The zucchini completely disappears into the bread as it bakes. It’s there to keep things moist, not to add flavor. Most people don’t even know it’s in there unless you tell them.

Should I peel the zucchini first?

No need. Just wash it, cut off the ends, and shred it. The peel is thin and softens right up in the oven. It blends right in with the batter, so you won’t even notice it.

Why did my bread turn out too wet or mushy?

This usually happens if the zucchini is too wet. I don’t always squeeze it out, but if yours is especially juicy, give it a quick pat with a clean towel. Also, make sure to measure your flour correctly and bake it long enough, don’t rush it. A toothpick should come out mostly clean with just a few moist crumbs.

Can I make it without eggs or dairy?

Yep. If you need an egg-free version, use flax eggs, 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg. You can swap out the butter for more oil or use coconut oil, and there are some great dairy-free chocolate chips out there. It might be a tiny bit softer, but it still tastes amazing.

Chocolate Zucchini Bread – Irresistible Recipe You’ll Make Again

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup Dutch process cocoa or unsweetened cocoa; 1 tsp baking soda; 1/2 tsp sea salt; 2 large eggs, at room temperature; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup canola, vegetable, or melted coconut oil; 3/4 cup packed light brown sugar; 1 tsp pure vanilla extract; 1 1/2 cups packed shredded zucchini; 1 cup semisweet chocolate chips, divided

Description

This double chocolate zucchini bread is rich, moist, and packed with cocoa flavor. It’s the perfect balance of indulgent and cozy, with the zucchini disappearing into the batter to create the most tender crumb.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 tsp baking soda
1/2 tsp sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable, or melted coconut oil
3/4 cup packed light brown sugar
1 tsp pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

Instructions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a larger bowl, mix the eggs, oil, melted butter, brown sugar, and vanilla until smooth.

Add the dry mixture to the wet and stir just until combined.

Fold in the shredded zucchini and 3/4 cup of the chocolate chips.

Pour the batter into the prepared loaf pan and sprinkle the remaining chips on top.

Bake for 50–60 minutes or until a toothpick comes out mostly clean.

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy!

Notes

To make it gluten-free, use a flour blend that includes xanthan gum.

For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips.

No need to peel the zucchini—just wash, shred, and add it in.

This loaf keeps well at room temperature for 3 days or in the freezer for 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Quick Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 170mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg

Keywords: chocolate zucchini bread, chocolate loaf, moist zucchini bread, easy chocolate dessert