Description
This Chocolate Zucchini Bread is rich, moist, and deeply chocolatey, with tender crumbs that melt in your mouth. The zucchini blends in quietly, adding moisture without any veggie taste, so every slice feels indulgent yet balanced. It’s perfect for dessert, a sweet breakfast, or an afternoon snack, and it stays soft for days.
Ingredients
2 cups grated zucchini (lightly squeezed)
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
⅓ cup vegetable oil or melted butter
1 teaspoon vanilla extract
½ cup chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
Grate the zucchini and gently squeeze out excess moisture using a clean towel.
In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in the zucchini.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in chocolate chips if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Don’t over-squeeze the zucchini: A little moisture keeps the bread soft and tender.
Measure flour carefully: Too much flour can make the bread dense instead of moist.
Avoid overmixing: Stir just until combined to keep the crumb light.
For extra richness: Use dark cocoa powder or add a handful of chocolate chunks.
For cleaner slices: Let the bread cool fully before cutting.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes