Moist Chocolate Zucchini Bread with Cocoa Chips

This chocolate zucchini bread is quick and easy to make and everyone loves it. It’s the perfect way to use up that garden zucchini!

My family polished off two loaves of this chocolate zucchini bread in a single weekend. Truthfully, it didn’t last the whole weekend — everyone loved it that much.

It’s rich, chocolatey, and surprisingly tender.

The crumb is soft and moist thanks to the grated zucchini, and the cocoa and chocolate chips give each slice a deep chocolate flavor. This loaf feels indulgent enough for dessert but works equally well for breakfast or an afternoon snack.

If you’re trying to sneak vegetables into a picky eater’s diet, this bread is a winner — you wouldn’t guess there’s zucchini in it without being told.

And really, when chocolate cake counts as a perfectly acceptable breakfast, that’s a good day in my book.

This recipe is an excellent way to use an abundance of zucchini from the garden while still making something the whole family will enjoy.

Do you squeeze water out of zucchini for bread?

I don’t usually wring out all the moisture. Instead, I grate the zucchini and let it sit in a colander while I prepare the batter. Pressing the grated zucchini gently with the back of a spoon removes enough liquid for this recipe.

Leaving a little moisture helps keep the bread tender and prevents it from drying out during baking.

Do you use the skin in zucchini bread?

There’s no need to peel the zucchini. The skin is thin and will grate up fine. If a zucchini is unusually large, cut it into quarters and scoop out any large seeds before grating.

A food processor with a shredding disk is the quickest option for grating, but a box grater with the large holes works just as well.

Does zucchini bread freeze well?

Yes. This zucchini bread freezes beautifully. Allow the loaf to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer.

Properly wrapped, the bread will keep well for up to three months. Thaw it at room temperature or warm slices briefly in the microwave.

Here are some more great quick bread recipes for you:

• Orange Cranberry Bread
• Apple Bread with Crumb Topping
• Chocolate Chip Zucchini Bread
• Banana Bread
• Chocolate Chip Pumpkin Bread

Yield: 1 loaf

Chocolate Zucchini Bread

5.0 Stars (1 Review)

This chocolate zucchini bread is quick and simple to prepare and consistently well-reviewed by friends and family. It’s an ideal way to use surplus garden zucchini and enjoy a moist, chocolatey quick bread.

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder (Dutch process)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup canola oil
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, lightly packed
• 1 1/2 cups grated zucchini, drained
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. Lightly spray a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon until well combined.
4. In another bowl, whisk together the oil, buttermilk, eggs, vanilla, granulated sugar, and brown sugar until smooth.
5. Stir in the grated zucchini until evenly distributed in the wet mixture.
6. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If you don’t have buttermilk, mix 1 teaspoon vinegar into 1/2 cup milk and let it sit for 5 minutes. Grate zucchini ahead of time and allow it to drain in a colander while you prepare the batter; press excess moisture out with a spoon. Replacing half the all-purpose flour with whole wheat flour works well for a heartier loaf. To reduce sweetness, lower the granulated sugar to 1/4 cup.

Recommended Tools

• 
  Glass Mixing Bowl Set
• 
  Silicone Balloon Whisk
• 
  Loaf Pan, 9 x 5 Inch
• 
  Food Processor (optional)

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving:
Calories: 254
Total Fat: 13g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 31mg
Sodium: 216mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 17g
Protein: 4g

Nutrition information is an estimate based on the ingredients used and may vary.