Go Back
Moist and delicious chocolate zucchini bread, perfect for breakfast or dessert, is showcased in this featured image from our recipe for the best ever version.
Lady Maria

Chocolate Zucchini Bread Perfection

This Chocolate Zucchini Bread Perfection recipe delivers an incredibly moist and flavorful loaf that will redefine your expectations. The combination of cocoa powder, chocolate chips, and spices creates a decadent treat, while the zucchini adds moisture and a subtle sweetness, making it a family favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 2 cups shredded zucchini about 2 medium zucchini
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • whisk
  • measuring cups and spoons
  • grater or food processor
  • Kitchen towel or cheesecloth
  • Wooden skewer or toothpick
  • wire rack
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and milk.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the shredded zucchini and chocolate chips until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan. Spread the batter evenly in the pan.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Slice and enjoy!

Notes

For best results, squeeze as much excess moisture as possible from the shredded zucchini to prevent a soggy bread. Use high-quality cocoa powder for a richer chocolate flavor. To prevent the bread from drying out, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For a simple chocolate glaze, mix 1 cup of powdered sugar, 2 tablespoons of cocoa powder, and 2-3 tablespoons of milk or cream until smooth, then drizzle over the cooled bread. Try adding 1/2 cup of chopped walnuts or pecans for a nutty twist, or a teaspoon of instant espresso powder to enhance the chocolate flavor.