Easy Chocolate Zucchini Bread Recipe: Super Moist & Fudgy

Last Updated on July 29, 2025 by Souhail

If you’d told me a few years ago that one of my favorite chocolate treats would include zucchini, I probably would’ve laughed. But here we are, and trust me, this chocolate zucchini bread is the ultimate game-changer. It’s moist, rich, slightly fudgy, and packed with chocolate flavor… with a sneaky veggie twist that no one sees coming.

I started making this during one of those late-summer weeks when zucchini seemed to multiply overnight in my fridge. Instead of another stir-fry, I shredded some into a chocolate batter on a whim, and wow, I’ve never looked back. This bread has become a go-to in my kitchen for everything from lazy weekend brunches to sweet afternoon pick-me-ups.

Whether you’re trying to sneak more veggies into your kiddo’s snack or just looking for a new way to use up garden zucchini, this recipe hits the spot. It’s cozy, chocolatey, and honestly one of the best ways to bake with zucchini.

Why I Love This Chocolate Zucchini Bread (And You Will Too!)

Let’s be real, zucchini in bread might sound a little out there, but this recipe makes it completely irresistible. What makes this chocolate zucchini bread so special is how incredibly rich and moist it turns out, with just the right amount of sweetness and a hint of fudgy decadence.

Here’s why it works like a charm:

• Zucchini adds moisture without any veggie taste: It melts right into the batter, giving the bread a tender, soft crumb.
• Cocoa powder plus chocolate chips = double chocolate heaven: That combo gives you deep chocolate flavor and melty bursts of sweetness in every bite.
• Easy to make in one bowl: Less mess, more chocolate!
• It’s super versatile: Want to make it dairy-free, gluten-free, or reduce the sugar? You totally can.
• Freezer-friendly: Slice it, wrap it, and freeze for those chocolate cravings that sneak up on you.

How to Customize It:

• Gluten-Free: Swap in a good 1:1 gluten-free baking flour.
• Dairy-Free: Use almond or oat milk and dairy-free chocolate chips.
• Vegan: Replace eggs with flax eggs and go for dairy-free mix-ins.
• Low Sugar: Reduce sugar by 1/4 cup or use coconut sugar or monk fruit sweetener.

What to Prep Ahead (So You’re Not Rushing Later)

If you’re like me, baking is supposed to be fun, not frantic. A few quick steps ahead of time can make this recipe come together like a breeze.

Here’s what you can do early on:

• Grate the zucchini: Use the large holes on your box grater, and don’t worry about peeling it. Store in a container with a paper towel to absorb excess moisture.
• Measure out dry ingredients: Cocoa powder, flour, baking soda, and salt can all go into a bowl and be covered until you’re ready to mix.
• Soften your butter or bring eggs to room temp: It helps the batter blend smoothly.
• Preheat your oven and prep the loaf pan: Lining it with parchment paper makes cleanup easier too.

How to Make it

Chocolate Zucchini Bread

Recipe by Souhail

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

265

kcal

This chocolate zucchini bread is rich, ultra-moist, and irresistibly fudgy with just the right balance of sweetness and a sneaky veggie twist. Perfect for breakfast, snack, or dessert, it’s a one-bowl wonder you’ll want to make on repeat.

Ingredients

• 1.5 cups grated zucchini (about 1 medium zucchini)

• 1 cup all-purpose flour

• 0.5 cup unsweetened cocoa powder

• 0.5 tsp baking powder

• 0.5 tsp baking soda

• 0.25 tsp salt

• 0.5 cup unsalted butter, melted

• 0.5 cup granulated sugar

• 0.25 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 0.5 cup plain Greek yogurt (or sour cream)

• 0.75 cup semi-sweet chocolate chips

Directions

• Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper or lightly grease it.
• Grate the zucchini using the large holes on a box grater. No need to peel it! Set it aside on a paper towel to drain while you mix the batter.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla. Stir until smooth.
• Add the yogurt to the wet ingredients and mix until fully incorporated.
• Fold the dry ingredients into the wet ingredients until just combined, don’t overmix!
• Gently stir in the zucchini, making sure it’s evenly distributed through the batter.
• Fold in the chocolate chips, reserving a few to sprinkle on top.
• Pour the batter into the prepared loaf pan, smooth out the top, and sprinkle the remaining chocolate chips over it.
• Bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
• Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Don’t squeeze out all the moisture from the zucchini, you want that moisture for a tender crumb.
• Use high-quality cocoa powder for richer flavor (Dutch-processed works great here).
• Let it cool completely before slicing, it holds together better and the flavor settles beautifully.

Nutrition Facts

• Total number of serves: 10
• Calories: 265kcal
• Fat: 14g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 15g
• Protein: 5g

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Little Secrets That Make This Chocolate Zucchini Bread Even Better

I’ve made this recipe more times than I can count, and trust me, these little tricks make all the difference! Whether you’re a seasoned baker or trying zucchini bread for the first time, these tips will help you get that perfect texture and flavor every time.

• Don’t overmix the batter – Gently folding until just combined keeps the bread tender.
• Use room temperature ingredients – Eggs and yogurt mix in more smoothly and help the loaf rise evenly.
• Let the zucchini sit for a few minutes after grating – It naturally releases just enough moisture to help bind the batter.
• Add a sprinkle of sea salt on top before baking – It gives a pop of contrast to the sweet, fudgy loaf.
• Test your bread a few minutes before the timer ends – Ovens vary, and slightly underbaked is better than dry.

If You Like to Experiment, Try These Fun Variations!

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand, so here are a few ideas to switch things up!

• Double Chocolate Espresso Zucchini Bread
  Add 1 tsp of instant espresso powder to the dry ingredients for a mocha twist. It deepens the chocolate flavor without adding bitterness.
• Banana-Chocolate Zucchini Bread
  Replace the yogurt with 0.5 cup mashed ripe banana for a subtle banana flavor and extra moistness. It’s like banana bread and chocolate cake had a delicious baby.
• Gluten-Free Version
  Use a 1:1 gluten-free flour blend and be sure your chocolate chips are GF-certified. Bake time may be 5 minutes longer, keep an eye on it!
• Nutty Chocolate Bread
  Fold in 0.5 cup chopped walnuts or pecans. Want a pecan-forward dessert? You might also love this Texas Chocolate Pecan Pie, it’s a decadent Southern treat!

Let’s Talk Serving Ideas (Because Presentation Counts!)

You can totally serve this chocolate zucchini bread warm and straight from the loaf pan, but if you’re hosting or just want to jazz it up a bit, here are some dreamy serving ideas:

• With a dollop of Greek yogurt or whipped cream and a sprinkle of cocoa powder, super elegant and effortless.
• Toasted and slathered in almond butter for a hearty, protein-packed snack.
• Cut into cubes and layered in a dessert trifle with whipped cream and berries.

And if you’re looking for something quick and sweet to pair with it, check out this 5-minute wonder: the Oreo Mug Cake. It’s a match made in chocolatey heaven.

FAQs About Chocolate Zucchini Bread

Give This Chocolate Zucchini Bread a Try!

If you’re craving something chocolatey that feels indulgent but also sneaks in a veggie (without anyone noticing), this chocolate zucchini bread is it. It’s incredibly moist, deeply chocolatey, and so simple to whip up, just one bowl and no fuss.

Whether you’re baking for your family, sharing with friends, or just treating yourself to a sweet slice with your morning coffee, this loaf brings all the cozy, feel-good vibes. I make it on repeat in my kitchen, especially in late summer when zucchini is everywhere.

And if you’re in the mood for a fun and colorful breakfast twist, you’ve got to try these Taro Flavored Pancakes.