Chocolate Zucchini Bread – Moist, Fudgy & Easy to Make

Chocolate zucchini bread is rich, moist, and packed with deep chocolate flavor—plus a hidden veggie twist. This easy recipe delivers a fudgy loaf that surprises every bite. From ingredient tips to baking hacks and delicious serving ideas, we’ve got it all covered.
Discover great ideas like this chocolate-chip-brioche-secrets for more indulgent bakes.

Why Chocolate Zucchini Bread is a Must-Try

The irresistible taste and texture combo

What makes chocolate zucchini bread so unforgettable is its unexpected decadence. You’d never guess this fudgy loaf includes a vegetable, but that’s where the magic happens. The shredded zucchini blends seamlessly into the batter, delivering unbeatable moisture without turning the bread soggy.

The combination of cocoa powder, chocolate chips, and tender zucchini creates a soft, cake-like texture with melty chocolate pockets in every bite. It’s perfect for breakfast, dessert, or an afternoon treat that satisfies your sweet tooth and sneaks in some greens.

Zucchini’s naturally high water content helps bind the ingredients and creates an indulgent, rich slice that’s never too dense or dry. Even picky eaters—kids included—won’t notice the veggie base, but they’ll definitely ask for seconds.

Looking for inspiration? Try best-hawaiian-banana-bread-recipe for another delicious twist on a classic loaf.

Nutritional perks: Veggies in dessert? Yes, please!

Let’s be honest—chocolate zucchini bread isn’t a green smoothie. But it does sneak in real benefits. Here’s what one medium zucchini (about 180g shredded) brings to the mix:

While you’re indulging in that chocolatey sweetness, you’re also getting fiber, hydration, and key nutrients in every slice. That’s a win-win for dessert lovers.

And here’s the kicker: you can tweak this chocolate zucchini bread to be even healthier. Use Greek yogurt for added protein, coconut oil for healthy fats, and swap sugar for natural sweeteners.

Don’t miss our 10-secrets-baking-perfect-banana-cream-cake for more smart baking swaps and expert tricks.

Ingredients Breakdown for Perfect Chocolate Zucchini Bread

Key Ingredients and Their Roles

To make the best chocolate zucchini bread, each ingredient serves a specific purpose. This isn’t just about throwing things into a bowl—it’s about creating a loaf that’s rich, moist, and full of deep chocolate flavor with the perfect texture in every bite. Below is a complete breakdown of what you’ll need and how each item works:

The result? A chocolate zucchini bread that’s indulgently rich but not heavy, moist but not soggy, and layered with chocolate flavor in every bite. That perfect balance begins with choosing quality ingredients—and using the right ratios.

How to Make Chocolate Zucchini Bread Step by Step

Getting the Zucchini Just Right
Zucchini may seem like an unusual baking ingredient, but it’s the key to creating incredibly moist and tender chocolate zucchini bread. When handled the right way, zucchini blends seamlessly into the mixture, contributing to a moist, chocolatey texture without being noticeable. Here’s how to handle it the right way:

Wash and Trim
Rinse your zucchini well under cool, running water. Cut off both ends with a sharp knife for clean, even grating.

Shred It Fine
Use the fine holes of a box grater or pulse it in a food processor until it becomes tiny, fluffy shreds that won’t stand out in the finished loaf.

Leave the Skin
Skip the peeling step. The skin is soft, rich in fiber, and fully breaks down during baking.

Lightly Blot Excess Water
If the zucchini holds too much moisture, gently press it with a paper towel or clean cloth to remove the excess. Aim for a lightly damp texture—not dripping and not dried out.

Simple Steps to Mix and Bake
Once your zucchini’s ready to go, the rest of the recipe comes together quickly. Follow these steps to create a deeply chocolaty, ultra-moist loaf that’s sure to impress.

Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy release.

Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine:

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp espresso powder (optional, for deeper chocolate notes)

Step 3: Mix the Wet Ingredients
In another bowl, whisk together:

½ cup melted coconut oil

¾ cup granulated sugar

½ cup plain Greek yogurt

2 large eggs

1 tsp vanilla extract

Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently stir until everything is just combined. Avoid overmixing—your batter should be thick and slightly lumpy.

Step 5: Add the Final Ingredients

Gently fold into the batter:

1½ cups of finely shredded zucchini

½ to 1 cup of chocolate chips (the more you add, the richer your chocolate zucchini bread will be)

Step 6: Fill the Pan and Level the Batter

Transfer the chocolate zucchini bread batter into a greased 9×5-inch loaf pan and smooth the top with a spatula for an even finish.

Step 7: Bake to Perfection

Slide the pan into a 350°F (175°C) oven and bake for 50 to 60 minutes, or until the center is set and a toothpick comes out with just a few moist crumbs. Check if it’s done by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. It should come out with just a few moist crumbs—no raw batter.

Step 8: Cool Down and Slice

Let your chocolate zucchini bread rest in the pan for 10 to 15 minutes. Next, place the loaf on a wire rack and let it cool entirely before cutting—this helps keep the slices neat and the texture just right.

Craving More Chocolate-and-Fruit Combos?

Check out our chocolate chip banana muffins — they’re just as rich, moist, and easy to whip up for breakfast or a sweet afternoon treat.

Expert Tips for Better Chocolate Zucchini Bread

Choose the Right Zucchini Size

Chocolate Zucchini Bread – Moist, Fudgy & Easy to Make

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Clara
• Total Time: PT1H20M
• Yield: 1 loaf
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Moist, rich, and deeply chocolatey—this chocolate zucchini bread recipe is the perfect way to sneak in veggies without sacrificing flavor.

---

Ingredients

• Zucchini – 1 medium, finely shredded (about 1½ cups or 180g, lightly packed)

• All-Purpose Flour – 1 cup

• Unsweetened Natural Cocoa Powder – ½ cup

  • Avoid Dutch-process for best results.

• Instant Espresso Powder – 1 teaspoon (optional, enhances chocolate depth)

• Granulated Sugar – ¾ cup

• Chocolate Chips – ½ to 1 cup (adjust to taste for gooey chocolate bites)

• Coconut Oil – ½ cup, melted (or use another neutral oil like vegetable or canola)

• Plain Greek Yogurt – ½ cup

  • Nonfat, low-fat, or full-fat all work.

• Eggs – 2 large

• Baking Powder – ½ teaspoon

• Baking Soda – ½ teaspoon

• Salt – ¼ teaspoon

• Vanilla Extract – 1 teaspoon

Cook Mode Prevent your screen from going dark

---

Instructions

• “Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.”,
•     “Whisk together dry ingredients.”,
•     “Mix wet ingredients in another bowl.”,
•     “Combine wet and dry ingredients just until combined.”,
•     “Fold in zucchini and chocolate chips.”,
•     “Transfer to pan, smooth the top.”,
•     “Bake for 50–60 minutes. Check with a toothpick.”,
•     “Cool before slicing.

Notes

This chocolate zucchini bread is ultra-moist, fudgy, and full of rich chocolate flavor—yet surprisingly simple to make! Perfect for breakfast, dessert, or an anytime treat. Greek yogurt and finely grated zucchini make this loaf incredibly tender with a soft, brownie-like crumb. You won’t even taste the veggies.

• Prep Time: PT20M
• Cook Time: PT1H
• Category: Bread, Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/10 loaf)
• Calories: 245 kcal
• Sugar: 16g
• Sodium: 190 mg
• Fat: 12g
• Saturated Fat: 7 g
• Unsaturated Fat: 4g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 3g
• Protein: 4 g
• Cholesterol: 35 mg

For the best chocolate zucchini bread texture, choose small to medium zucchinis. They’re naturally sweeter, have fewer seeds, and thinner skins. Oversized zucchini can contain excess water and tough seeds, which may throw off the batter consistency.

Use High-Quality Cocoa Powder

Deep, rich flavor starts with premium ingredients. Go with natural, unsweetened cocoa powder for classic depth. Dutch-processed cocoa can be used, but keep in mind it alters acidity—only swap if you’re adjusting baking powder or soda accordingly.

Don’t Skip the Espresso Powder

Want to level up your chocolate flavor? Add a teaspoon of espresso powder. It won’t make the bread taste like coffee—it simply intensifies the chocolate richness, a trick pro bakers swear by.

Grease Your Pan Well (or Use Parchment)

Because this bread is so moist, it tends to stick. Grease your pan generously with coconut oil, butter, or use parchment paper. This guarantees clean edges and easy removal.

Mix Until Just Combined

Overmixing your batter is one of the most common reasons chocolate zucchini bread turns out dense or rubbery. Stir only until the dry ingredients disappear into the wet mixture. It’s okay if the batter is a bit lumpy—this keeps your loaf tender and soft. Smooth isn’t your goal—moist and rich is.

Customize the Sweetness

If you’re looking to cut back on sugar without sacrificing flavor, you’re in luck. Chocolate zucchini bread gets plenty of sweetness from chocolate chips and Greek yogurt. Try reducing the sugar by 2–3 tablespoons. The result? A loaf that’s still deliciously rich, but not overly sweet.

Experiment with Flavorful Mix-Ins

Take your chocolate zucchini bread up a notch with texture and contrast. Here are a few delicious add-ins to try:

• Chopped walnuts or pecans – add a subtle crunch
• Unsweetened shredded coconut – gives a hint of chew and mild sweetness
• Mini chocolate chips or white chocolate chunks – layer in even more chocolatey goodness
• Dried cranberries or tart cherries – offer fruity notes that complement the rich cocoa

Keep your mix-ins under ¾ cup total so the loaf stays balanced and easy to slice.

Let It Rest Before Slicing

Fresh out of the oven, it’s tempting to dive right in—but wait. Let the chocolate zucchini bread cool in the pan for 10–15 minutes, then move it to a wire rack. Wait at least 30–40 minutes before slicing. This helps set the crumb and makes clean slices easier.

Store It the Right Way

To keep your chocolate zucchini bread fresh and moist:

• Wrap tightly in plastic wrap or foil
• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for up to 1 week
• Freeze individual slices for longer storage (up to 2 months)

This makes it great for meal prep or last-minute snacks.

Reheat Like a Pro

When you’re ready to enjoy another slice, reheat it for 10–15 seconds in the microwave. The chocolate chips will melt slightly, and the texture will return to soft and fudgy. Top it off with:

• A dab of butter
• A spoonful of peanut or almond butter
• A drizzle of honey or maple syrup

Looking to troubleshoot other quick breads?
Check out our banana bread troubleshooting guide to master texture, moisture, and baking consistency like a pro.

Health Benefits of Chocolate Zucchini Bread

Chocolate zucchini bread isn’t just a delicious dessert—it can also deliver surprising nutritional benefits when made with the right ingredients. Here’s a breakdown of how this indulgent loaf can offer more than just flavor:

Zucchini Adds Moisture and Micronutrients

Zucchini is a low-calorie, water-rich vegetable loaded with:

• Vitamin C – supports immunity and skin health
• Potassium – aids in muscle function and fluid balance
• Fiber – helps support digestion and promotes satiety

Since it’s finely grated and blended into the batter, picky eaters often won’t notice it—but they’ll still reap the benefits.

Cocoa Powder: More Than Just Flavor

Unsweetened cocoa powder isn’t just for taste—it’s rich in antioxidants, especially flavonoids, which are known for:

• Supporting heart health
• Improving blood flow
• Reducing inflammation

Cocoa can even help boost mood by promoting the release of endorphins.

Greek Yogurt for Protein and Creaminess

Substituting Greek yogurt for sour cream or extra oil adds:

• Protein – helps keep you fuller longer
• Calcium – strengthens bones and teeth
• Probiotics (in some versions) – promote gut health

It also contributes to the moist texture without the need for excess fat or sugar.

Coconut Oil: A Healthier Fat Alternative

While traditional recipes use butter or vegetable oil, coconut oil provides:

• Medium-chain triglycerides (MCTs) – believed to support metabolism and energy
• A subtle flavor that complements the chocolate
• A dairy-free option for those who are lactose-intolerant

Just be sure to use it in moderation—it’s still high in calories.

Dark Chocolate Chips for Antioxidants

Opting for dark chocolate (60% cacao or higher) chips instead of milk chocolate means you’re adding:

• Less sugar
• More antioxidants
• A richer, more intense chocolate flavor

Lower in Refined Sugar (If You Want It To Be)

By reducing the granulated sugar and relying more on the natural sweetness of mix-ins like chocolate chips or dried fruit, you can make this recipe more blood sugar–friendly without losing flavor.

Customizable for Different Diets

With a few swaps, chocolate zucchini bread can be adapted for:

• Gluten-free diets (use almond or oat flour)
• Dairy-free diets (use dairy-free yogurt and chocolate chips)
• Egg-free diets (swap with flax eggs or egg replacers)

This flexibility makes it a healthier treat for a wide variety of lifestyles.

FAQs About Chocolate Zucchini Bread
Can you actually taste the zucchini in it?
Nope! Once the zucchini is finely grated and baked, it vanishes into the batter. It adds incredible moisture and softness but won’t leave behind any veggie taste—especially with all that chocolate goodness.

Should I peel the zucchini first?
There’s no need to peel it. The skin is tender and full of nutrients. Plus, it softens as the bread bakes, blending in completely. You won’t notice it in the final loaf.

Is it possible to make this recipe gluten-free?
Yes, and it’s easy! Use a gluten-free all-purpose flour blend in the same quantity. You can also experiment with almond or oat flour, though that might slightly change the texture. When using alternative flours, insert a toothpick into the center to make sure it’s fully baked—crumbs are fine, but no wet batter.

For more recipes Follow me in Facebook and Pinterest

FAQs About Chocolate Zucchini Bread

Can you actually taste the zucchini in it?

Nope! Once shredded and baked, the zucchini blends seamlessly into the batter, leaving no trace behind. It adds incredible moisture and softness but won’t leave behind any veggie taste—especially with all that chocolate goodness.

What can I use instead of Greek yogurt?

You’ve got options. Sour cream, plain yogurt, mashed banana, or even unsweetened applesauce can replace Greek yogurt. Each adds moisture, but will slightly adjust the taste and texture.

What’s the best way to store chocolate zucchini bread?

To keep your loaf soft and fresh:

• Wrap it in plastic or foil
• Store in an airtight container
• Keep at room temp for up to 3 days
• Refrigerate for up to a week
• Freeze (sliced) for up to 2 months

Tip: Reheat frozen slices in the microwave for 10–15 seconds for a fresh-out-of-the-oven feel.

Can I bake this as muffins instead of a loaf?

Absolutely! Scoop the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes. They’re ready when a toothpick comes out with moist crumbs (not raw batter).

Conclusion

Chocolate zucchini bread is the perfect blend of rich chocolate flavor and hidden veggie goodness. It’s moist, tender, and easy to make—great for both seasoned bakers and beginners. With simple ingredients, flexible substitutions, and tips to get it just right, this loaf might just become your new go-to treat.

Ready for more bakes like this? Don’t miss our chocolate-chip banana muffins and banana bread troubleshooting guide for more delicious ideas and baking tips.