The Comfort Spoon

Chocolate Zucchini Bread: The Magical Loaf That Hides Veggies (But Tastes Like Dessert)

Picture this: It’s late summer, your garden is exploding with zucchini, and you’re staring at a countertop piled high with green squash. You’ve made stir-fries, grilled veggies, and even zucchini fries… but there’s still. So. Much. Zucchini. Enter this Chocolate Zucchini Bread—your new secret weapon. This isn’t just another quick bread recipe. It’s a rich, fudgy, deeply chocolatey masterpiece that just happens to pack in a sneaky serving of veggies. (Shh—we’ll never tell the kids!)

I’ve baked this loaf for picky toddlers, gluten-free foodies, and even fancy dinner parties. Every single time? “This has ZUCCHINI in it? No way!” The magic lies in the moisture—zucchini keeps this bread absurdly tender for days, while cocoa and chocolate chips deliver that dessert-level indulgence. Whether you’re a veggie smuggler, a chocoholic, or just someone who loves a good kitchen hack, this recipe is about to become your new best friend.

The Zucchini That Started It All

Chocolate Zucchini Bread

Print Recipe

This Chocolate Zucchini Bread is a little slice of magic. I first baked it to use up garden zucchini, and now it’s a year-round favorite. It’s deeply chocolatey, incredibly moist, and every bite feels like a treat—yet it’s made with real ingredients and sneaky veggies no one can even taste! Whether you’re sharing it with family or keeping a loaf all to yourself (we won’t tell!), this is comfort baking at its best.

• Author: annareynolds
• Prep Time: 15 minutes
• Cook Time: 50–55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 slices 1x

Ingredients

Scale 1x2x3x

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

2 large eggs

½ cup vegetable oil

½ cup granulated sugar

½ cup brown sugar

1 tsp vanilla extract

1½ cups finely shredded zucchini (about 1 medium)

½ cup chocolate chips (plus extra for topping, optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

In another bowl, beat eggs, oil, sugars, and vanilla until smooth.

Stir in zucchini, then add dry ingredients and mix until just combined.

Fold in chocolate chips. Pour batter into the pan and smooth the top.

Bake for 50–55 minutes, or until a toothpick comes out with moist crumbs.

Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Notes

Rich in: Fiber, antioxidants, and chocolate joy

Nutrition

• Calories: ~230 per slice

Let me take you back to my grandma’s farmhouse kitchen. I was 10, covered in flour, and convinced zucchini was the enemy. (Why did adults insist on putting green things in everything?!) But then Grandma handed me a slice of warm chocolate bread. “Bet you can’t guess the secret ingredient,” she whispered. I took a bite—fudgy, sweet, with melty chocolate pockets. No way this had veggies. But there it was: shredded zucchini, hiding in plain sight.

Fast-forward 20 years: I’m drowning in zucchini from my first garden. Grandma’s recipe resurfaced, stained and splattered, and I tweaked it into this decadent version. Now, my kids beg for it, my neighbors “casually” drop by when it’s baking, and I’ve learned that sometimes, the best recipes come from using what you’ve got—even if it’s a mountain of green squash.

What You’ll Need (+ Why It Works)

• 1½ cups all-purpose flour – The base. Swap 1:1 with gluten-free flour if needed!
• ½ cup unsweetened cocoa powder – Use Dutch-process for extra richness.
• 1 tsp baking soda + ½ tsp baking powder – The rise dream team.
• ½ tsp salt + 1 tsp cinnamon – Salt balances sweetness; cinnamon adds warmth.
• 2 large eggs – Room temp = better rise. For vegan? Use flax eggs!
• ½ cup vegetable oil – Keeps it moist. Melted coconut oil works too.
• ½ cup granulated + ½ cup brown sugar – Brown sugar adds chew. Reduce to ¾ cup total for less sweetness.
• 1 tsp vanilla extract – The flavor booster. Try almond extract for fun!
• 1½ cups shredded zucchini – Squeeze out excess water! (More on that later.)
• ½ cup chocolate chips – Because more chocolate = more joy.

Baking Magic: Let’s Get Fudgy

Step 1: Preheat that oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper—trust me, it’s worth the 10 seconds for easy removal later.

Chef Hack: Sprinkle a handful of chocolate chips on top before baking for that bakery-worthy finish.

Step 2: Whisk dry ingredients in a large bowl. Pro tip: Sift the cocoa powder to avoid lumps! This is where the deep chocolate flavor starts.

Step 3: In another bowl, beat eggs, oil, sugars, and vanilla. Want extra fluffy bread? Beat the eggs and sugar first until pale (about 2 minutes).

Step 4: Stir in zucchini. Here’s the key: squeeze shredded zucchini in a clean towel to remove excess water. Too much moisture = gummy bread. Learned that the hard way!

Step 5: Mix wet and dry ingredients until just combined. Overmixing = tough bread. A few flour streaks? Totally fine.

Step 6: Fold in chocolate chips. Reserve some for the top if you’re feeling fancy!

Step 7: Bake 50–55 minutes. The toothpick test? It should come out with moist crumbs, not totally clean. Let it cool completely before slicing—patience pays off with clean cuts!

How to Serve Like a Pro

Slice it thick, warm it slightly, and watch the chocolate chips glisten. For next-level vibes:

• Dust with powdered sugar or cocoa
• Drizzle with melted peanut butter
• Pair with vanilla ice cream (à la mode = always a good idea)
• Pack in lunchboxes with a sticky note: “You’re eating veggies. Boom.”

Mix It Up! 5 Delicious Twists

• Gluten-Free: Use 1:1 GF flour + 1 tsp xanthan gum
• Vegan: Flax eggs + dairy-free chocolate chips
• Nutty: Add ½ cup walnuts or pecans
• Spiced: Swap cinnamon for chai spice blend
• Double Chocolate: Add ¼ cup cocoa nibs for crunch

Confessions from My Kitchen

True story: I once forgot to squeeze the zucchini. The result? A loaf so dense, we joked it could double as a doorstop. (RIP, zucchini brick.) Lesson learned! Now, I keep a clean kitchen towel by the grater specifically for zucchini wrangling.

Over the years, I’ve added espresso powder for depth, swapped in honey for sugar, and even tried it with beetroot (surprisingly awesome). But this version? It’s the people’s champ. Simple, reliable, and guaranteed to make you feel like a kitchen wizard.

Your Questions, Answered

Q: Can I freeze this bread?
A: Absolutely! Wrap cooled slices in plastic, then foil. Freeze up to 3 months. Thaw at room temp or zap in the microwave for 15 seconds.

Q: Why is my bread soggy in the middle?
A: Two culprits: 1) Underbaking (use that toothpick!) or 2) Not squeezing enough water from the zucchini. Think “damp sponge,” not “soaked towel.”

Q: Can I use frozen zucchini?
A: Yes, but thaw and squeeze it thoroughly. Frozen zucchini holds more water.

Q: My kids hate veggies—will they notice?
A: My 6-year-old once ate three slices and asked for “more chocolate cake.” Mission accomplished.

Nutritional Perks (Because Balance!)

Each slice has about 230 calories, 3g fiber, and 4g protein. Plus, zucchini brings potassium and vitamin A to the party. Not bad for something that tastes like dessert!

FINAL THOUGHTS:

Here’s the truth, friend: Chocolate Zucchini Bread isn’t just a clever way to use up garden bounty—it’s a celebration of cozy mornings, sneaky wins, and rich, fudgy bites that make you smile. Whether you’re sneaking it into lunchboxes, serving it warm with a scoop of ice cream, or just savoring a quiet slice with coffee, this loaf has your back. It’s proof that vegetables and chocolate can live happily ever after. So bake the bread, hide the zucchini, and let the chocolate do the talking!