This Chocolate Zucchini Bread is a delicious, rich, and nutritious way to start your day, combining the delicious flavor of zucchini with the rich flavor of chocolate. This recipe is the perfect way to add veggies while satisfying your sweet tooth! Plus, this soft and tender bread makes one of the best breakfast recipes around or even a fun snack any time of the day.
Why You’ll Love This Chocolate Zucchini Bread
- Packed with rich chocolate flavor and a hint of natural sweetness.
- A great way to use up extra zucchini, making it a perfect seasonal bake.
- Moist, soft, and absolutely irresistible.
- Can be made ahead and stored for a quick breakfast or snack.
- Pairs wonderfully with a cup of coffee or tea!
Ingredients You’ll Need for the Chocolate Zucchini Bread Recipe
To make this delicious Chocolate Zucchini Bread, gather these simple ingredients:
Wet Ingredients:
- 2 cups grated zucchini (moisture removed by squeezing lightly)
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free 1:1 flour substitute)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional for warmth)
- ¾ cup chocolate chips (plus extra for topping)
How To Make Chocolate Zucchini Bread
1. Prepare the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well combined. Then, fold in the grated zucchini.
3. Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking soda, salt, and cinnamon. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.
4. Add the Chocolate Chips
Fold in the chocolate chips, ensuring even distribution throughout the batter.
5. Bake the Bread
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
6. Cool & Serve
Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy your Chocolate Zucchini Bread warm or at room temperature!
Storage & Freezing Tips Chocolate Zucchini Bread
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keeps well for up to 5 days.
- Freezing Instructions: Slice the bread and wrap each piece individually in plastic wrap. Store in a freezer-safe bag for up to 3 months. To enjoy, simply thaw at room temperature or warm slightly in the microwave.
Variations & Substitutions
- Make it Dairy-Free: Use dairy-free chocolate chips and coconut oil.
- Add Nuts: Walnuts or pecans add a delightful crunch.
- Extra Moisture: Add ½ cup of applesauce or mashed banana for extra moisture.
- Gluten-Free Option: Substitute with a gluten-free 1:1 flour blend.
More Breakfast Recipes to Try
If you love this Chocolate Zucchini Bread, you might also enjoy:
- Strawberry Fudge Recipe
- Stuffed French Toast Recipe – An Irresistible Breakfast Dish
- Jalapeno Popper Grilled Cheese Sandwich
Try this easy Chocolate Zucchini Bread Recipe today and enjoy a rich, fudgy loaf packed with flavor! If you give it a try, let us know in the comments below. Happy baking! 🍫🥒
Chocolate Zucchini Bread Recipe
Ingredients
Wet Ingredients:
- 2 cups grated zucchini moisture removed by squeezing lightly
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour or gluten-free 1:1 flour substitute
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional for warmth
- ¾ cup chocolate chips plus extra for topping
Instructions
- Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, and line with parchment paper for easy removal.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well combined. Then, fold in the grated zucchini.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, salt, and cinnamon. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.
- Add the Chocolate Chips: Fold in the chocolate chips, ensuring even distribution throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Cool & Serve: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy your Chocolate Zucchini Bread warm or at room temperature!
Notes
- Oil. You can use canola oil, melted & cooled coconut oil, melted vegan butter, or melted butter.
- Gluten-Free Flour. We recommend King Arthur Flour Measure-for-Measure Gluten-Free Flour for this recipe. Our runner up is Bob’s Red Mill 1:1 gluten-free flour. If you use another brand, be sure it contains xanthan gum, or the zucchini bread will not turn out properly. Do not substitute almond flour or coconut flour here as they will not work in this recipe.
- Zucchini. There’s no need to squeeze extra liquid out of the zucchini for this recipe. You can just wash it, trim off the ends and grate it!
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