Chocolate Zucchini Bread is a moist, dense bread made with shredded zucchini, semi-sweet chocolate chips, and all the regular baking bread necessities. Grab a slice of this delicious bread loaf for an afternoon snack, light dessert, or quick brunch idea. A fun and sweet take on the classic Zucchini Bread recipe!
The Best Chocolate Zucchini Bread
Baking with zucchini takes a bit of the guilt out of making sweet treats since you’re eating a vegetable, but still able to satisfy that sweet tooth craving.
Baking with zucchini adds moisture and nutrients, without adding a strong flavor.
This is a great summertime bread to whip up when all your fresh zucchini is in season. Save this recipe for when you have an abundance of zucchini to use up. Then spend an afternoon and bake a few extra loaves to enjoy all summer long.
This moist bread loaf is a chocolate lover’s dream with the extra chocolate chips added in. Between the cocoa powder and the chocolate chips, this double chocolate Zucchini Bread is something that everyone will love (and won’t even remember it is filled with nutritious veggies!).
Do You Peel Zucchini Before Shredding it for Bread?
I do not recommend peeling the zucchini before you shred it to use in your bread loaf recipe. As the bread bakes the zucchini will melt into the bread, making it unnecessary to remove the skin prior to adding the zucchini to the bread batter.
How Do You Shred Zucchini?
There are two different options to shred zucchini easily.
• First, you can use a cheese grater and use the side with the bigger holes to slide the zucchini along and shred into pieces.
• You can also choose to put a zucchini in the food processor and shred it that way.
How to Make Chocolate Zucchini Bread
• Gather together all of the ingredients. Preheat oven to 350° F. Spray a 9″x5″ loaf pan with baking spray.
• In a small mixing bowl, add the flour, cocoa, baking soda, baking powder, salt, espresso powder. Mix together.
• In a Medium mixing bowl, add the room temperature eggs, oil, brown sugar, vanilla.
• Add the cooled melted butter (by cooled I mean that it is still pourable, but not warm enough to affect the eggs). Whisk together well.
• Add the dry ingredients to the wet.
• Fold together gently using a spatula. It’s okay if not thoroughly mixed. You don’t want to over mix this batter.
• Add the zucchini and fold into the batter.
• Add 1 cup of the chocolate chips and gently fold in.
• Save the remaining ¼ cup of chocolate chips for the top.
• Pour the batter into the prepared loaf pan and use a spatula to spread evenly in the pan.
• Sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean of batter (may have some melted chocolate on it).
• Allow to cool in the pan for about 15 minutes, then use a butter knife to loosen the edges and carefully remove to finish cooling on a wire rack.
• Serve slightly warm or room temperature, if desired.
What to Serve With Chocolate Zucchini Bread
I suggest warming your slice of bread when you want to enjoy it. Some enjoy a slice of this bread with a luscious pat of butter on it. Some enjoy adding a layer of thick, sweet cream cheese frosting. Or even a creamy thick chocolate buttercream frosting.
Chocolate Zucchini Bread Tips and Variations
- While the Instant Espresso Powder is optional, I really think it’s a great option to add as it helps enhance all the deep and rich flavors you get from this easy Chocolate Zucchini Bread recipe.
- Don’t over mix when combining the wet and dry ingredients. You want moist bread, not a hard loaf of bread.
- I like to use Dutch-processed cocoa powder, but you can use whichever you prefer.
- Don’t squeeze or drain your zucchini, this helps provide the moisture to every slice of bread.
More Tasty Bread Recipes
Classic Banana Bread
Pumpkin Chocolate Chip Bread
Strawberry Loaf Cake
Hard Apple Cider Bread
Why is my Chocolate Zucchini Bread Chewy?
If you ended up with Chewy Zucchini Bread slices, you most likely over mixed the bread batter. It is extremely important to not over mix, you almost went to under mix your wet ingredients and dry ingredients together.
How to Store Chocolate Zucchini Bread
- Delicious homemade chocolate zucchini bread should be stored in a zip-top bag or in an airtight container on the counter.
- Refrigerating the bread for too long will cause it to dry out faster. So I recommend storing this at room temperature on the counter.
- Leftovers, if stored properly, should last about 3 to 4 days.
My Zucchini Bread never lasts more than a day or two. Everybody enjoys it so much that it seems to disappear in no time!
Can You Freeze Zucchini Bread?
- Yes, you can definitely freeze this Chocolate Zucchini Bread. I like to make an extra loaf or two to freeze for later.
- Bake your bread loaf as normal and then let it cool completely before preparing it for freezing. Once it’s cooled, tightly wrap the bread in plastic wrap and aluminum foil or toss it in a freezer-safe airtight container before placing it in the freezer. Don’t forget to label it and use it within 3 months.
- To thaw the bread loaf, remove it from the freezer and place it in the refrigerator overnight so it’s ready to use.
How to Reheat This Bread
You can reheat this bread in the microwave using short interval time bursts. You can also choose to reheat individual slices in the toaster or toaster oven. Or pop it back in the oven on the warm setting.
If you make this delicious Zucchini Bread with chocolate chips in it, please let me know. You can leave a comment with a star rating below. I’d love to know how you liked it!
Chocolate Zucchini Bread
Equipment
- Cheese Grater or Food Processor (with grating attachment)
- 9x5-inch Loaf Pan
- 2 Mixing Bowls
- Spatula
- Whisk
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Cocoa Powder, unsweetened (I like Dutch processed)
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Instant Espresso Powder (optional)
- 2 large Eggs, room temperature
- ¼ cup Oil (I use canola)
- ¾ cup Brown Sugar, lightly packed
- 1 ¼ teaspoon Vanilla
- ¼ cup Butter, melted and cooled
- 2 cups Shredded Zucchini (not squeezed or drained)
- 1 ¼ cup Semi-Sweet Chocolate Chips, divided
Instructions
- Preheat oven to 350° F. Spray a 9"x5" loaf pan with baking spray.
- In a small mixing bowl, add the flour, cocoa, baking soda, baking powder, salt, espresso powder. Mix together.
- In a Medium mixing bowl, add the room temperature eggs, oil, brown sugar, vanilla, and the cooled melted butter (by cooled I mean that it is still pourable, but not warm enough to affect the eggs). Whisk together well.
- Add the dry ingredients to the wet and fold together with a spatula. It's okay if not thoroughly mixed. You don't want to over mix this batter.
- Add the zucchini and gently fold into the batter.
- Add 1 cup of the chocolate chips and gently fold in. Save the remaining ¼ cup.
- Pour the batter into the prepared loaf pan and use a spatula to spread evenly in the pan.
- Sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean of batter (may have some melted chocolate on it).
- Allow to cool in the pan for about 15 minutes, then use a butter knife to loosen the edges and carefully remove to finish cooling on a wire rack.
- Serve warm or room temperature.
Notes
Storage
- Chocolate zucchini bread should be stored in a zip-top bag or in an airtight container on the counter.
- Refrigerating the bread for too long will cause it to dry out faster. So I recommend storing this at room temperature on the counter.
- Leftovers, if stored properly, should last about 3 to 4 days.
Freezing
- Let loaf cool completely before preparing it for freezing. Once it’s cooled, tightly wrap the bread in plastic wrap and aluminum foil or put it in a freezer-safe airtight container before placing it in the freezer.
- Don’t forget to label it and use it within 3 months.
Did you make this recipe? Let me know!