Why add zucchini to chocolate bread?

Zucchini adds natural moisture, keeping the bread soft and tender without changing the flavor. It also boosts the nutritional value, making the loaf feel lighter and healthier than a traditional chocolate cake.

Do you peel zucchini before shredding for bread?

No, you don’t need to peel zucchini before shredding. The skin is thin and blends seamlessly into the batter while adding extra nutrients and texture. Just wash it well, trim the ends, and shred with a box grater.

How do you keep chocolate zucchini bread from getting soggy?

The secret is gently squeezing out some of the zucchini’s moisture before mixing it into the batter. Also, avoid overmixing and bake at the right temperature until a toothpick comes out clean. Proper cooling on a wire rack prevents sogginess, too.

Can you freeze chocolate zucchini bread?

Yes, this bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in foil, or use an airtight freezer bag. It will keep for up to three months. When ready to enjoy, thaw at room temperature for the best texture.

Chocolate Zucchini Bread – 7 Best Tips for Moist, Easy Loaf

Description

This Chocolate Zucchini Bread is rich, moist, and full of flavor. Shredded zucchini blends seamlessly into the batter, creating a soft, tender crumb without altering the taste. Cocoa powder and semisweet chocolate chips bring indulgent depth, while cinnamon and nutmeg add a warm, cozy finish. Perfect for breakfast, snacking, or dessert, this recipe is approachable for beginner bakers yet satisfying for seasoned ones.

Ingredients

Scale

2½ cups all-purpose flour, spooned and leveled

⅓ cup unsweetened cocoa powder, sifted if lumpy

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon cinnamon

½ teaspoon nutmeg

3 large eggs

1 cup vegetable oil

1 cup granulated sugar

2 teaspoons vanilla extract

3 cups shredded zucchini

1 cup semisweet chocolate chips, plus more for sprinkling

Instructions

Preheat oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.

Whisk flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.

In a large bowl, whisk eggs, oil, sugar, and vanilla. Stir in zucchini.

Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix.

Fold in chocolate chips.

Divide batter between pans, smooth tops, and sprinkle with more chips.

Bake 40–60 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before slicing.

Notes

Updated in June 2025 for a lighter texture and more zucchini.

Old version: use 1¾ cups all-purpose flour + ¾ cup whole wheat flour, ⅔ cup maple syrup instead of sugar, and 1½ cups almond milk instead of oil. Method and baking time stay the same.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Quick Bread, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/16 of a loaf)
Calories: 290 kcal
Sugar: 18 g
Sodium: 260 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 45 mg

Keywords: Chocolate Zucchini Bread, Moist Zucchini Loaf, Easy Chocolate Bread, Quick Bread, Summer Zucchini Recipe