If you’re looking for the perfect way to use up your summer zucchini, this chocolate zucchini bread is the answer. Soft, incredibly moist, and packed with rich chocolate flavor, it’s a dessert (or snack) that no one will suspect contains vegetables. The zucchini blends seamlessly into the batter, adding moisture without altering the taste—making it a genius way to sneak in some extra greens, especially for picky eaters and kids.
One of the reasons I love this recipe so much is its freezer-friendly nature. You can easily double the batch, enjoy one loaf fresh out of the oven, and freeze the second for later. Simply let it cool completely, wrap it well, and store it in the freezer. It’s a lifesaver when unexpected guests arrive or when you’re craving something sweet without the hassle of baking from scratch.
Whether served warm with a cup of coffee or enjoyed as an afternoon treat, this chocolate zucchini bread delivers the perfect balance of indulgence and wholesomeness. Once you try it, you’ll want to make it a staple in your kitchen all year round.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- ½ cup dutch-processed cocoa powder (50g)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon espresso powder or instant coffee
- ½ teaspoon salt
- ½ cup vegetable oil (120ml)
- ¼ cup unsalted butter melted (60ml)
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1½ cups packed shredded zucchini (220g)
- 1 cup semisweet chocolate chips (180g)
Instructions
- Preheat the oven to 350F. Grease a 9×5-inch loaf pan with butter or baking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt.
- In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. Add to the flour mixture, along with the zucchini, and chocolate chips. Stir together until combined. (The batter will be very thick). Scoop the batter into the prepared pan and spread into an even layer.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on the rack or until slightly warm before slicing and serving. The bread can be wrapped and stored at room temperature for up to 4 days. Individually wrapped slices freeze great, too!