The Best Moist Chocolate Zucchini Bread Recipe (Easy & Fudgy)

Moist, rich, and loaded with hidden veggies, chocolate zucchini bread is a dessert lover’s dream come true. It’s the perfect fusion of indulgent cocoa flavor and nutritious ingredients without anyone guessing there’s zucchini inside.

If you’re already a fan of sweet summer loaves like peach bread, this recipe will expand your baked goods repertoire while making the most of your zucchini harvest.

Why Add Zucchini to Chocolate Bread?

Don’t be fooled by the idea of vegetables in dessert zucchini provides an unbeatable moist texture, completely disappearing into the batter.

• It acts as a natural hydrator for soft, dense bread
• It’s neutral in taste, so all you get is chocolatey goodness
• It adds a nutritional punch: fiber, vitamin C, and potassium

Looking for a more traditional option? Explore the basics with this zucchini bread recipe guide before upgrading to this double chocolate version.

Essential Ingredients for Chocolate Zucchini Bread

Each element in this recipe plays a role:

• Zucchini – finely shredded for invisible moisture
• Cocoa Powder – choose unsweetened natural cocoa
• Chocolate Chips – add rich, melty texture
• Greek Yogurt – for creaminess and moisture retention
• Espresso Powder – optional, but intensifies the cocoa

If you’re experimenting with other summer fruits, you might also love baking with fresh peaches or trying seasonal twists like peach muffins.

How to Make Chocolate Zucchini Bread – Step-by-Step Recipe

Here’s how to make one perfect loaf:

Ingredients:

• 1 ½ cups shredded zucchini
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¾ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ½ tsp espresso powder
• ¾ cup chocolate chips
• 2 eggs
• ¼ cup vegetable oil
• ⅓ cup Greek yogurt
• ⅔ cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (177°C)
2. Grease your loaf pan (8×4 or 9×5)
3. Mix dry ingredients in one bowl
4. Whisk wet ingredients in another
5. Combine and fold in zucchini and chocolate chips
6. Pour into pan and bake 45–55 mins
7. Cool completely before slicing

Variations on Classic Chocolate Zucchini Bread

Why not mix things up? Here are a few spins to try:

• Make it vegan with flax eggs and coconut yogurt
• Add walnuts or pecans for a nutty bite
• Turn it into cupcakes for parties
• Swirl in some peanut butter or cream cheese

For more creative ideas, check out this dessert pizza recipe guide because dessert should always be fun.

How to Store Chocolate Zucchini Bread

Here’s how to keep your loaf fresh:

• Room Temp: Store in airtight container for 3–5 days
• Fridge: Keeps up to a week
• Freezer: Wrap tightly and freeze for up to 3 months

How to Serve Chocolate Zucchini Bread for Any Occasion

• Serve warm with butter
• Add whipped cream or a scoop of vanilla ice cream
• Toast with a drizzle of chocolate sauce

Pair it with a refreshing summer dessert like watermelon sorbet for a satisfying contrast.

Frequently Asked Questions

Pro Tips for Perfect Results

• Don’t overmix gentle folding keeps the crumb tender
• Use natural cocoa powder (not Dutch-processed)
• Add extra chocolate chips on top before baking for presentation
• Let the loaf cool fully before slicing

Want to master more flour-based recipes? Try your hand at sourdough discard crackers or easy dinner rolls next!

Final Thoughts

Chocolate zucchini bread is more than just a clever way to hide vegetables, it’s a deeply chocolatey, moist, and crowd-pleasing loaf perfect for any season. Whether you’re a beginner or seasoned baker, this recipe is a must-try that blends flavor, texture, and nourishment.

The Best Moist Chocolate Zucchini Bread Recipe (Easy & Fudgy)

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• Author: MERIEM
• Total Time: 65 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

Rich, moist, and deeply chocolatey, this chocolate zucchini bread is the perfect blend of indulgence and hidden nutrition. Loaded with cocoa, chocolate chips, and shredded zucchini, it’s an easy quick bread recipe that’s perfect for breakfast, dessert, or a healthy snack.

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Ingredients

Scale 1x2x3x

1 ½ cups shredded zucchini (do not blot)
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon espresso powder (optional)
¾ cup chocolate chips
2 large eggs
¼ cup vegetable oil or melted coconut oil
⅓ cup plain Greek yogurt or sour cream
⅔ cup granulated sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir in the chocolate chips.
In a separate bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the shredded zucchini. The batter will be thick.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 1 hour, then transfer to a wire rack to cool completely before slicing

Notes

Do not squeeze or blot the shredded zucchini; its moisture is essential for the bread’s texture.
Espresso powder is optional but enhances the chocolate flavor.
You can replace Greek yogurt with sour cream or a plant-based alternative.
Store at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 245
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 35mg

Keywords: chocolate zucchini bread, healthy chocolate bread, quick bread with zucchini, double chocolate loaf