Name: Moist Chocolate Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 slices
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 large eggs; ½ cup vegetable oil; ¾ cup granulated sugar; ½ cup brown sugar, packed; 2 teaspoons vanilla extract; 2 cups grated zucchini (about 1 medium zucchini); ¾ cup semi-sweet chocolate chips

Hey y'all! If you're searching for a bakery-style treat that's incredibly moist, rich, and loaded with chocolate goodness, this Moist Chocolate Zucchini Bread is about to become your new favorite recipe. Perfect for breakfast, brunch, afternoon snacks, or even dessert, it's an awesome way to sneak some veggies into a decadent, fudgy loaf everyone will love. Let's get cooking!

Why You'll Love This Moist Chocolate Zucchini Bread

Super moist and rich thanks to shredded zucchini and cocoa powder.
Simple ingredients and quick prep make it perfect for busy schedules.
Packed with chocolate flavor and melty chocolate chips in every bite.
Great for using up extra zucchini from your garden or fridge.
Keeps well for days—making it ideal for make-ahead snacks or breakfast.

Ingredients

1 ½ cups (195g) all-purpose flour
½ cup (40g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
½ cup (120ml) vegetable oil (or melted coconut oil)
½ cup (100g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups (250g) finely shredded zucchini (about 2 small zucchini)
¾ cup (135g) semi-sweet chocolate chips (plus extra for topping)

Directions

Prep the Zucchini

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Wash, dry, and finely grate the zucchini (no need to peel). Squeeze out excess moisture using a clean kitchen towel or paper towels; set aside.

Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).

Combine the Wet Ingredients

In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.

Bring It All Together

Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined—do not overmix.
Fold in the shredded zucchini and chocolate chips, ensuring they're evenly distributed.

Bake the Bread

Pour the batter into your prepared pan and sprinkle the top with extra chocolate chips if desired.
Bake on the center rack for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t skip squeezing moisture from the zucchini; too much liquid can make the bread soggy.
Use high-quality cocoa powder for the richest chocolate flavor.
You can substitute part of the chocolate chips with chopped nuts for extra texture.

Variations

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Vegan: Use flax eggs and dairy-free chocolate chips in place of eggs and regular chips.
Double Chocolate Banana: Swap ½ cup of zucchini for ½ cup mashed ripe Banana for added sweetness and flavor.

Required Equipment

9x5-inch loaf pan
Mixing bowls
Whisk and spatula
Box grater (for zucchini)
Wire cooling rack
Parchment paper

Storage Instructions

Store leftover zucchini bread in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze slices (wrapped well) for up to 3 months.

Pairings & Serving Recommendations

Enjoy warm with a smear of salted butter or cream cheese.
Pair with a hot cup of coffee or a glass of cold milk for a cozy treat.
Top with a scoop of vanilla ice cream for a dessert-worthy finish.

Pro Tips for the Perfect Moist Chocolate Zucchini Bread

Do not overmix the batter—mix until just combined to keep the loaf tender.
Let the bread cool completely before slicing for the cleanest cuts.
Add a sprinkle of coarse sugar on top before baking for a lovely crunch.

FAQ

Can I use frozen zucchini?

Yes, thaw completely, drain, and squeeze out as much moisture as possible before using.

Do I need to peel the zucchini first?

Nope! The peel is tender and practically disappears in the bread, plus it adds nutrients and pretty specks of green.

How do I know when my bread is done?

Insert a toothpick into the center—if it comes out with just a few moist crumbs (not wet batter), it's ready. If unsure, check at 50 minutes and continue as needed.

Prep time: 20 minutes
Total time: 1 hour 20 minutes
Yield: 1 loaf (about 10 slices)