Chocolate Zucchini Bread

I remember the first time I tucked grated zucchini into a chocolate loaf — I was a little skeptical, but my garden was overflowing, and I needed to use it up somehow. What came out of the oven was pure magic: a rich, deeply chocolatey bread with the most tender crumb, thanks to that sneaky veggie. Since then, this chocolate zucchini bread has become a summer ritual in my kitchen — the kind of thing I bake on a lazy Sunday afternoon and sneak slices of all week long (especially with a smear of cinnamon honey butter).

this Recipe

It’s got all the nostalgic goodness of banana bread, but with a double-chocolate twist that feels just a little more indulgent — and a whole lot more fun. Whether you’re baking for kids, girlfriends, or just your future self, this loaf never lasts long.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

If you love rich, moist, chocolatey baked goods — this one’s a keeper.

Even with wholesome ingredients like whole wheat flour and grated zucchini, this loaf bakes up decadent and dessert-worthy. The inside stays tender and moist, while the top forms a delicate crust with melty bits of chocolate throughout.

It’s an easy recipe that doesn’t require any mixer or fancy steps. Just stir, bake, and enjoy.

Perfect for busy mornings, after-school snacks, or cozy evenings with tea. (Bonus: it freezes beautifully.)

Ready in about an hour, it’s a go-to loaf you’ll come back to every zucchini season — or anytime you crave comfort.

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Ingredient Overview

This loaf is chocolatey, rich, and surprisingly wholesome — the kind of treat that feels special but sneaks in a little veggie goodness. Here’s what brings it all together:

• Zucchini: Adds incredible moisture and soft texture. You’ll grate it fresh and gently squeeze out some of the water.
• Coconut oil: Keeps it tender and adds a light, buttery richness.
• Maple syrup or honey: Naturally sweetens and adds a warm, subtle depth.
• Eggs & vanilla: The essential duo for structure and classic flavor.
• Whole wheat pastry flour: Gives a slightly nutty bite while keeping things light. All-purpose works too!
• Unsweetened cocoa powder: Brings that deep chocolate flavor to the forefront.
• Instant espresso powder: Optional, but enhances the chocolate flavor beautifully.
• Cinnamon & salt: A hint of spice and balance that makes everything pop.
• Chocolate chunks: Stirred right into the batter — they melt into gooey pockets of joy.

Garnish with flaky sea salt or a dusting of powdered sugar for a pretty finish if serving for guests.

Step-by-Step Instructions

Step 1: Preheat and Prep the Pan

Set your oven to 350°F and lightly grease a 9×5-inch loaf pan. I like to line mine with parchment paper too, for easy lift-out — especially when the chocolate’s extra gooey!

Step 2: Grate and Drain the Zucchini

Grate 2 medium zucchinis (you’ll want about 2 cups). Spread the shreds out on a clean kitchen towel and gently press to release some moisture. Don’t dry it out completely — a little water keeps the bread perfectly tender.

Step 3: Whisk the Wet Ingredients

In a large bowl, stir together ⅓ cup melted coconut oil, ½ cup maple syrup (or honey), 2 eggs, and 1 tablespoon vanilla. Once smooth, fold in the zucchini.

Step 4: Add the Dry Ingredients

Now stir in 1½ cups flour, ½ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon espresso powder, ½ teaspoon cinnamon, and ½ teaspoon salt. Mix until just combined — don’t overdo it.

Tip: A few small streaks of flour are okay. They’ll disappear as the bread bakes!

Step 5: Fold in the Chocolate Chunks

Add 1 cup of your favorite semi-sweet or dark chocolate chunks. Stir just enough to evenly distribute them. It already smells dreamy, doesn’t it?

Step 6: Bake Until Just Set

Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes. Check around 45 — if the top is browning too fast, loosely tent with foil. It’s done when a toothpick in the center comes out mostly clean (a little melted chocolate is fine!).

Step 7: Cool (or Slice Warm!)

Let the loaf cool in the pan for about 10–15 minutes, then transfer to a rack. Or go ahead and slice it while warm for a truly indulgent treat with melty chocolate pockets.

Pro Tips

If your zucchini is extra juicy, press out moisture gently — don’t wring it bone dry. That little bit of liquid keeps your bread luxuriously moist.

Add the chocolate chunks last and stir gently so they don’t melt into the warm batter before baking. We want those gooey bites to stay whole!

Use high-quality cocoa powder and espresso powder for bold, bakery-style chocolate flavor. It really elevates this chocolate zucchini bread to something special.

For clean slices, let the bread cool fully. But if you’re going for cozy comfort? Slice it warm and enjoy those melted chocolate puddles with a spoon.

Wrap leftovers tightly in foil or beeswax wrap. It stays tender at room temp for a few days — or freeze slices to reheat for a quick treat.

Variations

Add ½ cup mashed banana for a rich zucchini banana bread twist. It adds even more moisture and a hint of natural sweetness.

Swap in gluten-free flour (like Cup4Cup) to make this a celiac-friendly indulgence. Just check your chocolate for hidden gluten, too.

Want to sneak in more nutrition? Fold in a tablespoon of flaxseed meal or chia seeds. They won’t change the flavor but offer a healthy boost.

Love nuts? Chopped walnuts or pecans add a lovely crunch and pair beautifully with dark chocolate.

Try this as muffins for grab-and-go snacking! Fill muffin tins ¾ full and bake at 350°F for 18–22 minutes.

Frequently Asked Questions

Still curious? Feel free to leave a comment or question — I’m always happy to help from my kitchen to yours!

Serving Suggestions

This chocolate zucchini bread pairs beautifully with your favorite cozy comforts. Serve it slightly warm with a pat of butter or cinnamon honey butter and a hot mug of coffee or chai. For a more decadent dessert moment, add a scoop of vanilla ice cream or a drizzle of warm ganache. It’s also delightful alongside fresh berries or a simple fruit salad for brunch. Whether you’re hosting friends, feeding hungry kids, or sneaking a quiet slice late at night, it fits every moment sweetly.

Conclusion

Baking a loaf like this isn’t just about the end result — it’s about the joy in grating the zucchini, stirring rich cocoa into soft batter, and smelling that warm chocolate aroma fill your kitchen. It’s a recipe that turns everyday ingredients into something cozy and comforting, perfect for sharing and memory-making. Whether it’s your first zucchini loaf or your fiftieth, this one’s a keeper.

I hope you’ll give this Chocolate Zucchini Bread a try — and when you do, I’d love to hear about it! Leave a comment below, share your version on social media (don’t forget to tag me! @paisleyrecipes05), or pass the recipe along to a fellow chocolate lover. This kitchen community grows best when we bake and share together.

From my kitchen to yours — happy cooking!