Chocolate Zucchini Bread is the perfect blend of indulgence and wholesome goodness, offering a moist, tender crumb with every bite. The rich cocoa flavor pairs beautifully with the subtle sweetness of zucchini, creating a treat that feels both decadent and nourishing. In just 15 minutes of prep and 50 minutes of baking, you’ll have a loaf that fills your kitchen with an irresistible aroma.
This recipe delivers a delightful contrast of textures, from the soft, velvety interior to the slightly crisp edges. It’s a clever way to sneak in veggies while satisfying your chocolate cravings. Whether enjoyed warm with a cup of coffee or as an afternoon snack, this bread is sure to become a household favorite. Simple, satisfying, and utterly delicious—it’s baking made easy.
Ingredients for Chocolate Zucchini Bread
- Dry Ingredients:
- 1¾ cups all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Wet Ingredients:
- 3 large eggs
- 1½ cups almond milk, at room temperature (or substitute with any milk of choice)
- ¼ cup vegetable oil, or melted coconut oil
- ⅔ cup maple syrup (or substitute with honey or agave)
- 2 teaspoons vanilla extract
- Add-Ins:
- 2 cups shredded zucchini (squeeze out excess moisture with a clean towel)
- 1 cup semisweet chocolate chips, plus more for sprinkling
Step-by-Step Instructions
- Preheat the oven to 350°F. Lightly spray two 8×4” loaf pans with nonstick spray.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk together the eggs, almond milk, oil, maple syrup, and vanilla. Stir in the shredded zucchini.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
- Fold in chocolate chips: Gently fold in the 1 cup of chocolate chips.
- Pour batter: Divide the batter evenly between the prepared loaf pans. Sprinkle the tops with additional chocolate chips.
- Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch.
- Cool: Remove from the oven and allow the loaves to cool completely in the pans before slicing.
Perfect Pairings: Serving Suggestions
This Chocolate Zucchini Bread is delicious on its own, but it’s even better with a little extra love. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a lighter option, pair it with fresh berries or a drizzle of honey. It’s also perfect alongside your morning coffee or tea!
Keep It Fresh: Storage and Reheating Tips
Store your bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To keep it moist, wrap it in plastic wrap or foil. For longer storage, slice and freeze it in a freezer-safe bag for up to 3 months. Reheat slices in the microwave for 10-15 seconds or toast them lightly for a warm, gooey treat.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the semisweet chocolate chips for dark chocolate or white chocolate for a different flavor profile. Add a handful of chopped nuts like walnuts or pecans for extra crunch. If you’re feeling adventurous, try adding a pinch of espresso powder to enhance the chocolate flavor. For a vegan version, use flax eggs and dairy-free chocolate chips.
Quick Tips for Success
To save time, shred the zucchini in advance and store it in the fridge. Make sure to squeeze out excess moisture from the zucchini before adding it to the batter—this ensures the bread isn’t too wet. Don’t overmix the batter; a few lumps are okay! Finally, let the bread cool completely before slicing to avoid crumbling.
Chocolate Zucchini Bread
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 large eggs
- 1½ cups almond milk, at room temperature
- ¼ cup vegetable oil, or melted coconut oil
- ⅔ cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup semisweet chocolate chips, plus more for sprinkling
Instructions
- Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.
- In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the eggs, almond milk, oil, maple syrup, and vanilla. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pans. Sprinkle with more chocolate chips and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch.
- Remove from the oven and allow to cool completely.