This moist and rich chocolate zucchini bread blends cocoa powder, chocolate chips, and freshly shredded zucchini for a decadent loaf that’s as satisfying as dessert but sneaks in a veggie for good measure. With a texture somewhere between cake and quick bread, I love how each bite delivers deep chocolate flavor and irresistible fudginess. Fudgy Chocolate Zucchini Bread

Why You’ll Love This Recipe

I can’t get enough of this chocolate zucchini bread because it hits the sweet spot between indulgent and wholesome. The zucchini keeps the loaf incredibly moist without needing loads of butter or oil. I also love how the espresso powder enhances the chocolate flavor without making it taste like coffee. It’s the kind of bread I can enjoy for breakfast, dessert, or an afternoon snack—and it freezes beautifully, which means I can always have a loaf on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (125 g) all-purpose flour
½ cup (41 g) unsweetened natural cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon espresso powder (optional)
¾ cup (135 g) semi-sweet chocolate chips
2 large eggs
¼ cup (60 ml) vegetable oil (or melted coconut oil)
⅓ cup (80 g) plain Greek yogurt or sour cream
⅔ cup (135 g) granulated sugar
1 teaspoon pure vanilla extract
1½ cups (180 g) shredded zucchini (no need to blot)

Directions

I start by preheating the oven to 350 °F (177 °C) and greasing a 9×5‑inch (or 8×4‑inch for a taller loaf) pan with nonstick spray or lining it with parchment.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, and optional espresso powder. Then I stir in the chocolate chips and set it aside.
In a separate bowl, I whisk the eggs, oil, Greek yogurt (or sour cream), sugar, and vanilla until everything is nicely combined.
I pour the wet ingredients into the dry and gently whisk just until everything is mixed. Then I fold in the shredded zucchini.
The batter goes into the prepared pan, and sometimes I press a few extra chocolate chips on top for a pretty finish.
I bake the bread for 45–55 minutes—starting to check at 45 minutes. A 9×5-inch pan usually finishes in about 45 minutes, while an 8×4-inch pan takes closer to 55 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
After baking, I let the bread cool in the pan on a wire rack for 1 hour before removing it to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, yielding about 10 slices.

Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: Approximately 2 hours (including cooling)

Variations

I sometimes like to switch things up by using coconut oil instead of vegetable oil, or swapping in Dutch-process cocoa for a deeper chocolate taste. This batter also works beautifully for muffins—just adjust the baking time to 18–22 minutes. If I want extra sweetness, I stir in a handful of white chocolate or butterscotch chips. And for a healthier twist, I’ve even tried reducing the sugar slightly without sacrificing the fudgy texture.

Storage/Reheating

Once the bread is fully cooled, I store it in an airtight container at room temperature for up to 3 days. For longer storage, I tightly wrap the loaf and freeze it for up to 3 months. When I’m ready to enjoy it, I thaw the bread overnight in the fridge or let it sit on the counter for a couple of hours. If I want it warm, I reheat individual slices in the microwave for 10–15 seconds.

FAQs

What does zucchini do in chocolate bread?

Zucchini adds moisture without altering the flavor. I like how it makes the bread tender and rich without needing extra fat or dairy.

Do I need to peel the zucchini?

Nope! I leave the peel on for added texture and color. Once it’s shredded, it blends right into the batter.

Can I make this bread gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture stays moist and fudgy.

Can I use applesauce instead of oil?

I’ve tried subbing half the oil with unsweetened applesauce, and it worked well. The bread was slightly less rich but still very tasty.

Why add espresso powder?

Espresso powder deepens the chocolate flavor. I don’t taste coffee—just a more intense chocolate note that I really enjoy.

Conclusion

This chocolate zucchini bread is everything I want in a quick bread—fudgy, flavorful, and sneakily packed with vegetables. It’s perfect for using up summer zucchini or when I’m craving a chocolate fix with a wholesome twist. Whether I eat it warm from the oven or straight from the freezer weeks later, it never disappoints.