Why You’ll Love This Chocolate Zucchini Bread

• It’s impossibly moist. The shredded zucchini releases just the right amount of water as it bakes, creating a texture that’s incredibly tender and stays that way for much longer than your average loaf. No more dry, crumbly chocolate bread!
• It’s a sneaky way to eat your veggies. Okay, maybe don’t call it a health food, but it feels good to know there’s a serving of vegetables tucked inside this decadent-tasting treat. It’s a total win-win, especially for getting kids (or picky adults) to enjoy zucchini.
• The chocolate flavor is deep and rich. We’re not skimping here. With both cocoa powder and chocolate chips, every bite is a full-on chocolate experience. It’s satisfying enough to feel like dessert but humble enough to justify a slice with your morning coffee.
• It’s incredibly easy to make. This is a simple, one-bowl (pretty much!) quick bread. No fancy techniques, no stand mixer required—just a good old-fashioned whisk and spatula. It’s the perfect low-effort, high-reward baking project.

Ingredients & Tools

• 2 cups (250g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder, natural or Dutch-process
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon (optional, but highly recommended)
• 3/4 cup (150g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) neutral oil (like avocado, canola, or vegetable)
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 cups (packed, about 260g) shredded zucchini, unpeeled
• 1 cup (170g) semi-sweet chocolate chips, plus more for topping

Tools: 9×5 inch loaf pan, mixing bowls, box grater, whisk, spatula, cooling rack.

A quick note on the ingredients: using a combination of oils and buttermilk gives us that perfect, bakery-style crumb. And don’t worry about the zucchini—you’ll squeeze most of the excess moisture out, so we’re left with just its magical moistening powers.

Serves: 10 | Prep Time: 20 mins | Cook Time: 60-70 mins | Total Time: 1 hour 30 mins (plus cooling)

Before You Start: Tips & Ingredient Notes

• To peel or not to peel? Honestly, I never peel my zucchini for this. The green flecks mostly disappear into the dark batter, and the peel adds nutrients. But if you’re really trying to hide it, feel free to peel it first.
• The great zucchini squeeze. This is non-negotiable! After you shred the zucchini, you must place it in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as you can. If you skip this, your batter will be too wet and the bread will take forever to bake, potentially staying gummy in the center.
• Room temperature matters. Having your eggs and buttermilk at room temperature helps them emulsify with the oil, creating a smoother, more cohesive batter that rises evenly. If you forgot, place the eggs in a bowl of warm water for 5-10 minutes. For the buttermilk, you can microwave it for 15-second bursts until it’s no longer cold.
• What if I don’t have buttermilk? No problem! Make a quick substitute by placing 1 ½ teaspoons of white vinegar or lemon juice in a measuring cup and adding enough regular milk to make 1/2 cup. Stir and let it sit for 5 minutes until it curdles slightly. It works like a charm.

How to Make Chocolate Zucchini Bread

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — transforms a simple slice into the most decadent warm dessert. The contrast of temperatures is pure magic.
• A bowl of fresh berries — the bright, tart sweetness of raspberries or strawberries cuts through the richness of the chocolate beautifully.
• A sharp cup of coffee — this is the ultimate pairing. The bitterness of a good espresso or strong black coffee makes each sweet, chocolatey bite even more pronounced.

Drinks

• Cold glass of milk — a classic for a reason. There’s nothing quite like it for the ultimate comfort food experience.
• Iced coffee or cold brew — perfect for a summer afternoon snack. It feels refreshing and indulgent at the same time.
• A rich hot chocolate — for the true chocolate devotees out there. Double down on the cozy factor.

Something Sweet

• A simple dusting of powdered sugar — an easy way to make it look extra special for guests with almost zero effort.
• A drizzle of salted caramel sauce — adds a wonderful sweet-and-salty dimension that takes the flavor profile to a whole new level.
• Whipped cream with a hint of orange zest — the citrus note is a surprising and delightful partner for dark chocolate.

Top Mistakes to Avoid

• Mistake: Not squeezing the zucchini. I’ve messed this up before, and it leads to a soggy, under-baked center that no amount of extra time in the oven can fully fix. Take the two minutes to really wring it out.
• Mistake: Overmixing the batter. Once you add the wet ingredients to the dry, switch from a whisk to a spatula and fold gently. Overmixing develops gluten, resulting in a tough, chewy bread instead of a soft, cake-like one.
• Mistake: Skipping the cooling time. Slicing into a warm quick bread is a recipe for a crumbly disaster. The structure needs time to set as it cools. Patience is key here!
• Mistake: Using a different pan size. A 9×5 inch loaf pan is ideal. Using an 8×4 inch pan will cause the batter to rise too high and potentially overflow, while a larger pan will yield a flat, wide loaf that bakes too quickly.

Expert Tips

• Tip: Toast your nuts. If you’re adding walnuts or pecans (about 1/2 to 3/4 cup is great), toast them in a dry skillet for a few minutes first. This deepens their flavor and adds a wonderful crunch that contrasts with the soft bread.
• Tip: Grate on the small holes. For the best texture where the zucchini truly disappears, use the smaller holes on your box grater. Larger shreds can be more detectable, though still delicious.
• Tip: Add a flavor boost. A pinch of espresso powder (about 1/2 teaspoon) amplifies the chocolate flavor without making it taste like coffee. A dash of orange extract (1/4 tsp) with the vanilla is also a fantastic addition.
• Tip: For an extra crackly top, sprinkle the top with a tablespoon of coarse sugar along with the chocolate chips before baking. It adds a delightful texture and shine.

FAQs

Can I make this gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. Just make sure the blend contains xanthan gum, which helps bind the batter similarly to gluten. The texture might be a tad more crumbly, but it will still be deliciously moist.

How should I store it, and how long does it last?
Once completely cool, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil and freeze it for up to 3 months. You can thaw slices at room temperature or even pop a frozen slice right into the toaster for a warm treat.

My bread sunk in the middle. What happened?
This is usually a sign of under-baking or too much leavening. Make sure your baking soda and powder are fresh (they lose potency over time). Also, use the toothpick test—it should come out with moist crumbs, not wet batter. Oven temperatures can vary, so an oven thermometer is a great tool to ensure accuracy.

Can I make this into muffins?
Yes, this recipe adapts beautifully to muffins! Divide the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature (350°F) for 20-25 minutes, or until a toothpick comes out clean. This is a fantastic option for portion control and quicker baking time.

Can I reduce the sugar?
You can, but keep in mind that sugar doesn’t just add sweetness; it also contributes to moisture, tenderness, and browning. I wouldn’t recommend reducing it by more than 1/4 cup total, or the texture and shelf life might be affected. The bread will also be less sweet, obviously, which you might prefer!