Moist Chocolate Zucchini Bread
A rich and moist chocolate zucchini bread that balances indulgent chocolate flavor with the subtle earthiness and moisture of zucchini. Perfect for cozy moments and sneaking in some veggies.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (about 240g) grated zucchini, squeezed to remove excess moisture
- 1 ¾ cups (220g) all-purpose flour (for gluten-free option, substitute with almond flour)
- ⅓ cup (30g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar (can swap half for brown sugar)
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk or plain yogurt
- Optional add-ins:
- ½ cup (90g) mini chocolate chips or chopped dark chocolate
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat eggs with sugar until fluffy (2-3 minutes). Add oil, vanilla extract, and buttermilk or yogurt; mix until smooth.
- Fold grated zucchini gently into the wet mixture.
- Pour wet ingredients into dry ingredients and fold together just until combined; avoid overmixing.
- Fold in optional chocolate chips or nuts if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 50 minutes.
- Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini well to avoid soggy bread. Use room temperature eggs for better mixing. Avoid overmixing batter to keep bread tender. Cover with foil if top browns too quickly. Cooling on a wire rack prevents soggy bottom. For vegan version, use flax eggs and dairy-free yogurt.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 200
- Sugar: 15
- Sodium: 200
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 2.5
- Protein: 3.5
Keywords: chocolate zucchini bread, moist zucchini bread, easy chocolate bread, homemade zucchini bread, cozy dessert, healthy chocolate bread