Moist Chocolate Zucchini Bread Recipe with Cacao Chips

Rich and fudgy, moist and chocolatey, this easy Chocolate Zucchini Bread is a delicious snack that sneaks in extra veggies while satisfying any chocolate craving.

Decadent Chocolate Zucchini Bread

Snack time is a perfect chance to try something a little different. Instead of the usual apple or crackers, bake a loaf of this quick bread—the chocolate makes it irresistible, and the zucchini adds moisture and nutrition.

This loaf is both kid- and adult-friendly. Its mild zucchini flavor blends seamlessly with the chocolate, making it a great way to use up summer zucchini and please picky eaters.

What You’ll Need

This recipe uses simple pantry staples. Most ingredients can be swapped to suit dietary needs or preferences.

• Flour: 1 cup all-purpose flour. A gluten-free all-purpose blend can be used, though texture may vary.
• Cocoa Powder: ½ cup unsweetened cocoa powder for deep chocolate flavor.
• Baking Powder and Baking Soda: ½ teaspoon each to help the loaf rise.
• Salt: ½ teaspoon—essential for balanced flavor.
• Cinnamon and Nutmeg: 1 teaspoon cinnamon and a pinch of nutmeg for warmth; omit if you prefer plain chocolate.
• Sugar: ½ cup sugar, or substitute maple syrup or a sugar replacement if desired.
• Coconut Oil: ¼ cup melted coconut oil; melted butter also works.
• Eggs: 2 large eggs.
• Yogurt: ¼ cup plain nonfat yogurt to improve crumb and moisture.
• Vanilla: 1 teaspoon pure vanilla extract.
• Zucchini: 1½ cups grated zucchini, patted dry with paper towels.
• Chocolate Chips: ⅔ cup semi-sweet chocolate chips for extra chocolatey bites; white chocolate chips are a tasty alternative.
• Sea Salt: Optional sprinkle for finishing.

Why use zucchini?

Zucchini behaves like carrots in carrot cake or bananas in banana bread: it cooks soft and barely alters the flavor, but it adds moisture and a tender crumb. It’s an excellent way to stretch vegetables into a sweet treat.

How to Make Chocolate Zucchini Bread

Most of the work is mixing and baking—this is a great recipe to involve kids.

1. Prep the oven and pan: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, dust with flour, and shake out the excess.
2. Mix dry ingredients: In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In a separate bowl combine the sugar, melted coconut oil, eggs, yogurt, and vanilla.
4. Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated zucchini and then the chocolate chips.
5. Bake: Transfer the batter to the prepared loaf pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and finish: Cool the loaf in the pan on a wire rack, then remove and sprinkle with sea salt if using. Slice and serve.

Tips for Success

Small adjustments make a big difference. Follow these pointers for a tender, even loaf.

• No need to peel: Summer squash skins are thin and soft; just wash and grate.
• Don’t overmix: Stir only until ingredients are combined to avoid activating gluten and creating a dense loaf.
• Cool before slicing: Let the bread cool completely so slices hold together cleanly.

How to Store Leftovers

• Wrap the cooled loaf well in plastic wrap or airtight wrap to preserve moisture.
• Store at room temperature for up to 2 days, or refrigerate for up to 1 week.

Can I Freeze Chocolate Zucchini Bread?

• Yes. Wrap tightly in two layers of plastic wrap and a layer of foil, then freeze. Consume within about 2 months for best quality.