Chocolate Zucchini Bread is a moist, rich loaf that sneaks in fresh zucchini for added moisture and tenderness. With a deep cocoa flavor and optional silky ganache topping, it’s both comforting and indulgent.

Why You’ll Love This Recipe

• Moist and dense texture with a subtle sweetness.

• Zucchini adds tenderness without being noticeable in flavor.

• Keeps fresh for days, making it perfect for meal prep.

• Doubles as breakfast, snack, or dessert.

Chocolate Zucchini Bread

Zucchini in a dessert might sound unusual, but once you’ve tasted chocolate zucchini bread, you’ll understand why it’s beloved by so many. The vegetable nearly disappears into the batter, leaving behind moisture and softness that elevate the loaf beyond ordinary chocolate bread.

Chocolate zucchini bread has its roots in the tradition of “hidden vegetable baking,” where home bakers cleverly incorporated produce into sweets to boost nutrition and texture. This loaf honors that tradition while still feeling modern and indulgent.

The richness comes from cocoa powder combined with brown sugar, which adds depth and a caramel undertone. Grapeseed or vegetable oil keeps the crumb tender, while buttermilk ensures a slight tang that balances sweetness.

Unlike quick breads that risk dryness, this one stays moist for days. The zucchini acts like a natural humectant, trapping moisture without weighing down the loaf. Even after storage, each slice feels freshly baked.

The texture of this bread is key—it’s not as dense as brownies, yet not as light as sponge cake. It strikes a balance: soft, tender, and chocolatey with a subtle richness that makes it versatile.

Ganache topping is optional but highly recommended. It adds a glossy finish and an extra layer of chocolate indulgence. When poured over a fully cooled loaf, it sets into a silky sheen that makes the bread look bakery-worthy.

Children often love this bread because they can’t detect the zucchini, making it a clever way for parents to include vegetables in treats. For adults, it’s a reminder of how wholesome ingredients can create something decadent.

The recipe is simple and requires minimal equipment. A whisk, a bowl, and a loaf pan are all you need to create a dessert that feels polished. It’s ideal for weeknight baking or preparing in advance for weekend guests.

History shows that zucchini became popular in American baking during the mid-20th century, when gardeners looked for creative ways to use up bumper crops. This recipe continues that tradition, offering a delicious solution to excess zucchini.

The chocolate flavor is robust without being overpowering. Each slice pairs beautifully with coffee, tea, or even a glass of cold milk. For brunch, it doubles as both a sweet bread and a dessert option.

The loaf is versatile. You can add chocolate chips for extra indulgence, walnuts for crunch, or even a sprinkle of sea salt on top to highlight the cocoa.

Storage is easy. Wrapped tightly, the loaf stays fresh at room temperature for three days or refrigerated for up to a week. It also freezes well, making it a reliable make-ahead option.

Baking time is longer than standard breads due to the moisture content, but patience is rewarded with a perfectly set loaf. Allowing it to cool fully before slicing ensures clean cuts and the best texture.

This chocolate zucchini bread is more than a clever trick. It’s proof that baking can be both wholesome and indulgent, satisfying chocolate cravings while incorporating fresh produce seamlessly.

Servings & Time

• Servings: 10 slices

• Prep Time: 15 minutes

• Bake Time: 1 hour 30 minutes

• Cooling Time: 30 minutes

• Total Time: 2 hours 15 minutes

Ingredients

For the Bread:

• 3 large eggs, room temperature

• ¾ cup grapeseed or vegetable oil

• ¾ cup brown sugar

• ½ cup buttermilk

• 2 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 cups shredded unpeeled zucchini

Optional Ganache:

• ⅓ cup heavy cream

• 4 oz baking chocolate, chopped

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a mixing bowl, whisk eggs, oil, sugar, and buttermilk until smooth.

3. Sift in flour, cocoa powder, salt, baking powder, and baking soda. Stir gently until combined.

4. Fold in shredded zucchini until evenly distributed.

5. Spoon batter into loaf pan, smoothing the top.

6. Bake 1 hour 30 minutes, or until a toothpick comes out clean.

7. Cool 20–30 minutes in pan before removing to wire rack.

8. For ganache: Heat cream and chocolate in microwave in 20-second bursts until melted. Stir until silky.

9. Pour over cooled bread. Let set before slicing.

Tips

• Use fine-grated zucchini to help it blend into the batter.

• Don’t squeeze out all the zucchini moisture—this is what keeps the loaf tender.

• Test with a long skewer to check doneness, as the loaf is tall and dense.

• Add mini chocolate chips to intensify chocolate flavor.