Dessert

Chocolate Zucchini Bread Recipe

ByMaya Arden March 19, 2026March 19, 2026

Introduction

This Chocolate Zucchini Bread is a delicious way to sneak some veggies into a rich, fudgy treat. Packed with moist zucchini and chunks of dark chocolate, it’s perfect for breakfast or an indulgent snack. You’ll love how the cocoa and chocolate blend with the subtle veggie sweetness.

Two close-up slices of rich chocolate cake are shown stacked on each other on a white marbled surface. Each slice has one thick layer of dark brown, moist, crumbly cake with glossy melted chocolate chunks melting into the cake. The texture looks soft and gooey with a mix of smooth melted chocolate and rough cake crumbs. The background is blurred but still shows the deep dark chocolate color and crumbly texture of the cake edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups grated zucchini (2 large or 3 small)
1 3/4 cups (260g) plain/all purpose flour

1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed
1.5 tsp baking soda (bi-carbonate)

1/2 tsp salt
2 tsp vanilla essence

1 1/4 cup (275g) white sugar
2 eggs
100g (7 tbsp) unsalted butter, melted

300g (10 oz) dark chocolate, coarsely chopped (keep some larger chunks!)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C for fan ovens. Grease and line a large loaf pan (about 28 x 15 x 6.5 cm).
Step 2: Grate the zucchini, then squeeze out as much excess liquid as you can. Place the zucchini in a colander to drain while you prepare the batter.

Step 3: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 4: In a separate bowl, whisk the eggs and sugar together. Add the melted butter and vanilla essence, whisking until fully incorporated.
Step 5: Pour the egg mixture into the bowl with the dry ingredients. Stir with a wooden spoon until just combined; the batter will be very thick.

Step 6: Fold in the drained zucchini and chopped dark chocolate. The batter will start thick but will loosen into a spreadable consistency.
Step 7: Scrape the batter into your prepared loaf pan and spread it evenly.
Step 8: Bake for 45 minutes, then cover the loaf with foil and bake for another 20 minutes. Check doneness by inserting a skewer into the center; it should come out clean except for melted chocolate streaks.

Step 9: Let the bread stand in the pan for 15 minutes before transferring it to a wire rack to cool for another 10 minutes.
Step 10: Serve warm for extra melty chocolate and a fudgy center. Enjoy!

Tips & Variations

Try adding a handful of chopped nuts like walnuts or pecans for extra crunch.

Use a mix of bittersweet and milk chocolate chunks if you prefer a sweeter bread.
Squeeze the zucchini well to avoid a soggy bread.
For a dairy-free version, substitute the butter with coconut oil.

Storage

Store leftover zucchini bread wrapped tightly at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the fridge for up to a week or freeze slices for up to 3 months. Reheat gently in a microwave or oven to restore that melty chocolate goodness.

How to Serve

A close-up image of a freshly baked dark chocolate cake with a rough, cracked top layer showing a dense texture, all inside a white loaf pan lined with parchment paper. The sides of the pan have faint stains, and the whole setup is placed on a white marbled textured surface with a soft beige cloth peeking from the top left corner. The cake’s surface is matte with uneven cracks revealing a slightly moist inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and will produce a similar texture and moisture level.

Does the zucchini make the bread taste like vegetables?

No, the chocolate and cocoa powder mask the flavor of the zucchini, so you get a rich chocolate bread with added moisture and nutrition.

Maya Arden