Name: Moist Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups shredded zucchini; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ¾ teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ teaspoon espresso powder (optional); ¾ cup chocolate chips; 2 large eggs; ¼ cup vegetable oil or melted coconut oil; ⅓ cup plain Greek yogurt or sour cream; ⅔ cup granulated sugar; 1 teaspoon vanilla extract

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I’m sharing a fudgy, richly chocolatey zucchini bread that sneaks in veggies while delivering indulgence. The zucchini stays “invisible,” the chocolate flavor is intense, and the loaf stays moist for days. Moist Chocolate Zucchini Bread

Why You’ll Love This Recipe

I get a double hit of flavor with both cocoa powder and chocolate chips for extra chocolate indulgence.
The shredded zucchini keeps it super moist without overpowering the taste.
It’s versatile — perfect for breakfast, dessert, or a snack.
I appreciate that it hides some veggies (fiber, vitamins) but still feels like a treat.
The loaf stores well, so I can make ahead, freeze, or share.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shredded zucchini (1 ½ cups)
all‑purpose flour (1 cup)
unsweetened cocoa powder (½ cup)
baking soda (¾ teaspoon)
baking powder (¼ teaspoon)
salt (¼ teaspoon)
espresso powder (½ teaspoon) – optional, but it boosts the chocolate flavor
chocolate chips (¾ cup)
eggs, large (2)
vegetable oil or melted coconut oil (¼ cup)
plain Greek yogurt or sour cream (⅓ cup)
granulated sugar (⅔ cup)
vanilla extract (1 teaspoon)

directions

Preheat the oven to 350°F (177°C). Grease a 9×5‑inch loaf pan.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, (and espresso powder if using). Stir in the chocolate chips.
In another bowl, whisk the wet ingredients: eggs, oil, yogurt (or sour cream), sugar, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined.
Fold in the shredded zucchini. The batter will be quite thick.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45‑55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let cool in the pan for about 1 hour, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Yield: 1 loaf (about 8‑10 slices)
Prep time: ~15 minutes
Cook time: ~50 minutes
Total time: ~65 minutes

Variations

Use sour cream or a non‑dairy alternative instead of Greek yogurt for different textures or dietary needs.
Make it vegan by replacing the eggs with flax eggs and using plant‑based yogurt.
Add nuts (walnuts or pecans) for crunch.
Try stirring in some peanut butter or cream cheese swirls.
Bake as muffins instead of a loaf (adjust bake time accordingly).

storage/reheating

Room temperature: Keep in an airtight container for 3‑5 days.
Refrigerator: Store for up to 1 week.
Freezer: Wrap tightly (foil + plastic) and freeze for up to 3 months. Thaw before serving.
Reheating: Warm a slice in the microwave for 10‑20 seconds, or in a low‑oven (about 325°F/160°C) for 5‑10 minutes until warmed through.

FAQs

Can I taste the zucchini?

I barely notice it — the zucchini adds moisture and texture without a strong veggie flavor. The chocolate dominates.

Do I need to peel the zucchini?

No. I leave the skin on. The flecks of green are subtle and don’t affect the taste or texture.

Should I squeeze out moisture from the zucchini?

In this recipe, I don’t. The moisture from the zucchini helps keep the bread soft and fudgy. Blotting it would dry it out.

Can I make this gluten‑free?

Yes. I’ve used a 1:1 gluten‑free baking flour substitution with success. Results may vary a bit in texture, but the flavor is still delicious.

What if I want muffins instead of a loaf?

That works! I bake muffin versions at a higher temperature for a few minutes, then lower the heat, and adjust total bake time (typically about 20‑25 minutes depending on muffin size).

Conclusion

This chocolate zucchini bread is one of my favorite ways to enjoy dessert that also feels somewhat wholesome. It’s rich, moist, fudgy, and surprisingly satisfying. Whether I bake it for a treat, a gathering, or just to have around for snacks, it never disappoints.