This moist and fudgy chocolate zucchini bread is a delicious way to sneak in vegetables while indulging in a chocolatey treat.
Packed with fiber from zucchini and protein from Greek yogurt and eggs, it’s a healthier twist on classic quick bread.
Quick to mix and easy to bake, it’s perfect for breakfast, snacks, or meal prep any day of the week.
Quick & Moist Chocolate Zucchini Bread
Equipment
- 1 × 9×5-inch loaf pan or 8×4-inch loaf pan
- 1 × Large mixing bowl
- 1 × Medium mixing bowl
- 1 × Whisk
- 1 × Silicone Spatula
- 1 × Box grater
- 1 × Cooling Rack
Ingredients
- 1 cup 125g all-purpose flour
- ½ cup 41g unsweetened natural cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp espresso powder optional, boosts chocolate flavor
- ¾ cup 135g semi-sweet chocolate chips
- 2 large eggs
- ¼ cup 60ml vegetable oil or melted coconut oil
- ⅓ cup 80g plain Greek yogurt or sour cream
- ⅔ cup 135g granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups 180g shredded zucchini
Instructions
- Preheat and Prepare Your Pan: Start by preheating your oven to 350°F (177°C) to ensure even baking. Choose either a 9×5-inch loaf pan for a standard loaf or an 8×4-inch loaf pan if you prefer a taller, more compact loaf. Grease the pan generously with nonstick spray or line it with parchment paper to prevent sticking. Set the pan aside while you prepare the batter.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Take your time to ensure these ingredients are evenly combined—this helps the bread rise uniformly and develop a balanced flavor. Once blended, fold in the chocolate chips so they are distributed throughout the dry mixture.
- Mix Wet Ingredients: In a separate medium-sized bowl, whisk together the eggs, vegetable or coconut oil, Greek yogurt (or sour cream), granulated sugar, and vanilla extract. Beat until smooth and well-incorporated. The sugar should start to dissolve into the wet mixture, and the mixture should have a silky texture. This step ensures your bread will be moist and tender.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the bowl with the dry ingredients. Using a spatula or whisk, gently fold the mixtures together until just combined. Take care not to overmix; overmixing can result in a dense, tough loaf. The batter will be thick, slightly lumpy, and chocolatey, ready to embrace the zucchini.
- Fold in the Shredded Zucchini: Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. The zucchini adds moisture and a subtle natural sweetness, creating a tender, fudgy texture. No need to blot the zucchini—its moisture is essential for the soft crumb of the bread.
- Transfer Batter to Pan: Spoon the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top slightly. For an extra touch of chocolate, you can press a few more chocolate chips on top of the batter at this stage. This gives the loaf a visually appealing chocolate-studded surface.
- Bake the Bread: Place the pan in the preheated oven and bake for 45–55 minutes. Cover the top loosely with aluminum foil halfway through baking to prevent over-browning. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached. The smaller 9×5-inch pan will likely finish closer to 45 minutes, while the taller 8×4-inch pan may take nearer to 55 minutes.
- Cool in Pan: Once baked, remove the loaf from the oven and place the pan on a wire rack. Let the bread cool in the pan for about 1 hour. This allows the loaf to firm up slightly, making it easier to remove without breaking apart.
- Remove and Final Cool: Gently lift the loaf from the pan and place it directly onto the wire rack. Let it cool completely for best slicing results. If you added extra chocolate chips on top, they will have melted slightly, giving a glossy, tempting finish.
- Store and Serve: Once cooled, cover the bread and store at room temperature for up to 5 days, or refrigerate for up to a week. For longer storage, wrap the baked loaf tightly and freeze for up to 3 months; thaw overnight in the refrigerator before serving. Slice and enjoy plain, toasted, or spread with nut butter for an extra indulgent snack.
Notes
- Freezing: Fully baked and cooled loaves can be tightly wrapped in plastic wrap and foil, then frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before slicing for best texture.
- Doubling the Recipe: You can easily double all ingredients and split the batter between two loaf pans. If the batter feels too thick, add 1–2 tablespoons of milk to help it spread evenly.
- Zucchini Tips: Use medium zucchini, shredded with a box grater. No need to peel; the skin adds color and nutrients. If using frozen zucchini, thaw and lightly blot to remove excess moisture.
- Chocolate Chips: Don’t skip chocolate chips—they boost sweetness and chocolate flavor. Optional extra chips on top create a visually appealing finish.
- Cocoa Powder Choice: Use natural cocoa powder for best flavor; Dutch-process cocoa can alter the texture and rising properties.
- Yogurt Variations: Greek yogurt is ideal for protein and moisture, but sour cream or regular yogurt works too. Nonfat or full-fat options are both fine.
- Sugar Adjustment: For a sweeter bread, increase sugar slightly. For less sweetness, reduce by 2–3 tablespoons.
Chef’s Secrets For Perfect Bread
Achieving the perfect chocolate zucchini bread comes down to balancing moisture, texture, and chocolate flavor.
Always shred zucchini finely so it blends seamlessly into the batter, keeping the bread soft without being watery.
Use room-temperature eggs and yogurt for even mixing.
Don’t overmix the batter once wet and dry ingredients are combined—gentle folding ensures a tender crumb.
Finally, adding espresso powder, even a small amount, enhances the chocolate depth without leaving a coffee taste.
Serving Suggestions To Impress Guests
This bread is incredibly versatile. Serve slices warm with a light spread of nut butter, cream cheese, or even chocolate hazelnut spread for a decadent touch.
It pairs beautifully with coffee or tea for breakfast, brunch, or afternoon snack. You can also cut it into small squares and serve as a portable snack or party treat.
Toasted slices bring out a slightly nutty flavor and a subtle crispness on the edges.
Storage Tips For Freshness
To maintain soft, moist texture, store the bread in an airtight container at room temperature for up to 5 days.
Refrigeration extends freshness to a week, but allow slices to return to room temperature before serving to bring out flavor.
For long-term storage, wrap tightly in plastic and aluminum foil, then freeze for up to 3 months.
Thaw in the refrigerator overnight, and optionally, warm slices in a low oven for that just-baked experience.
Frequently Asked Questions
1. Can I use almond flour instead of all-purpose flour?
Yes, you can substitute almond flour, but the texture will be denser and more crumbly.
Almond flour absorbs moisture differently, so you may need to reduce yogurt slightly and add an extra egg to help the bread hold together.
2. Do I have to peel the zucchini?
No, peeling is optional. The skin adds color, nutrients, and fiber. Just make sure to shred it finely so it blends well into the batter without creating large chunks.
3. Can I make this bread vegan?
Yes! Replace eggs with flax or chia egg substitutes (1 tablespoon seeds + 3 tablespoons water per egg, let sit 5 minutes), use a plant-based yogurt, and choose a vegan chocolate chip. Keep in mind texture may be slightly different, but the bread will remain moist.
4. How can I make it sweeter without adding sugar?
You can add natural sweeteners like maple syrup, agave, or mashed ripe banana. Adjust the liquid slightly to keep batter consistency thick but fold carefully to avoid overmixing.
5. Can I turn this into muffins or cupcakes?
Absolutely! Pour the same batter into lined muffin pans and bake at 350°F (177°C) for 18–20 minutes.
For taller muffins, start at 425°F (218°C) for 5 minutes, then reduce to 350°F for 14–15 more minutes. Cupcakes can be frosted after cooling with chocolate buttercream for a dessert twist.
