Let’s Talk About This Chocolate Zucchini Bread

So a funny thing happened the first time I made chocolate zucchini bread. My neighbor (who’s basically a zucchini fairy) dropped off a mountain of zucchini, and I thought, “Well, I can’t just make stir fry forever.” I’d heard about hiding veggies in desserts, but honestly? I was skeptical. Would it taste like a salad pretending to be cake? Turns out, nope. It’s just moist, chocolaty magic. And, as my brother says, it’s the only way he’ll eat zucchini without pitching a fit.

Actually, one time my dog tried to steal a slice off the counter. Don’t worry, I caught him (and he gave me that look like, “Who, me?”).

Why I Keep Making This (And Maybe You Should Too?)

I pull out this recipe whenever I’ve got tired, slightly sad zucchini lying around. My family goes wild for it—especially if I toss in extra chocolate chips, which I do more often than I’d admit. I make this when it’s raining and I want the kitchen to smell like I live in a bakery, or when I’m trying to distract from the fact that, yet again, I forgot to buy eggs and need a forgiving recipe. (Oh, and it’s sneakily good for convincing kids that vegetables can actually taste, you know, good.)

But hey, sometimes it sinks a little in the middle. I chalk that up to “rustic charm.” And, on rough days, I eat it for breakfast—don’t judge.

What You’ll Need (And What You Can Swap)

2 medium zucchini, shredded (about 2 cups)—Sometimes I use just one super-sized one. Don’t stress: a bit more or less and it’s still fine.
1 1/2 cups all-purpose flour—My grandma swore by Gold Medal, but truly, whatever’s in the cupboard works.
1/2 cup unsweetened cocoa powder—Dutch-process is great if you have it, but I use regular store-bought most times.
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional, but I think it adds a nice touch)
1/2 cup brown sugar (or white, if that’s what you’ve got—brown gives it a bit more depth, though)
2 large eggs
1/3 cup neutral oil (canola, sunflower, or even melted coconut oil—once I used olive oil and it was…interesting?)
1 tsp vanilla extract
1 cup chocolate chips (okay, “a generous handful” works, too)

How to Make This—No Need to Stress

Preheat your oven to 350°F (about 180°C). Grease a 9×5 inch loaf pan or line it with parchment if you don’t love scrubbing pans (I sure don’t).
Grate your zucchini. You don’t need to peel it—you’ll never notice the green bits once it’s baked. If it seems really watery, squeeze it a little over the sink, but honestly, I skip that half the time.
In one big bowl, whisk together your flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Sometimes I stir it with a fork if I can’t find the whisk.
In another bowl (or honestly, sometimes in a big measuring jug), beat the eggs with the sugar, oil, and vanilla. I used to try to make it ultra-fluffy, but now I just mix until it looks sort of blended.
Pour the wet stuff into the dry. Mix gently until nearly combined—this is where I usually sneak a taste. Shh.
Fold in the shredded zucchini and chocolate chips. It’ll look thick and bumpy; don’t worry, that’s exactly how it should look.
Scoop it all into your loaf pan. Smooth the top a bit. (Or don’t. It’ll sort itself out in the oven.)
Bake for about 50–60 minutes. Start checking at 50. A toothpick should come out mostly clean, maybe with a crumb or two. Don’t panic if you hit a melted chip!
Let it cool in the pan for at least 15 minutes before turning out onto a rack. Easier said than done, but trust me, it cuts neater this way (if you care about that, which I sometimes do).

Things I’ve Learned Along the Way

This bread is forgiving. Once I accidentally used way too much zucchini and it just got fudgier. No one complained.
If you use less sugar, it’s more breakfast-y. Or more like a healthy snack. At least that’s what I tell myself!
You can freeze slices individually. But, honestly, my freezer mostly just stores ice cream and frozen peas, so I rarely get that organized.

How I’ve Switched It Up (For Better or Worse)

I tried it with grated carrots once—surprisingly good. Not as chocolaty, but still moist.
Chopped walnuts or pecans are great if you like a little crunch. My cousin says it’s blasphemy, but to each their own.
One time, I added shredded coconut. It…didn’t really work. Too chewy. Maybe that’s just me.

If You Don’t Have the Right Tools…

You’ll want a box grater for the zucchini, but in a pinch, I’ve used a food processor (easier, but more to wash). A loaf pan is best, but I’ve divided the batter between two mini loaf pans—just check earlier, since they bake faster. Or, for muffins, fill muffin tins and start checking at 22 minutes or so.

Storing Your Chocolate Zucchini Bread (If It Lasts That Long)

Once it’s cooled, I wrap it in foil or a clean tea towel. It stays moist for 2–3 days at room temp, but we rarely find out—usually it’s gone within a day. If you do end up freezing it, wrap slices individually so you can pull one out for a sneaky snack.

How We Serve It

I love it just plain with coffee, but my niece insists on spreading peanut butter on her slice. Sometimes, for a birthday breakfast, I’ll add a dusting of powdered sugar (looks fancy, takes two seconds).

Little Lessons—A Few Hard-Earned Tips

Let it cool before slicing. I once tried to cut it straight from the oven and it fell apart—in hindsight, obvious, but I was impatient!
Don’t overmix. Stir just until you don’t see flour streaks. I’ve made it tough before by going wild with the spoon.
Don’t stress about the zucchini. Sometimes I don’t even squeeze it, and it still bakes up fine. Actually, I find it’s moister that way.

FAQs—Stuff People Actually Ask Me

Can I make this gluten-free? Yep! I’ve swapped the flour for Bob’s Red Mill 1-to-1 and it worked. You could check Minimalist Baker’s guide for more options.
What if I don’t have cocoa powder? I’ve used hot chocolate mix in a pinch; it’s sweeter but still works. Or skip it and add more chocolate chips. Why not?
Can I use yellow squash? Sure thing. Nobody’ll notice, especially with all the chocolate.
How do I know it’s done? Poke it with a toothpick; if it comes out with just a crumb or melted chocolate, you’re good. If you really want to geek out, King Arthur’s tips work for this, too.
Can I double the recipe? You can, but use two pans or you’ll be waiting all afternoon. Trust me—I learned that the hard way.

Oh, one last thing. If you find yourself with leftover chocolate chips (does that ever happen?), toss ’em in the freezer. They’re brilliant for snacking or tossing into pancakes. Or just sneak a handful now and then. Life’s short.