Best Moist Chocolate Zucchini Bread Recipe

Best Moist Chocolate Zucchini Bread Recipe that’s exactly what this is. I’m John, a trained chef from Alabama. After years in fast-paced kitchens, I created Giddy Recipes to make great food simple for everyone. Whether you’re a college student, busy parent, or baking for fun, this zucchini bread delivers. It’s rich, chocolatey, and packed with moisture thanks to grated zucchini. No, it doesn’t taste “healthy” it tastes like dessert. Let’s bake something unforgettable.

Best Moist Chocolate Zucchini Bread Recipe

A rich, moist chocolate loaf packed with zucchini, cocoa, and chocolate chips—easy, flavorful, and perfect for chocolate lovers.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt

Wet Ingredients

• 2 large eggs
• 0.5 cup vegetable oil
• 0.5 cup brown sugar packed
• 0.5 cup white sugar
• 1 tsp vanilla extract
• 1.5 cups grated zucchini lightly squeezed

Add-ins

• 0.75 cup chocolate chips plus extra for topping
• 0.5 cup chopped walnuts or pecans optional

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Equipment

• 9×5-inch loaf pan
• Mixing Bowls
• Whisk
• Grater

Method

 

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together eggs, oil, brown sugar, white sugar, and vanilla extract.
4. Fold the grated zucchini into the wet mixture and stir to combine.
5. Combine the wet and dry ingredients until just mixed—do not overmix.
6. Stir in the chocolate chips and nuts (if using).
7. Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top.
8. Bake for 50–60 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Don’t dry out the zucchini—just squeeze lightly. For deeper flavor, add espresso powder or cinnamon. Mini loaf pans work well for gifting or quicker bake times.

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Why You’ll Love This Recipe

• Chocolate lover? This is your loaf.
• Ultra moist with no soggy centers.
• Freezer-friendly and great for gifting.
• Sneaks in veggies no one will notice.
• No mixer required—just stir and bake.

If you’re looking for the Best Moist Chocolate Zucchini Bread Recipe, this one’s it. It’s the perfect blend of simplicity and flavor.

Ingredients Needed

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients

• 2 large eggs
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup white sugar
• 1 tsp vanilla extract
• 1½ cups grated zucchini (lightly squeezed)

Add-ins

• ¾ cup chocolate chips (plus more for topping)
• Optional: ½ cup chopped walnuts or pecans

💡 No need to peel the zucchini just wash, grate, and go.

How to Make the Best Moist Chocolate Zucchini Bread Recipe

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Mix dry ingredients in a bowl: flour, cocoa, baking soda, baking powder, salt.
3. Whisk wet ingredients in a second bowl: eggs, oil, sugars, vanilla.
4. Add zucchini to the wet mix and stir well.
5. Combine dry and wet ingredients until just blended.
6. Stir in chocolate chips and nuts (if using).
7. Transfer batter to the loaf pan and top with more chocolate chips.
8. Bake 50–60 minutes or until a toothpick comes out mostly clean.
9. Cool in pan 10 minutes, then move to a wire rack.

Here’s exactly how to make the Best Moist Chocolate Zucchini Bread Recipe that’s rich, easy, and never dry.

Serving & Storage Tips

• Serve warm, toasted, or straight from the fridge.
• Store in an airtight container at room temp for 3–4 days.
• Refrigerate up to 7 days.
• Freeze slices individually for future cravings.

Slice your Best Moist Chocolate Zucchini Bread Recipe thick and serve with butter or Nutella for a next-level treat.

Helpful Notes

• Squeeze zucchini gently—don’t dry it out.
• Cocoa + chocolate chips = deep flavor boost.
• Use mini loaf pans for gifts or quicker baking.
• Add a dash of cinnamon or espresso powder for extra warmth.

FAQ

Can I make this gluten-free?

Yes, just use a 1:1 gluten-free flour blend. Texture may be slightly denser but still delicious.

Will my kids taste the zucchini?

Not at all. It melts into the batter and disappears.

Can I double the recipe?

Absolutely. Double everything and bake in two loaf pans rotate halfway through baking for even results.

Yes, you can double this Best Moist Chocolate Zucchini Bread Recipe it bakes beautifully in two loaf pans.

Conclusion

This truly is the Best Moist Chocolate Zucchini Bread Recipe for bakers who want deep chocolate flavor, easy prep, and moist texture every time. I’ve made this loaf dozens of times and it always wins people over. Whether you’re baking for a cozy weekend or your next potluck, this recipe is a guaranteed hit. Make it once and it’ll become your new go-to.