Moist Chocolate Zucchini Bread – Rich & Easy Dessert Recipe

When you hear zucchini, dessert might not be the first thing that comes to mind. But trust me this Moist Chocolate Zucchini Bread is rich, tender, and irresistible. The zucchini keeps it soft and moist, while cocoa and chocolate chips bring deep, chocolatey goodness. Perfect for snack time, breakfast, or dessert, this bread is a crowd-pleaser. If you love chocolate chip zucchini bread or are hunting for the best zucchini dessert recipe, this is the one you’ll keep baking.

Moist Chocolate Zucchini Bread

Rich and tender chocolate zucchini bread made with cocoa, chocolate chips, and fresh zucchini. Perfect for breakfast, snacks, or dessert!

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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: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Mix-ins

• 2 cups grated zucchini squeezed of excess moisture
• 1 cup chocolate chips semi-sweet or dark

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Equipment

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

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
3. In a separate bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
4. Gradually fold dry ingredients into wet mixture. Do not overmix.
5. Stir in grated zucchini and half of the chocolate chips. Batter will be thick.
6. Pour batter into loaf pan. Sprinkle with remaining chocolate chips.
7. Bake 50–60 minutes, or until a toothpick inserted comes out mostly clean.
8. Let cool in pan for 15 minutes, then transfer to a wire rack. Slice and enjoy!

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 35mgSodium: 210mgPotassium: 190mgFiber: 2gSugar: 22gVitamin A: 100IUVitamin C: 4mgCalcium: 20mgIron: 2.5mg

Notes

Squeeze zucchini well to avoid excess moisture. Don’t overmix the batter. Add walnuts for crunch if desired. Store at room temp for 2 days, or refrigerate up to 5 days. Freeze slices up to 2 months.

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Why You’ll Love This Recipe

• Moist & rich – zucchini locks in natural moisture.
• Easy method – no mixer required, just simple steps.
• Chocolate lover’s dream – cocoa + chocolate chips = double chocolate.
• Family-friendly – sneaky veggies, kid-approved flavor.
• Freezer-friendly – bake ahead and enjoy later.

This isn’t just bread—it’s comfort in every bite.

Ingredients Needed

Dry Ingredients

• 1 ½ cups 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 (or melted butter)
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp vanilla extract

Mix-ins

• 2 cups grated zucchini (squeezed of excess moisture)
• 1 cup chocolate chips

Notes:

• Use finely grated zucchini for best texture.
• Dark chocolate chips add richer flavor, but semi-sweet works too.

How to Make Moist Chocolate Zucchini Bread

1. Prep – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix dry ingredients – In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
3. Mix wet ingredients – In another bowl, whisk eggs, oil, sugars, and vanilla until smooth.
4. Combine – Gradually fold dry ingredients into wet mixture.
5. Add zucchini & chocolate chips – Stir in grated zucchini and half the chocolate chips. Batter will be thick.
6. Bake – Pour into loaf pan. Top with remaining chocolate chips. Bake 50–60 minutes, until toothpick comes out mostly clean.
7. Cool & serve – Let bread cool 15 minutes before slicing.

Serving & Storage Tips

• Serve warm with butter for extra indulgence.
• Pair with coffee or milk for breakfast or dessert.
• Store covered at room temp for 2 days or in the fridge up to 5 days.
• Freeze slices individually for up to 2 months.

Helpful Notes

• Squeeze zucchini with a towel before adding—too much liquid makes bread gummy.
• Don’t overmix the batter—stir just until combined.
• Add walnuts or pecans for crunch.

Recipe Recap Table

Conclusion

This Moist Chocolate Zucchini Bread proves that dessert can be both rich and simple. With tender zucchini keeping every slice soft and cocoa adding deep flavor, it’s the kind of recipe that turns ordinary ingredients into something special. Whether you’re baking for family, meal prepping snacks, or satisfying a chocolate craving, this bread delivers every time.

I’m John, and here at Giddy Recipes I believe the best recipes are the ones you’ll make again and again—this zucchini bread is definitely one of them. So preheat that oven, grate some zucchini, and enjoy a loaf that’s as cozy as it is chocolatey.

FAQ

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Do I need to peel zucchini?

No skin is soft and adds nutrients. Just wash and grate.

Can I use less sugar?

Yes, reduce by ¼ cup for a less sweet loaf.