18 Delicious Chocolate Zucchini Bread Recipes Amazing

Venture into the delightful world of baking with our roundup of 18 Delicious Chocolate Zucchini Bread Recipes that promise to amaze! Perfect for home cooks looking to sneak some veggies into their sweets or simply indulge in the moist, chocolatey goodness. Whether you’re a seasoned baker or trying your hand at zucchini bread for the first time, these recipes are sure to inspire your next kitchen adventure. Keep reading to discover your new favorite!

Double Chocolate Zucchini Bread

Perfect for those mornings when you’re craving something sweet but want to sneak in a veggie, this Double Chocolate Zucchini Bread is a game-changer. You won’t even taste the zucchini, promise!

Ingredients

• 1 1/2 cups grated zucchini (squeeze out the excess moisture with your hands—trust me, it makes a difference)
• 1 cup all-purpose flour (I like to sift mine for a lighter texture)
• 1/2 cup cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp baking soda (fresh is key here, so check the date)
• 1/4 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup vegetable oil (extra virgin olive oil works in a pinch, but it’ll change the flavor)
• 1 cup sugar (I’ve tried cutting it to 3/4 cup, and it’s still sweet enough)
• 2 large eggs (room temp eggs mix in smoother)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup chocolate chips (plus a handful more for sprinkling on top because why not?)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A little tip: line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, mix the oil, sugar, eggs, and vanilla until smooth. Pro tip: whisk the eggs one at a time for a smoother batter.
4. Fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy of fluffy bread.
5. Stir in the grated zucchini and chocolate chips. The batter will be thick, but that’s what you want.
6. Pour the batter into the prepared pan and sprinkle the extra chocolate chips on top. Because more chocolate is always better.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If it’s browning too fast, tent it with foil.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is hard, but it’s worth it.

You’ll love how moist and chocolatey this bread is, with just a hint of texture from the zucchini. Try it toasted with a smear of peanut butter for an extra indulgent treat.

Chocolate Chip Zucchini Bread

Let’s talk about a sweet twist on a classic that’ll have you sneaking veggies into dessert without a second thought. Chocolate chip zucchini bread is your new go-to for using up that summer zucchini, and trust me, it’s as delicious as it sounds.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture for the best texture)
• 3/4 cup granulated sugar (I like to cut it down to 1/2 cup if the zucchini is super sweet)
• 1/2 cup vegetable oil (extra virgin olive oil works too for a richer flavor)
• 2 large eggs (room temp eggs blend smoother, just sayin’)
• 2 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (I’ve used half whole wheat with great results)
• 1 tsp baking soda (fresh is key for that perfect rise)
• 1/2 tsp salt (balances the sweetness just right)
• 1/2 cup chocolate chips (because more is always better, right?)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A light spray does the trick.
2. In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla until well combined. Tip: Let the mixture sit for 5 minutes to let the sugar dissolve a bit.
3. In another bowl, whisk together the flour, baking soda, and salt. This ensures everything’s evenly distributed.
4. Gradually add the dry ingredients to the wet, stirring just until combined. Overmixing is the enemy of fluffy bread.
5. Fold in the chocolate chips gently. Save a handful to sprinkle on top before baking for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Tip: A damp spatula makes this step a breeze.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 45 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here.

Out of the oven, this bread is moist, with a tender crumb and just the right amount of sweetness. The chocolate chips add a gooey contrast that’s irresistible. Try it toasted with a smear of butter for breakfast, or as is with a cup of coffee for the ultimate afternoon treat.

Vegan Chocolate Zucchini Bread

Let’s talk about a game-changer in the world of vegan baking—this chocolate zucchini bread is moist, rich, and surprisingly easy to make. You won’t believe it’s packed with veggies!

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup cocoa powder (go for the good stuff—it makes a difference)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted (extra virgin olive oil works in a pinch)
• 3/4 cup maple syrup (the real deal, not the pancake stuff)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 mins)
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeeze out the excess water—trust me on this)
• 1/2 cup dairy-free chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan. A little coconut oil does the trick.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. No lumps allowed!
3. In another bowl, mix the melted coconut oil, maple syrup, flax egg, and vanilla until smooth.
4. Fold the wet ingredients into the dry ones gently. Overmixing is the enemy of fluffy bread.
5. Stir in the grated zucchini and chocolate chips. The batter will be thick—that’s perfect.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes. A toothpick should come out mostly clean, with a few crumbs.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key here.

Perfectly moist with a deep chocolate flavor, this bread is a dream. Try it toasted with a smear of almond butter for breakfast—you’ll thank me later.

Gluten-Free Chocolate Zucchini Bread

Who knew that sneaking veggies into your dessert could taste this good? This gluten-free chocolate zucchini bread is a game-changer, perfect for those mornings when you want something sweet but not too guilty. Plus, it’s a great way to use up that summer zucchini!

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture with your hands—trust me, it makes a difference)
• 1/2 cup coconut oil, melted (I love the subtle flavor it adds)
• 3/4 cup maple syrup (the real deal, not the pancake stuff)
• 2 large eggs, room temperature (they blend better this way)
• 1 tsp vanilla extract (go for the pure kind)
• 1 1/2 cups almond flour (super fine for the best texture)
• 1/2 cup cocoa powder (unsweetened and sifted to avoid lumps)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan. A little coconut oil works great here.
2. In a large bowl, whisk together the melted coconut oil, maple syrup, eggs, and vanilla until smooth.
3. Add the almond flour, cocoa powder, baking soda, and salt to the wet ingredients. Stir until just combined—overmixing is the enemy of fluffy bread.
4. Fold in the grated zucchini and chocolate chips gently. The batter will be thick, but that’s exactly what you want.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay; it means your bread will be moist.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here—it’s worth the wait.

Out of the oven, this bread is moist, rich, and packed with chocolatey goodness. The zucchini keeps it incredibly tender, while the chocolate chips add little pockets of joy. Try it toasted with a smear of almond butter for breakfast, or enjoy a slice as an afternoon pick-me-up.

Mocha Chocolate Zucchini Bread

Kickstart your morning with this Mocha Chocolate Zucchini Bread that’s as easy to make as it is delicious. You’ll love how the zucchini keeps it moist, and the mocha adds just the right kick.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 cup granulated sugar (you can adjust this to your sweetness preference)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a fruity note)
• 2 large eggs (room temp eggs here blend better)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup grated zucchini (squeeze out the excess water to keep the bread from getting soggy)
• 1/2 cup strong brewed coffee, cooled (the mocha magic starts here)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A light spray of cooking oil works wonders.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures no lumps and even distribution.
3. In another bowl, mix the granulated sugar, brown sugar, and oil until well combined. Tip: Mixing sugars first helps them dissolve better.
4. Beat in the eggs one at a time, then stir in the vanilla. Room temp eggs incorporate more smoothly.
5. Fold in the grated zucchini and cooled coffee. The zucchini should be evenly distributed for moisture in every bite.
6. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can lead to tough bread.
7. Stir in the chocolate chips. Reserve a handful to sprinkle on top for a pretty finish.
8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips.
9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Ovens vary, so start checking at 50 minutes.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the bottom from getting soggy.

Every slice of this bread is a perfect balance of moist zucchini, rich chocolate, and a hint of coffee. Try it toasted with a smear of butter for an extra indulgent treat.

Chocolate Zucchini Bread with Walnuts

Let me tell you about this Chocolate Zucchini Bread with Walnuts—it’s the perfect way to sneak some veggies into your dessert, and trust me, you won’t even notice they’re there.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for a fruity note)
• 1 cup sugar (I prefer cane sugar for its slight molasses hint)
• 2 large eggs (room temp eggs here blend better)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1 1/2 cups grated zucchini (squeeze out the excess water for the best texture)
• 1/2 cup chopped walnuts (toasted for an extra crunch)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the oil, sugar, eggs, and vanilla until smooth.
4. Fold the wet ingredients into the dry ones until just combined—overmixing is the enemy of fluffy bread.
5. Gently stir in the grated zucchini and walnuts.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a deep chocolate flavor, this bread is a hit at breakfast or as an afternoon snack. Try it warm with a smear of cream cheese for an extra indulgent treat.

Healthy Chocolate Zucchini Bread

Fancy a slice of something sweet but secretly healthy? This chocolate zucchini bread is your answer, blending rich cocoa with the subtle freshness of zucchini for a treat that feels indulgent without the guilt.

Ingredients

• 1 1/2 cups grated zucchini (squeeze out the excess moisture for a denser bread)
• 1/2 cup unsweetened applesauce (my secret to keeping it moist without extra oil)
• 1/4 cup maple syrup (for a natural sweetness that’s just right)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the real deal makes all the difference)
• 1 1/2 cups whole wheat flour (for that wholesome touch)
• 1/2 cup cocoa powder (I go for dark cocoa for an intense chocolate hit)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray does the trick.
2. In a large bowl, whisk together the zucchini, applesauce, maple syrup, eggs, and vanilla until well combined.
3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt to avoid any lumps.
4. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy of fluffy bread.
5. Stir in the chocolate chips, saving a handful to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay—it means it’s moist.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience pays off here.

Velvety and rich, this bread strikes the perfect balance between decadent and wholesome. Try it toasted with a smear of almond butter for an extra protein kick.

Chocolate Zucchini Bread with Cream Cheese Swirl

Ready to bake something that’ll make your kitchen smell like a dream? This Chocolate Zucchini Bread with a creamy swirl is your ticket to a deliciously moist treat that’s surprisingly easy to whip up.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture with your hands—trust me, it makes a difference)
• 1 3/4 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup vegetable oil (or melted coconut oil for a hint of tropical vibe)
• 1 cup granulated sugar (you can adjust a bit if you like it less sweet)
• 2 large eggs (room temp blends smoother)
• 1 tsp vanilla extract (pure vanilla gives the best aroma)
• 4 oz cream cheese, softened (this is for that irresistible swirl)
• 1/4 cup powdered sugar (for sweetening the cream cheese just right)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A light spray does the trick.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside.
3. In another bowl, mix the oil, sugar, eggs, and vanilla until smooth. Tip: Whisk the eggs one at a time for even mixing.
4. Fold in the grated zucchini into the wet ingredients. It’s okay if it looks a bit watery.
5. Gradually add the dry ingredients to the wet, stirring just until combined. Overmixing is the enemy of fluffy bread.
6. Pour half the batter into the prepared pan. Smooth it out with a spatula.
7. Beat the cream cheese and powdered sugar until creamy. Dollop this over the first layer of batter.
8. Top with the remaining batter and use a knife to swirl the cream cheese into the chocolate batter. Tip: Don’t over-swirl or you’ll lose the pattern.
9. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Check at 50 minutes to avoid overbaking.
10. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread is a masterpiece of moist chocolate with pockets of creamy cheese. Slice it thick for breakfast or serve it warm with a scoop of vanilla ice cream for dessert. Either way, it’s a winner.

Dark Chocolate Zucchini Bread

Think about the last time you had a slice of zucchini bread—now imagine it with a rich, dark chocolate twist. That’s exactly what this recipe brings to your table, combining the moistness of zucchini with the deep flavor of dark chocolate for a treat that’s hard to resist.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate hit)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup vegetable oil (extra virgin olive oil works too, for a fruity note)
• 1 cup sugar (I sometimes swap half with brown sugar for depth)
• 2 large eggs (room temp eggs blend smoother)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups grated zucchini (squeeze out excess moisture for the best texture)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the oil, sugar, eggs, and vanilla until smooth.
4. Fold the wet ingredients into the dry ones until just combined—overmixing leads to tough bread.
5. Gently stir in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

This bread is wonderfully moist with a tender crumb, thanks to the zucchini. The dark chocolate adds a sophisticated bitterness that balances the sweetness perfectly. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Zucchini Bread with Coconut

Zucchini might just be the unsung hero of the baking world, especially when it teams up with chocolate and coconut in this moist, irresistible bread. You’re going to love how the zucchini keeps it tender while the chocolate and coconut add that perfect touch of sweetness and texture.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture with your hands for a better texture)
• 1 cup all-purpose flour (I like to sift it for a lighter bread)
• 1/2 cup cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 cup sugar (I sometimes swap half with brown sugar for a deeper taste)
• 1/2 cup shredded coconut (toasted or untoasted, both work great)
• 2 large eggs (room temp eggs mix in more smoothly)
• 1/2 cup vegetable oil (or melted coconut oil for an extra coconut kick)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in the sugar, oil, and vanilla until smooth.
4. Fold the grated zucchini into the wet ingredients. Tip: Don’t overmix to keep the bread tender.
5. Gradually add the dry ingredients to the wet, stirring just until combined. Tip: A few lumps are okay; they’ll disappear during baking.
6. Stir in the shredded coconut. Tip: Toasting the coconut beforehand can add a nice crunch.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate zucchini bread with coconut is a delightful mix of moist, chocolatey goodness with a subtle crunch from the coconut. Serve it warm with a dollop of whipped cream or enjoy it as is with your morning coffee for a sweet start to the day.

Spiced Chocolate Zucchini Bread

Guess what? You can sneak veggies into dessert and still have it taste amazing. This Spiced Chocolate Zucchini Bread is moist, rich, and has just the right amount of spice to make it unforgettable.

Ingredients

• 1 1/2 cups grated zucchini (squeeze out the excess moisture, trust me, it makes a difference)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/2 cup unsweetened cocoa powder (the darker, the better in my book)
• 1 tsp baking soda (freshness matters here, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup vegetable oil (extra virgin olive oil works too, but it’ll add a fruity note)
• 1 cup sugar (I’ve tried reducing it to 3/4 cup and it’s still sweet enough)
• 2 large eggs (room temp eggs blend more smoothly)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 tsp cinnamon (because spice is nice)
• 1/2 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In another bowl, mix the oil, sugar, eggs, and vanilla until well combined. Tip: Don’t overmix to keep the bread tender.
4. Fold the grated zucchini into the wet ingredients. It’ll look a bit odd, but that’s okay.
5. Gradually add the dry ingredients to the wet, stirring just until combined. Tip: A few lumps are fine; overmixing leads to tough bread.
6. Stir in the chocolate chips, then pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just imagine slicing into this loaf to reveal a moist, chocolatey interior speckled with melty chocolate chips. Serve it warm with a dollop of whipped cream or enjoy it as is with your morning coffee for a decadent start to the day.

Chocolate Zucchini Bread with Peanut Butter Swirl

Zucchini might just be the unsung hero of the baking world, especially when it sneaks into this moist, chocolatey loaf with a dreamy peanut butter swirl. You’re going to love how it brings both nutrition and texture to the table without stealing the spotlight from the rich flavors.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture with your hands—trust me, it’s worth the extra step)
• 1/2 cup creamy peanut butter (the kind you eat by the spoonful is perfect here)
• 1/2 cup unsweetened cocoa powder (for that deep chocolate flavor)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/3 cup vegetable oil (I like using canola for its neutral taste)
• 2 large eggs (room temp eggs blend smoother, but cold ones work in a pinch)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid a dense loaf)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (just enough to balance the sweet)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of cooking oil does the trick.
2. In a large bowl, whisk together the zucchini, sugar, oil, eggs, and vanilla until well combined. Tip: Don’t overmix—just until everything’s friendly.
3. Sift in the flour, cocoa powder, baking soda, and salt. Gently fold until just incorporated. Overmixing is the enemy of fluffy bread.
4. Pour half the batter into the prepared pan. Dollop with half the peanut butter and swirl with a knife. Repeat with the remaining batter and peanut butter. Tip: A figure-eight motion gives the prettiest swirls.
5. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover loosely with foil if the top browns too quickly.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key—it slices better when cool.

Now, the moment of truth. This bread is incredibly moist with a tender crumb, thanks to the zucchini. The peanut butter swirl adds a creamy contrast to the deep chocolate, making each bite a little surprise. Try it toasted with a smear of butter for breakfast, or as is with a cold glass of milk for dessert.

Chocolate Zucchini Bread with Almonds

Just when you thought zucchini couldn’t get any more versatile, here comes this Chocolate Zucchini Bread with Almonds to prove you wrong. It’s the perfect way to sneak some veggies into your dessert, and trust me, you won’t even notice they’re there.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture with your hands—it’s oddly satisfying)
• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup cocoa powder (the darker, the better in my book)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup vegetable oil (extra virgin olive oil works too, but it’ll give a fruity note)
• 1 cup sugar (I’ve tried cutting it down, but this is the sweet spot)
• 2 large eggs (room temp blends better, but cold works in a pinch)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup chopped almonds (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A little butter or a spritz of cooking spray does the trick.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is your dry team—no lumps allowed.
3. In another bowl, beat the oil, sugar, eggs, and vanilla until smooth. The sugar should be mostly dissolved, about 2 minutes of whisking.
4. Fold the grated zucchini into the wet ingredients. It’ll look a bit odd, but that’s the magic starting.
5. Gradually mix the dry ingredients into the wet. Stir just until combined—overmixing is the enemy of tender bread.
6. Gently fold in the chopped almonds. Save a few to sprinkle on top for looks.
7. Pour the batter into the prepared loaf pan and smooth the top. Those reserved almonds? Now’s their time to shine.
8. Bake for 50-60 minutes. A toothpick should come out with a few moist crumbs, but no wet batter.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key—it’s still cooking inside.

Great news: this bread is moist, rich, and packed with chocolatey goodness. The almonds add a nice crunch, and the zucchini keeps it from being too heavy. Try it warm with a scoop of vanilla ice cream for the ultimate treat.

Chocolate Zucchini Bread with Cinnamon

Did you know that sneaking veggies into desserts is a game-changer? This chocolate zucchini bread with a hint of cinnamon is moist, rich, and secretly healthy. You won’t even taste the zucchini, promise!

Ingredients

• 1 1/2 cups grated zucchini (squeeze out the excess water, trust me, it makes a difference)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 cup sugar (I like to use a mix of brown and white for depth)
• 1/3 cup vegetable oil (extra virgin olive oil works too for a fruity note)
• 2 large eggs (room temp eggs blend smoother into the batter)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tsp ground cinnamon (adds a warm, cozy spice)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray or butter does the trick.
2. In a large bowl, whisk together the grated zucchini, cocoa powder, sugar, oil, eggs, and vanilla until smooth. Tip: Don’t overmix to keep the bread tender.
3. In another bowl, sift together the flour, baking soda, salt, and cinnamon. This prevents lumps and ensures even distribution.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: A few streaks of flour are okay; overmixing leads to tough bread.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: For extra decadence, sprinkle chocolate chips on top before baking.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be crackly and firm to the touch.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial for easy slicing.

Just out of the oven, this bread is irresistibly moist with a fudgy center and a crackly top. Serve it warm with a dollop of whipped cream or enjoy it as is with your morning coffee for a sweet start to the day.

Chocolate Zucchini Bread with Orange Zest

Zucchini bread gets a delicious twist with chocolate and a hint of orange zest, making it the perfect treat for any time of the day. You’ll love how moist and flavorful this bread turns out, with just the right balance of sweetness and zest.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture for a better texture)
• 1 3/4 cups all-purpose flour (I like to sift it for a lighter bread)
• 1/2 cup unsweetened cocoa powder (the darker, the richer the flavor)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup vegetable oil (extra virgin olive oil works too for a fruity note)
• 1 cup sugar (I sometimes mix white and brown for depth)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• Zest of 1 orange (trust me, it’s the secret weapon)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the oil, sugar, eggs, and vanilla until smooth.
4. Fold in the grated zucchini and orange zest into the wet ingredients.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Stir in the chocolate chips last to keep them from sinking.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Fresh out of the oven, this bread has a moist crumb and a rich chocolate flavor with a surprising citrus kick. Try serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Chocolate Zucchini Bread with Hazelnuts

Believe it or not, this chocolate zucchini bread is the perfect way to sneak some veggies into your dessert. You’ll love how the hazelnuts add a crunchy contrast to the moist, chocolatey loaf.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 cup vegetable oil (extra virgin olive oil works in a pinch, but it’ll change the flavor slightly)
• 1 cup sugar (I’ve tried brown sugar here, and it adds a nice depth)
• 2 large eggs (room temp eggs mix in smoother, just sayin’)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups grated zucchini (squeeze out the excess water, or your bread will be soggy)
• 1/2 cup chopped hazelnuts (toasted for extra crunch, if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A little butter or non-stick spray does the trick.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything’s evenly distributed.
3. In another bowl, beat the oil, sugar, eggs, and vanilla until smooth. This is your wet base.
4. Fold the wet ingredients into the dry ones gently. Overmixing is the enemy of tender bread.
5. Stir in the grated zucchini and hazelnuts until just combined. They should be evenly distributed but not overworked.
6. Pour the batter into the prepared loaf pan and smooth the top. A spatula works great for this.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here.

This bread is incredibly moist with a deep chocolate flavor, and the hazelnuts add a delightful crunch. Try it toasted with a smear of butter for breakfast, or as is for an afternoon pick-me-up.

Chocolate Zucchini Bread with Espresso

Perfect for those mornings when you’re craving something sweet but want to sneak in a veggie, this Chocolate Zucchini Bread with Espresso is a game-changer. You’ll love how the espresso deepens the chocolate flavor, making each bite rich and satisfying.

Ingredients

• 1 1/2 cups grated zucchini (squeeze out the excess moisture with your hands—trust me, it makes a difference)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1/2 cup unsweetened cocoa powder (the darker, the better in my book)
• 1 tsp baking soda (fresh is key for that perfect rise)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/2 cup vegetable oil (extra virgin olive oil works too, for a fruity note)
• 1 cup sugar (I’ve used coconut sugar here with great results)
• 2 large eggs (room temp eggs blend smoother, just sayin’)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water—it’s worth it)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A light spray or a swipe of butter does the trick.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. No lumps allowed!
3. In another bowl, mix the oil, sugar, eggs, vanilla, and espresso mixture until smooth. The eggs should be fully incorporated—no streaks.
4. Fold the dry ingredients into the wet mix gently. Overmixing is the enemy of fluffy bread.
5. Stir in the grated zucchini until just combined. It’ll look a bit wet, but that’s the zucchini doing its thing.
6. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character.
7. Bake for 50-60 minutes, or until a toothpick comes out clean. Start checking at 50 to avoid overbaking.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience is hard, but it’s worth it.

You’ll love the moist, tender crumb and the deep chocolate flavor with a hint of coffee. Try slicing it thick and toasting it for breakfast—it’s next level.

Chocolate Zucchini Bread with Raspberry Swirl

Ready to sneak some veggies into your dessert? This Chocolate Zucchini Bread with Raspberry Swirl is a game-changer. It’s moist, rich, and has a sweet-tart raspberry swirl that’ll make you forget there’s zucchini in there.

Ingredients

• 1 1/2 cups grated zucchini (squeeze out the excess moisture with your hands—trust me, it makes a difference)
• 1 cup all-purpose flour (I like to sift mine for a lighter texture)
• 1/2 cup cocoa powder (go for the good stuff, it’s worth it)
• 1 cup sugar (I’ve used both white and brown, both work great)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for a fruity note)
• 2 large eggs (I prefer room temp eggs here—they blend better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup raspberry jam (seedless if you’re not into the crunch)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, beat the eggs, then add the sugar, oil, and vanilla. Mix until smooth.
4. Fold in the grated zucchini until well combined. Tip: Don’t overmix to keep the bread tender.
5. Gradually add the dry ingredients to the wet, stirring just until incorporated.
6. Pour half the batter into the prepared pan. Dollop half the raspberry jam over the batter, then swirl with a knife. Repeat with the remaining batter and jam.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s even better the next day—if you can wait that long.

The bread is incredibly moist with a deep chocolate flavor, punctuated by the bright raspberry swirl. Try it toasted with a smear of cream cheese for an extra indulgent treat.

Conclusion

Unbelievable how these 18 chocolate zucchini bread recipes can transform simple ingredients into mouthwatering delights! Perfect for home cooks looking to impress or treat themselves. We’d love to hear which recipe stole your heart—drop a comment below. Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!

Bella Bacinos