Chocolate Zucchini Bread with Chocolate Chips is rich, insanely moist, fudgy, and chocolaty, the most delicious chocolate bread you will ever have. You will never know that it is made with vegetables as you cannot taste zucchini in this cake at all!!!
Zucchini is one of my favorite summer vegetables and I always look for different ways to cook them when they are available in plenty during the summer season. Zoodles in one of my favorite dishes to prepare using zucchini. I also like to add zucchini in my clear soups and also in salads. I have also made Indian-style pancakes or dosa with zucchini. But I had never tried using them in baking dishes.
After seeing interesting posts on Instagram with zucchini and chocolate, I decided to give it a try. I never knew baking with zucchini would give such amazing results. I have now baked this loaf multiple times for my little ones and have started using zucchini in place of banana when they are in season to make bread for breakfast, mid-day snack, or after meal dessert.
Yes, this is one of the best and easy, super moist bread that I have ever tried. If you love to bake quick breads, checkout our homemade carrot cake, delicious mango bread, and special cornbread recipes.
Don't forget to tag us on with #cookwithkushi if you try our recipe.
Ingredients for Chocolate Zucchini Bread With Chocolate Chips
1 cup All-purpose flour
½ cup Cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Coconut oil or Vegetable oil or Canola oil (check tips)
2 Eggs, at room temperature
½ cup, packed light Brown sugar
¼ cup white granulated Sugar
1 teaspoon Vanilla extract
2 cups Grated or shredded loosely packed Zucchini (peeled or unpeeled)
⅔ cup + ¼ cup Semisweet Chocolate Chips
Steps to prepare Chocolate Zucchini Bread With Chocolate Chips
- Preheat the oven to 350 degrees F. Grease your loaf pan with oil or line with parchment paper and keep this aside.
- In a bowl whisk all dry ingredients - flour, cocoa powder, salt, baking soda.
- In another bowl add oil, egg, sugar, vanilla extract and stir until combined.
- Slowly stir in dry ingredients to wet ingredients. Don't overmix. Next, add zucchini and ⅔ cup chocolate chips and stir until combined. The batter will be thick at this point.
- Pour the batter into the prepared loaf pan and sprinkle remaining chocolate chips on top.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. If the toothpick has some melted chocolate it is fine.
- Place the pan on a wire rack and let it sit for 10 to 15 minutes. Run a knife to loosen the edges and carefully remove bread from the pan.
- Let it cool on a wire rack for another 10 minutes. Cut into slices. Serve warm so that you get to enjoy the melted chocolate chips and extra fudgy texture (like the one you see in the pictures) with a cup of coffee or tea and enjoy.
Tips and substitutes to make the best Chocolate Zucchini Bread
- I generally don't squeeze the water from zucchini as the moisture in it is what makes your chocolate cake moist. If you squeeze out a lot of liquid then there are chances that your bread will turn dry. Having said that if your zucchini is super watery, then squeeze out a little bit of water.
- I have used only oil and love the flavor it gives to my bread. But you can use add ¼ cup oil and ¼ cup butter if desired.
- If you do not have light brown sugar, you can substitute it with granulated sugar.
- Every oven behaves differently, so keep an eye on the 50-minute mark.
- For additional flavor, you can add 1 teaspoon of instant coffee powder if desired.
- To make eggless chocolate zucchini bread, substitute egg with mashed banana or flax egg. 1 egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
- You can use dark chocolate chips if desired.
- Feel free to add walnuts, pecans, or any dry fruits and nuts of your choice.
Can I make healthy chocolate zucchini bread?
Yes. skip the white sugar. Use whole wheat flour instead of all-purpose flour and instead of oil use applesauce.
Can I bake chocolate zucchini muffins from the same recipe?
Yes, you can. This recipe yields around 12 muffins. Just bake for 18 to 24 minutes.
Can I substitute zucchini with cucumber in the recipe to make cucumber chocolate bread?
Yes, you can. Just make sure you squeeze some water from the cucumber after grating if it is too watery.
What are some variations to zucchini bread?
You can make zucchini banana bread, zucchini blueberry bread, zucchini lemon bread, pineapple or pina colada zucchini bread. Let me know which flavor combination would you love to see next on my blog when zucchinis are in season.
How to store zucchini bread?
Cover the bread tightly and store it at room temperature for 3 to 4 days, in the refrigerator for a week, and in the freezer for up to 3 months.
Can I use yellow zucchini or yellow squash in the recipe?
Yes, you can. Just make sure you remove the seeds and also peel the outer skin of the yellow squash.
Do you have to peel zucchini to make bread?
No. You do not have to peel the skin. It is very tender. Just wash zucchini, trim the ends and grate the entire vegetable and use it in the recipe. Only if it's too watery squeeze else use it as it is. It is going to make your bread super moist.
How do you keep zucchini bread from getting soggy?
After the bread is out of the oven, once you remove it from the pan, place it on the cooling rack. The bottom of the bread is the hottest part. So exposing it to air is how you prevent your bread from becoming soggy.
How to make vegan chocolate zucchini bread?
As mentioned earlier in the tip section, to make it eggless or vegan, substitute egg with mashed banana or flax egg or any other substitute that you know has worked for you before. 1 egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
How to make keto chocolate zucchini bread?
Just substitute flour with almond flour and follow the same recipe given to make low carb gluten-free keto version of zucchini bread.
Zucchini bread with almond flour
You can make zucchini bread by substituting all-purpose flour with almond flour. If doing so, you will have to use either more almond flour or less liquid in the recipe above. I generally use 1:2 when I substitute flour with almond flour, i.e., substitute 1 cup of flour, with 2 cups of almond flour.
Detailed Recipe for Chocolate Zucchini Bread or Chocolate Zucchini Cake
Recipe card
Chocolate Zucchini Bread With Chocolate Chips | Chocolate Zucchini Cake Or Muffins
Ingredients
- 1 cup All purpose flour
- ½ cup Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Coconut oil or Vegetable oil or Canola oil (Check tips)
- 2 Eggs , at room temperature
- ½ cup Light Brown sugar , packed
- ¼ cup Sugar (regular white granulated)
- 1 teaspoon Vanilla extract
- 2 cups Zucchini Grated or shredded, loosely packed (peeled or unpeeled)
- ⅔ cup + ¼ cup Chocolate Chips (Semisweet)
Instructions
- Preheat the oven to 350 degrees F. Grease your loaf pan with oil or line with parchment paper and keep this aside.
- In a bowl whisk all dry ingredients – flour, cocoa powder, salt, baking soda.1 cup All purpose flour, ½ cup Cocoa powder, ½ teaspoon Salt, 1 teaspoon Baking soda
- In another bowl add oil, egg, sugar (brown and regular), vanilla extract and stir until combined.½ cup Coconut oil, 2 Eggs, ½ cup Light Brown sugar, ¼ cup Sugar, 1 teaspoon Vanilla extract
- Slowly stir in dry ingredients to wet ingredients. Don’t overmix. Next, add zucchini and ⅔ cup chocolate chips and stir until combined. The batter will be thick at this point.2 cups Zucchini, ⅔ cup + ¼ cup Chocolate Chips
- Pour the batter into the prepared loaf pan and sprinkle remaining chocolate chips on top.⅔ cup + ¼ cup Chocolate Chips
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. If the toothpick has some melted chocolate it is fine.
- Place the pan on a wire rack and let it sit for 10 to 15 minutes. Run a knife to loosen the edges and carefully remove bread from the pan.
- Let it cool on a wire rack for another 10 minutes. Cut into slices. Serve warm so that you get to enjoy the melted chocolate chips and extra fudgy texture (like the one you see in the pictures) with a cup of coffee or tea and enjoy.
Notes
- I generally don’t squeeze the water from zucchini as the moisture in it is what makes your chocolate cake moist. If you squeeze out a lot of liquid then there are chances that your bread will turn dry. Having said that if your zucchini is super watery, then squeeze out a little bit of water.
- I have used only oil and love the flavor it gives to my bread. But you can use add ¼ cup oil and ¼ cup butter if desired.
- If you do not have light brown sugar, you can substitute it with granulated sugar.
- Every oven behaves differently, so keep an eye on the 50-minute mark.
- For additional flavor, you can add 1 teaspoon of instant coffee powder if desired.
- To make eggless chocolate zucchini bread, substitute egg with mashed banana or flax egg. 1 egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
- You can use dark chocolate chips if desired.
- Feel free to add walnuts, pecans, or any dry fruits and nuts of your choice.
- Read the post above to make vegan, keto, or gluten-free chocolate zucchini bread.
Nutrition
If you like this Chocolate Zucchini Bread with Chocolate Chips Recipe
Don't miss to check out other delicious recipes for summer!!
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GUNJAN C Dudani
The best combination i can think of. Its the best zucchini bread so far and has become my favorite.
Tammy
I have always wanted to make a chocolate zucchini bread and this one was a hit! Rich and moist...it's such a wonderful load for dessert or a little treat in the morning with coffee 😉 Love it!
Veronika
I'm a big fan of a good chocolate zucchini bread! Your recipe looks amazing, going to try it this weekend!
Leslie
I have already been making zucchini bread like crazy! I am DYING to give this chocolate version a try! Pinning for later!
Aditi Bahl
Tried this and it was super delicious. My family loved it. The combo was really nice. Added to my list of recipes.