{"id":46066,"date":"2025-08-04T09:50:27","date_gmt":"2025-08-04T04:20:27","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=46066"},"modified":"2026-03-18T21:51:25","modified_gmt":"2026-03-18T16:21:25","slug":"chocolate-zucchini-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-zucchini-bread\/","title":{"rendered":"Chocolate Zucchini Bread"},"content":{"rendered":"\n

Fudgy, moist, and irresistibly chocolatey, this chocolate zucchini bread<\/strong> is a total winner! Made with everyday pantry ingredients and a good dose of shredded zucchini (you won\u2019t even taste it!), this easy loaf bakes up soft, rich, and full of cocoa goodness.<\/p>\n\n\n\n

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Zucchini is a great way to sneak veggies into bakes and treats. I love this hearty and wholesome carrot zucchini bread.<\/a> And this chocolate zucchini cake<\/a> is a dream for all chocolate lovers! Chocolate and zucchini bread brings the best of both worlds together.<\/p>\n\n\n\n

The zucchini adds so much moisture to the bread (without changing the flavor) that it remains soft for days. T<\/em>he recipe couldn\u2019t be simpler. Just mix, pour, and bake. No fancy equipment or steps needed. One whisk and a bowl. It\u2019ll easily become your favorite chocolate bread recipe!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 It\u2019s a lovely, quick bread that feels indulgent but is surprisingly wholesome. Perfect for breakfast, dessert, or an afternoon snack with coffee!<\/p>\n\n\n\n

\u2728 It tastes like a fudgy brownie<\/a>. 100% the chocolate treat you\u2019ll want to make on repeat, wholesome and indulgent.<\/p>\n\n\n\n

\u2728 The crumb is tender and super moist. You\u2019d never guess there\u2019s zucchini in it. But it gives the easy bread loaf that dreamy texture. Even picky eaters won\u2019t notice it.<\/p>\n\n\n\n

\u2728 It\u2019s\u00a0a super simple chocolate zucchini bread recipe. Quick and beginner-friendly. Simply mix all the ingredients, pour into a pan, and bake.<\/p>\n\n\n\n

\u2728 The bread is very versatile: add in chocolate chips, chopped nuts, or a swirl of nut butter. Serve it warm with vegan coffee ice cream<\/a>, or eat it just as is with coffee or tea.<\/p>\n\n\n\n

\u2728 Chocolate zucchini bread with chocolate chips keeps well and freezes beautifully. Bake a double batch. You\u2019ll be glad you did!<\/p>\n<\/div><\/div>\n\n\n\n

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Chocolate Zucchini Bread Ingredients<\/h2>\n\n\n\n
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Flour:<\/strong> All-purpose flour gives the best and most tender crumb. Use whole wheat flour for a heartier double chocolate zucchini bread, like I did with my banana walnut fig bread.<\/a><\/p>\n\n\n\n

Zucchini<\/strong> is the star of the recipe. No need to peel. Use your box grater or food processor to shred. The water in it adds tons of moisture to the bread and keeps it soft without making it \u201cvegetable-y.\u201d And no, you don\u2019t feel strands of zucchini in each bite because it melts into the batter as the bread bakes.<\/p>\n\n\n\n

Chocolate chips:<\/strong> I love dark chocolate, so I used 55% chocolate for this easy chocolate zucchini bread. You can, of course, go darker or milder, as long as you use good-quality baking chocolate!<\/a><\/p>\n\n\n\n

Cocoa powder <\/strong>adds that deep, rich chocolate flavor and dark color. Use unsweetened or Dutch process cocoa.<\/p>\n\n\n\n

Sugar:<\/strong> I used regular granulated sugar to sweeten and brown the loaf. Brown sugar will work beautifully, giving the bread a caramel flavor.<\/p>\n\n\n\n

Eggs<\/strong> act as binders, holding all the ingredients together. They also add moisture and richness. To make eggless zucchini chocolate bread, use flax eggs. Mix 1 tablespoon of flaxseed powder with 3 tablespoons of water to make 1 flax egg.<\/p>\n\n\n\n

Fat<\/strong>: Any neutral-tasting vegetable oil will work. So will coconut oil (like I did in my orange cranberry bread<\/a>) or melted butter (I used it in my strawberry banana bread,<\/a> and it worked great).<\/p>\n\n\n\n

Flavoring:<\/strong> I just used homemade vanilla extract.<\/a> Store-bought works too. It makes the chocolate taste more chocolatey. You can also add cinnamon powder, nutmeg, or instant coffee powder for a warmer flavor.<\/p>\n\n\n\n

Please see the recipe below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Chocolate Zucchini Bread<\/h2>\n\n\n\n

Start with preheating the oven to 180 C\/ 350 F and greasing a 9\" by 5\" loaf pan.<\/p>\n\n\n\n

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Step 1:<\/strong> In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.<\/p>\n<\/div>\n\n\n\n

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\"Eggs,<\/figure>\n\n\n\n

Step 2:<\/strong> In another small bowl, whisk together eggs, oil, and vanilla extract.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Shredded<\/figure>\n\n\n\n

Step 3:<\/strong> Pour the wet ingredients over the dry ingredients along with shredded zucchini and chocolate chips.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Mix well until just combined.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Transfer the chocolate zucchini bread batter into the prepared cake pan. Top with some chocolate chips.<\/p>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 6:<\/strong> Bake for 55-60 minutes or until a skewer inserted in the center comes out with moist crumbs attached.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Allow the chocolate bread to cool for 15-20 minutes in the pan before turning it out on a cooling rack. Cool completely before slicing!<\/p>\n\n\n\n

\"Baked<\/figure>\n<\/div><\/div>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n