Chocolate Zucchini Bread Recipe (Quick Bread)
This chocolate zucchini bread recipe uses grated zucchini to keep the loaf moist and tender, while cocoa brings a gentle chocolate note. You’ll mix the batter quickly, bake it in a single pan, and slice it easily for breakfast, coffee breaks, or snacks. Below you’ll find the ingredients and clear how-to steps.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease a loaf pan and, if you like, line the bottom with parchment for an easier lift.
Whisk eggs and sugar
Beat the eggs with the sugar for 2–3 minutes until slightly lighter. Stir in the vanilla.
Add the zucchini
Fold in the grated zucchini. If it’s very watery, give it a gentle squeeze so the batter doesn’t get too wet.
Combine dry ingredients
In a separate bowl, mix flour, salt, baking soda, baking powder, cinnamon, and cocoa so everything is evenly distributed.
Bring the batter together
Add the dry mix to the wet mix in 2–3 additions. Stir just until you don’t see dry flour; overmixing can make the loaf dense.
Fold in chocolate (optional)
If using chocolate chips, fold them in at the end with a few gentle turns.
Bake
Pour into the pan and level the top. Bake for about 60 minutes, until a toothpick inserted in the center comes out clean.
Cool and slice
Let the loaf rest in the pan for 10 minutes, then move it to a rack to cool completely before slicing for cleaner cuts.