You know those desserts that feel like a guilty pleasure—but sneak in something wholesome? That’s this chocolate zucchini bread. It’s rich like a brownie, moist like cake, and packed with grated zucchini that melts right into the batter. You won’t even know it’s there—until you notice how incredibly soft each bite is.
Perfect for chocoholics and veggie skeptics alike, this loaf is deeply chocolatey, lightly sweet, and just a little addictive. Serve it warm with a scoop of vanilla ice cream or enjoy it as a decadent breakfast treat.
⏱ Prep Time 15 minutes ｜ 🔥 Cook Time 55 minutes ｜ 🍽 Servings 8 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store tightly wrapped at room temp for 3 days or refrigerate for 5 days; freeze up to 2 months
Ingredients List
- cups grated zucchini (no need to squeeze dry)
- large eggs
- cup vegetable oil
- cup granulated sugar
- cup brown sugar
- teaspoon vanilla extract
- cup all-purpose flour
- cup unsweetened cocoa powder
- teaspoon baking soda
- teaspoon salt
- teaspoon instant espresso powder (optional, enhances chocolate flavor)
- cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to °F (°C). Grease or line a x-inch loaf pan.
- In a large bowl, whisk together eggs, oil, both sugars, and vanilla until smooth.
- Stir in grated zucchini.
- In another bowl, whisk flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually mix dry ingredients into the wet batter—do not overmix.
- Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Sprinkle extra chocolate chips on top.
- Bake for – minutes, or until a toothpick in the center comes out mostly clean.
- Cool in pan for minutes, then transfer to wire rack to cool completely.
Recipe Notes / Tips
The batter is thick—don’t worry, that’s what keeps it dense and brownie-like.
No espresso powder? Skip it—it’s optional but deepens the flavor.
Want it vegan? Sub eggs with flax eggs and use dairy-free chocolate.
Nutrition Info (approx. per serving, based on 8 slices)
- Calories: 320
- Carbs: 36g
- Fat: 16g
- Protein: 5g
- Sugar: 22g
FAQs
- Q: Will it taste like zucchini?
A: Not at all! The zucchini adds moisture without flavor—just pure fudgy texture. - Q: Can I use whole wheat flour?
A: Yes, swap half the flour for whole wheat, but expect a slightly denser loaf. - Q: Can I make this into muffins?
A: Absolutely—bake at °F for – minutes.
Whipped up this fudgy loaf? Snap a slice and tag it with the_food_pedia on Instagram
