Can you taste the zucchini in chocolate zucchini bread?

Not at all. Zucchini blends seamlessly into the batter, adding moisture without any strong flavor. What you’ll taste is rich cocoa, soft chocolate chips, and a tender, brownie-like crumb. It’s one of those “you’d never guess” ingredients that works magic behind the scenes.

How do I keep zucchini bread from being soggy?

The key is gently squeezing some moisture from the grated zucchini before mixing it in—not all of it, just enough to prevent excess water. Also, let the loaf cool completely on a wire rack before wrapping or storing. This allows steam to escape and keeps the bottom from turning damp.

Can I make it gluten-free or vegan?

Yes, chocolate zucchini bread is very adaptable. Use a 1:1 gluten-free flour blend and flax eggs for a vegan version. Coconut sugar or maple syrup can replace refined sugar, and plant-based milk or oil works great in place of dairy. Our gluten-free sourdough bread offers more inspiration for alternative baking.

Why does my zucchini bread sink in the middle?

This usually happens when the batter is overmixed or underbaked. Mix only until just combined, and test with a toothpick before pulling it from the oven. If your oven runs cool, you may need a few extra minutes of bake time. Letting it cool too quickly can also cause sinking—keep it on the counter away from drafts.

Chocolate Zucchini Bread Recipe – Moist, Easy & Irresistible Treat

Description

Moist, rich, and loaded with hidden veggies—this chocolate zucchini bread delivers bakery-level indulgence with a wholesome twist.

Ingredients

1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
2 large eggs (or flax eggs)
½ cup light olive oil or avocado oil
¾ cup coconut sugar or granulated sugar
1 tsp vanilla extract
1 ½ cups finely grated zucchini (gently squeezed)
½ cup dairy-free chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk eggs (or flax eggs), oil, sugar, and vanilla until smooth.
Fold in the grated zucchini.
Add the dry ingredients to the wet and stir until just combined. Do not overmix.
Gently fold in the chocolate chips.
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let cool in pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Grate zucchini using the fine side of the grater for best texture. For extra depth, add a pinch of espresso powder or cinnamon to the batter.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baked
Cuisine: American