If you’ve ever wished for a quick bread that’s rich with chocolatey goodness, delightfully moist, and packs a sneaky veggie bonus, Fan-Favorite Chocolate Zucchini Bread is the answer. This crowd-pleasing loaf combines shredded zucchini with cocoa and plenty of melty chocolate chips, yielding a tender crumb and deep flavor that never gives up its secret ingredient. Whether you’re baking for your family, sharing with friends, or just treating yourself on a quiet afternoon, it’s impossible to have just one slice of this irresistible treat.

Fan-Favorite Chocolate Zucchini Bread Recipe

Ingredients You’ll Need

Every ingredient in Fan-Favorite Chocolate Zucchini Bread has a job — from creating a moist texture to intensifying the chocolate flavor. Gather these simple essentials for a loaf that’s as easy as it is delicious.

All-purpose flour: Provides the structure for the bread while keeping the crumb light and tender.
Unsweetened natural cocoa powder: Delivers that deep, classic chocolate flavor without overpowering sweetness.
Baking soda: Gives the loaf lift for a beautifully airy texture.
Baking powder: Helps with gentle rising, ensuring the center isn’t too dense.
Salt: Balances the sweetness and highlights the rich cocoa notes.
Espresso powder: An optional touch that makes the chocolate flavor even more intense and dimensional.
Semi-sweet chocolate chips: Give gooey chocolate pockets throughout the bread and extra chocolate thrills on top.
Large eggs: Hold everything together and contribute to the moistness of the loaf.
Vegetable oil or melted coconut oil: The secret to a perfectly moist, tender crumb that stays fresh for days.
Plain Greek yogurt or sour cream: Adds richness and tang, making each slice extra soft and flavorful.
Granulated sugar: Sweetens just enough while working with the cocoa and chocolate chips.
Pure vanilla extract: Rounds out the flavors with comforting, aromatic warmth.
Shredded zucchini: The “hidden” ingredient that adds unmatched moisture — and a little sneaky nutrition!

How to Make Fan-Favorite Chocolate Zucchini Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (177°C) so it’s ready when you are. Grab a 9×5-inch or 8×4-inch loaf pan and grease it with nonstick spray. If you’re after an especially tall loaf, opt for the smaller pan size — you won’t regret it!

Step 2: Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until nicely combined. Add the chocolate chips and gently toss to coat them in the dry mixture, which keeps them from sinking during baking.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk the eggs, oil of your choice, yogurt or sour cream, granulated sugar, and vanilla extract until totally smooth. This creates a rich, creamy base for the batter that helps everything bake up tender and flavorful.

Step 4: Combine Wet and Dry Mixtures

Slowly pour the wet ingredients into the bowl of dry ingredients. Stir everything together gently with a whisk or spatula — you just want it to come together. The batter should look thick, rich, and a little bit lumpy, which is exactly what you’re after.

Step 5: Fold in Zucchini

Now for the magic! Fold in the shredded zucchini (no need to blot it dry) until it’s evenly distributed throughout the thick batter. The zucchini will melt away as it bakes, secretly keeping the bread moist and tender without leaving a trace of green.

Step 6: Bake to Perfection

Scrape the batter into your greased pan and smooth the top with a spatula. Slide it into the oven and bake for 45–55 minutes. For an even rise and perfectly baked top, loosely cover the loaf with foil halfway if it seems to be browning quickly. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs stuck to it.

Step 7: Cool and Finish

Let your Fan-Favorite Chocolate Zucchini Bread cool in the pan for about an hour on a wire rack. While it’s still warm, gently press a handful of extra chocolate chips onto the top if you want an irresistible, melty finish. Carefully remove the loaf from the pan and let it cool completely before slicing — if you can resist!

How to Serve Fan-Favorite Chocolate Zucchini Bread

Garnishes

For a show-stopping finish, top your slices with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. If you’re feeling a little extra, a few more chocolate chips or even some fresh berries on the side can take things to the next level.

Side Dishes

Fan-Favorite Chocolate Zucchini Bread pairs perfectly with a steaming cup of coffee, a cold glass of milk, or a creamy chai latte. For a breakfast spread, consider serving it alongside fresh fruit salad or a dollop of Greek yogurt as a creamy, tangy balance to all that chocolate.

Creative Ways to Present

Turn leftover bread into a decadent dessert trifle by layering cubes with whipped cream and berries, or surprise your brunch guests by slicing and toasting the bread, then spreading it with a little salted butter. You can even cube and skewer it with marshmallows and strawberries for a fun, kid-friendly treat!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed a few slices, simply cover the Fan-Favorite Chocolate Zucchini Bread tightly with plastic wrap or foil. Keep it at room temperature for up to five days, or pop it in the fridge where it’ll last for about a week. The flavors just keep getting deeper and richer with time!

Freezing

If you want to save some for later, this bread freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and then foil, or use a freezer bag. It’ll keep in the freezer for up to three months — just thaw at room temperature when the craving hits.

Reheating

To bring back that just-baked softness, warm a slice in the microwave for 10–20 seconds, or toast it lightly in the oven at 300°F. That little bit of warmth will melt the chocolate chips again and make your kitchen smell irresistible all over!

FAQs

Can I use Dutch process cocoa powder instead of natural cocoa?

For this recipe, natural cocoa powder works best because it reacts properly with the baking soda to help the bread rise. While Dutch process cocoa can work in some cases, you might not get the same fluffy texture or depth of flavor here.

Does the zucchini need to be peeled first?

No need to peel the zucchini! Simply wash it, trim the ends, and shred. The skin is thin and will disappear right into the batter, leaving no trace once baked.

How do I keep my loaf extra moist?

Be careful not to overbake, and be sure to use oil and yogurt or sour cream as listed. The zucchini brings in extra moisture as well, so don’t blot it dry — moisture is your best friend for this recipe.

Can I make Fan-Favorite Chocolate Zucchini Bread gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free flour blend. Just make sure it’s a cup-for-cup substitute so the texture and rise remain true to the original.

Is it possible to double the recipe for a crowd?

Absolutely! Just double every ingredient and divide between two loaf pans. Keep a close eye during baking and check both loaves with a toothpick after about 45 minutes.

Final Thoughts

If you’ve been searching for that one magical recipe to satisfy your chocolate cravings and sneak a bit of nutrition onto your plate, Fan-Favorite Chocolate Zucchini Bread is it. Whether you’re baking a loaf for loved ones or stashing slices in the freezer for future joy, don’t miss your chance to fall in love with this ultimate homemade treat!