Moist & Easy Chocolate Zucchini Bread Recipe

This Moist & Easy Chocolate Zucchini Bread Will Change the Way You Bake Forever

Confession time: I never thought I’d be the kind of baker who sneaks vegetables into dessert. But the first time I tried chocolate zucchini bread, it was purely out of curiosity—and, okay, a slightly overgrown garden situation. What came out of the oven that day completely changed my perspective on what dessert could be.

This recipe has become my go-to when I want something moist, fudgy, and comforting, without going full sugar bomb. And yes, it’s got veggies. But it also has double chocolate, sour cream, almond flour, and just the right balance of sweetness to make you want “just one more slice.” Whether you’re baking for picky kids, your best friend’s brunch, or your own midnight snack cravings, this chocolate zucchini bread checks every box. It’s easy, it’s healthy-ish, it’s festive, and it tastes incredible.

Let me walk you through the recipe that changed the way I bake—forever.

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Why Zucchini Is the Star You Never Knew You Needed

Zucchini might not be the first thing you associate with dessert, but hear me out: it’s magic. It’s full of water, which keeps baked goods ultra-moist, and it’s nearly flavorless, meaning it blends right into your batter. Think of it like nature’s secret weapon for guilt-free indulgence.

When paired with ingredients like dark chocolate, sour cream, and almond flour, zucchini brings moisture and a soft crumb that you usually only get with tons of butter or oil. Here, we’re keeping it balanced and a little lighter—but absolutely never dry.

The Ingredients That Make It Unforgettable

After several rounds of tweaking, taste-testing (tough job, I know), and feedback from friends, I’ve landed on a version that’s so good, I never deviate from it. Here’s what you’ll need:

Dry Ingredients:

1 cup all-purpose flour

¾ cup almond flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon (optional but so good)

Wet Ingredients:

2 large eggs

½ cup plain Greek yogurt or sour cream

½ cup unsweetened applesauce

½ cup brown sugar

¼ cup maple syrup (or honey)

1 tsp pure vanilla extract

Add-Ins:

1 ½ cups grated zucchini (no need to peel, just squeeze out excess moisture)

½ cup dark chocolate chips or chopped dark chocolate

Optional: ¼ cup walnuts or pecans

Step-by-Step: Moist & Easy Chocolate Zucchini Bread Recipe

1. Preheat & Prep

Set your oven to 350°F (175°C). Lightly grease or line a 9x5-inch loaf pan with parchment paper.

2. Grate the Zucchini

Use a box grater or food processor to grate the zucchini. You’ll need about 1 medium zucchini to make 1 ½ cups. Gently squeeze out some of the liquid, but don’t go overboard—we want that moisture!

3. Mix Dry Ingredients

In a large bowl, whisk together:

1 cup all-purpose flour

¾ cup almond flour

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

4. Combine Wet Ingredients

In a second bowl, mix:

2 eggs

½ cup sour cream

½ cup applesauce

½ cup brown sugar

¼ cup maple syrup

1 tsp vanilla

5. Combine Wet and Dry

Add the wet ingredients into the dry and mix gently. Don’t over-mix—just enough to combine. Fold in the grated zucchini and dark chocolate chips.

6. Bake

Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Let cool for 10–15 minutes before slicing.

Let’s Talk Gear: My Top 3 Amazon Must-Haves for This Recipe

As someone who bakes a lot (seriously, it’s half my personality), I’ve tested my fair share of kitchen tools. Here are three Amazon essentials I swear by when making chocolate zucchini bread:

1. Amazon Basics Rectangular Baking Bread Loaf Pan, 9.5 x 5 Inch

This nonstick, heavy-duty loaf pan ensures even baking and easy release every time. Unlike flimsy pans that warp or brown unevenly, this one delivers perfect texture, crust, and shape—plus, it lasts for years.

Why you need it: Because your dreamy chocolate zucchini bread deserves a bake that’s even and consistent.

Get it on Amazon and upgrade your baking game today!

2. OXO Good Grips Box Grater

Grating zucchini doesn’t have to be a hassle. This ergonomic grater gives you fine shreds quickly, and the attachable container catches everything—no mess, no waste.

Why you need it: Zucchini prep takes seconds, and you won’t dread clean-up.

Grab yours here and make prep a breeze.

3. Ghirardelli 60% Cacao Bittersweet Chocolate Chips

For that rich, indulgent dark chocolate flavor that takes this bread from good to unforgettable. These chips melt beautifully into pockets of gooey goodness in every bite.

Why you need it: Because regular chocolate chips just don’t deliver that decadent experience.

Stock up here for next-level baking bliss.

Chef’s Tips for Ultimate Success

As someone who has made this recipe a lot, I’ve got a few pro tips to make your bake perfect every single time:

Don’t over-mix. Once the dry meets the wet, stir just until combined. Over-mixing leads to dense bread.

Drain zucchini, but not too much. A light squeeze is all you need—no wringing!

Let it rest. Like most quick breads, this tastes even better the next day once the flavors settle.

Add-ins are welcome. Throw in nuts, dried cherries, or coconut for a twist.

Make It Festive, Fun & Family-Friendly

Want to make it holiday-ready? Here are a few fun variations:

Add red and green chocolate chips for a Christmas vibe.

Make mini loaves or muffins for party favors or bake sales.

Swirl in a bit of peanut butter or cream cheese for added wow-factor.

Top with a chocolate glaze or a dusting of powdered sugar for that bakery look.

This bread is also the perfect way to sneak in veggies for picky eaters. I’ve served it at birthday parties, brunches, and school events—no one ever guesses what’s inside.

How to Store (And Freeze) Your Bread

If you’re lucky enough to have leftovers, here’s how to keep them fresh:

At room temp: Store in an airtight container for up to 3 days.

In the fridge: Lasts 5–6 days when wrapped tightly.

In the freezer: Wrap slices individually and store in a zip-top bag. Defrost as needed.

Bonus tip: Toast a slice and spread with nut butter for the best breakfast you’ve had all week.

Final Thoughts: Why This Bread Is a Game-Changer

There are a lot of chocolate zucchini bread recipes out there—but this one hits all the right notes:

It’s moist and stays that way for days

It’s easy enough for a weekday bake

It feels healthy without sacrificing decadence

It’s festive enough to serve at any gathering

It’s packed with double chocolate, veggies, and real flavor

As a chef, food writer, and lover of all things cozy, I genuinely come back to this recipe again and again. I’ve written about dozens of desserts, but this one? It’s a forever favorite.