Chocolate Zucchini Bread Recipe

This double chocolate healthy zucchini bread recipe is super rich, moist, and fudgy with chocolate chips and I bet you won't know there is zucchini in this cake.

Chocolate chips are a must in this healthy zucchini bread recipe! It makes the bread more gooey, fudgy, and extra chocolaty. I have used semi-sweet chocolate chips in this recipe.

Kids will never know there is zucchini in this bread. Its sounds more like a double chocolate zucchini cake recipe.

I highly recommend not to eat it immediately as the flavor and texture are so much better on leaving it for few hours and then eaten.

Other Zucchini Recipes to try from my blog are Zucchini Besan sabji, Zucchini Carrot Paratha, Zucchini Stir Fry, Zucchini Dal, and Zucchini Raita. For more Zucchini recipes check Indian Zucchini recipes collection from my blog.

How to Store Chocolate Zucchini Bread

You can store chocolate chip zucchini cake in 3 different ways

• Room temperature: Wrap in a foil or plastic wrap stays good for 2-3 days. 
• Refrigerator: Wrap in foil or plastic wrap to prevent it from drying out, stays good for a week.
• Freezer: You can wrap the entire bread loaf using foil or plastic wrap or place it in freezer-safe ziplock bag and store it in the freezer for up to 3 months.

How to Make best Chocolate Zucchini Bread

Preheat oven to 350 degrees F or 180 degrees C.

Shred the zucchini with skin using a box grater or food processor. No need to squeeze out the water from zucchini. Keep aside.

In a medium-sized bowl, mix together dry ingredients first the flour, cocoa powder, baking powder, baking soda, sugar, and salt until well combined.

Next add the wet ingredients like shredded zucchini, yogurt, oil, vanilla extract, and with the help of a spatula, mix gently till everything looks combined.

If the bread mixture is dry, the water content in the zucchini will make it moist in 2-3 minutes.

Fold in ½ cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.

Pour the batter into a parchment-lined and greased 9 x 5 pan and sprinkle the remaining ½ cup chocolate chips on the top of the batter. 

Bake on the center rack for 40 minutes or until a toothpick inserted into the center of the bread comes out clean.

Let it cool completely and remove the bread from the pan and allow the bread to cool for another 15-20 minutes before slicing.

Tips & Variations

• Zucchini makes the bread moist.
• Do not over mix the batter, makes the bread dense and tough.
• You can also replace refined sugar with brown sugar 
• You can also add nuts like walnuts or roasted pecans
• With the same batter, you can also make muffins, bake for 20 minutes.

Recipe FAQs

More Dessert Recipes

• Rice Pudding
• 5 minute Pineapple Dessert
• Carrot halwa
• Pumpkin Pudding/Halwa
• Semiya Payasam (Vermicelli Kheer)
• Chocolate Makhana

I have adapted this zucchini cake with chocolate chips recipe from Chocolate Covered Katie blog.