Summer means lots of fresh zucchini, and I always look for simple, tasty ways to use it up. Baking with zucchini is one of my favorite things because it adds so much moisture and a gentle sweetness to breads. You get a soft crumb every time!
Today, I’m sharing three fantastic zucchini bread recipes. Whether you like classic chocolate chip, a rich cocoa version, or a gluten-free option, I’ve got you covered. These are perfect for breakfast, a snack, or even a light dessert.
Jump to Recipe:
- 1. Moist Chocolate Chip Zucchini Bread Recipe
- 2. Moist Chocolate Zucchini Bread Recipe
- 3. Moist Gluten Free Chocolate Zucchini Bread Recipe
Moist Chocolate Chip Zucchini Bread Recipe
This classic chocolate chip zucchini bread is a true crowd-pleaser. It has warm spices, sweet chocolate, and a wonderfully soft texture thanks to the zucchini.
Key Ingredients & Tips for Zucchini Bread
- Grated Zucchini: Make sure to lightly squeeze out extra water from your grated zucchini. This helps prevent a soggy loaf.
- Chocolate Chips: Use good quality semi-sweet or dark chocolate chips for the best flavor. Mini chips also work well for an even chocolate distribution.
- Don’t Overmix: Mix your batter just until the dry ingredients are combined. Overmixing can make the bread tough.
What You Need for Chocolate Chip Zucchini Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini), excess water squeezed out
- 1 cup semi-sweet chocolate chips
⏱️ Prep: 15 minutes⏱️ Bake: 50-60 minutes🍽️ Yields: 1 standard loaf
How to Make Chocolate Chip Zucchini Bread
Step 1: Prep and Mix Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mix together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside.
Step 2: Combine Wet and Dry
In a separate medium bowl, whisk the eggs, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated zucchini and chocolate chips.
Step 3: Bake Your Loaf
Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
This zucchini bread tastes even better the next day! Store it tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week.
Moist Chocolate Zucchini Bread Recipe
If you love chocolate, this rich chocolate zucchini bread is a must-try. The cocoa powder deepens the flavor, making it feel like a dessert while still being wholesome.
Key Ingredients & Tips for Chocolate Zucchini Bread
- Cocoa Powder: Use unsweetened natural cocoa powder for a deep chocolate flavor. You can also use Dutch-processed cocoa for a darker color and milder taste.
- Espresso Powder (Optional): A tiny bit of instant espresso powder (1/2 teaspoon) can really make the chocolate flavor pop without making the bread taste like coffee.
- Cooling: Let the bread cool completely before slicing. This helps it set and prevents it from crumbling.
What You Need for Chocolate Zucchini Bread
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 2 cups grated zucchini (about 2 medium zucchini), excess water squeezed out
⏱️ Prep: 15 minutes⏱️ Bake: 55-65 minutes🍽️ Yields: 1 standard loaf
How to Make Chocolate Zucchini Bread
Step 1: Get Ready and Mix Dry Goods
Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it. In a large bowl, whisk together the flour, cocoa powder, sugars, baking soda, baking powder, and salt.
Step 2: Combine Wet and Dry Ingredients
In a separate bowl, beat the eggs, oil (or melted butter), vanilla extract, and milk. Pour this wet mixture into the dry ingredients and stir until just combined. Fold in the grated zucchini until evenly distributed.
Step 3: Bake Until Done
Transfer the batter to the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then move it to a wire rack to cool all the way.
📝 Final Note
This chocolate zucchini bread pairs wonderfully with a cup of coffee or a dusting of powdered sugar. For extra chocolate, sprinkle some chocolate chips on top before baking!
Moist Gluten Free Chocolate Zucchini Bread Recipe
Eating gluten-free doesn’t mean you have to miss out on delicious baked goods. This gluten-free chocolate zucchini bread is incredibly moist and flavorful, sure to be a hit with everyone.
Key Ingredients & Tips for Gluten-Free Zucchini Bread
- Gluten-Free Flour Blend: Use a high-quality all-purpose gluten-free flour blend that contains xanthan gum. If your blend doesn’t have it, add 1/2 teaspoon of xanthan gum to the dry ingredients.
- Don’t Overbake: Gluten-free baked goods can dry out more quickly. Start checking for doneness a few minutes earlier than the recipe suggests.
- Room Temperature Ingredients: Ensure eggs and milk (if using) are at room temperature. This helps everything mix together smoothly and creates a better texture.
What You Need for Gluten-Free Chocolate Zucchini Bread
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 2 cups grated zucchini (about 2 medium zucchini), excess water squeezed out
⏱️ Prep: 15 minutes⏱️ Bake: 55-65 minutes🍽️ Yields: 1 standard loaf
How to Make Gluten-Free Chocolate Zucchini Bread
Step 1: Preheat and Combine Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large mixing bowl, combine the gluten-free flour blend, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Make sure these are well mixed.
Step 2: Add Wet Ingredients and Zucchini
In a separate bowl, whisk together the eggs, oil (or melted butter), vanilla extract, and milk. Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the squeezed grated zucchini.
Step 3: Bake and Cool
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer comes out clean when inserted into the center. Allow the loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
For a lovely presentation and extra sweetness, you can dust this gluten-free chocolate zucchini bread with powdered sugar before serving. It’s also great with a dollop of coconut whipped cream.
