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Zucchini and chocolate may seem like an unlikely pair, but together they create a moist, tender quick bread with deep cocoa flavor and a subtle earthy sweetness. Our chocolate zucchini bread uses buttermilk to enhance that balance, adding a slight tang while helping the crumb stay soft and satisfying without relying heavily on oil or butter.
Unlike most chocolate zucchini breads that use generous amounts of fat, this recipe offers a lighter take without sacrificing flavor or texture. It’s a quick and easy, perfect for anyone looking to bake something comforting without fuss (or hauling out the mixer).
We think it’s tasty enough to be served plain, but a thin spread of cream cheese is a great addition – like a piece of chocolate cake with cream cheese frosting!
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
ZUCCHINI: Use fresh, firm zucchini. Grate it by hand using the largest holes of a box grater. After grating, be sure to squeeze out excess moisture with cheesecloth or a clean kitchen towel.
UNSWEETENED COCOA POWDER: Use good-quality unsweetened baking cocoa for a rich chocolate flavor. We happen to like Ghiradelli the best, and it’s easy to find both online and in supermarkets.
CANOLA OIL: Canola is a neutral oil that keeps the crumb moist without overpowering flavor. You can substitute vegetable oil or a mild olive oil if preferred.
BUTTERMILK: Full-fat buttermilk helps create a soft, tender crumb in this bread. If you’re out, you can make a quick substitute: stir 1 tablespoon of white vinegar into 1 cup of whole milk and let it sit for about 15 minutes. Plain (not Greek) yogurt thinned with a bit of milk also works well.
Prep Overview
How to Make Chocolate Zucchini Bread
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Once you’ve grated and squeezed the zucchini dry, the rest of this bread comes together with minimal effort. Whisk the wet ingredients (sugar, eggs, oil, buttermilk, and vanilla) until smooth. In a separate bowl, mix your dry ingredients: flour, cocoa, leaveners, and salt.
Stir the dry into the wet just until combined, then gently fold in the zucchini. The batter should look thick but pourable.
Transfer it to a greased loaf pan and bake until a toothpick comes out clean. Let it cool in the pan for a bit, then finish cooling on a rack. The result is a deeply chocolatey loaf with a soft crumb that slices neatly and keeps well for a few days.
Kitchen Tip
Always squeeze the grated zucchini well before adding it to quick bread batters. Even a small amount of excess moisture can throw off the consistency of the final bake. This applies to muffins, loaves, or any recipe using high-moisture vegetables like zucchini.
More Easy Quick Breads to Try
If you enjoy baking easy quick breads, here are a few more delicious options to keep in rotation. Try our Savory Pesto Zucchini Bread for a fresh spin on the classic, or our Cinnamon Walnut Quick Bread for a cozy, nutty loaf with warm spice. Our Lemon Blueberry Loaf Cake brings a bright citrusy twist, while our Sour Cream Banana Bread remains a dependable favorite that’s simple and satisfying.
Chocolate Zucchini Bread
Ingredients
- 1-1/2 cups shredded zucchini, about 1/2 lb
- 1-1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup canola oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and generously grease a standard loaf pan.
- Place the shredded zucchini in cheesecloth or a fine-mesh strainer and squeeze or press out any excess liquid. You should be left with about one cup. Set aside.
- Thoroughly combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl.
- In a separate bowl, whisk the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy.
- Slowly add the dry ingredients and mix until well incorporated, then stir in the zucchini.
- Transfer the batter to the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a cooling rack for 15 to 20 minutes before slicing.
Notes
About the cocoa:
- Use good-quality unsweetened baking cocoa for a rich chocolate flavor. We happen to like Ghiradelli the best and it’s easy to find both online and in supermarkets.
About the zucchini:
- Choose firm, unblemished zucchini and grate by hand on the largest holes of a box grater.
- Be sure to squeeze as much liquid from the zucchini as possible. This recipe calls for 1-1/2 cups of shredded zucchini which will be reduced to about 1 cup after you squeeze out all the moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like that this recipe uses buttermilk and canola oil to keep the fat and calories a little lower. I’m a chocoholic – now if I can just keep from eating the whole loaf LOL.