Simple zucchini chocolate

This loaded chocolate zucchini loaf hits the sweet spot, turning boring garden greens into chocolate-packed goodness that everyone at home won't want to miss out on.

I bake this every summer once zucchinis take over my backyard. My kids, who usually avoid anything green, keep asking for seconds and have no clue there are veggies inside.

Delicious Ingredients

• 250 ml chocolate chips: these melt into gooey bites all across your loaf
• 190 ml mashed bananas: keeps things moist and naturally sweet
• 500 ml grated zucchini: you won't even notice them, but they lock in so much moisture
• One teaspoon vanilla extract: pops the chocolate flavor up a notch
• Two large eggs: pulls everything together for structure
• 125 ml brown sugar: brings a caramel kick and extra softness
• 125 ml white sugar: sweetens things up without going overboard
• 125 ml vegetable oil: helps make every slice nice and soft
• Half a teaspoon cinnamon: just the right hint of cozy warmth
• Quarter teaspoon salt: bumps up the chocolate taste
• Half a teaspoon baking powder: teams up with the baking soda for a fluffy loaf
• One teaspoon baking soda: keeps your bread light and airy
• 375 ml all-purpose flour: your core base that holds everything up
• 125 ml dark cocoa powder: supercharges the chocolate taste way more than regular cocoa

Simple Step-by-Step

Cool Down Before Slicing:

Let the loaf sit in its pan for 15 minutes, pop it out onto a rack, and let it chill completely before you slice it up. That way it'll stay together instead of crumbling apart.

Baking Time:

Pour the batter into your ready pan, smooth the top, and bake in the middle rack for 45 to 60 minutes. Check at the 45-minute mark by poking the center with a toothpick—if it comes out clean or with dry crumbs, it's done.

Chocolate Chips Go In:

Fold the chocolate chips in with a rubber spatula. Hold a handful back so you can sprinkle some on top before putting it in the oven for that extra wow.

Mixing the Wet Stuff:

In a big bowl, whisk those sugars, oil, and vanilla until smooth. Toss in your eggs one at a time, mixing each in fully. Next, blend in the mashed banana, then gently fold in the zucchini.

Bringing It Together:

Dump the dry mix into the wet bowl. Use a spatula to gently stir everything just until combined—don't work it too much or your bread might end up tough.

Dry Mix Ready:

In a medium bowl, whisk together cocoa, flour, salt, baking powder, baking soda, and cinnamon. This smooths out clumps—especially the cocoa, which can get lumpy.

Prep Oven and Pan:

Get the oven heating at 350°F (175°C). Coat your loaf pan in nonstick spray—makes taking out the loaf easy and mess-free.

Zucchini is the undercover star here, upgrading a plain old loaf into something epic. I started baking this after my neighbor dropped off some monster zucchinis from her garden, and now I do it every summer when they grow wild.

Pin it

Storage and Freezing Tips

This chocolate zucchini loaf stays awesome for days. Leave it in an airtight container on the counter and it’ll stay fresh for three days, but honestly, it tastes the best on day two after the flavors meld. Want to keep it longer? Wrap it tight in plastic and stick it in the fridge for up to seven days. Freezing works too—just slice first, wrap each piece in plastic, and stash in a freezer bag for up to three months. Pull a slice out and let it thaw on the counter, or zap it in the microwave for a quick treat.

Swaps and Tweaks

You can totally customize this to fit your style or diet. Try using half whole wheat flour for a fiber boost. Go gluten-free? Sub in an all-purpose gluten-free blend and add half a teaspoon of xanthan gum. Switch the chocolate chips out for walnuts, dried cranberries, or caramel bits if that’s more your thing. For a vegan version, use flaxseed mixed with water in place of eggs and swap honey for maple syrup.

Serving Suggestions

This flexible loaf works for breakfast, snacks, or dessert. Toast skinny slices and spread with butter or cream cheese in the morning. Dress it up for dessert by warming a piece, topping with vanilla ice cream, and drizzling caramel over. Turn the batter into muffins for easy grab-and-go snacks—just cut bake time down to about 20 minutes. For special get-togethers, go wild with a sweetened cream cheese frosting on top.

Frequently Asked Questions

→ How do I make the loaf soft?

Shred the zucchinis finely and mix them well with mashed bananas. Don’t overwork the dough for the best texture.

→ Can I swap the chocolate chunks for something else?

Sure! Try chopped nuts, dried fruit, or dark chocolate pieces instead of chocolate chunks.

→ How can I tell when it's baked through?

Stick a toothpick in the middle. If it comes out clean or with crumbs, it’s done baking.

→ Can I use whole wheat flour instead of white flour?

Yes, whole wheat flour works, but it’ll be denser. You might need to add a bit more liquid to balance it.

→ What’s the best way to store the loaf?

Keep it in an airtight container at room temperature for 2-3 days, or refrigerate it if you want it to last longer.