Chocolate Zucchini Loaf

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 Moist Chocolate Zucchini Loaf

There’s something magical about sneaking vegetables into dessert — especially when it turns out this decadent! This Chocolate Zucchini Loaf is rich, fudgey, and unbelievably moist. The zucchini adds tenderness (you won’t taste it at all!), while cocoa and chocolate chips bring deep, chocolatey goodness. Perfect with your morning coffee or as an after-dinner treat.


Ingredients:

  • 3/4 cups all-purpose flour/plain flour 

  • 3/4 cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1/4 tsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 1/4 cup greek yogurt/plain yogurt  

  • 1/3 cup neutral oil 

  • 1/2 cup granulated sugar

  • 1/2 cup  brown sugar

  • 1 tsp vanilla extract

  • 1 ½ cups (about 1-1.5 medium zucchini) finely grated zucchini

  • ½ cup chocolate chips (plus extra for sprinkling on top)


Instructions

  1. Prep the zucchini:
    Grate your zucchini finely and lightly press out excess moisture with a clean kitchen towel or paper towels — you don’t need to squeeze it completely dry.

  2. Preheat the oven:
    Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

  3. Fold in the zucchini 

  4. Mix the dry ingredients:
    In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

  5. Whisk the wet ingredients:
    In a large bowl, whisk eggs, oil, sugars, and vanilla until smooth and slightly pale.

  6. Combine:
    Add the dry ingredients into the wet mixture and stir until just combined (don’t overmix!). Also add in the chocolate chips. 

  7. Bake:
    Pour into the prepared loaf pan, smooth the top, and sprinkle with extra chocolate chips. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (a few fudgey crumbs are perfect).

  8. Cool:
    Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


Tips & Variations

  • Make it extra indulgent: Swirl in a tablespoon of Nutella before baking.

  • Healthier twist: Replace half the oil with unsweetened applesauce.

  • Storage: Stays moist for up to 4 days at room temperature (wrap tightly) or freeze for up to 2 months.


This chocolate zucchini loaf is one of those sneaky recipes that makes you feel good about dessert. It’s simple, satisfying, and a great way to use up summer zucchini (or a reason to buy some in winter!). Serve it warm by itself or even a scoop of vanilla ice cream.

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