Let me start by saying a big THANK YOU for being here. If you’ve ever had your doubts about baking with zucchini, this recipe will turn you into a believer. And if you’ve baked with it before, prepare to fall in love all over again—with deep chocolate flavor, a ridiculously moist crumb, and a crackly chocolate glaze topped with crunchy walnuts. Honestly, I’m kicking myself for not having made a double batch!

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Why You’ll Fall in Love with This Chocolate Zucchini Bread

Chocolate zucchini bread is everything we love about chocolate cake—rich, tender, indulgent—but with the secret power of zucchini to keep it moist for days. I promised you versatile, and here’s proof! The shredded zucchini melts into the batter, leaving no trace of veg, just softness and body. And that ganache-style glaze with toasted walnuts? Anything but boring!!

What Makes This Recipe Special

This isn’t your average quick bread. It’s a fudgy, cake-like loaf with a deep cocoa flavor and just the right amount of sweetness. The glaze on top adds an extra layer of richness, and the walnuts bring a buttery crunch that perfectly contrasts the soft interior. It’s decadent without being overly sweet—think of it as the love child of a brownie and banana bread, but with zucchini!

Benefits of Making Chocolate Zucchini Bread

A sneaky way to eat more vegetables (really!)
Naturally moist without extra oil

Perfect for breakfast, snacking, or dessert
Keeps beautifully for days
Freezes like a dream

Ingredients

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder

1 tsp baking soda
½ tsp baking powder
½ tsp salt

1 tsp espresso powder (optional, but enhances the chocolate!)
2 large eggs
½ cup vegetable oil or melted coconut oil

¾ cup granulated sugar
½ cup brown sugar
1 ½ tsp vanilla extract

2 cups finely shredded zucchini (do not drain!)
½ cup chopped walnuts (plus more for topping)
½ cup semi-sweet chocolate chips

For the Ganache Glaze

½ cup semi-sweet chocolate chips
2 tbsp heavy cream
2 tbsp butter

Tools You’ll Need

Box grater
Mixing bowls

Whisk
Spatula
Loaf pan (8.5×4.5 or 9×5-inch)

Cooling rack

Optional Swaps and Additions

Sub walnuts with pecans, almonds, or skip nuts for a smoother loaf
Add cinnamon or nutmeg for a warm spice twist

Fold in dried cherries or orange zest for a festive variation
Use whole wheat flour for added fiber

How to Make Chocolate Zucchini Bread

Step 1: Prep
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Step 2: Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.

Step 3: Wet Ingredients
In a large bowl, whisk the eggs, oil, both sugars, and vanilla until smooth. Stir in the shredded zucchini.

Step 4: Combine
Add the dry ingredients to the wet mixture and fold until just combined. Stir in chocolate chips and chopped walnuts.

Step 5: Bake
Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Glaze
Let bread cool in the pan for 10 minutes, then transfer to a rack to cool completely. For the glaze, melt chocolate chips, butter, and cream in the microwave or over a double boiler until smooth. Pour over cooled bread and sprinkle with walnuts.

What to Serve With This Chocolate Zucchini Bread

A cold glass of milk or almond milk

Your morning coffee (this bread LOVES espresso)
A scoop of vanilla or coffee ice cream for dessert
A smear of peanut or almond butter for extra indulgence

Tips for Success

Don’t squeeze the zucchini—it adds natural moisture
Mix batter just until combined for a tender crumb
Use parchment paper for easy removal

Let glaze set before slicing (if you can wait!)

Storage Instructions

Store covered at room temperature for up to 3 days
Refrigerate up to 6 days

Freeze slices wrapped in foil and placed in a zip-top bag for up to 2 months

Frequently Asked Questions

Can I use frozen zucchini?
Yes, just thaw and drain off any excess liquid. You still want a bit of moisture.

Do I have to use the glaze?
Not at all—but it’s highly recommended! The glaze takes it from delicious to “OMG.”

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. It works beautifully.

Can I use a different oil?
Absolutely. Avocado oil, light olive oil, or melted butter are all great.

Final Thoughts

This chocolate zucchini bread is the kind of recipe you’ll find yourself turning to again and again. It’s comfort food with a twist—a little healthy, a lot indulgent, and 100% worth baking.

If you loved this one, you’ll also adore these peachy treats:

Peach Cobbler Muffins
Brown Sugar Peach Bread

Grilled Peaches with Honey and Mascarpone

Tried it? I’d love to see your version! Leave a review below, and tag your creations on Pinterest so we can drool together.

Nutritional Information (per slice, approx. 10 slices)

Calories: 320

Fat: 18g
Carbs: 38g
Sugar: 22g

Protein: 4g
Fiber: 3g

Happy baking, friends—and may your chocolate always be rich and your zucchini always sneaky!