The Moistest Chocolate Zucchini Bread You'll Ever Make (My Grandma's Secret)
One bowl, ten minutes of hands-on time, and the most fudgy, tender, impossibly moist chocolate loaf you'll pull out of your oven all summer. This is the chocolate zucchini bread that made my grandmother Marta's summer kitchen famous.
Equipment
- 9x5-inch loaf pan
- Box Grater
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Clean Kitchen Towel
- Parchment Paper
Ingredients
- 1 1/2 cups grated zucchini (from 1 medium zucchini), squeezed dry
- 1/2 cup melted butter (or neutral oil)
- 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the long sides for easy removal.
- Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel, gather the corners, and twist firmly over the sink to remove as much liquid as possible. The zucchini should be barely damp.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Make a well in the center of the dry ingredients. Add the eggs, sugar, melted butter (cooled slightly), and vanilla. Whisk until smooth and glossy. A few small lumps are fine.
- Switch to a rubber spatula. Gently fold in the squeezed zucchini and chocolate chips until evenly distributed. The batter will be thick and fudgy.
- Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, rotating the pan halfway through. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs — not clean, not wet batter. The top should spring back when pressed.
- Cool in the pan for 15 minutes, then lift out using the parchment sling and transfer to a wire rack to cool completely — at least 1 hour. The texture finishes as it rests.
Notes
Storage: Wrapped in foil or plastic wrap, the loaf stays moist on the counter for 4 days. For longer storage, wrap tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight on the counter.
Tip: Don't skip squeezing the zucchini — it's key to avoiding a gummy loaf. Also, let the loaf cool fully before slicing; cutting too early will make it seem underdone.
Swaps: For dairy-free, use melted coconut oil and dairy-free chocolate chips. For gluten-free, use a 1:1 baking flour blend with xanthan gum.
Tip: Don't skip squeezing the zucchini — it's key to avoiding a gummy loaf. Also, let the loaf cool fully before slicing; cutting too early will make it seem underdone.
Swaps: For dairy-free, use melted coconut oil and dairy-free chocolate chips. For gluten-free, use a 1:1 baking flour blend with xanthan gum.