One Bowl Chocolate Zucchini Bread Recipe

There’s something magical about a recipe that brings together chocolate and vegetables in one delicious, moist, and easy-to-make treat. This one bowl chocolate zucchini bread is exactly that. It’s rich, fudgy, and perfectly spiced, with just the right amount of sweetness and a subtle hint of zucchini that keeps you guessing (and coming back for another slice). Plus, the one-bowl factor makes it a dream come true for anyone who loves baking but hates dishes!

this RECIPE

I first discovered chocolate zucchini bread during a summer trip to visit my grandmother. Her garden was overflowing with zucchinis, and she had a knack for sneaking them into everything from casseroles to baked goods. One afternoon, she handed me a slice of what I thought was just chocolate cake. Only after my third bite did she reveal her “secret ingredient.” I was shocked that something so decadent could include a vegetable! Ever since, zucchini bread has been my go-to whenever I find myself with an abundance of zucchinis—or when I’m simply craving a chocolate fix that feels a little less guilty.

A little history on zucchini bread

Zucchini bread gained popularity in the United States during the 1960s and 70s, when home gardeners began looking for creative ways to use up their zucchini harvests. Zucchini itself originated in Italy, but when it crossed the Atlantic, it quickly became a staple in American summer gardens. The addition of chocolate to zucchini bread? That was likely the work of dessert-loving bakers who knew chocolate makes everything better. What’s particularly great about this recipe is how it marries rich cocoa flavors with the tender texture that zucchini naturally provides.

Let’s talk about the ingredients

The beauty of this recipe lies in its simplicity and flexibility. Let’s break it down:

• Granulated sugar: The sugar gives the bread its sweetness. For a slightly less processed option, you can use pure cane sugar or even a mix of brown sugar for a deeper flavor.
• Eggs: These add structure and moisture. Make sure they’re at room temperature to help everything mix more evenly. If you’re out of eggs, applesauce or flaxseed “eggs” work well as substitutes.
• Vegetable oil: Keeps the bread super moist. You can swap this for melted coconut oil if you want a hint of nuttiness or use canola oil for a neutral flavor.
• Vanilla extract: A must for rounding out the flavors. Use pure vanilla extract for the best results.
• All-purpose flour: The base of the bread. If you’re looking to make it gluten-free, use a good 1:1 gluten-free baking flour blend.
• Unsweetened cocoa powder: This is where the chocolate flavor shines. Choose a high-quality cocoa powder for a richer taste.
• Salt, baking powder, and baking soda: These ensure the bread rises beautifully and has just the right balance of flavors.
• Cinnamon and nutmeg: They add a warm, cozy depth to the bread. If you’re not a nutmeg fan, feel free to skip it.
• Grated zucchini: The star ingredient! It keeps the bread moist and adds a subtle flavor. Don’t drain the liquid—it’s part of what makes the bread so tender.
• Semi-sweet chocolate chips: Because who can resist gooey chocolate pockets in every bite? Dark chocolate chips or even chopped chocolate bars work beautifully here, too.

Do you need special tools?

Nope! That’s the beauty of this one-bowl recipe. You’ll just need:

• A large mixing bowl: To combine everything. Make sure it’s big enough to handle the batter (it’s a generous recipe!).
• A whisk and a spoon: The whisk makes quick work of the wet ingredients, and a sturdy spoon or spatula will help you fold in the zucchini and chocolate chips.
• Two loaf pans: Standard 9×5 pans work perfectly. If you only have one, you can bake in batches.
• Parchment paper: Optional but helpful for lifting the bread out cleanly.

Step-by-step: Making chocolate zucchini bread

Ready to bake? Let’s do this!

1. Preheat and prep your pans: Adjust your oven rack to the second position (not too close to the heat) and preheat to 350°F. Grease two loaf pans generously, or line them with parchment paper for easy removal.
2. Mix the wet ingredients: In your big mixing bowl, whisk together the sugar, eggs, oil, and vanilla until smooth. It’ll smell heavenly already!
3. Add the dry ingredients: Dump in the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix until just combined—don’t overdo it, or the bread can get dense.
4. Fold in the zucchini and chocolate chips: Use a spoon to gently stir in the grated zucchini and 8 ounces of chocolate chips. The batter will look thick and rich (and you might be tempted to eat it by the spoonful!).
5. Divide and bake: Pour the batter evenly into the prepared loaf pans. Sprinkle the remaining chocolate chips over the top for extra chocolatey goodness. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and enjoy: Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Variations and adaptations

This chocolate zucchini bread is wonderfully flexible! Here are some fun ways to switch it up:

• Make it vegan: Use flaxseed eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and swap the chocolate chips for dairy-free ones.
• Go gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking blend.
• Add a twist: Stir in chopped nuts (walnuts or pecans), shredded coconut, or dried cherries for extra texture and flavor.
• Seasonal touches: In the fall, add a pinch of cloves or pumpkin spice. In the summer, try adding a splash of orange zest for a fresh citrus twist.

Serving and presentation ideas

This bread is so good, it doesn’t need much. Serve it warm with a dollop of whipped cream or a drizzle of chocolate sauce for dessert. For breakfast, toast a slice and slather it with cream cheese or peanut butter. If you’re entertaining, cut the bread into small squares and arrange them on a pretty platter with a dusting of powdered sugar.

What to drink with it?

I love pairing this chocolate zucchini bread with a cup of coffee or a cold glass of milk. For a more indulgent treat, try it with a mocha latte or even a glass of red wine (a nice Cabernet or Merlot complements the chocolate beautifully).

Storing and reheating

Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for 3-4 days at room temperature or up to a week in the fridge. You can also freeze it—just slice it first, so you can grab a piece whenever the craving strikes! To reheat, pop a slice in the microwave for about 15 seconds, or toast it lightly.

Scaling the recipe

Need more or less? Halve the recipe for a single loaf or double it for a crowd. Just keep in mind that the baking time may vary slightly if you change the pan size.

Common questions

1. Can I leave out the chocolate chips?
Sure! The bread will still be rich and chocolatey without them, but you’ll miss the gooey pockets of melted chocolate.

2. Do I really need to keep the zucchini liquid?
Yes! That liquid is key to the bread’s moist texture.

3. Can I use whole wheat flour?
Absolutely. It’ll make the bread slightly denser, but it adds a lovely nutty flavor.

4. Why is my bread sinking in the middle?
This might happen if the batter was overmixed or the bread wasn’t fully baked. Make sure to test with a toothpick!

5. Can I make muffins instead?
Yes! Divide the batter into muffin tins and bake for 20-25 minutes.

So, what are you waiting for? Grab that zucchini and get baking—your kitchen is about to smell amazing! Don’t forget to make it your own with fun additions and tweaks. I can’t wait to hear how yours turns out!

Print