Decadent Chocolate Zucchini Loaf

Chocolate zucchini bread is one of those unexpected treats that combines rich chocolate flavor with the subtle moisture of fresh zucchini. After tasting the version at Modern Bread and Bakery in the city, I was hooked. I set out to create a copycat recipe that captures that perfect balance of fudgy, moist, and slightly sweet. Here’s how I make it at home, with simple ingredients and straightforward steps.

A moist chocolate zucchini loaf sliced and arranged on a wooden board, showing the rich texture and chocolate chips inside

Ingredients That Make a Difference

This recipe uses gluten-free all-purpose flour, which keeps the loaf tender without sacrificing texture. Cocoa powder adds deep chocolate flavor, while espresso powder enhances the chocolate notes. The shredded zucchini brings surprising moisture and a subtle earthiness that balances the sweetness. You won't even taste it in the final result!

Here’s the full ingredient list:

• 1 cup gluten-free all-purpose flour

• 1/2 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon sea salt

• 1/2 teaspoon espresso powder

• 3/4 cup chocolate chips (don’t skimp here!)

• 2 eggs

• 1/4 cup melted coconut oil (or swap for melted butter if you don't have coconut oil)

• 1/3 cup thick vanilla Greek yogurt (I don't recommend plain yogurt here)

• 2/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large shredded zucchini (about 1 3/4 cups)

  
  

Step-by-Step Baking Instructions

1. Preheat your oven to 350°F. Line a loaf pan with parchment paper to prevent sticking and make removal easy.

   
   

2. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, sea salt, espresso powder, and chocolate chips. This ensures even distribution of leavening agents and chocolate throughout the loaf.

   
   

3. Combine the wet ingredients. In a separate bowl, whisk the eggs, melted coconut oil, vanilla Greek yogurt, granulated sugar, and vanilla extract until smooth.

   
   

4. Bring wet and dry together. Slowly pour the wet mixture into the dry ingredients. Gently whisk or fold just until combined. Avoid overmixing to keep the loaf tender.

   
   

5. Add the zucchini. Fold in the shredded zucchini carefully. The moisture from the zucchini will keep the loaf soft and add a subtle vegetable sweetness.

Once slightly cooled, I like to top it with a simple icing of confectioners sugar and water to add a subtle sweetness to the top layer.

Let me know how you like it!