This rich and moist blender chocolate zucchini bread is a total game changer — especially because you don’t need to grate or squeeze the zucchini. Just toss all the wet ingredients in the blender, mix with the dry, and bake! With deep chocolate flavor, warm cinnamon, and a melt-in-your-mouth texture, this recipe is quicker and easier than traditional versions — and perfect for kids, guests, or just a cozy snack. If you love fast blender bakes, be sure to try my Quick and Easy Brazilian Carrot Cake — just as simple and irresistibly moist!
🥄 Ingredients & Substitutions
- All-purpose flour – Regular white flour works best here. Whole wheat can be used but will make the bread denser.
- Unsweetened natural cocoa powder – Not Dutch-processed. You want the acidity to react with the baking soda.
- Baking soda & baking powder – A combo that gives great lift.
- Salt – Balances the sweetness and enhances flavor.
- Espresso powder – Deepens the chocolate flavor; optional but recommended.
- Semi-sweet chocolate chips – You can use dark, milk, or mini chips depending on your preference.
- Eggs – Large eggs, room temp if possible.
- Vegetable oil or melted coconut oil – Either one works beautifully; coconut oil adds a slight flavor.
- Plain Greek yogurt or sour cream – Adds moisture and richness.
- Granulated sugar – Can substitute half with brown sugar for a deeper flavor.
- Vanilla extract – Real or artificial.
- Cinnamon – Adds a subtle warm note that pairs perfectly with chocolate.
- Zucchini – No peeling or squeezing needed!
⚡ Quick Method Overview
Blend sugar with all the wet ingredients (yes, even the zucchini!) until smooth. Stir together the dry ingredients, then mix the two together by hand. Fold in the chocolate chips, divide between two pans, and bake.
🍽️ How to Serve
Serve this loaf slightly warm with a glass of milk, coffee, or as a decadent breakfast or snack. It’s rich enough for dessert but wholesome enough to justify eating any time of day.
🧊 Storage
Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to a week.
Blender Chocolate Zucchini Bread
Equipment
- blender
- 2 loaf pans (8×4 or 9×5)
Ingredients
- Butter and flour for greasing pans or nonstick spray or parchment paper
- 2 cups 250g all-purpose flour
- 3/6 cup 60g unsweetened natural cocoa powder or Dutch-processed cocoa (see notes)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons instant coffee
- 1 ¼ cup cup semi-sweet chocolate chips divided
- 4 large eggs
- ½ cup 120ml vegetable oil or melted coconut oil
- ½ cup 120g plain Greek yogurt or sour cream
- 1 ⅓ cups 270g granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 small zucchinis 360g, ends trimmed — no need to grate, peel, or squeeze )best to use weight measurement)
Instructions
- Preheat the oven to 350°F (177°C). Grease two loaf pans with butter and dust with flour, or line with parchment paper or use nonstick spray.Butter and flour for greasing pans
- Blend the wet ingredients: In a blender, combine the eggs, oil, yogurt, sugar, vanilla, cinnamon, zucchini, and instant coffee. Blend until smooth and fully combined, about 30–45 seconds.2 teaspoons instant coffee , 4 large eggs, ½ cup 120ml vegetable oil or melted coconut oil, ½ cup 120g plain Greek yogurt or sour cream, 1 ⅓ cups 270g granulated sugar, 2 small zucchinis, 2 teaspoons pure vanilla extract
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.2 cups 250g all-purpose flour, 3/6 cup 60g unsweetened natural cocoa powder or Dutch-processed cocoa (see notes), 1 ½ teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
- Combine wet and dry: Pour the blended wet mixture into the bowl of dry ingredients. Stir with a rubber spatula until just combined — do not overmix.
- Add the chocolate chips: Fold in 1 cup of the chocolate chips, reserving the remaining ¼ cup to sprinkle on top.1 ¼ cup cup semi-sweet chocolate chips
- Divide and bake: Divide the batter evenly between the prepared loaf pans. Sprinkle the tops with the reserved chocolate chips. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool: Let the loaves cool in the pans for 10–15 minutes before removing, then transfer to a wire rack to cool completely. Serve and Enjoy!
Notes
- Halving the Recipe:
You can cut this recipe in half by dividing all the ingredients and using just one loaf pan. If you’re using a digital recipe card, you can adjust the servings slider to do this automatically. - Cocoa Powder:
Natural cocoa will give you a slightly fluffier texture and more rise, while Dutch-processed cocoa results in a darker, richer loaf with a smoother flavor. Both work well! - Instant Coffee:
A trick from my grandma — a small amount of instant coffee deepens the chocolate flavor without making it taste like coffee. - Chocolate Chips:
Don’t skip them! They sweeten the loaf and add bursts of chocolate in every bite. Without them, the bread can taste a little bland - Yogurt or Sour Cream:
I usually use sour cream, but plain or vanilla Greek yogurt works just as well. Full-fat, low-fat, or even regular yogurt are all fine substitutions. - Zucchini Tips:
No need to peel or grate — just trim the ends and blend! Zucchini size and water content can vary, so it’s best to weigh it (360g) for accuracy. Using too much can throw off the texture.
Nutrition
This recipe has been adapted from Sally’s Baking Addiction to create an easier, faster version using a blender method. A few ingredient tweaks were made to enhance flavor and texture while simplifying the process—no grating or squeezing of zucchini needed!
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