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Chocolate Zucchini Bread

20 minutes

Prep Time

40 minutes

cook Time

10

Servings
Curated by: Margaret
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Chocolate Zucchini Bread

Contains

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Gluten

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Wheat

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Egg

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Dairy/Milk

Cookware Used

Cosori Iconic stainless steel smart air fryer with 6.5-quart basket, front view

Iconic™ The Stainless Steel 6.5-Quart Smart Air Fryer

See Product

Similar Recipes: Chocolate Soufflé, Chocolate Lava Cakes, Chocolate Beet Cake With Ganache

Freshly grated zucchini melts seamlessly into the batter, adding natural moisture and tenderness without overpowering the deep cocoa flavor. Whether you’re looking for a way to use that extra garden zucchini or craving a decadent treat, this rich chocolate loaf bakes up with a tender crumb, intensely fudgy center, and perfectly crisp edges.

How To Pick Zucchini

Pick firm, small-to-medium zucchinis with vibrant, smooth skin and a heavy feel for the best flavor and texture. Avoid large, dull-skinned, or soft, wrinkly squash, which are often watery, seedy, or bitter. Look for a fresh, attached stem to ensure the zucchini lasts longer in your refrigerator crisper drawer.

What To Serve With: Air Fryer Fried Chicken, Turkey-Filled Zucchini Halves

Tools Needed

Ingredients Needed

Scale 1x 2x 3x
Yield 10 Serving

Instructions

Make the Batter 

  1. Sift the flour, cocoa powder, baking soda, and baking powder into a large bowl. Whisk in the salt.  
  2. Whisk the eggs, avocado oil, yogurt, sugar, and vanilla extract in a separate bowl until smooth.  
  3. Add the dry ingredients plus the shredded zucchini into the wet ingredients and stir gently with a spatula until just combined, making sure not to overmix. Fold in the chocolate chips.  

Bake 

  1. Insert the crisper plate into the air fryer basket. 
  2. Select the Air Fryer function, adjust the temperature to 400°F and time to 5 minutes, then tap Start/Pause to preheat. 
  3. Grease the mini loaf pans with oil spray, then divide the batter evenly.  
  4. Place loaf pans onto the preheated crisper plate. 
  5. Select the Bake function, adjust the temperature to 300°F and time to 40 minutes, then tap Start/Pause. 
  6. Remove chocolate zucchini bread when a cake tester or wooden skewer comes out clean with a few moist crumbs when inserted into the center.  
  7. Cool for 10 minutes, then invert onto a wire rack to cool at room temperature before serving.  

Chef Notes: No need to squeeze excess water from the grated zucchini before adding to the batter. Store leftover chocolate zucchini bread in an airtight container or resealable plastic bag. Zucchini bread lasts 2 days at room temperature, up to 1 week in the refrigerator, or 2 to 3 months in the freezer.

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Number of Servings: 10

  • Calories: 201
  • Protein (grams) : 4
  • CHO (grams): 27
  • Fat (grams) : 10
  • Fiber (grams) : 2
  • Sat Fat (grams) : 3
  • Chol (milligrams) : 37
  • Sodium (milligrams) : 87

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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originally published on Jun 26, 2026 (last updated Aug 24, 2026)

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