Chocolate Zucchini Bread
Updated April 09, 2020
This easy Chocolate Zucchini Bread recipe is moist, chocolaty, and will remind you of your favorite chocolate cake. You will never know it is made with a vegetable!
Tis the season for lots and lots of ZUCCHINI! This is my favorite time of year because I LOVE zucchini, it is one of my favorite vegetables. I love zoodles, eating zucchini in salads, grilling it, and baking with zucchini. You can find my favorite zucchini recipes here.
I recently made the most epic Chocolate Zucchini Bread and it’s definitely going on the favorite list. It is the BEST! It will remind you of my Chocolate Banana Bread…if you’ve made it, you know it is AMAZING. This version is made with zucchini and it is just as good!
I don’t know who invented baking with zucchini, but they deserve a medal. If I could meet them, I would give them a giant hug. Zucchini in baked goods is genius! Baking with zucchini is probably my favorite way to enjoy zucchini because you all know I have a major sweet tooth. BUT you don’t have to feel guilty about eating a sweet treat when zucchini is involved because you are eating a vegetable!
I love sneaking zucchini into all of my baked goods, especially during the summer months when it is exploding in the garden and on everyone’s front porch:)
This Chocolate Zucchini Bread is guaranteed to be your new favorite zucchini recipe. You will be begging your neighbors for more zucchini so you can make multiple loaves of this bread. It is crazy good!
So what makes this Chocolate Zucchini Bread so good?
- It is made with cocoa powder AND chocolate chips. Double the chocolate, double the fun! There are chocolate chips in the bread and on top!
- The bread is super moist. I use eggs, melted butter, oil, and zucchini. All of the ingredients come together to create a flavorful and moist bread.
- The zucchini bread is easy to make. You don’t need a mixer and can have it in the oven in no time.
- Your house will smell amazing while it is baking.
- This easy chocolate zucchini bread will remind you of your favorite chocolate cake. Don’t be afraid to eat a slice with ice cream. You can thank me later for that tip:)
You are going to fall in love with this Chocolate Chocolate Chip Zucchini Bread! Even if you think you don’t like zucchini, make this bread. It will change your mind. Zucchini has never tasted so good!
If you like this Chocolate Zucchini Bread, you might also like:
- Chocolate Chip Zucchini Bread
- Classic Zucchini Bread
- Zucchini Brownies
- Zucchini Muffins
- Lemon Zucchini Bread
- Zucchini Banana Bread
- Zucchini Coconut Bread
Chocolate Zucchini Bread
Equipment
- 9 x 5 Loaf Pan (This Le Crueset one is so pretty!)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutrition
Have you tried this recipe?
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this is absolutely the best chocolate zucchini bread! chocolate lovers beware ❤️❤️
Too good, ha!
Followed to a T and it is soooo good. My zucchini was large and was a 1/4c more than what the recipe called for but I strained it some (just manually in a cup) and boy oh boy did it come out so moist and delicious. Even my husband who is weary of “healthy” desserts said he couldn’t stop eating it. It was rich but not heavy. I never write reviews but this was too good not to give it praise. Just make it already
I am so glad you loved it. It is my favorite!
Delicious! I added about 5 extra minutes of bake time, the knife came out a little tacky but not full of batter. It was perfect!
Yay!
this is the best chocolate cake I have ever hard and it isn’t even a darn chocolate cake. I will make this bread again and again and again.
It’s SO good!
I only have a 8×8 brownie pan would the cook times be the same?
You should reduce the baking time. Check at 25 minutes to be safe, it might take longer.
Do you strain the zucchini and press out the moisture? I am wondering h for this and the lemon zucchini bread recipe.
I usually don’t unless I have a huge zucchini that is extra watery. You want the moisture!
In the summertime when I get zucchini from the garden, I love to make this recipe. I’ve made it a couple dozen times and the recipe is perfect as long s. The only chance I make is adding more chocolate chips on top. The recipe is so easy! My teenage boys love it!
My boys love it too!
Awesome recipe and easy/quick to make with everyday ingredients. You know it’s delicious when your 5 year old grandson asks for zucchini “cake.” I always remind him it is bread, but he is quick sure it is cake! Thank you for sharing.
I LOVE this! Thanks for sharing!
very dry good flavor cannot taste the zucchini live chocolate so I had to try it.
This recipe was great. Soooo chocolaty definitely for a real chocolate lover.
Not real sweet just Extreme Chocolate
I did press excess moisture out of the home grown zucchini and it was perfect.
However, did not see that step in the recipe was it necessary ?
I don’t squeeze the liquid out unless the zucchini is super big and watery. If that is the case, I will give it a little squeeze, but you want the moisture from the zucchini to keep the bread moist.
Could I use unbleached flour for this recipe as I dont eat bleached four?
Yes, I always use unbleached flour.
can I use olive oil instead of canola oil
Yes!
Fantastic!!! I live in a senior center in central New York. We’ve been hard hit by weather and the zucchini is one crop that avoided disaster. I made four huge double recipes in angel cake pans tonight for my neighbors.
Thank you!!
I am glad your zucchini survived! This is my favorite way to use it up!
so good
I think so too!
Very good. Very Chocolatey, which I loved!
Yay!
How long would I bake if I made these into cupcakes?
Check at 18 minutes to be safe. Could be 18-24 minutes. Test with a toothpick!
I make these into cupcakes and they turn out great! Makes 1 dozen cupcakes and I bake at 350 for 22 min.
Fun! Thanks for sharing!
Can I use all white sugar?
I haven’t tried it. The brown sugar adds moisture to the bread and flavor.
This is my go to whenever I make chocolate zucchini bread and it is delicious
The very best!
Maria, this is a wonderful recipe!! I just tried it yesterday and followed your instructions to the letter. Turned out so beautifully and it is sooo chocolatey. I hope it is as nice once frozen seeing as I still have a lot of zucchini to use up in the next couple of days. Thanks so much!!
I need to make another loaf!