Chocolate Zucchini Bread

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! 

Chocolate Zucchini Bread that tastes like chocolate cake! This is the BEST zucchini bread recipe!

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!

Chocolate Zucchini Bread-this easy quick bread is a summer favorite!

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!

Chocolate Chocolate Chip Zucchini Bread Recipe

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!

Chocolate Zucchini Bread is great for breakfast or dessert!

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:

Best Chocolate Zucchini Bread Recipe! This easy quick bread is a summer favorite!

Chocolate Zucchini Bread

This easy chocolate zucchini bread will remind you of your favorite chocolate cake!
4.89 from 221 votes


  • 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


  • 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.


Calories: 305kcal, Carbohydrates: 35g, Protein: 4g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 207mg, Potassium: 247mg, Fiber: 3g, Sugar: 22g, Vitamin A: 200IU, Vitamin C: 2.8mg, Calcium: 38mg, Iron: 2.5mg
Keywords chocolate zucchini bread, zucchini bread

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Chocolate Zucchini Bread this easy moist zucchini quick bread recipe is the BEST! #zucchini #bread #zucchinibread
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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    1. I substituted monkfruit for the brown sugar and substituted almond flour instead of regular. Monkfruit is net zero carb and comes in white and brown.

  1. Can I use 1/2 c of coconut oil instead of 1/4 of butter and 1/4 oil. I’m trying to stay dairy free for my son.

  2. Can I use 1/2 c of coconut oil instead of 1/4 of butter and 1/4 oil. I’m trying to stay dairy free for my son.

  3. 5 stars
    This turned out delicious! I used the butter and coconut oil. I didn’t have Dutch process cocoa, so I used 1/4 cup raw cacao powder. Mine took 50 minutes cooking time. Will definitely make this again! Thank you!

  4. Thank you for the amazing recipe!! This is our entire family’s favorite treat!! I even made them in muffin cups for serving friends! Turned out spectacularly well!! Yummmmmyyy!

  5. This is the very best bread ever with the chocolate in it! My chocolate chips seem to sink to bottom but I need to remember to add last..
    Thanks for sharing.

  6. 5 stars
    I purchased zucchini just so I could make this and I’m so happy I did! It’s amazing! I doubled the recipe so that I could give a loaf to a friend. Made it exactly as written and it’s amazing! Thank you for such a great recipe!

  7. I replaced the butter and oil with unsweetened apple sauce and it worked great. I make a traditional zucchini bread recipe. Your recipe almost seemed like we were eating a brownie/cake and was so good. My family could not believe there was zucchini in it. I will definitely make this again!

    1. If you have a super watery zucchini, squeeze it out a little, but don’t wring out all of the liquid or your bread will be dry. I usually don’t squeeze it out unless I have an extra large zucchini that has tons of moisture. I hope that helps.

  8. 5 stars
    I made this recipe to the letter. It was AMAZING! So rich! The Dutch cocoa makes all the difference. So moist and tasty. I did 3 mini loaves baked for 35 min. Some to eat, some to save for later in the freezer. It’s just became my favorite zucchini recipe. Thank you for having a good reliable and tested recipe. I am now your fan!

  9. Hi Maria, I’ve made this bread too many times to count and its been absolutely wonderful!
    I’m trying however to make it using the 4 cavity mini-loaf pan and was wondering what the baking temp would be as well as for how long? Can you help? I sure appreciate you!

    1. Bake at the same temperature and reduce the baking time. I would check at 25-30 minutes to be safe.

    1. I haven’t baked with spelt flour. Whole wheat is fine, it will be a little more dense, but still good.

  10. 5 stars
    So so yummy…
    One thing I want to add. I am making this recipe for Christmas trays. One batch will also make 4 small loaf pans. I wrap them after they cool with colorful clear wrap. Makes a great statement on my goody tray.
    The taste is delicious…

    1. If your zucchini is super watery, you can give it a squeeze, but don’t wring out all of the moisture. You need some moisture to keep the bread moist.

  11. 5 stars
    Absolutely delicious! Have friends and family asking for the recipe. I’ve made it twice and always comes out great, thank you so much for sharing.

  12. Oh my this is sooo delicious. Instead of the zucchini I added shredded cucumbers and it was such a hit.Also added raisins didn’t have any chocolate chips at the moment .100% great recipe

  13. 5 stars
    My grandmother used to make this 40+ years ago and this recipe is closest that I could find to her loaf. It was moist, delicious, and fulfills my 5-a-day for fruits & vegetables, right?

  14. This was great! I melted some 90% dark chocolate in with the butter and cooked down dried figs and apricots along with a shredded pear as my sweetener. I also added lemon zest a squeezed half the lemon in with the dried fruit and the other half into the batter. I highly recommend!

  15. 5 stars
    This is perfect! Now while measuring the brown sugar and scooping it from the bag it bottomed out and it all landed in the bowl w the eggs so since it was close ish I just went with it. Could have been a little extra. Either way it’s delicious. I only had the yellow summer squash and it worked perfectly. I used gluten free flour (either Trader Joes or Bob’s Red Mill, can’t remember what I put in my canister) which obviously makes it slightly more fragile but it’s so so good. Even the batter was delicious and w gf that’s not common. I wouldn’t change a thing and I will be making this again. Gave it to my mom who loves dark chocolate but hates zucchini bread/cookies and just told her it was chocolate bread. She loved it and you can not see it in there so I’m not telling!

  16. 5 stars
    Amazing taste and texture. Easy to make. I will add nuts next time. I’d love the nutrition by grams for counting macros! I am a baker who eats her treats!

  17. Absolutely LOVE this recipe!! I’ve made it almost every week since finding this recipe. Even made it for friends who don’t like zucchini and they loved it. Thank you!

  18. 5 stars
    My favourite zucchini bread recipe! I make it all the time! I have mini loaf pans (4 mini = 1 regular loaf) and cook about 30 mins and they’re perfect!!

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