Chocolate Zucchini Bread

Jump to Recipe

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!

First of all, thank you for your overwhelming positive response to our BIG news! We are SO excited and hope you will all join us!

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!
4.85 from 130 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Cuisine
American
Servings
12

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process 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

  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. 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.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 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.
  6. 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.
  7. 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 Facts
Chocolate Zucchini Bread
Amount Per Serving
Calories 305 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 207mg 9%
Potassium 247mg 7%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 22g
Protein 4g 8%
Vitamin A 4%
Vitamin C 3.4%
Calcium 3.8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

chocolate zucchini bread, zucchini bread

Chocolate Zucchini Bread this easy moist zucchini quick bread recipe is the BEST! #zucchini #bread #zucchinibread

Maria

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!
Read More

CommentsLeave a reply

  1. I had a friend in University who used to make this and it was SO GOOD. I completely forget it existed until this post – I will be making this for the hubs this week for sure!

    1. No, if your zucchini is super watery you can squeeze it out a little. You want the bread to be moist though.

  2. I have a vegan person in the family. I have made cakes with yogurt instead of eggs and they come out great. Has anyone tried that with this recipe ? I would love to make it.

    1. There’s so many different yogurts that actually are vegan so I am assuming they must use those. I get them for my son.

    2. Aaron, I used aquafaba (a fancy name for the liquid from a can of chickpeas) in used 3 Tbsp for each egg needed, whisking it up a little before adding. It came out great

    3. Look up aquafaba as an egg replacer! My son is anaphylactic to eggs. You can use the liquid drained from canned garbanzo beans. You can also buy powdered aquafaba. I also use EnerG Egg replacer – you can order online.

  3. I am definitely going to try this! I have made one before and it was overly batter like even after it was cooking. Almost had a raw feeling. Does this have a similar texture?

  4. This recipe a lot like one my Mom has made for several years, The only difference is she also adds shredded coconut. She refers to it as a cake, It also freezes well,. Everyone loves it.

    1. I did! My bread wasn’t as moist as I expected. Not sure if it was the applesauce or because my zucchini was huge and not super juicy. I’ll try again with the oil and see how it is. Was still delicious!

  5. I have natural cocoa.  I’ve read that natural cocoa works best with baking soda as a leavener.  Can I use my cocoa or should I only use Dutch process?  Thanks!

    1. You can use regular cocoa. I know others have tried it and it works fine, I just like the deeper flavor of Dutch process. Enjoy!

  6. How many zucchini go into a cup and a half? Eager to try this! I’ve had this before and what a non-guilty pleasure. Thank you.

    1. I didn’t know how many zucchini either – I bought 4! oh well, I’ll use the other 2 in something else or another loaf of the bread! 


  7. This was delicious! You would never know there was zucchini. I mixed some dark chocolate with the semisweet.
    Love! Thanks Maria!

  8. What happens if you use coconut oil and don’t melt it? I used coconut oil that’s liquidy from the heat in my pantry but I didn’t ‘melt’ it in the microwave. Not sure how it will turn out….

    1. I added some walnuts! This is by far my favorite zucchini bread recipe yet! A GREAT big thank You! And my co-workers are in for a treat on monday.

  9. This looks great! Our zucchini plants aren’t producing much this year but our summer squash is going crazy! Do you think yellow summer squash could be substituted?


  10. We enjoyed this delicious bread tonight. We live in high altitude (6200ft) and, thankfully the bread had no problem rising and baking all the way through with no adjustments! It was moist and balanced. I accidently left out some of the brown sugar when I doubled the recipe, but the sweetness from the chocolate chips sufficed. My husband is not a fan of “cake,” and while this has a cake feel, it is easily hidden under a scoop of vanilla ice cream. Win for sure. Thank you. 

  11. Hi, I made this tonight and it tastes great but I had to add some liquid to the batter because I could tell it was too dry. Do you think it’s just due to varying levels of liquid in zucchini? I triple checked all the ingredients I used and didn’t leave anything out. 

    1. The zucchini should moisten up the batter quite nicely. Don’t squeeze out the liquid in the zucchini. It is a very moist loaf.

  12. hi- can i use either Ghirardelli’s sweet ground chocolate & cocoa, or Hershey’s unsweetened cocoa for the dutch process cocoa?  I get these cocoas mixed up!

    1. I am not sure about almond or coconut flour, it might make the bread a little dry? I have used a gluten-free all purpose mix and it worked well.

  13. I have been told that the almond flour has more moisture in it and the coconut soaks up more moisture. I guess I will need to play with it a bit.

  14. Hello,
    Recipe looks awesome! Would love to try. But I have a question.
    Have you ever used gluten free flour, Almond or Rice flour for this recipe?
    Considering this as a dessert for our son’s wedding rehearsal dinner. Both
    my future daughter in law and myself cannot not have gluten

    Thank you
    Lisa Stout

  15. I would like to make this for my grandson who is dairy and gluten intolerent. Will substitute flour for glutten free, but what about the butter, can I substitute crisco for it? I get the dairy free choc chips, no problem there. Thanks for your help.

    1. I make this vegan by using mashed banana instead of egg and vegan becel margarine or just more oil, for the butter. Worked really well. 🙂

    2. My kids can’t have dairy and I used a non-dairy, no-soy butter substitute for the bread and it worked great.

  16. have just found this recipe on facebook and realised that i had all the ingredients and made it right away!!! its in the oven now! cant wait for it to be done!!!

    1. oh my gosh it was soooo good!!! i gave some to hubby and asked him what was in it and he couldnt guess that the zucchini was in there but he sure loved it! 🙂

  17. I would love to make this chocolate zuchinni bread but can I use another type or brand of cocoa? Like Hershey’s ? Not sure if I can find Dutch chocolate


  18. If I wanted to make mini-loaves, how many do you think this recipe would produce? BTW, made this recipe last night. Incredibly easy and sinfully delicious! I’m already figuring out how I can beg for more zucchini today. Love this!


  19. First time baking with zucchini…
    I made this yesterday and it was phenomenal. It was so good that I baked a second loaf in less than 24 hours. One of the best parts was that my family never realized that it had zucchini in it…I wish you could’ve seen their faces when I told them. Thank you for the recipe.

    1. OMG! Made this yesterday. Such a moist chocolate ‘cake’. Great light texture. I lined the bread pan with parchment paper so no need to grease the pan. Loaf just lifts out of pan, strip off parchmrnt and you have the perfect intact loaf for slicing. Amazing recipe!

    2. My answer above wasn’t meant as an answer to your question. Posted here in error as a regular comment on recipe. However to answer your question, I used margarine instead of butter. Still had a rich, moist chocolatey taste with amazing texture.

  20. Can you use any kind of baking cocoa?  I am not sure we have Dutch Cocoa in our stores here in town.  Thank you.

  21. Anyone ever made these as cupcakes instead?  I do not own a loaf pan.  What would be the temperature and time for cooking?

    1. If you use salted butter you can use adjust the salt a little, but you will still want to add some salt.

  22. This is fantastic zucchini bread! But my stirred up much think than shown in the video (before adding the zucchini). I followed the recipe to the letter. Any ideas why, or fixes for it? This caused it to require a longer bake time. Also, DEFINITELY use zucchini that is still very moist. I had shredded and drained mine the day before. I think I’d have had more success with freshly grated squash.

    1. I never do. If for some reason your zucchini is REALLY watery, you can squeeze it out a little.

    1. I am not exactly sure because I haven’t tried it. I would check them at 30 minutes to be safe.

  23. I will be making this recipe as soon as it gets cooler here. I was wondering how many you can bake in the oven at one time? Do you have to increase the baking time if you bake more than one?

    1. You can bake two loaves at a time. It should be about the same time. Put them both on the middle rack.

  24. I have shredded zucchini in the freezer. Do you think I could throw it in the batter frozen, or should I thaw it and drain some of the liquid!

    1. I haven’t tried adding in frozen zucchini. It might have more moisture. Let me know if you try it. If you are worried, you could thaw it and squeeze out some of the liquid in paper towels. Let me know how it goes!


  25. I made this incredibly easy chocolate zucchini bread last night with a zucchini I needed to use. I had all of the needed ingredients in my pantry which was wonderful. It was so easy to prepare and bake. I made 2 loaves so I could put one in the freezer for later. The first one is half consumed already. My husband told me it was wonderful and he loves it which means I will definitely make it again. I give it a 5 star rating for ease of making and taste.


  26. This was OMG delicious!! Moist chocolate cake with zucchini no one would ever know.. honestly so good I’m making It again today to give to a neighbor. 


  27. This came out delicious! I will def use this as my go to zucchini bread!  I added two cups of zucchini and only had nestle cocoa on hand so to elevate the chocolate flavor I added a tablespoon of  instant coffee. I also used mini semi-sweet chocolate chips. I just prefer baking with mini chips… Thanks for sharing!! Yum!!


  28. This is a great recipe and very versatile. I made it according to the instructions the first time and it was fantastic. The second time I substituted the zucchini with bananas. Today I’m going to use just one banana and 1 cup of peanut butter. I will let you know how it went…:)


  29. I made this (with the coconut oil option) this morning with our garden zucchini and it is delicious! Not as sweet as my husband’s zucchini bread, so I didn’t need to skimp on the sugar and chocolate chips the way I did. Will remember next time! Enjoying a slice with a glass of milk right now!


  30. Very easy to make. I thought is was a little dry but I squeezed the water out of my zucchini, maybe a little too much!  The kids loved it and so did their friends. Several have asked for the recipe!

  31. Are the nutritional stats posted somewhere? I don’t need it all, just calories, fat, carbs, sodium, and protein per serving.

    1. You can use a food processor but I usually use a cheese grater so I don’t have to get out my food processor.

    1. I buy it at Orson Gygi in Salt Lake City. Some grocery stores carry it. I know you can buy it on Amazon too!


  32. I made 3 loaves tonight because I figure if they were as good as they look I would need 3. One for the family, obe to take to a party and one to give away. Wellllllll…. I coukd gave made 6 and it wouldn’t be enough!
     I even told my hubby about having ice cream on top! This is a big hit that will be a family favorite for  years to come.
    I wonder if a mashed banana and a few blue berries would be good mixed in as well.
    Thanks for the recipe


  33. Just put it in the oven, I doubled it so I would have one to enjoy and one to have at a later date.  Super easy to make.

  34. Is there nutritional content available? I am looking for things to give to my daughters swim team for healthier in season snacks and this sounded great!


  35. This is incredibly delicious. My sister always raises an abundance of zucchini, so I was eager to try this for a carry-in dinner. It was a hit. I added a cup of chopped Pecans. And put it in a 9″ square pan. I baked it for 30-35min. I’m making it again today!


  36. This bread was the best I have ever made, our 16 year old won’t touch some of these veggies with a 10ft pole and it drives me nuts and I am always trying to find ways to get more veggies into my family – thanks so much and I am making more to freeze this weekend. I substituted the brown sugar for honey as we have a lot of honey(my mother has bee hives) so I did change just one thing but it was amazing, thanks again:)


  37. I made this  today and it came out great! Heavenly. No one would know there is zucchini in it. I plan to serve it to my son who has. PT eaten zucchini since he ate baby food. 


  38. AMAZING!
    I made this to take to the lake with the family for the weekend and everyone loved it!! It was good right out of the oven but even better the next day. I will for sure be making this again!


  39. What an awesome recipe! Had an abundance of zucchini from my garden and I made 7 loaves!! So delicious and super easy to make! 

  40. So i dont have brown sugar or chocolate chips, i guess I’ll try with the rest of ingredients lol thinking about using white chocolate chips its all i have.


  41. I made this a week ago for a small group of women who devoured it and the oven is warming up now to make it again for my daughter.
    I used Namaste gluten free flour because of allergies and it was phenomenal! I just want to gorge
    on this decadent “cake” bread.
    Thank you so much for sharing this recipe. I will be making it for the rest of my life!
    XOXOX


  42. Super delicious ! Somewhere between cake and brownies. I made it into 3 mini loaves, about 1 cup of batter per pan, and baked 48 minutes. Looking forward to making more and sharing it.


  43. Really love this recipe! Made a double batch last night and the family loved it. The bread has an intense chocolate flavor and is really moist. The flavor is so good that next time I make it I will increase the zucchini as you don’t even taste it. This recipe is definitely a keeper!


  44. This is a delicious and easy recipe–and a terrific way to use up the Zucchini that seems to grow overnight in the garden. I would not consider this a ‘healthy’ bread-but rather a decadent way to eat zucchini. I made it once in the loaf pan, and then doubled the recipe and made it in a 9×13 pan for a birthday cake (of course I frosted with a mocha frosting). I used the coconut oil. 


  45. This bread is superb!Decadent chocolate-y deliciousness. Just made it and it was gone before it could completely cool down. This recipe is a keeper! Thank you for sharing.

  46. I love that i can taste the sea salt in the bread! I love sweet and salty ( i only had salted butter so maybe thats why it stands out more?) But yummm!

    1. First off – rude.

      Second you have have overmixed or overbaked because this bread is unbelievably moist!


  47. Made this tonight and it was so good!! Even my 2 Zucchini hating kids loved it and asked for seconds! Of course, they didn’t know there was even any Zucchini in it- lol I plan on making this again- Thank you for the recipe!


  48. I tried this tonight and it was lovely! It really was more like cake than a bread 😉 . But the texture is heavenly–very light and moist! Doesn’t feel as rich as eating cake, which is much appreciated.

  49. This s so tastey. It was a big hit at the cottage. Try adding mint chocolate chips. I was told it tastes like the chocolate mint Girl Guide cookies.

  50. Surprised my family with this one. They were stunned when I told them it had zucchini in it. I will make this one again. It was super easy and delicious!!


  51. First time I baked this I made the mistake of squeezing out the zucchini…  baked 50 min and it was burned. Got on the blog to read the comments and went DUH…  not supposed to squeeze the water out of the zucchini. Oops. Tried another loaf tonight and it is yummy and the batter was a much thinner consistency. I ate it with a scoop of vanilla ice cream. YUM. 


  52. OMG!!! THIS IS DELICIOUS!!! I was given a huge zucchini by a co-worker and found your recipe! AAAAAMAAAZZZZING!!!
    I have passed your link on to everyone I know!!

    1. Read under directions. The very first line says “Preheat oven to…” Yes the baking temp is in the directions.


  53. I’ve made this twice and it is sooo delicious! I wonder if I could add some teaspberry jam to it? And if so would I have to add some flour to balance it out? 


  54. This bread is delicious! Super moist and so rich in chocolate. I made it last night, and couldn’t stop sneaking a bite here and there when it was still warm. My fiancé tried it this morning, and he loves it as well. 

    I had a really juicy zucchini (defrosted from my freezer), so I skipped the melted butter and just upped the oil to 1/3 cup. It was still totally rich and decadent. Definitely going to remember this recipe next time I have zucchini on hand!

    1. I don’t. If your zucchini is REALLY watery you can squeeze it out a little, but you want the moisture for the bread.

  55. I would like to try this recipe but make it into the 4 smaller loaf pans. How would you recommend I adjust the baking times to accommodate the little pans instead of the one big pan?


  56. Hi im Edward,I Just made it today and it turned out really delicious! I recommend this recipe. Who ever made this recipe is a genius! Hope i could post a picture of it here


  57. This is a fabulous recipe everyone loved it. No one would even know there was zucchini in side of it. It was just amazing I make it over and over for my family.

  58. This is the best recipe I ever tried from the internet !!!! But,I had an over-abundance of spaghetti squash and I thought I would use it instead of zucchini. Guess what? It was GREAT !!!!


  59. I made this last night. It was quick, easy and no fuss. I took it to work and everyone loved it. Not too sweet which is perfect. I was worried about it being too rich, but that wasn’t the case. You can’t really see or taste the zucchini, but then again zucchini doesn’t have much of a taste anyway, but does add moisture to the loaf. This recipe is a winner!


  60. I have made this so many times, because people keep asking for it. I always use chopped walnuts in mine. Absolutely  delicious. 


  61. Made this bread the other day, it was awesome! Moist, not too sweet, but seriously rich, chocolatey-decadence. Better than a chocolate brownie and more healthy! 


  62. Hello. I made the Chocolate Zucchini Bread this past Saturday. Wow – it was beyond delicious. I followed the recipe exactly. It was moist, with a deep chocolate flavor. It was oh so good. And it was easy to make – which was a nice bonus. I prefer recipes like this where it doesn’t take an electric mixer, just a whisk and a spoon. Will definitely be making this again and again. Thank you for the fantastic recipe.


  63. This is such an amazing recipe! Super easy and sooooo yummy! I have made it three times now. This last time u doubled the batch. I did omit the butter and used coconut oil instead. Thank you so much for this recipe, my family thanks you! 🙂 oh and you are right, it is moist and you can taste the chocolate. Many others add is much sugar that you can’t taste the slight bitterness of the chocolate, and I don’t like that. This one you can feel the cocoa and the semi sweet choc chips come together to give that slight bitter taste but still sweet, just not overly. 🙂 


  64. I made a vegan version this recipe by using two flax eggs and using 1/2 cup coconut oil for the oil/butter and everyone has gone nuts for it (even my very non-vegan friends). It is amazing!!!! Thanks so much for sharing!


  65. Turned out great! I made a double batch and it still turned out the way it should. 

    Just don’t forget you’re making zucchini bread and take a lick of the batter like I did! You’ll get a couple bites of raw zucchini! Lol 


  66. This recipe is so delicious! Thank you for sharing it! My family loves zucchini and we always seem to have a few in the fridge at all times. I’ve made this countless times now and my family has requested it so much that we’ve gone through 3 loaves in one week! I really like how this recipe is versatile too. For a less sweet loaf, I fluctuate between decreasing the brown sugar to 1/2 cup or 2/3 cup and I increase the amount of shredded zucchini to 2 full cups. I also decrease the amount of chocolate chips to 1/2 cup or 2/3 cup of DARK chocolate chips. My family finds that these small adjustments are just the right amount of sweetness for my family’s tastes without being too decadently sweet. Thanks again for the delicious recipe!

  67. We loved your recipe. Thanks for sharing! I was wondering for next time do you think I can replace the flour with almond flour instead.


  68. I substituted coconut oil for the butter, flax meal for eggs, and left out the chocolate chips to make it vegan. Omg was this delicious. My husband kept asking, “this is zucchini bread?” 

  69. Hi!! I’m peruvian and Will try to make this Recipe. I would like to know what kind of loaf pan you used. How manny innches. Thank you for tour answer.

  70. I’m making this right now. I have enough batter for three small loaves. I want to take one to a friend and keep two. Do you know what the baking time should be?


  71. It’s delicious! So moist and chocolatey. You can’t taste the zucchini but you get all of the moistness (is that a word?) . But honestly it tastes like the most delicious chocolate cake I’ve ever baked (even though it’s a bread). However I wish I would’ve went a little lighter on the chocolate chips 

  72. When your shredding the zucchini do you have to drain it or put it in the paper towel as it is a very watery type of veggie? I would not want to have this recipe be a flop! Thank you for all you hunt and delicious recipes!!
    ~Tina

    1. I use it for this recipe and I think it is just fine. You can use unsweetened cocoa if you wish, but the bread works well with both.

    2. I made it with the soda, although they say you should use baking powder with dutched chocolate. It is very moist and oh, so, chocolatey. I still wonder what it would be like if I used baking powder instead, if it would raise more….
      Thanks for the recipe!


  73. This recipe is a definite keeper! I’ve made it twice and everyone loves it! My husband calls it cake though


  74. Thank you so much for sharing this recipe. We had a number of scallop (patty pan ) squash from our garden. I used this instead of zucchini. This  bread is incredible and easy to make. I added some macadamia nuts. No one can even tell that there is squash in it. This recipe is a keeper. 


  75. I made this recipe and only subbed in chocolate chunks and made them in muffin form (same temp, 25 mins). I also squeezed my extremely watery homegrown zuc. These muffins are chocolate cake and I’m forced to hide them from myself!!!


  76. Moist, super-chocolatey, yummy, delicious — can’t say enough in praise of this recipe. I made it yesterday and plan to make it again soon.

  77. It was so yummy… It didn’t take long before it was gone… One of the best ways to get rid of the big zucchini…

    Thank you for sharing!!!


  78. This cake is phenomenal. I safely doubled the recipe and it made two standard size loaves, three minis and 5 cupcakes. I understand applesauce, half vegetable oil. What a hit! Shorter baking time for the minis and cupcakes, of course.


  79. Amazing! We had previously tried a recipe for chocolate zucchini bread that used honey as the sweetener. The kids (who do not like zucchini) wouldn’t eat it. Not the same for this recipe. Wow! It’s absolutely fabulous and tastes just like chocolate cake. Thank you!

  80. This looks so moist and delicious! I’ve been doing some recipe testing for fun and this one is going to the top of the list! I’m going to test this and let people try it to see if they can guess The secret ingredient of zucchini! 🙂


  81. Made this – was simple and came out delicious even for a bad baker. I used whole wheat flour and dark chocolate chips to make it slightly healthier. Next time I may swap out the chocolate chips for walnuts to make it a nice weekend breakfast bread. 

  82. I want to make this but I have regular hershey cocoa. Can I substitute? Have googled the Dutch cocoa and don’t have it yet.

    I made your lemon zucchini bread and it is wonderful.

    1. I used just regular Bulk Barn cocoa, so I think any cocoa is fine. It turned out amazing, I also loved the Lemon Zucchini bread.


  83. SO good!!! I grew up with a mom who always made zucchini bread so I love using it in all kinds of recipes.  Excellent !!!!


  84. So sweet, it should be cake. Perfect ratio of ingredients. 50 minutes was the exact timing that made this bread so moist.

    1. I haven’t tried almond flour, it might change the texture and flavor. I have tried all-purpose gluten-free flour and it works well.


  85. Just made two loaves today
    What an amazing recipe!!
    Loaf is so moist!
    I followed the recipe exactly as shown
    Thank you!

  86. For those asking about nutrition facts here is what I found online! 🙂

    12 Servings
    Amount Per Serving
    Calories 278.4
    Total Fat 15.0 g
    Saturated Fat 6.6 g
    Polyunsaturated Fat 1.7 g
    Monounsaturated Fat 4.2 g
    Cholesterol 41.4 mg
    Sodium 221.3 mg
    Potassium 204.6 mg
    Total Carbohydrate 40.9 g
    Dietary Fiber 3.3 g
    Sugars 25.9 g
    Protein 4.3 g
    Vitamin A 10.6 %
    Vitamin B-12 1.4 %
    Vitamin B-6 2.1 %
    Vitamin C 2.3 %
    Vitamin D 1.7 %
    Vitamin E 5.4 %
    Calcium 2.7 %
    Copper 10.0 %
    Folate 2.6 %
    Iron 7.4 %
    Magnesium 7.1 %
    Manganese 11.9 %
    Niacin 3.7 %
    Pantothenic Acid 0.5 %
    Phosphorus 6.1 %
    Riboflavin 5.0 %
    Selenium 1.3 %
    Thiamin 4.4 %
    Zinc 2.7 %
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  87. Outstanding flavor… a must-have recipe for chocolate lovers.  Rich flavor, very moist. Have made this recipe over and over again.


  88. This is my new go to cheat! This bread turned out amazing, super moist and super easy on my sensitive stomach. THANK YOUUUU❤️

  89. The wet & dry ingredients were very hard to mix together & get into an actual smooth batter?? & it came out to batter like & sticky from all the chocolate. Took forever to bake 

  90. So easy to make and so good. I froze some slices and they freeze beautifully. A few seconds in the microwave and it tastes like you just baked it. Thumbs up for a great recipe. By the way, I was short of regular chocolate chips and used the mini version on the top.


  91. I have made a lot of zucchini bread, but this is the absolute best! It’s  basically healthier cake. I used about half of the chocolate chips called for and it was perfect for my family; can’t wait to make more. 


  92. Amazing! Made it once, doubled the recipe and made 3 8×4 loaves. Perfect! Shared the recipe with coworkers and they love it too.  Just made it again, this time in muffins! Can’t wait!


  93. This is my FAVORITE chocolate zucchini bread. Definitely make it using coconut oil—the flavor is unbeatable. My only other tweak is to use mini chocolate chips and mix them in to batter. They melt in and make the bread perfectly moist. Divine!  I think I need to go make another one right now…


  94. Very delicious! I followed the recipe. I think I’m going to try my secret add in that I use for many chocolate recipies next time I make it…which will be today!


  95. Delicious.  Perfectly moist and texture is great. I might cut back on the cocoa just a bit next time as the chocolate flavor was a little overpowering.  Thanks! 


  96. Made this recipe to use up leftover zucchini from a gratin dish, and it is awesome! Did 2 cups shredded zucchini instead of 1 1/2 and it is still super chocolaty and flavorful

  97. Just made this and it’s to die for. I’m wondering if I use the batter for muffins how long should I bake for? I’m new to baking and don’t want to ruin a batch!


  98. Absolutely delicious and so quick & easy to make. Worth doubling the recipe so as to share the wealth! I wrapped 3 halves in parchment paper and attached a recipe card with the recipe ( old school ) along with the twopeasandtheirpod website (new school) to give to friends. 


  99. This is phenomenal!  So moist and full of chocolate flavor. A real keeper. If you love chocolate, this is the bread for you


  100. YUMMY!!! I made this and it was really delicious. It was also very easy to prepare. I would suggest that you really make sure the loaf pan is oiled well, especially on the bottom. My loaf tore 2/3 of the way down the loaf, leaving the other 1/3 in the pan. The great thing is that you can do a lot with this dessert!! Our plan is to melt Rolos over waffle shaped pretzels and then cut them up.  Top the zucchini bread with a scoop of vanilla bean ice cream and then sprinkle the chocolate Carmel pretzels on top. YUM!!!


  101. This is amazing! The best zucchini bread i have ever tasted.
    Rich, chocolatey and moist…yum!
    I also made the zucchini, carrot, and apple bread.
    Didn’t taste that yet, froze two. I added golden raisins to that one…..smelled devine.
    Totally recommend this recipe.
    I will surely post on my FB page!


  102. If you’re looking for the best chocolate zucchini bread recipe, this is it!  I thought I had tasted amazing chocolate zucchini bread before; but, after making these, the other recipes pail in comparison.  I made this into muffins, and they are extraordinary.   Very moist, and very chocolaty.  This has replaced my regular “go-to” chocolate muffin recipe.  After making it as written, and devouring them very quickly, I substituted in honey for sugar and whole wheat flour for regular flour.  That made me feel even less guilty eating 4 in one day.  The original is obviously the best, though . Thanks for the recipe!


  103. I made this in the effort to get my 4 year old son to consume vegetables without actually knowing he’s consuming them.  He loved it and ate 2 pieces without hesitation.


  104. I had searched for some time to find a recipe that could replace the one I had in the recipe box that was lost when we moved (5.5 years ago), and while this one wasn’t exactly the same, it sure is close!
    My kiddos remember & love it so much that my son asked for it for his bday treat at school! It was so cool to watch a group of elementary schoolers freak out when they learned the “secret ingredient”! Haha!
    *EXCEPT* I make these as brownies! My zukes were HUGE (5+ lbs) & a little one the drier side, so I doubled the recipe, baked in a 13×9″ pan, and dusted with powdered sugar after cutting them! If they were more wet, I would’ve just used an 8×8″ and done several batch since they’d be more gooey, but this was perfect!
    *I added 1.5 teaspoons cinnamon to the double batch & it was HEAVEN!*


  105. OMG! Made this yesterday. Such a moist chocolate ‘cake’. Great light texture. I lined the bread pan with parchment paper so no need to grease the pan. Loaf just lifts out of pan, strip off parchmrnt and you have the perfect intact loaf for slicing. Amazing recipe!


  106. I’ve made this twice and it was delicious both times! I got a bit nervous when the batter was too thick to pour, but the finished product had great texture.


  107. Oh my lanta!! This is a delicious recipe! I’m truly an awful baker and I was determined to make this work and I’m so happy it did! I used whole wheat flour and turned them into muffins. Thanks for sharing a great recipe.


  108. I just made this based on the reviews. It is absolutely the best chocolate zucchini bread I’ve ever had. It is very moist and does taste just like cake. It was a huge hit with the kids. Thanks for sharing. I’ll be making this again very soon.


  109. Delicious for Christmas morning! Made 6 large  cupcakes with this recipe. Only adjustments were added 1/4 cup additional flour and used egg substitute and dairy-free chocolate chips since we have egg and dairy allergies. Turned out moist rich, and yummy! Kids loved them! Mum and dad did, too! Turned out so pretty that we made an extra batch to share with neighbors! Thanks!


  110. I love this recipe! I added a cup of chopped walnuts and make 4 minis. Perfect every time. You give the baker great instructions.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.