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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Kids love this too
Yay!
Amazing! Best ever. I did sub white sugar for the brown.
Glad it worked with white sugar too!
Do you squeeze out the moisture from the shredded zucchini? Or just as-is? Thanks!
I give it a little squeeze, but don’t squeeze out all of the moisture or your bread will be dry.
I did not squeeze the liquid out
If I bake them in muffin tins, do I need to change the baking time?
Yes, reduce the baking time!
This is the best recipe I’ve ever made. YUM. I added walnuts and that’s the only change I made. This recipe is perfection. Thank you!
Yahoo!
This bread is so delicious and easy and a great way to use up our bountiful supply of zucchini! We are huge chocolate fans, and you can’t even taste the zucchini. Our six siblings all really enjoy it. Thanks for a great recipe! ❤️☺️
You are very welcome.
Have you ever tried adding red chili pepper flakes or cayenne pepper to this recipe? If so, how much should be added?
Also, have you ever tried adding an orange zest to this recipe? Again, how much should be added?
I haven’t tried either, but you can add a little heat if you want. If you want to add orange zest, I would do a teaspoon, but if you want it stronger, you can do more. It just depends what you like.
Absolutely delicious! Made this as a way to use up zucchini from my garden, and it didn’t disappoint. I don’t have a wire rack, so I didn’t cool it properly, but it still turned out great.
Glad you loved the bread.
This is the best chocolate zucchini cake I have tasted or made. The recipe is easy and everything turns out super moist and delicious. Thank you for sharing. #1 fan
The best!
Can I use olive oil or apple sauce to sub out if I don’t have canola or vegetable oil in my pantry?
Yes!
I made this tonight! My first time ever trying zucchini bread and I was blown away. The only substitutions I made here vegetable oil in place of canola oil and margarine in place of butter (both because it’s all I had) and still turned out so good!!
I am so glad you loved it!
Can you make this as a muffin recipe ?
Yes, just reduce the baking time.
Omg!! DELICOUS!! New staple in my house.
Yay!
The best zucchini bread recipe I have ever made Thankyou for this recipe! I make it all the time especially since the zucchini is coming in from the garden
I am so glad you loved it.
What if I use regular hersey cocoa?
That is fine! It works great!
Are you supposed to peel the zucchini before shredding it?
I don’t peel the zucchini.
I’ve made at least a dozen loaves of this amazing bread already this summer. Everyone loves it. Not too sweet, and extra moist and chocolatey. A coworker didn’t even realize it was a zucchini bread. I’m baking a few for the freezer now. TY for sharing.
I am so glad you love the recipe. Everyone is always surprised when they hear it’s zucchini bread:)
Tried this today – YUM! It’s moved to the top of my zucchini recipe list – thanks for an easy, great tasting recipe!
Yahoo!
Can you Substitute nonfat plain yogurt for the oil and butter?
I haven’t tried it. Let me know if it works for you!
We loved this recipe. I made in small loaf pans so I could freeze. Baked 35 minutes. Also added about a 1/2 cup chopped walnuts. Delicious!
Perfect!
It is a delicious chocolate zucchini bread. I did last night and I have it for breakfast. It is easy to do and well-explained. Love the recipe.
Thank you! A great breakfast:)
I made this today, it was a hit. So moist and delicious. I did peel the zucchini first before shredding it, which completely negated the “green” taste of the zucchini.
I will definitely be making this again.
Glad you loved it!
This was delicious! Made it exactly as the recipe was written. So easy to make! I would add a piece of parchment paper to the very bottom of the dish for easier removal next time. This definitely has eye appeal and tastes as yummy as it looks! I will be making another one as soon as this one is gone —- maybe tomorrow? Thanks for sharing this recipe!
It doesn’t last long at our house either:)
I just made this with only one sub: I used avocado oil instead and baked for 51 mins. It tastes really good, like a very moist chocolate cake with choc chips throughout. My husband loves this and I havent told him yet that it is zucchini bread cuz he hates zucchini lol. I just call it chocolate bread . Great way to sneak in those green veggies! Thank you for a delicious recipe that I will be making again and again.
I am glad you will make it again!
I made this because I had frozen zucchini I needed to use up. It came out very dense and parts of it crumbled and broke off. Not sure what I did wrong.
Delicious!
Used all organic ingredients, but substituted olive oil for the canola (due to the chemical processes used to make it ),
put in only half of the chocolate chips, as it was a bit too chocolatey ( cannot believe that I said that)
Perfect and crazy moist!
Make it all the time now!!!
Can this be done in mini loaf pans , and how much in each pan for a good rise?
HUGE praise from everyone! I’ll make this over & over until my zucchini harvest is gone. 🙂 Thank you for the easy to follow recipe!
Glad you loved it!
I make this zucchini bread every year since I found it on Pinterest, I share it with anyone who has extra zucchini, it’s delicious!
It is the best!
I made this today…used coconut oil instead of the other oils, less sugar (used 1/3-1/2 cup) and gluten free flour – turned out amazing and so tasty and moist! Definitely keeping this on my repeat recipes, especially when I have extra zucchini!
This bread is more of a cake and incredibly moist, it deliciously melts in your mouth. I used 2 cups of shredded zucchini. Serve warmed with vanilla ice cream.
YUM!
how long do I bake if I’m doing three times the recipe?
This recipe came out fantastic! I used it to make a proper loaf then also used it for mini loafs about the size of a cupcake. The mini loafs only took 25 mins to cook and make it easy to take on the go. Thank you for sharing
You are welcome. It’s the best zucchini bread.
I have made this twice now. So yummy! I love it and my family loves it!
Yay!
where do you live
How much zucchini do you put in? I can’t seem to find it.