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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I love this recipe and I have a question. do you think it’s possible to make this as cupcakes? if so, how long should I try baking? How full would I fill the muffin tin? Thank you!
Yes, reduce the baking time. Probably 18-24 minutes. Fill them 3/4 full!
Awesome recipe! I baked in mini loaf pans for about 30 min. Perfect! Handing them out for christmas gifts
Such a great gift!
Replaced butter with liquid coffee, added 1 tsp of baking powder, used whole wheat flower and subbed a little bit if the zucchini for banana maybe 1/4-1/2 cup.
Nice!
Does one “loaf” recipe as itnis laid out here = 12 muffins, or would that recipe need to be doubled, or tripled?
Also, seeing as cottage cheese is having a “moment”, do you have a version of this that has cottage cheese/blended cottage cheese in it to make it higher protein?
Thank you!
Good morning! I want to try this recipe, but don’t understand about the shredded zucchini – do you peel it first or does the whole thing go in?
Would a cheese grater serve for the shredding?
Thank you!!!
You don’t have to peel and yes, use a cheese grater on the bigger holes side.
Could I use maple syrup to sweeten instead of brown sugar?
Yes! That should be fine.
This zucchini bread was EXACTLY what I was looking for! It is so moist and chocolatey and was super easy to make. A great way to use up some of my extra zucchini!
Yay! It is so decadent!
Does one “loaf” recipe as itnis laid out here = 12 muffins, or would that recipe need to be doubled, or tripled?
Also, seeing as cottage cheese is having a “moment”, do you have a version of this that has cottage cheese/blended cottage cheese in it to make it higher protein?
Thank you!
Yes, it should make about 12 muffins. I haven’t tried this recipe with cottage cheese. I might have to play around:)
Made this for my workmates, they loved it! Used gf flour, plant based butter and applesauce (replaced oil). Simply superb. On my repeat list
Nice! Thanks for sharing!
The final produce is absolutely delicious and I’ve made it multiple times. My only suggestion would to be convert the recipe to grams instead of measurement cups for consistency each time making.
Fantastic and so easy! 5th grader approved, they couldn’t even tell they were getting some veggies in, they just thought it was a delicious brownie. My daughter made a second loaf the very next day to share with more friends.
Love this!
This recipe is divine. I think I’m going to double the recipe and put it in a Bundt pan (baking time should be about the same 60 min. or so) and use the remaining 1/2 c. chocolate chips to make a ganache drizzle for the top, fortified with a chocolate liqueur. It’s gonna be so gooooood!
Thanks for sharing!!
I love this bread! Follow directions as written and never disappoints. I love the balance of sweetness with chocolate flavor shining!
I am glad you love this bread because it is my favorite!
This was my first time making chocolate zucchini bread & it is amazing!! My family could not believe it was zucchini bread, it tasted like a.moist chocolate cake. I baked it first in the loaf pan but the second batch I baked in my mini bundts pan & froze the cakes for later. It will be great to have to take to friends during the year or a quick last minute dessert.
Love this!!
Plenty chocolatey but not enough sugar in the recipe. I added the brown sugar per instruction, tasted batter and added 1/4 cup additional granulated sugar and baked. After it was done, I tasted again and it still wasnt sweet enough
I think it is plenty sweet, especially with all of the chocolate chips. But if you want to add more sugar, you can try it!
This recipe is amazing. one time I may have cooked it a little longer so thought it was slightly dry but I don’t think it would have been if I pulled it out a little quicker. But since that time I have been adding a quarter cup of sour cream and it’s perfect! Not that the original recipe needed to be modified in any way. It’s just something I’ve been incorporating two quick breads. Thank you so much for this excellent recipe! it’s great when I need to bring something to a sick friend or just as a gift and my garden is bursting with zucchini.
I am glad you love this one! Thanks for sharing!