Chocolate Zucchini Bread

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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!
4.67 from 1036 votes




  • 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

Have you tried this recipe?

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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 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. Now you’ve got me wondering who really did invent baking with zucchini! Ha! Thank goodness because  life without this bread would be sad. 

  3. I looooove chocolate zucchini bread. The first time I tried some the fantastic world of zucchini in baked goods was opened up to me. 

  4. 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.

    4. I made this bread last night with a chia seed replacement for the eggs and 1/2 cup olive oil (instead of 1/4 cup butter and 1/4 cup oil) and it was absolutely delicious! and completely vegan : )

  5. 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?

    1. If I have someone who is allergic to egg, how many bananas can I use to replace one egg? Thank you in advance

  6. 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.

  7. this looks amaaaaaaaazing maria!!! dying over the chocolatey-ness. plus, its star ingredient is zuch, so it’s practically salad right?! 😉 xox

    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!

  8. 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!

  9. 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! 

  10. 4 stars
    This was delicious! You would never know there was zucchini. I mixed some dark chocolate with the semisweet.
    Love! Thanks Maria!

  11. 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.

  12. 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?

  13. 5 stars
    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. 

  14. 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.

    2. Mine seemed a little dry too, so I added a couple of squirts of chocolate syrup. Turned out great.

  15. 5 stars
    Absolutely love your recipe chocolate zucchini bread! I will definitely try this yummy dessert cuz I’m vegetarian! Thanks a lot for sharing, Maria nad Josh!

  16. 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!

  17. Can you tell me how to make this with almond or coconut flour? I do not use regular flour (low carb). Thanks.

    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.

  18. 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.

  19. 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

  20. 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.

  21. 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! 🙂

  22. 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

  23. 5 stars
    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!

  24. My Party pan squash plant is growing like crazy. I wonder if I could use that in place of the zucchini?

  25. Hi- wondering what the timing would be if u used two smaller sized pans? 8in x 3 7/8in x 2 1/4in 
    Thank you!! 

  26. 5 stars
    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.

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

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

    1. You can make cupcakes. Same temperature and check them at 18 minutes, just to be safe.

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

  29. 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.

  30. 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.

  31. 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!

    2. My mom freezes zucchini all the time, then she thaws and squeezes out some of the water before baking.

  32. Problem with these internet recipes you never include high elevation changes so these won’t work where I live.

    1. 5 stars
      Hi Judi. I am at 6000 ft. For most recipes, I just add a little extra flour and moisture. Banana breads and zuchinni breads seem pretty forgiving for high altitude baking but the extra moisture can extend baking time. I am not an expert but I made this recipe tonight with extra flour and extra juice from leftover zuchinni.

  33. 5 stars
    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.

  34. 5 stars
    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. 

  35. 5 stars
    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!!

  36. 5 stars
    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…:)

  37. 5 stars
    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!

  38. 4 stars
    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!

  39. This looks so good!  You may have said but I missed it .  How many calories does this have?  Thanks so much, Kathy

  40. 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!

  41. 5 stars
    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

  42. 5 stars
    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.

  43. 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!

    1. I haven’t tried it in a cake pan. An 8×8 pan might be ok, but I haven’t tried it.

  44. 5 stars
    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!

  45. 5 stars
    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:)

  46. 5 stars
    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. 

    1. Oops, I should have proofread…gave it to my son who has not eaten it since he ate baby food.

  47. 4 stars
    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!

  48. 5 stars
    What an awesome recipe! Had an abundance of zucchini from my garden and I made 7 loaves!! So delicious and super easy to make! 

  49. 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.

  50. 5 stars
    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!

  51. 5 stars
    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.

  52. 5 stars
    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!

  53. 5 stars
    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. 

  54. 5 stars
    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.

  55. 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!

  56. 5 stars
    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!

  57. 4 stars
    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.

  58. 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.

  59. 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!!

  60. 5 stars
    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. 

  61. 5 stars
    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.

  62. 4 stars
    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? 

  63. 5 stars
    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.

  64. 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?

  65. 5 stars
    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

  66. 5 stars
    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.

  67. 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 !!!!

  68. 5 stars
    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!

  69. 5 stars
    Incredibly delicious & easy to make. I tripled the recipe & made a large loaf, a small loaf, and 24 muffins.

  70. 5 stars
    I have made this so many times, because people keep asking for it. I always use chopped walnuts in mine. Absolutely  delicious. 

  71. 5 stars
    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! 

  72. 5 stars
    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.

  73. 5 stars
    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. 🙂 

    1. Oh and also, I baked mine in a round non stick pan. It only needs 45 minutes for me in that. 

  74. 5 stars
    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!

  75. 5 stars
    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 

  76. 5 stars
    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!

  77. 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.

  78. 5 stars
    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?” 

  79. 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.

  80. 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?

  81. 5 stars
    Easy and delicious! The bread came out so moist with a slight chocolate flavor, not over powering.

  82. 5 stars
    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 

    1. Glad you liked it! You can always add less chocolate chips. It will still be delicious!

  83. 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!!

    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!

  84. 4 stars
    This recipe is a definite keeper! I’ve made it twice and everyone loves it! My husband calls it cake though

  85. 5 stars
    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. 

  86. 5 stars
    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!!!

  87. 5 stars
    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.

  88. 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!!!

  89. Could this be made with chocolate, bananas, zucchini and coconut ? Or has anyone made it this way ?

  90. 5 stars
    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.

  91. 5 stars
    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!

  92. 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! 🙂

  93. 5 stars
    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. 

  94. 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.

  95. 5 stars
    SO good!!! I grew up with a mom who always made zucchini bread so I love using it in all kinds of recipes.  Excellent !!!!

  96. 5 stars
    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.

  97. 5 stars
    Just made two loaves today
    What an amazing recipe!!
    Loaf is so moist!
    I followed the recipe exactly as shown
    Thank you!

  98. 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.

  99. 5 stars
    Outstanding flavor… a must-have recipe for chocolate lovers.  Rich flavor, very moist. Have made this recipe over and over again.

  100. 5 stars
    This is my new go to cheat! This bread turned out amazing, super moist and super easy on my sensitive stomach. THANK YOUUUU❤️

  101. 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 

  102. 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.

  103. 5 stars
    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. 

  104. 5 stars
    Can’t even tell you are eating your veggies!
    Made it for work, they scarfed it down and begged for more!
    Thank you!

  105. 5 stars
    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!

  106. 5 stars
    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…

  107. 5 stars
    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!

  108. 5 stars
    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! 

  109. 4 stars
    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

  110. 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!

  111. 5 stars
    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. 

  112. 5 stars
    This is phenomenal!  So moist and full of chocolate flavor. A real keeper. If you love chocolate, this is the bread for you

  113. 4 stars
    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!!!

  114. 5 stars
    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!

  115. 5 stars
    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!

  116. 5 stars
    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.

  117. 5 stars
    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!*

  118. 5 stars
    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!

  119. 5 stars
    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.

  120. 5 stars
    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.

  121. 5 stars
    I made this and it was absolutely phenomenal! I wouldn’t change a thing. We finished it in 3 days… it was just that good!! 

  122. 5 stars
    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.

  123. 5 stars
    This was absolutely amazing. We made it with pillsbury gluten free flour blend and it was absolutely perfect.

  124. 5 stars
    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!

  125. 5 stars
    I love this recipe! I added a cup of chopped walnuts and make 4 minis. Perfect every time. You give the baker great instructions.

  126. 5 stars
    I had a similar chocolate zucchini bread at a restaurant recently and found myself craving it and wondering if I could recreate it today.

  127. I have pureed zucchini on hand. Would this work? Do you think I would need to reduce the amount of zucchini used? Thank you!

  128. This was so good! I make it gluten free by subbing Cup4Cup flour for all purpose. I didn’t have any brown sugar on hand so I used 3/4 cup white sugar and added a tablespoon of molasses. I also squeezed my zucchini before measuring. I’m not sure if the gf flour could have absorbed the excess liquid. Thanks for sharing!

  129. can anyone tell me if the calorie count is for the whole loaf or for one serving and if its a serving, how big is the serving? thank you!

  130. My husband and I love this bread! It’s so moist, chocolatey, and not too sweet – just the right amount of sweetness. I just made my second loaf of double chocolate zucchini bread and I also made another batch of the bread into muffins. In my second loaf/muffins I added some espresso powder to the dry ingredients to enhance the chocolate flavor. I’m so glad I found this recipe. Thank you, Maria!

  131. 5 stars
    Wow, this was delicious! I’m always looking for new ways to use the zucchini we grow in our garden, and this was perfect. Will definitely make again!

  132. The top burned before the middle got done. I can usually follow the temperature recommended in recipes, but not this time for some reason.

  133. 5 stars
    I made 2 chocolate zucchini loaves, this recipe and another and this one hands down came out the best tasting. It was richer in color, more moist and great tasting. I’m sold on this recipe it will be my go to for chocolate zucchini bread. Thank you.

  134. Thank you so much for sharing this recipe. It looks so delicious and yummy. I will try this recipe on my next weekend. I also bookmark this post for future use. Keep sharing more post like this.

  135. 5 stars
    My boyfriend turned his nose up when he heard what it was. I just said “try a slice” Now he can’t stop eating it!

  136. I tried to read through all the comments first, but didn’t find an answer to can you double the recipe or should I make separate loaves?

    1. You can double it if you are confident in evenly separating the batter into two pans. I am sure it will be just fine:)

  137. 5 stars
    Absolutely the very best chocolate zucchini bread I have ever tasted!! It was super easy and sooooooo very delicious! I used the jumbo chocolate chips because I had them on hand. Oh my my my! It’s like dessert!! So good! I will save this recipe for life! Thanks for sharing! ❤️

  138. 5 stars
    Just made this recipe for the first time in muffin form. I was pressed for time, and these muffins are AWESOME! I was originally planning to take some to work, but after tasting one I’m not feeling so generous! Thanks for sharing the recipe! I’ll be making this one again and again!

  139. 5 stars
    Wonderfully yummy bread! Will add this one to my recipe box. Super moist and full of chocolate. Kids wouldn’t know there is zucchini in it! The next time I make it I’m going to bake it in 3 smaller (5.75 X 3 inch) pans and adjust the baking time accordingly. That way my husband and I can enjoy a loaf and still have 2 left to share with friends, neighbors or freeze for later!

  140. Thank you so much for this recipe! It’s in the oven now, filling my whole house in a beautiful chocolatey aroma! My 3 young kids are waiting impatiently to try the cake, asking me every 10 minutes “is it ready now?” The weirdest part is that they even saw me shred the zucchini but they still are excited!!! LoL This should be fun! Can’t wait!! Thanks a million!

  141. Your chocolate zucchini bread is delicious. I’ve made it twice and family and friends have asked for the recipe, which I gladly attempt to give them through Pinterest. I have a problem viewing the recipe when I click in read/visit. Your baby announcement comes up (congrats!) but can’t get past that. And it’s a little frustrating trying to locate the recipe at that point. Just thought you should be aware of this. Love your recipes tho. Thanks!

    1. That is so weird. I have never seen that. It must be a glitch when coming from Pinterest?? I will look into it! It isn’t part of the post so I don’t know how it is coming up!

  142. Any suggestions on what to substitute for the butter? I’m lactose intolerant but I still want to try this recipe if possible. Thanks!

  143. 5 stars
    OMG! I had a HUGE zucchini, so I doubled the recipe and used a bundt pan. Checked it at 60 – was done at 75. A super moist, dense chocolatey delight! Will make this OFTEN!

  144. 5 stars
    This has been the BEST zucchini bread Ive made in a loooong time. I made one just like the recipe and it was so good I made 3 more the next day (I got a MASSIVE zucchini from the garden). I subbed the butter for apple sauce (kept the coconut oil though) and it was just as moist. Also added nuts. Definitely writing this recipe down in my recipe book 🙂

  145. I LOVE this zucchini bread. The only thing is I find the baking powder taste is very prominent. Is there anything I can substitute it for or add to take the taste away?

  146. We use Special Dark cocoa and a mix of semi-sweet and milk chocolate chips.
    A touch of orange zest pushes it over the top.
    Completely amazing!

  147. This bread is amazing! Do you think I could make this receipe into muffins? What kind of cook time and temperature would you recommend?

  148. If I subbed the butter for oil so use 1/2c of oil and no butter, would it still work the same? I do it for my banana bread and it always is so moist and yummy, but I really am not a baker at heart so not sure if butter is more just for flavour or a necessity?

  149. The taste is great, it’s really yum. However when I made it and after it had cooled I transferred to a wire rack and it just fell apart. So I tried again but this time added at banana to it to see if that would keep it together but it still just fell apart. It’s very crumbly when I make it, but it’s very light and like I said, the taste is great.
    Thanks for the recipe though and the quick reply about the oil/butter.

    1. Tash, if you try to turn your loaf out before it has had a chance to cool some, it is likely to fall apart. Maybe that’s what happened? I hope you took the crumbles and added them to ice cream or something!

  150. 5 stars
    Just made it and loved it! Only thing I did different was I put 1/4 cup Dutch Cocoa and 1/4 cup Black Cocoa. Not only did it taste awesome it looked like a real dark/black color. So rich and moist. Will put it in my favorites recipe book. Have to agree vanilla ice cream would be delicious with it. I ate two pieces so I to forgo the ice cream.

  151. Is it possible to use regular cocoa powder in place of the Dutch cocoa? I can’t seem to find it anywhere.

  152. 5 stars
    I have made this recipe several time and it truly is epic! I have sometimes made this in a bundt pan made a peanut butter sauce and poured it over the top. My family and friends go crazy over it. I have given out this recipe so many times! Thank you so much!

  153. 5 stars
    Delicious!! I used dark chocolate chips and sprinkled a little sea salt on the top! It was gone in 24 hrs!! Will definitely make again exactly the same way.

    1. If the pan is super dark you can reduce the temperature by 25 degrees or just watch the bread. You might need to cover it with foil.

  154. 5 stars
    Made these into muffins. They were sooooooooo beyond good…..and all the kids loved them! My 4 year old said they were “Amazing”…..that is the first time I have wver heard him use that word.

  155. This is in the oven right now, and it smells soooooo nice! I added 1/4 teaspoon espresso powder to help enhance the chocolate (not that it needs it I’m sure – I just always add to chocolate baking!). This is being delivered to some family and friends for quarantine care packages 🙂

    1. Smart idea on the espresso! Wish I had read your comment prior to baking mine tonight!

  156. Mine is in the oven and I just peeked in (the timer will be up in 10 minutes) none of the chocolate chips are sitting on top, it’s like they were all swallowed up by the batter. Did I do something wrong? Should I have waited until 1/2 way through baking to add them? Have you ever heard of this in the past?

  157. 5 stars
    Just made this in lockdown here in Cambridge uk
    just waiting for it to come out of the oven and then cool

  158. 5 stars
    This recipe is amazing! I didn’t have vanilla so swapped out for coconut extract and used coconut oil for the oil. The bread/cake was super moist. We already have an adbundance of zucchini this year and I will make this recipe again soon.!!

  159. 5 stars
    Just tried making these over the weekend. Turned out fabulous, super moist and just the right sweetness. Thank you for this superb recipe!

  160. 5 stars
    I was a little skeptical of this recipe. I’ve made zucchini bread before and was not a fan. Wow! I followed this recipe exactly and it came out perfect. You can’t see or taste the zucchini at all so it was the perfect for my kids!

  161. Made this last night and it’s already gone! Super moist and the right sweetness. Thanks for the recipe. This will be a go-to for sure!

  162. Has anyone tried to use almond flour or coconut flour or does it have to be all purpose flour?

    1. Almond flour and coconut flour are very different than all purpose flour. I don’t recommend using them in this recipe.

  163. 5 stars
    I used only 1/2 cup sugar instead 3/4 and I added 1/3 cup chopped walnuts! It was awesome!
    Next time I’ll put more walnuts.
    Really good recipe thank you.

  164. Has anyone substituted applesauce for some or all of the oil/butter? Works in other recipes, just curious is anyone has done it with this one.

  165. 5 stars
    Delish and my ultimate go to, especially for a Sunday morning bake. It’s SO decadent with the 3/4c of sugar, so for our house we usually use 1/4 cup and it’s plenty sweet. The prep usually takes me around 25 minutes to grate the zucchini, melt and cool oil and butter and clean as I go — so it’s definitely not a quick recipe but it is worth it! I also tend to use every bowl and measuring cup so it’s quite a bit of clean up as well. Just an FYI for those who are pressed on time.

  166. 5 stars
    Omg! Can’t stop making this… making now(5 th time in two wks! Sooo perfect
    Ali can say!! EVERYONE LOVED THIS! Even picky people who were skeptical kids were so excited tonight when I got chocolate chips to make more… and asked for a double batch

  167. 5 stars
    Easy to whip up and perfect every time! Adapts nicely to the addition of 1 tsp Espresso powder to enhance the chocolate.

  168. This was the most flavorable cake i have ever tasted. I love cooking with zucchini. I usually use moms recipe but just wanted something different.
    I added a combination of health bar and chocolate, will use this recipe again.

  169. 5 stars

    So I made your recipes multiples times and I love it. However, I decided to not consume dairy products anymore and was wondering if I’ll have to use the same measurements if I do the recipe with dairy free butter.

    1. I haven’t used dairy free butter, but I am guessing the same amount will work just fine. Coconut oil should also work.

  170. 5 stars
    Soooo absolutely delicious !!!
    I’ve also made this in a 8×8 pan and reduced the cooking time, checking with a toothpick just until it comes out clean – 32 minutes I believe.
    Love is recipe – it’s a keeper in my house

  171. It was my first time baking a zucchini bread and it was just brilliant!! It’s basically the most delicious loaf I have ever tasted in my life. I added orange zest and a bit of orange juice, 50gr of walnuts and everyone loved it! Thank you a lot!!

  172. 5 stars
    Moist and easy to make. Yummy chocolate flavor. Made exactly according to the recipe and it was delicious.

  173. 5 stars
    This came out really delicious, it tasted like a delicious brownie. Saving this recipe for forever … yum!

  174. 2 stars
    We tried this recipe, and I’m not sure what went wrong. It was dense, but had a nice chocolate flavor…..we couldn’t get passed the Zucchini texture and how flat and dense the bread was I had wanted this to work so bad but it was a fail for our family.

    1. That happened me a while ago when the zucchini was grated instead of coarsely shredded. Grating the zucchini made the mixture too wet, and resulted in a dense loaf.

    2. I’ve been looking for a chocolate zucchini bread that doesn’t fall after baking. This bread looks good on the pictures so I would like to try it but I am worried it will fall in the middle. I need to hear your thoughts on this. Does this recipe fall ? How do I prevent that from happening?

  175. 5 stars
    Hello, I made this last night and the taste is amazing. My only issue is that it came out more like a cake than a bread. I am pretty new at baking so I’m writing to ask, is there anything additional that I could do to make it a bit more dense?

    1. Zucchini bread is more cake like than bread like. I’ve been baking for years. My grandmother’s and my mom’s have always been more cake like. For me zucchini bread is more like a treat, morning breakfast snack or just a great dessert. It’s not really a sandwich type bread. I am sure you can find a recipe that is more sandwich bread like, but I don’t think you would enjoy it as much.

  176. 5 stars
    This was lovely! I made it for a writer’s day in and it was a huge hit. The texture was so moist. You could never have guessed zucchini was in the bread.

  177. 5 stars
    Amazing! I subbed with gluten free cup for cup flour, and also subbed the 3/4 cup brown sugar for 3/4 cup apple sauce! Turned out perfect! So so yummy!

  178. 5 stars
    One of the best uses for the gigantic zucchini our neighbors shared with us.
    The bread is as soft as it can be, chocolatey, moist, delicious. I made two small loaves and a few muffins and followed the recipe as written. Thanks for sharing!

  179. 5 stars
    Thank you for sharing this incredible recipe. We baked it in a bundt pan for 45 minutes. My kids said that it tasted like a yummy, double chocolate cake. It was rich, chocolatey and delicious! They already asked to bake a second one, because they know this one is not going to last more than a day or two. Thank you again!

  180. 5 stars
    We made this yesterday because I lost my old chocolate zucchini bread recipe. Turned out to be a blessing in disguise! This recipe is out of this world! So glad I doubled it! I will definitely be making this again.
    Thank you!!

  181. This is good but what makes it better is to add a little brown sugar to the chocolate chips you sprinkle on top just before baking. Adds a little crunch and flavor to the top.

  182. I doubled the recipe and am making this in a bundt pan , what temperature and how long do you recommend baking it for?

    1. Same temperature and I am guessing it will take 60 to 70 minutes. Maybe check at 50 to be safe because ovens vary and it depends on your pan too.

  183. I added a half a cup of milk because the instructions said to “pour” batter- and it was more like a dough. Basic cake recipes call for about equal milk to oil/butter. It came out great!! Recipe wonderful- if you don’t want it as dense, add some milk!

  184. 5 stars
    This turned out fabulous,so moist and chocolately, it makes a beautiful presentation, rose high in pan

    1. It depends on your zucchini. If you have a super water zucchini squeeze some of the water out but not all. You want the zucchini to still be moist. I usually give it one good squeeze and call it good. You don’t want to keep wringing it and wringing it out so it is dry…or your bread will be dry. And if you are using small zucchini, and it isn’t watery at all, you don’t need to squeeze it. I hope that helps!

  185. 5 stars
    This is definitely one of my new favorite recipes! I am a chocolaholic and the double chocolate sold me. We did a garden this summer and I have an abundance of zucchini and was looking to try something new. Not that I mind zucchini in a dessert but if your baking for someone picky you honestly would never know it’s in there. Thank you for this amazing recipe!

  186. 5 stars
    This was my first time making any zucchini bread and this one is fantastic! I’ve eaten plenty of course but never had a chocolate version. Followed the recipe exactly except I forgot to reserve some choc chips for the top so they all got mixed in. Delicious!

  187. Love this recipe but I cut the cocoa powder in half and it is still very chocolatie . It’s the best!

  188. Made it and it was so good, my daughter in law is pregnant and she is eating a slice with milk every morning. Can’t keep this at my house, it seems like it flies out as soon as I make it. I have made other zucchini breads but this is our favorite now . Thank you for sharing!!

  189. 5 stars
    I made muffins instead of bread. Added the chocolate chips on top instead of mixing in. They were fantastic. Baked for 20 minutes. The recipe made 12 muffins.
    Thanks so much for the recipe, you’d never know it had zuchinni in it.

  190. 5 stars
    Made this bread today. It’s absolutely delicious. Moist with a rich chocolate flavor. Will definitely make again.

  191. 5 stars
    So delicious. So moist. Perfect! My 11 and 7 year old were just telling me at dinner that they hate every green vegetable besides broccoli. I told them this was brownie bread and they devoured it and raved about it with a glass of milk! THANK YOU!!!

  192. 5 stars
    This recipe was a huge hit at our house! A few days ago, my neighbor gave me an enormous zucchini from her garden. I love zucchini bread, but wanted to try something a little different. I stumbled across this recipe and decided to give it a try, and I was thrilled with the outcome! I took some to my neighbor, and she wants the recipe as well! Thank you so much for sharing your recipe. It is definitely a keeper!

  193. 5 stars
    I have never commented on a recipe. But had to on the Chocolate Zucchini bread. OMG it is the best! I made cupcakes and tweaked the recipe a smidge. The batter was a little thick so I added a 1/2 cup buttermilk and a tablespoon of Mike’s Hot Honey. Delicious!
    Thank you.

  194. 5 stars
    THE BEST! I would say this is even better than expected. I couldn’t tell there was a vegetable in it AT ALL! I used Hershey’s special dark cocoa powder and probably closer to 2 cups of zucchini (didn’t want to waste!) – grated with my cheese grater. I used the big holes but if you have a texture problem I would used the smaller. Maybe a few more chocolate chips in it than called for but what the heck! Also baked it for exactly an hour and it turned out perfectly.

    Thank you for this recipe, now I know just what to bake with the zucchinis in my garden!

    1. Yay! I was scouring the comments to see if anyone else had used the Hershey’s special dark.. cant wait to try it!

  195. So deliciously moist and yummy. The whole family loved this and the zucchini just about disappeared! We used ghiradelli cocoa!

  196. So good! Made both lemon and chocolate and one is better than the other. Lemon for entree and chocolate for desert! Neighbors will be getting less zucchini!

  197. 5 stars
    Hi, this looks really good! I haven’t made the recipe yet because I was checking on the amount of carbs per serving. I love the nutrition box you have, but I don’t see the “Serving Size” or “Number of Servings.” Can you please update the Nutrition Box and / or tell me what those items are? Thanks!

  198. 5 stars
    Loved this moist great tasting recipe, only thing I changed I used an 8 “ bread pan cooked 45 min, also added walnuts on top…Yum

  199. 5 stars
    I made the recipe exactly as written (using coconut oil), with the exception of using Earth Balance vegan butter in place of regular butter, and made into muffins. My family thought they were amazing!!! The taste was phenomenal. Just froze a batch and I’m looking forward to seeing how the taste after defrosting. Highly recommend. I found that one very large garden zucchini produced enough grated zucchini for two patches of the recipe.

  200. 5 stars
    My kids and I made this today, and it is almost too good!! We (mostly me) have eaten almost half the loaf already. It’s quick and easy and a good way to use up some zucchini.

  201. 5 stars
    Amazing…I am Vegan, so I changed it a bit…instead of the 2 eggs, I made 1 flax seed egg and then instead of the butter I used 1/4c applesauce. Left out the choc chips and presto…an awesome loaf of zucchini bread!!❤️

  202. My coworkers loved this bread!!!! I used coconut oil and the texture of was cake like but moist. Just put another loaf in the oven. I have plenty of zucchini from the garden to make several loaves and freeze them!

  203. 5 stars
    Perfect recipe! This bread turned out delicious and my family couldn’t believe it had zucchini in it!

    1. No, see the recipe card. You can use unsweetened cocoa powder. Both work great!

  204. I doubled this recipe and made 4 smaller loaves. It is amazingly good!!! Moist and rich flavor. I will be making this again. No one would ever know zucchini is part of the recipe. I give it 5 stars ⭐️

    1. I didn’t change the temp, but it didn’t take as long to cook. Just kept checking with a toothpick.

    2. 5 stars
      I give this 5 stars. My first time ever making any kind of zucchini bread, and OMG was it good and moist! Will definitely be making this again.

  205. 5 stars
    I used coconut oil, half unsweetened cocoa and half cacao powder along with some instant coffee, about 1/2 teaspoon and the chocolate chips were the Lily brand made with stevia for less guilt and better nutrition. very fudgie in texture and rich. the touch of coffee, deepens the chocolate.

  206. 5 stars
    Absolutely amazing!! My kids loved it as much as we did! Now following! My only complaint is I wish I had more right now!!

  207. 5 stars
    This recipe is amazing! I made it as-directed (using the coconut oil) and it came out perfect on the first try. Even though it has a veggie it is not a health food – it’s definitely a cake! And probably my new favorite cake, at that!

  208. This bread is so good. Easy. I’ve used fresh and frozen zucchini, equally good turn out. I love to eat zucchini lots of ways but I do think this is my favorite way!

  209. 5 stars
    This is more like a cake than a bread but it’s SOOOOOOOOO good. My husband bought a bunch of zucchini from Costco even though I don’t like zucchini, so I’ve been searching for ways to use it. This is DELICIOUS!

  210. Making this today, made this years ago from a recipe a friend gave me that I lost. I am so happy to find it again! Did you drain your zucchini before adding it?

    1. Glad you found it:) I squeeze it out a little if the zucchini is super watery, but make sure you leave some moisture so your bread is moist.

  211. This recipe is outstanding. I made it as is and absolutely loved it. I am trying it right now with all butter. I hope it works out!

  212. 5 stars
    I thought it seemed like too much zucchini as I was mixing everything together, but my family finished the whole thing off in a day and a half!! I’ll be making this again

  213. I love this recipe! Only change I make is using half the cocoa powder because it is chocolatey enough for us that way❤️ No draining the zucchini either.

  214. In case you’re wondering if you can sub Greek yogurt for the oil, you cannot. Some recipes work really well subbing the oil with yogurt, but for this recipe, it came out quite dry. What was surprising to me was that it also made a very bitter dark chocolate loaf. I love dark chocolate – 75% is my go-to for bars, but this was not even that sweet, which seemed weird since everyone else said it was so cake/dessert-like. Maybe the chocolate chips make it sweet and the dark Lilly-brand chips I used didn’t play that role?

  215. This recipe is amazing!! My 2 & 4 year old and husband couldn’t tell there was an entire large zucchini in it! They loved it!!

    Have you or anyone else tried it with almond flower and swerve brown sugar??

  216. 5 stars
    Love it, love it, love it!! Thanks for sharing this rich, moist loaf….. it truly satisfies my craving for chocolate. Yummers

  217. 5 stars
    Ours just came out of the oven, and it’s amazing! So moist & not overly sweet. And it was very easy to make.

  218. 5 stars
    We make a lot of different types of zucchini bread and my family declared this the “best zucchini bread EVER!” This will definitely go into the monthly rotation—thanks for a great recipe.

  219. If I wanted to do mini disposable loaf pans, how many would this fill? Any advice on how long to bake? We’ve made this many times and LOVE it!

  220. Super delicious and simple recipe! Great as a loaf, made in a brownie dish, or as muffins 🙂 easy to make with pantry ingredients, and perfectly balanced and moist!! Have made it with kiddos and they love making it and devouring it 🙂

  221. 4 stars
    Easy to make, rich and chocolatey. I used apple sauce instead of oil but still used the melted butter. Definitely should be called chocolate zucchini “cake”. I only gave it 4 stars as I’m not a big cake fan- I prefer a denser loaf/bread kind of treat.

  222. 4 stars
    Moist andchocolatey as promised! however, I should’ve known by reading the recipe there wasnt enough sugar simply by comparing it to banana bread. Going to try my hand at cream cheese frosting to fix this bland issue.

  223. 5 stars
    I made this recipe This afternoon… and it was so easy, and so chocolatey, I just finished making a second one to freeze

  224. This bread is amazing! Best ever. We have eaten 4 loaves of this already and I still have zucchini shredded in the freezer to make more.

  225. 5 stars
    Made this yesterday using coconut oil and butter, dark chocolate chips and cocoa and it’s amazing. I love that it’s not too sweet. I make many things with zucchini as we grow them and can’t wait to send some with my husband for his co-workers. Great as a dessert or morning treat. Thanks again for another great recipe, love your ideas.

  226. 5 stars
    ok, this bread is absolutely amazing!!!! I couldn’t even taste the zucchini at all & it was super rich and chocolatey! thank you so much for this recipe <33!! 🙂

  227. 5 stars
    You made me start baking again! Our Zucchini crop really produced this year and therefore had to start coming up with ideas. My husband loves chocolate! Your recipe fit the bill! Sooo good and so easy to make. I would have taken a picture, but couldn’t wait to try it. Next on the list is your Lemon Zucchini Bread. 🙂

  228. 5 stars
    Absolutely loved this recipe, this is my third time making it! I was wondering if you could sub almond flour for regular flour?

  229. 5 stars
    This is amazing bread. I followed the recipe exactly and wouldn’t change a thing. It is so delicious and so easy to make. This will become my favorite zucchini bread recipe.

  230. To.die.for. Best ever!! So glad my zucchini plant is still producing so I can make more loaves and drop them off as treats for friends to cheer them up during this crazy time. I might try using part peanut butter chips sometime just for fun. Thanks for a delicious recipe! By the way, the Lemon Zucchini recipe is equally wonderful (although I must admit I did use canola oil the second time I made it, as I did not like the olive oil flavor from the original).

  231. 5 stars
    Made this yesterday and it’s almost gone! So delicious and moist! I will be making more, but has anyone made it with coconut flour? If so did you have to change anything in the recipe?
    But 5 start rating!

  232. I have a double batch baking right now…but the batter was delish! I have a bounty of zucchini. Can I freeze my extra shredded zucchini? If yes, should I do anything special to it?

    1. If your zucchini is super watery you can give it a little squeeze but don’t wring out all of the moisture.

  233. Second time around – excellent recipe! I made a cream cheese filling the first time (my daughter’s request for a friend recouping from surgery) & it was yummy. No cream cheese this time but the ‘bread’ is very rich & chocolaty on its own I don’t think I’ll miss it. My zucchini is still producing & I already have 6 pints shredded & frozen for later use. Lemon zucchini loaf next, then possibly a spice one.

    1. Thank you for the prompt response. Im going to make the muffins today. I’ve made the bread and it was amazing!!!!

  234. 5 stars
    This is absolutely the best chocolate zucchini bread I’ve ever had, and ranks up there with the best quick breads ever. I make this often and give it as gifts and everyone raves about it. It always turns out perfectly.

  235. I absolutely love this recipe….so very easy and equally as delicious!! Made exactly as instructed and perfect every time….just finished making/freezing 4!

    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.

  236. 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.

    1. I’ve done this! Works well. Just soften it and cream the sugar in instead of melt it. It works better.

  237. 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.

  238. 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!

  239. 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!

    1. Hi Anne – grams are a weight measurement, and cups are a volume measurement, so it depends on the ingredient. For example, there are 1 cup flour is 125 grams and 1 cup butter is ~225 grams.

  240. 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.

    1. Maybe try tossing the chocolate chips in a tiny bit of flour (just enough to coat them)? This works with fresh blueberries when making blueberry muffins to help suspend the blueberries in the batter. Maybe it’ll work the same way with chocolate chips to keep them from sinking?

  241. 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!

  242. 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.

  243. 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!

  244. 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.

  245. 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.

  246. 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.

  247. 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

  248. 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?

  249. 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!

  250. 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!

  251. 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!

  252. 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!

  253. 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!!

  254. 3 stars
    Cooking for an hour .. mine burnt. Super unfortunate because I used the last of my eggs on this 🙁 maybe (big maybe) I’ll try some other time.

  255. Can these be made into muffins? If so how long do I bake? Do you know how many the bath makes?

    1. Yes, it should make 12 muffins. Bake for 18-24 minutes. Check early to be safe.

  256. 5 stars
    This is a delicious recipe that turned out great! Thank you.
    Could the batter be made into muffins? Have you tried that?

    1. Hi! Did you wind up attempting the muffins? Wondering how it turned out if you did?

    2. These would probably be great as muffins! Since the batter would be a smaller amount in a smaller container with more batter surface area (proportionally) in contact with the hot pan surface, you’d want to adjust the cooking time to start checking them around 19 min.

  257. 5 stars
    Amazing! Done this a few times and it’s always a favourite. For my sons bday I tripled the recipe and covered it with chocolate frosting and so many people asked me for the recipe

  258. This looks amazing. Do you squeeze the moisture out of the shredded zucchini? I’m assuming so, but thought I’d better check.
    Can’t wait to make it!

    1. Squeeze it out a little so some of the moisture is released but don’t keep squeezing it dry. You want some of the moisture so your bread is moist. I hope you love it!

  259. This is an awesome recipe! I usually don’t review. This was so worthy. I doubled the recipe and followed the directions. I used Ghirardelli premium baking 100% cocoa and vanilla bean instead of extract just because that is what I had on hand. I did squeeze some of the water out of the zucchini before adding it. Also I used two fresh zucchini’s from our garden. I baked 350 for 45 min only because I know my oven seems to cook in less time than most recipes call for and when baking I always check at least 5 min before the suggested time. This bread was so moist I felt like I was eating a decadent chocolate cake. My husband said the same. I also added two teaspoons of instant coffee to the dry ingredients. Beautiful recipe!! In my opinion it is a keeper that I will pass on. Thank you twopeasandtheirpod!

  260. This bread tastes good, however, I’ve now baked the recipe three different times and each time it is on the dry side. I haven’t drained any of the moister from the zucchini either. Do you have any suggestions of how to make it more moist tasting?

    1. Are you spooning the flour in the measuring cup? Sounds like you’re possibly adding too much flour to the recipe. Scooping up flour by scooping cup fulls directly in the cup from the container packs it. Just a thought.

  261. 5 stars
    i absolutely adore this recipe! i found it a few years ago via pinterest and it’s always a win! my mother always asks for it as her birthday “cake”. thank you so much for sharing! 🙂

  262. 5 stars
    My family absolutely raves about this bread. Even my husband who will not touch zucchini otherwise. My only question is are the nutrition facts listed on the recipe for the entire loaf?

  263. I have made this as muffins. Works great! I always have better luck with muffins than bread. So much easier for me to get the center cooked well.

  264. 5 stars
    I make this every year and make extra to freeze, so we can eat i during fall & winter when zucchini is long gone! My husband couldn’t believe there was zucchini in this bread. It’s full of chocolate goodness and is VERY moist. I double recipe, slice the bread & wrap 2 slices in plastic wraps I can take the individually portions out. Thanks for this delicious recipe!

  265. 5 stars
    So I found my forever chocolate zucchini bread recipe! This is perfect. I made one and a half recipes so I could give some away and have some left over to stick in the freezer for later. I made muffins with the extra large muffin cups and shared them with neighbors who all gave great reviews. The muffin is moist and flavorful. I made two small amendments, for half the oil I used organic non-sweetened applesauce and I also added a quarter cup of milled flax for a bit of extra nutritional density. I also only had the mini chocolate chips which worked just fine. I baked the extra large muffins about 28 minutes but would drop it to 25-26 minutes next time. Thanks for such a fabulous recipe!

  266. 5 stars
    Great recipe! For those wondering, 1 large zucchini makes 1 1/2 cups grated. I baked mine for 55 minutes and the ends were a bit dry so be careful when checking with a toothpick – it might not look done when it actually it. Overall tasty recipe. Thanks for sharing!

  267. One of the other recipes called for squeezing the water out of the zucchini? I have never heard of this, I thought the zucchini (unsqueezed) added moisture to the bread. What’s your opinion?

    1. If your zucchini is super watery, you can give it a quick squeeze but you for sure don’t want to squeeze it dry. You need the moisture to keep the bead moist.

  268. 5 stars
    I have made this recipe 5-6 times and experimented each time. For example, I tried it with crushed peanut butter cups instead of chocolate chips, flax eggs, Chai seeds, slivered almond, walnuts, a gluten-free flour mix…. Tonight I substituted Nutella for some of the oil and butter but also used less Dutch cocoa because I was running low. Banana breads and zuchini breads are so forgiving, even at elevation. I love this recipe for getting started, but I can never just follow the recipe because it is too fun to tinker!

  269. 5 stars
    This is an absolutely delicious recipe. I had a lot of zucchini growing in my garden and was looking for a recipe that my kids would also eat. They loved the bread.

    I had a lot of leftover shredded zucchini, so I decided to also make muffins from the recipe too and they are nice travel sized pieces. I doubled the recipe to make 24 muffins. The muffins were done about the same time as the bread took, maybe 5-10 minutes led. I just kept checking them after 40 minutes.

  270. 5 stars
    I didn’t have enough cocoa so I added more chocolate chips (mini) and a little less flour. Before baking, I sprinkled the chocolate chips, along with chopped walnuts & some sea salt, on the top. I used a slightly smaller square pan & baked about 40 minutes. Absolute perfection!

  271. 5 stars
    I love this recipe and have made it numerous times. The only thing I would like to change is the bitter taste of the baking soda. Is there any way I can substitute it?

  272. I followed the recipe exactly the first time I made. Amazing. I never review but it’s so delicious. I made it again and used only one half scant cut of chocolate chips. Amazing. I didn’t miss the other half at all. Nothing in the recipe, as far as I remember, said to squeeze water from zucchini so I didn’t. Why add extra steps? I sent a piece with my son’s friend and he told my son to tell me the bread was delicious.

  273. 5 stars
    I’ve made this recipe over 20x in the last two years and it’s always a hit! Froze a few loafs last summer and it was a great middle of the winter treat from summer. I use bread flower (higher protein content, more firm) and add 1/2 cup flax seeds as well. I also use 2 cups of shredded zucchini and just double the butter vs. mixing the oil and butter. Just a few modifications over time to this fabulous recipe!

  274. 5 stars
    Wow, just wow! Didn’t have brown sugar so just used white. Still awesome! Hubby said holy cow this tastes just like chocolate cake!

  275. 5 stars
    Delish! Used the finest blades on my grater so the kiddos wouldn’t know zucchini was in there, and it was undetectable. This will be in the rotation!

  276. Do you know how many mini loafs you can make from this recipe? I have mini loaf pans but I don’t know how many this would make.

  277. 5 stars
    This bread was so good. I added a touch of ground cloves like my mom used to do and it brought back so many wonderful memories! I baked it for 60 min out of habit with banana bread, but would reduce to 55 next time.

  278. 5 stars
    Delicious. This is the recipe I will always use. It is so good It doesn’t even need chocolate chips. Made a double batch of muffins and a regular loaf pan.

  279. I am so glad to have found this recipe. I made a double batch using Hershey’s dark chocolate cocoa. The batter was delicious and the cakes came out airy with chunks of chocolate. I still have some shredded zucchini to use up so I’ll be firing up the oven for another 2 and freezing them in slices. Thank you so much!

  280. People often ‘turn up their noses’ when you say “Zucchini” – but not for this recipe!! It’s the BEST!! I’ve made it numerous times and it’s always moist, richly chocolatey… my favorite ‘health food’!! haha! Next time I plan to use gluten-free flour and a substitute for butter/oil as so many of us have increasing food issues. I DON’T want to give up an occasional piece of this delicious bread that’s better than chocolate cake!

  281. I can’t wait to try this recipe today! We’ve got an excess amount of zucchini from our garden and need to use them. Has anyone tried almond flour vs regular flour? Curious! Thanks!

  282. 5 stars
    Really delicious recipe and is a nice rich chocolately treat! I greased a muffin tin instead and baked these as she suggested for the bread but cooked for 18-20 mins (did the toothpick test to make sure they were done). I sprinkled a little coarse salt on top…..a family pleaser! Made exactly 12 muffins!

  283. 4 stars
    Just had 2 slices, it was beautifully moist & delicious. Being a huge lemon anything fan, I will double both the lemon juice & zest. A near-perfect recipe, thank you!

  284. 5 stars
    Second year making this recipe! It’s so delicious! Not complicated and leaves you with a nice rich, chocolately, moist bread! The zucchini makes it feel healthy…highly recommend