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 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!
What a delicious way to get my chocolate fix!
I’m definitely making this! I can image this recipe would make really good brownies too… the zucchini would keep everything deliciously moist. Thanks for sharing!
http://www.thislifeisbelle.com
YUM! This looks like chocolate HEAVEN!
Did you squeeze out the water from the zucchini?
No, if your zucchini is super watery you can squeeze it out a little. You want the bread to be moist though.
hey girl- this looks so yummy!
Now you’ve got me wondering who really did invent baking with zucchini! Ha! Thank goodness because life without this bread would be sad.
I can not even handle how good this looks!!! I must make chocolate zucchini bread asap!
I looooove chocolate zucchini bread. The first time I tried some the fantastic world of zucchini in baked goods was opened up to me.
How long would I bake of it were for mini loaves?
I would check them at 25-30 minutes to be safe!
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.
I am sure flax eggs would work well.
Ummm, yogurt is not vegan…
Right, I suggested they use flax eggs.
There’s so many different yogurts that actually are vegan so I am assuming they must use those. I get them for my son.
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
Mashed banana instead of egg is really good!
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.
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 : )
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?
No, the bread doesn’t feel raw:) It is moist, chocolaty, and SO delicious!
If I have someone who is allergic to egg, how many bananas can I use to replace one egg? Thank you in advance
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.
this looks amaaaaaaaazing maria!!! dying over the chocolatey-ness. plus, its star ingredient is zuch, so it’s practically salad right?! 😉 xox
I love the way you think:)
About to try this now! Have you ever subbed applesauce for the oil in this recipe?
No, but I bet it would work. Let me know if you try it!
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!
I haven’t tried the bread with applesauce. Glad you still liked it!
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!
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!
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 large or two small should get the job done:) Enjoy!
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!
This was delicious! You would never know there was zucchini. I mixed some dark chocolate with the semisweet.
Love! Thanks Maria!
I love zucchini everything – this looks so decadent and delicious!
This was delicious and will definitely be going into the rotation!!
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….
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.
Yay! You are nice to share, ours never lasts that long..ha!
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?
Yes! Enjoy!
AMAZING! Tastes just like chocolate cake!
The best, huh? 🙂
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.
SO good with ice cream:)
I would like to try making this as muffins. Do you think it would work?
Yes! Just adjust the baking time, probably 20-25 minutes.
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.
The zucchini should moisten up the batter quite nicely. Don’t squeeze out the liquid in the zucchini. It is a very moist loaf.
Mine seemed a little dry too, so I added a couple of squirts of chocolate syrup. Turned out great.
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!
My son has a dairy allergy can I use avocado butter instead?
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!
I’m going to try this. Can you add walnut.
Walnuts would be good! Enjoy!
Can you sub for a gluten free flour??
Yes!
Could I do muffins instead of bread?
Sure! Make sure you reduce the baking time.
Can you substitute almond flour for regular flour?
I haven’t tried almond flour, but a gluten free all purpose mix works well.
Can you tell me how to make this with almond or coconut flour? I do not use regular flour (low carb). Thanks.
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.
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.
Do you peel the zucchini before it is shredded?
I never peel the zucchini. No need to!
How many calories per serving?
375 for 1/8 of the loaf.
I made for the first time and it is wonderfulerful.
Moist, flavorful, delicious and easy, whats not to love!
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
Sorry for above question. After I posted it, I read other comments and saw same question was answered.
Glad you got your answer:)
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.
I would use all coconut oil or canola oil.
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. 🙂
My kids can’t have dairy and I used a non-dairy, no-soy butter substitute for the bread and it worked great.
like all the recipes
l will try it and I love chocolate
Made this recipe this afternoon…so divine…everyone loved it.
This recipe looks AWESOME! Could you tell me if it would be OK to put some walnuts in there are well?
Yes!
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!!!
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! 🙂
Glad it was a hit!
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
Yes, you can use Hershey’s special dark or unsweetened cocoa.
How many calories per slice????
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!
Probably 2-3 mini loaves.
My Party pan squash plant is growing like crazy. I wonder if I could use that in place of the zucchini?
That should be Patty Pan….lol
I haven’t tried it, but I bet if you shredded it, it would work. Let me know!
Could you please tell me whether to use sweetened or unsweetened Cocoa?
unsweetened
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!!
I would check the loaves at 30 minutes to be safe.
Can you use Hershey’s cocoa powder instead of Dutch process cocoa?
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.
This makes us so happy! So glad you liked our recipe.
Can I substitute I can’t believe it’s not butter for unsalted butter?
I haven’t tried it. You can do all oil if you wish.
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!
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.
Looks delicious but zucchini is actually a fruit.
Can you use any kind of baking cocoa? I am not sure we have Dutch Cocoa in our stores here in town. Thank you.
Sure! Enjoy!
Anyone ever made these as cupcakes instead? I do not own a loaf pan. What would be the temperature and time for cooking?
You can make cupcakes. Same temperature and check them at 18 minutes, just to be safe.
Do you think this will work in a 9 x 13 pan?
I don’t think there will be enough batter for a 9×13 pan.
Does it have to be sea salt and unsalted butter
If you use salted butter you can use adjust the salt a little, but you will still want to add some salt.
Only one cup of flour??
Yes, only one cup!
I made two loaves yesterday and I’m a believer!
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.
I always shred the zucchini while I am making it, so maybe that is why?
Do I need to squeeze the water out of the zucchini? Thank you
I never do. If for some reason your zucchini is REALLY watery, you can squeeze it out a little.
Hi can I make in four small loaf pans instead of one?
Sure, just reduce the baking time.
Reduce cooking time byhow much ?for 4 loaf pam
I am not exactly sure because I haven’t tried it. I would check them at 30 minutes to be safe.
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?
You can bake two loaves at a time. It should be about the same time. Put them both on the middle rack.
Made the chocolate zucchini bread. It was awesome!
Yay!
Wonderful! Not super sweet like other recipes. Will make this at the holidays!
Great gift for the holidays! Glad you liked it!
Do you happen to know how many calories are in a slice? Looks delicious!!!
I don’t, sorry!
I have the cake in the oven right nos. It smell like heaven
Yay! Enjoy!
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!
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!
My mom freezes zucchini all the time, then she thaws and squeezes out some of the water before baking.
Problem with these internet recipes you never include high elevation changes so these won’t work where I live.
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.
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.
So happy you liked the bread! Thanks for letting us know!
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.
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!!
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…:)
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!
I loved it!. Specially because it’s a way my children can eat zucchini they loved it so much!.
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!
This looks so good! You may have said but I missed it . How many calories does this have? Thanks so much, Kathy
Just made this
It’s super moist and chocolate-y
Loved it
Great recipe
Thank you
Are the nutritional stats posted somewhere? I don’t need it all, just calories, fat, carbs, sodium, and protein per serving.
1/2 cup cocoa,was,way too much. If I made it agai. I’d use half that
Luann, did you use regular or dutch processed cocoa?
If you can’t find Dutch process cocoa, you can use regular unsweetened cocoa.
Only 1 cup of flour?
Is this correct- only 1 cup of flour? Thank you
Yes, 1 cup of flour.
Do you chop or shred the zucchini into small pieces using a food processor ?
You can use a food processor but I usually use a cheese grater so I don’t have to get out my food processor.
Where do you purchase Dutch process cocoa?
I buy it at Orson Gygi in Salt Lake City. Some grocery stores carry it. I know you can buy it on Amazon too!
Only ONE cup of flour?
Sorry…I saw that someone else asked this question above…I’m making this now 🙂
I subbed with all purpose gluten free flour and it turned out soooo yummy!
Yay!!
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
You are welcome! Glad you liked it!
It was good but a little rich..if that can truly be! It was good with vanilla ice cream.
So good with ice cream:)
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.
Glad you liked the bread!
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!
I don’t have the nutritional info, sorry!
Hello! I don’t currently own a bread pan will a cake pan work for this?
I haven’t tried it in a cake pan. An 8×8 pan might be ok, but I haven’t tried it.
Do you have the nutritional values for this recipe? ITs so wonderful!!
I don’t, sorry! You could plug in the info in an online tracker.
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!
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:)
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.
Oops, I should have proofread…gave it to my son who has not eaten it since he ate baby food.
AMAZING!
I made this to take to the lake with the family for the weekend and everyone loved it!! It was good right out of the oven but even better the next day. I will for sure be making this again!
What an awesome recipe! Had an abundance of zucchini from my garden and I made 7 loaves!! So delicious and super easy to make!
Amazing!!!
Do you need to cook the zucchini or peel it first?
No! Just shred and add it in!
Can I substitute all butter instead of using oil? Thanks. Andrea
Can I use all butter instead of oil? Thanks.
Sure!
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.
Hi, could you sub sweet potato for zucchini?
I haven’t tried it.
I made this a week ago for a small group of women who devoured it and the oven is warming up now to make it again for my daughter.
I used Namaste gluten free flour because of allergies and it was phenomenal! I just want to gorge
on this decadent “cake” bread.
Thank you so much for sharing this recipe. I will be making it for the rest of my life!
XOXOX
You are welcome! Glad it was a hit!
do you think i could sub all purpose flour for coconut flour?
I love it!! I’m going to make a lot more! Question can you freeze this bread and it still be as moist ?
Yes!
Could I use mini loaf pans?
Sure! Just reduce the baking time.
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.
Yay!
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!
Thanks for letting us know you loved the bread!
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.
Glad you like the recipe!
Delicious!!!
Calories per serving please? 🙂
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.
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!
Dry dry dry
First off – rude.
Second you have have overmixed or overbaked because this bread is unbelievably moist!
That chocolate zucchini bread is to die for absolutely addicting!!!! Excellent……
Glad you like the recipe! Thanks for letting us know!
So yummy. Thank you for this recipe. My family loved it. We were thinking it would be good with whip cream on it!!
Oh yes!!
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!
Ha!! It is our little secret:)
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.
Glad you liked it!
yummy. moist. delicious. kids loved it!
Yay!
WOuld you mind converting into grams for a Scotsman?
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.
Could I do all coconut oil instead of butter?
Very good. Picked this recipe because of the high ratings. Did not disappoint.
Just made this and it is amazing!!!!! Thank you for sharing your wonderful recipipe, I will make this again
I loved it so much I got all tongue tied spelling recipe! Lol
Glad you liked it:)
CAN WE USE ANY KIND OF COCOA
Yes, you can use unsweetened cocoa or Dutch process.
I made this chocolate zucchini bread and it was sooo good!
Oh…..my…..GOSH!!!! This is the most delicious chocolatey creation EVERRRRR!
Glad you liked the bread. It is my favorite too!
Oh…..my…..GOSH!!! This is the most delicious chocolatey creation EVERRRR!!!
I made this delicious treat this afternoon, OMG, it’s to die for!!!
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!!
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.
LOVE LOVE LOVE this recipe. Easy to make – moist and delicious!!! Can never go wrong with chocolate AND chocolate chips.
Can the recipe be doubled? I am sure the first loaf will barely make it out of the over before it is scarfed down.
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!!
their is no temp at what should this bread be baked at
Read under directions. The very first line says “Preheat oven to…” Yes the baking temp is in the directions.
WHATS THE TEMP OF THE OVEN
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?
I think should have 5 stars I font know what I hit. This recipe is a keeper!
Fantastic!
Glad you liked it!
Delicious! Kids loved it! Hubby too…..and they have no idea it’s healthy
This looks so good! I am dying for some chocolate right now! Love the video, you went all out tempting us all 🙂
Ha!
This bread is delicious and fudgy. We loved it and it made our house smell great!
absolutely delicious !!! it disappeared very quickly — definitely a keeper -thank you for sharing
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!
So glad you liked it!
do you need to squeeze the zuchini to get out the extra moisture?
I don’t. If your zucchini is REALLY watery you can squeeze it out a little, but you want the moisture for the bread.
I made this last week and it is DELICIOUS! I used the coconut oil option, too. SOooooooo good. Thanks!
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?
I would check them at 25-30 minutes to be safe.
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
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.
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 !!!!
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!
Incredibly delicious & easy to make. I tripled the recipe & made a large loaf, a small loaf, and 24 muffins.
Awesome!
Moist, chocolatey, decadent! Ooh la la we loved this chocolate zucchini bread! It was a hit, thank you!!
You are welcome!
Loved it.
I doubled the recipe because I was gives a giant zucchini.
It was perfect.
i made this cake and iw was just awesome…drizzled it with a bit of amarula cream…mmh divine
I have made this so many times, because people keep asking for it. I always use chopped walnuts in mine. Absolutely delicious.
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!
So glad you liked it!
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.
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. 🙂
Oh and also, I baked mine in a round non stick pan. It only needs 45 minutes for me in that.
I am so happy you like the bread! Yay!
Super moist!! Delicious. Will definitely make again!
Yay!
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!
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
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!
Glad you enjoyed the bread!
Any experience using a sugar substitute instead of sugar?
do you know the nutritional values of carbs and calories on this recipe
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.
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?”
If you don’t have the butter, can you add extra oil?
Sure!
Absolutely divine! Total winner recipe – this is always a hit.
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.
We use this as a desert. It’s awesome!
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?
Easy and delicious! The bread came out so moist with a slight chocolate flavor, not over powering.
Glad you liked it!
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
Glad you liked it! You can always add less chocolate chips. It will still be delicious!
When your shredding the zucchini do you have to drain it or put it in the paper towel as it is a very watery type of veggie? I would not want to have this recipe be a flop! Thank you for all you hunt and delicious recipes!!
~Tina
You are using Dutch chocolate and baking soda???
https://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html
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.
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!
Absolutely delicious! I made this for my husband and he devoured it!
This recipe is a definite keeper! I’ve made it twice and everyone loves it! My husband calls it cake though
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.
Ooh, I love the addition of macadamia nuts!
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!!!
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.
Yay! Glad you enjoyed it!
DELICIOUS…
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!!!
Could this be made with chocolate, bananas, zucchini and coconut ? Or has anyone made it this way ?
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.
Glad you liked the recipe!
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!
Glad you loved it!
Could I substitute gluten flour ap blend for the regular flour?
Yes!
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! 🙂
My boys love it, they don’t know they are eating a green veggie..ha!
Tastes just like a chocolate cake. We love this recipe. Thanks Maria and Josh!
How would this turn out without the chocolate chips?
still good, but I love the chocolate chips!
Do you know what the sodium content is for 1 serving?
I made this just yesterday and it turned out amazing. Thank you so much for this recipe.
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.
Made this today its outstandinh ! Thank you!
Do you know the nutritional value for this?
I don’t, sorry!
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.
Sure! Glad you liked the lemon zucchini bread.
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.
SO good!!! I grew up with a mom who always made zucchini bread so I love using it in all kinds of recipes. Excellent !!!!
So sweet, it should be cake. Perfect ratio of ingredients. 50 minutes was the exact timing that made this bread so moist.
Would be great if nutritional info was included
Can you make this gluten free?
9
Yes, you can use your favorite all-purpose gluten free flour.
Does it work with substituting almond flour for the all purpose flour?
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.
Delicious! Best of all – easy to make.
Delicious every time!
Yahoo!
Just made two loaves today
What an amazing recipe!!
Loaf is so moist!
I followed the recipe exactly as shown
Thank you!
You are welcome! Glad you loved it!
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.
Outstanding flavor… a must-have recipe for chocolate lovers. Rich flavor, very moist. Have made this recipe over and over again.
This is my new go to cheat! This bread turned out amazing, super moist and super easy on my sensitive stomach. THANK YOUUUU❤️
You are welcome!
Such an amazingly yummy chocolaty zucchini bread!! Love it.
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
Excellent!!!! Thank you! My Grandbabies just loved them!!! No clue about the zucchini!!!!
Delicious way to sneak some veggies in! My kids loved the rich chocolate flavor.
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.
This is a great recipe. It freezes beautifully. It is very chocolaty and so delicious.
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.
So glad you loved it! It’s my favorite too!
Can’t even tell you are eating your veggies!
Made it for work, they scarfed it down and begged for more!
Thank you!
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!
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…
To. Die. For!
I think so too:)
The best ever !
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!
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!
How much is 1.5cup of shredded zucchini in grams?
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
Nutritional info?
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!
I can’t get Dutch process cocoa where I live. Is it okay to use regular cocoa?
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.
What changes do I need to make for high altitude??
I made this today and it was a hit. Nothing left.
This is phenomenal! So moist and full of chocolate flavor. A real keeper. If you love chocolate, this is the bread for you
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!!!
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!
Love the raisin addition! Thanks for sharing!
Made it yesterday. My husband and I love it! and he says he doesn’t like zucchinis.
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!
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.
I substituted with pumpkin, it was delicious! Great recipe! Thanks!
My family loved this so much I had to make it again the next day because it was gobbled up.
Ha! It never lasts long at our house either:)
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!*
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!
Entire family loves this!
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.
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.
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!!
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.
This was absolutely amazing. We made it with pillsbury gluten free flour blend and it was absolutely perfect.
Glad you liked the bread!
Love this recipe, easy to make and the family loves it!!!
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!
I love this recipe! I added a cup of chopped walnuts and make 4 minis. Perfect every time. You give the baker great instructions.
I had a similar chocolate zucchini bread at a restaurant recently and found myself craving it and wondering if I could recreate it today.
I think I would cut the sugar to 1/2 a cup. Use no sugar applesauce in place of the butter. I may try it this way.
Amazing!
Delicious recipe!! Moist, rich with a deep dark chocolate color! Will make this again for sure!
I have pureed zucchini on hand. Would this work? Do you think I would need to reduce the amount of zucchini used? Thank you!
Yes, just squeeze out excess moisture.
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!
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!
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!
Hi! I was wondering if I could use olive oil instead of coconut or canola oil.
Sure! Olive oil has a stronger flavor but it will still be good.
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!
Best zucchini bread I ever had!
The top burned before the middle got done. I can usually follow the temperature recommended in recipes, but not this time for some reason.
So good!!! Very rich chocolate flavor and so decadent! Can’t even taste the zucchini.
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.
Can I use Whole Wheat pastry flour?
Yes, the texture will be a little different but still good!
What is the serving size for the nutritional information? Thanks
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.
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!
Ha! Love it! It is the best zucchini bread:)
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?
You can double it if you are confident in evenly separating the batter into two pans. I am sure it will be just fine:)
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! ❤️
I’ve made this recipe maybe a dozen times. It is amazing. Every person who eats it raves about it!
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!
Ha!! Glad it’s a new favorite for you!
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!
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!
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!
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!
Any suggestions on what to substitute for the butter? I’m lactose intolerant but I still want to try this recipe if possible. Thanks!
You can use oil. Vegetable, canola, grapeseed, or melted coconut oil.
OMG this is delicious!!!!!! Thank you for sharing. Going to try the cake next!!
Glad you loved it! The cake is really good too:)
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!
This is the best zucchini loaf recipe ever….moist, chocolatey, delicious….thanks a bunch for sharing!!!
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 🙂
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?
Fantastic!! I doubled the vanilla and added some cinnamon. Save this gem!
Oh and I used some peanut butter chips along with the mini chocolate chips.
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!
Can I use salted butter and not the salt
Sure, you can use salted butter but I would still use 1/4 teaspoon of salt.
made this as a loaf and it was a hit! how long should i bake this if i want to make muffins?
Make the loaf ALL the time! Would it work as muffins?
Yes! Just reduce the baking time, check at 20 minutes. Glad you love the recipe!
This bread is amazing! Do you think I could make this receipe into muffins? What kind of cook time and temperature would you recommend?
Yes! Same temperature but reduce baking time, probably around 20 minutes.
Hi, what can I use egg substitute for this recipe..
A flax egg!
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?
Yes, you can use all oil.
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.
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!
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.
Is it possible to use regular cocoa powder in place of the Dutch cocoa? I can’t seem to find it anywhere.
Yes!
Can I use applesauce in place of oil?
I bought mine at the fresh market
Do you peel the zucchini before shredding it?
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!
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.
Do you think I could make this into cupcakes?
Yes! Just reduce the baking time! They won’t take as long to bake.
My loaf pan is a dark nonstick…do I reduce the temperature for this?
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.
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.
Yay! So happy they were a hit!
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 🙂
Smart idea on the espresso! Wish I had read your comment prior to baking mine tonight!
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?
Just made this in lockdown here in Cambridge uk
just waiting for it to come out of the oven and then cool
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.!!
Can I use almond flour or coconut flour or does it have to be all purpose?
Can I use almond flour or coconut flour or does it have to be all purpose flour?
Just tried making these over the weekend. Turned out fabulous, super moist and just the right sweetness. Thank you for this superb recipe!
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!
Glad you loved it!
I have a ton of sourdough starter. Do you think I can add it to your current recipe?
I haven’t tried it.
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!
Ha! It never lasts long at our house either:)
Has anyone tried to use almond flour or coconut flour or does it have to be all purpose flour?
Almond flour and coconut flour are very different than all purpose flour. I don’t recommend using them in this recipe.
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.
You are welcome!
Can this recipe be adjustedto make into a cake?
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.
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.
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
Easy to whip up and perfect every time! Adapts nicely to the addition of 1 tsp Espresso powder to enhance the chocolate.
I get so many compliments every time I make this!
Yay! It is a winner!
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.
Love the Heath addition, yum!
Hey,
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.
I haven’t used dairy free butter, but I am guessing the same amount will work just fine. Coconut oil should also work.
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
❤️
Glad you love it!
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!!
How are you measuring servings? It says 305 calories per serving but how much is a serving?
Moist and easy to make. Yummy chocolate flavor. Made exactly according to the recipe and it was delicious.
This came out really delicious, it tasted like a delicious brownie. Saving this recipe for forever … yum!
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.
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.
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?
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?
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.
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.
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!
Thanks for sharing your changes! Glad you loved the bread!
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!
So glad you love the recipe! And so nice your neighbors shared!
It is delicious, very moist! I just made it and have already eaten 2 pieces.
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!
At 350?
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!!
I am so glad you have a new favorite zucchini bread recipe!
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.
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I doubled the recipe and am making this in a bundt pan , what temperature and how long do you recommend baking it for?
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.
Terrific recipe and worked equally well for muffins as for a loaf! Thanks!
Glad you enjoyed the recipe.
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!
This turned out fabulous,so moist and chocolately, it makes a beautiful presentation, rose high in pan
Can I substitute cocoa powder for Dutch process cocoa?
Yes!
Should we squeeze the water from the zucchini or leave it in?
I have the same question Jamie.
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!
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!
You are welcome! I am so glad you loved the zucchini bread.
delicious! will make again and again!
Are you sure this isn’t cake? Fabulous recipe. Thank you!
Ha!! It is SO good!
Absolutely great recipe, my family loved it and they don’t like zucchini.
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!
Love this recipe but I cut the cocoa powder in half and it is still very chocolatie . It’s the best!
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!!
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.
Made this bread today. It’s absolutely delicious. Moist with a rich chocolate flavor. Will definitely make again.
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!!!
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!
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.
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!
Yay! I was scouring the comments to see if anyone else had used the Hershey’s special dark.. cant wait to try it!
So deliciously moist and yummy. The whole family loved this and the zucchini just about disappeared! We used ghiradelli cocoa!
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!
Ha! Love it!
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!
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
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.
This is amazing! Super moist and super chocolaty!!!
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.
A loaf never lasts long at our house either:)
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!!❤️
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!
Perfect recipe! This bread turned out delicious and my family couldn’t believe it had zucchini in it!
do you have to use dutch process coca?
No, see the recipe card. You can use unsweetened cocoa powder. Both work great!
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 ⭐️
Susan – for the smaller loaves, did you change time or temp?
I didn’t change the temp, but it didn’t take as long to cook. Just kept checking with a toothpick.
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.
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.
Absolutely amazing!! My kids loved it as much as we did! Now following! My only complaint is I wish I had more right now!!
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!
So glad yo loved it! Zucchini is magic!
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!
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!
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?
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.
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!
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
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.
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?
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??
Love it, love it, love it!! Thanks for sharing this rich, moist loaf….. it truly satisfies my craving for chocolate. Yummers
Ours just came out of the oven, and it’s amazing! So moist & not overly sweet. And it was very easy to make.
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.
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!
B Diehl – I have the same question~ Thank you for asking it 🙂
Amazing! Making it again rightnow!
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 🙂
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.
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.
I made this recipe This afternoon… and it was so easy, and so chocolatey, I just finished making a second one to freeze
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.
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.
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!! 🙂
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. 🙂
Absolutely loved this recipe, this is my third time making it! I was wondering if you could sub almond flour for regular flour?
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.
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).
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!
Can you make this recipe into muffins? If so what temp and how long?
Yes, same temperature. Bake for 18-24 minutes. Check early to be safe!
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?
Yes, you can freeze shredded zucchini in a freezer bag or container.
Do you squeeze out liquid from zuchinni
If your zucchini is super watery you can give it a little squeeze but don’t wring out all of the moisture.