Chocolate Zucchini Bread

Jump to Recipe

This easy Chocolate Zucchini Bread recipe is moist, chocolaty, and will remind you of your favorite chocolate cake. You will never know it is made with a vegetable! 

Chocolate Zucchini Bread that tastes like chocolate cake! This is the BEST zucchini bread recipe!

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!
4.89 from 210 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes


  • 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


  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  7. Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutrition Facts
Chocolate Zucchini Bread
Amount Per Serving
Calories 305 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Cholesterol 38mg13%
Sodium 207mg9%
Potassium 247mg7%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 22g24%
Protein 4g8%
Vitamin A 200IU4%
Vitamin C 2.8mg3%
Calcium 38mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

chocolate zucchini bread, zucchini bread

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

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 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!

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

  3. 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?

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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 🙂

  10. 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?

  11. 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.!!

  12. 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!

  13. 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!

  14. 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!

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

  15. 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.

  16. 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.

  17. 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.

  18. 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

  19. 5 stars
    Easy to whip up and perfect every time! Adapts nicely to the addition of 1 tsp Espresso powder to enhance the chocolate.

  20. 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.

  21. 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.

  22. 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

  23. 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!!

Leave a Reply

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

Recipe Rating