Chocolate Zucchini Bread

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

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

Tis the season for lots and lots of ZUCCHINI! This is my favorite time of year because I LOVE zucchini, it is one of my favorite vegetables. I love zoodles, eating zucchini in salads, grilling it, and baking with zucchini. You can find my favorite zucchini recipes here.

I recently made the most epic Chocolate Zucchini Bread and it’s definitely going on the favorite list. It is the BEST! It will remind you of my Chocolate Banana Bread…if you’ve made it, you know it is AMAZING. This version is made with zucchini and it is just as good!

Chocolate Zucchini Bread-this easy quick bread is a summer favorite!

I don’t know who invented baking with zucchini, but they deserve a medal. If I could meet them, I would give them a giant hug. Zucchini in baked goods is genius! Baking with zucchini is probably my favorite way to enjoy zucchini because you all know I have a major sweet tooth. BUT you don’t have to feel guilty about eating a sweet treat when zucchini is involved because you are eating a vegetable!

Chocolate Chocolate Chip Zucchini Bread Recipe

I love sneaking zucchini into all of my baked goods, especially during the summer months when it is exploding in the garden and on everyone’s front porch:)

This Chocolate Zucchini Bread is guaranteed to be your new favorite zucchini recipe. You will be begging your neighbors for more zucchini so you can make multiple loaves of this bread. It is crazy good!

Chocolate Zucchini Bread is great for breakfast or dessert!

So what makes this Chocolate Zucchini Bread so good?

  • It is made with cocoa powder AND chocolate chips. Double the chocolate, double the fun! There are chocolate chips in the bread and on top!
  • The bread is super moist. I use eggs, melted butter, oil, and zucchini. All of the ingredients come together to create a flavorful and moist bread.
  • The zucchini bread is easy to make. You don’t need a mixer and can have it in the oven in no time.
  • Your house will smell amazing while it is baking.
  • This easy chocolate zucchini bread will remind you of your favorite chocolate cake. Don’t be afraid to eat a slice with ice cream. You can thank me later for that tip:)

You are going to fall in love with this Chocolate Chocolate Chip Zucchini Bread! Even if you think you don’t like zucchini, make this bread. It will change your mind. Zucchini has never tasted so good!

If you like this Chocolate Zucchini Bread, you might also like:

Best Chocolate Zucchini Bread Recipe! This easy quick bread is a summer favorite!

Chocolate Zucchini Bread

This easy chocolate zucchini bread will remind you of your favorite chocolate cake!
4.89 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!
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CommentsLeave a reply

  1. 2 stars
    We tried this recipe, and I’m not sure what went wrong. It was dense, but had a nice chocolate flavor…..we couldn’t get passed the Zucchini texture and how flat and dense the bread was I had wanted this to work so bad but it was a fail for our family.

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

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

  2. 5 stars
    Hello, I made this last night and the taste is amazing. My only issue is that it came out more like a cake than a bread. I am pretty new at baking so I’m writing to ask, is there anything additional that I could do to make it a bit more dense?

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

  3. 5 stars
    This was lovely! I made it for a writer’s day in and it was a huge hit. The texture was so moist. You could never have guessed zucchini was in the bread.

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

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

  6. 5 stars
    Thank you for sharing this incredible recipe. We baked it in a bundt pan for 45 minutes. My kids said that it tasted like a yummy, double chocolate cake. It was rich, chocolatey and delicious! They already asked to bake a second one, because they know this one is not going to last more than a day or two. Thank you again!

  7. 5 stars
    We made this yesterday because I lost my old chocolate zucchini bread recipe. Turned out to be a blessing in disguise! This recipe is out of this world! So glad I doubled it! I will definitely be making this again.
    Thank you!!

  8. 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.

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

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

  10. 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!

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

  11. 5 stars
    This is definitely one of my new favorite recipes! I am a chocolaholic and the double chocolate sold me. We did a garden this summer and I have an abundance of zucchini and was looking to try something new. Not that I mind zucchini in a dessert but if your baking for someone picky you honestly would never know it’s in there. Thank you for this amazing recipe!

  12. 5 stars
    This was my first time making any zucchini bread and this one is fantastic! I’ve eaten plenty of course but never had a chocolate version. Followed the recipe exactly except I forgot to reserve some choc chips for the top so they all got mixed in. Delicious!

  13. 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!!

  14. 5 stars
    I made muffins instead of bread. Added the chocolate chips on top instead of mixing in. They were fantastic. Baked for 20 minutes. The recipe made 12 muffins.
    Thanks so much for the recipe, you’d never know it had zuchinni in it.

  15. 5 stars
    Made this bread today. It’s absolutely delicious. Moist with a rich chocolate flavor. Will definitely make again.

  16. 5 stars
    So delicious. So moist. Perfect! My 11 and 7 year old were just telling me at dinner that they hate every green vegetable besides broccoli. I told them this was brownie bread and they devoured it and raved about it with a glass of milk! THANK YOU!!!

  17. 5 stars
    This recipe was a huge hit at our house! A few days ago, my neighbor gave me an enormous zucchini from her garden. I love zucchini bread, but wanted to try something a little different. I stumbled across this recipe and decided to give it a try, and I was thrilled with the outcome! I took some to my neighbor, and she wants the recipe as well! Thank you so much for sharing your recipe. It is definitely a keeper!

  18. 5 stars
    I have never commented on a recipe. But had to on the Chocolate Zucchini bread. OMG it is the best! I made cupcakes and tweaked the recipe a smidge. The batter was a little thick so I added a 1/2 cup buttermilk and a tablespoon of Mike’s Hot Honey. Delicious!
    Thank you.

  19. 5 stars
    THE BEST! I would say this is even better than expected. I couldn’t tell there was a vegetable in it AT ALL! I used Hershey’s special dark cocoa powder and probably closer to 2 cups of zucchini (didn’t want to waste!) – grated with my cheese grater. I used the big holes but if you have a texture problem I would used the smaller. Maybe a few more chocolate chips in it than called for but what the heck! Also baked it for exactly an hour and it turned out perfectly.

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

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

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

  21. 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!

  22. 5 stars
    Hi, this looks really good! I haven’t made the recipe yet because I was checking on the amount of carbs per serving. I love the nutrition box you have, but I don’t see the “Serving Size” or “Number of Servings.” Can you please update the Nutrition Box and / or tell me what those items are? Thanks!

  23. 5 stars
    Loved this moist great tasting recipe, only thing I changed I used an 8 “ bread pan cooked 45 min, also added walnuts on top…Yum

  24. 5 stars
    I made the recipe exactly as written (using coconut oil), with the exception of using Earth Balance vegan butter in place of regular butter, and made into muffins. My family thought they were amazing!!! The taste was phenomenal. Just froze a batch and I’m looking forward to seeing how the taste after defrosting. Highly recommend. I found that one very large garden zucchini produced enough grated zucchini for two patches of the recipe.

  25. 5 stars
    My kids and I made this today, and it is almost too good!! We (mostly me) have eaten almost half the loaf already. It’s quick and easy and a good way to use up some zucchini.

  26. 5 stars
    Amazing…I am Vegan, so I changed it a bit…instead of the 2 eggs, I made 1 flax seed egg and then instead of the butter I used 1/4c applesauce. Left out the choc chips and presto…an awesome loaf of zucchini bread!!❤️

  27. 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!

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