Chocolate Zucchini Bread

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This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.

This double chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.  It has a deep, rich chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. It’s also loaded with zucchini, so there’s some virtue in it.

What you’ll need to make Chocolate zucchini Bread


How to make Chocolate zucchini Bread

Begin by grating your zucchini. I use a food processor as it’s a bit quicker, but you can also do it by hand with a box grater.


Next, melt the butter in a large mixing bowl.


Add the brown sugar.


And stir until smooth.


Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)


Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.


Add it to the wet ingredients.


And stir to combine — it will be very thick.


Next, add the grated zucchini and chocolate chips.


Stir until well combined. It will still be very thick — that’s okay.


Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.


Bake for about an hour, then let the loaf cool in the pan for about ten minutes.


Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!


Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.

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Chocolate Zucchini Bread

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.

Servings: One 8-1/2 x 4-1/2-inch loaf
Total Time: 1 Hour 20 Minutes


  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup plus 2 tablespoons light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
  • 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder or instant coffee (optional)
  • 2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.
  2. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  4. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
  5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
  6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

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  • Per serving (16 1/2-inch slices servings)
  • Serving size: 1 slice
  • Calories: 231
  • Fat: 10g
  • Saturated fat: 6g
  • Carbohydrates: 33g
  • Sugar: 21g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 184mg
  • Cholesterol: 41mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Enjoyed this recipe. Easy to make and a great way to enjoy the zucchini a friend gave me from his garden.

    • — JanetWS on July 30, 2021
    • Reply
  • THANK YOU, JENN! I made two loaves yesterday for my husband. One is gone! He loves this bread! (I do, also).

    • — Christine PAULL on July 29, 2021
    • Reply
  • Truly delicious! Super moist and amazing flavour.

    • — Sarah on July 25, 2021
    • Reply
  • Can I substitute the butter with canola oil?

    • — Corrine on July 18, 2021
    • Reply
    • Sure, that should work. Hope you enjoy!

      • — Jenn on July 19, 2021
      • Reply
  • I rarely leave reviews, but I just wanted to thank you for sharing this amazing recipe! I made it exactly as instructed with no alterations/substitutions. The entire family went crazy for this rich, dense, yummy zucchini bread. I have been instructed to stop using my old recipe and have this be the new go-to. We will enjoy your wonderful recipe for years to come. Thanks again!

    • — Valerie on July 11, 2021
    • Reply
  • This was probably the best loaf ever, moist and very chocolatey.
    I will use this recipe for muffins also.

    • — Sue on July 11, 2021
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  • Hi, Jenn. I would like to shred fresh zucchini and freeze it for use later in bread. Do you have any suggestions on whether I should drain water from the shredded zucchini before it’s frozen or after it’s been frozen and thawed? Your zucchini bread recipes look heavenly and I’m excited about making one of them tomorrow! Thank you!!

    • — Connie S. on July 10, 2021
    • Reply
    • Hi Connie, I wouldn’t wring out the zucchini at all (you’ll see a note next to the zucchini ingredient indicating that) as it adds moisture to the bread. Hope you enjoy!

      • — Jenn on July 12, 2021
      • Reply
  • I made this bread and per the instructions, did not drain zucchini. That was a mistake. Maybe my squash was extra juicy or something but my results were more like pudding. Taste was good but a goopy mess.

    • — Becky on July 1, 2021
    • Reply
  • Best zucchini bread I’ve ever made!!!! Doubled the recipe because my kiddos eat a loaf of sweet bread in 5 minutes!
    Forgot to add the extra tablespoons of sugar 😳 and only added half the chocolate chips because I ran out and it was still fabulous! Thank you

    • — TGLOW on June 27, 2021
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  • This is one of the best chocolate zucchini recipes I’ve made. Great texture and the flavor is just too good! My second time making it this month and it’s a favorite!

    • — Sherry on June 17, 2021
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  • Am I the only one that had problems with the batter not cooking ? Stuck knife in to check on it after 1hr and it came out wet . Had to cook it for an additional hr .

    • — Makenzie h on April 10, 2021
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  • Thanks for the recipe. I went overboard with the chocolate but topped it with cream cheese and whipped cream then some fruit and everyone loved it! Very yummy!

    • — Rubab on April 4, 2021
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  • Another winner. The look on my lad’s face as I added the zucchini was priceless! We all love it.

    • — Yvonne on March 21, 2021
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  • I made this in the summer with fresh garden zucchini – it is so moist and delicious! This recipe is definitely a keeper!

    • — CatherineJT on February 7, 2021
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  • Jenn, if I make a *really* strong brewed coffee (like say, twice the strength of regular brewed coffee (where “regular” means 1-Tbsp-coffee-per-cup-plus-one-for-the-pot), can I use that in place of the instant coffee? If yes, how much?

    • — Tiina on February 3, 2021
    • Reply
    • Hi Tina, I wouldn’t recommend it as it would throw off the liquid to dry ratio in the recipe. It’s fine to omit the ingredient – it will still be delicious!

      • — Jenn on February 5, 2021
      • Reply
  • I’ve been home baking up a storm. This is my second time making chocolate zucchini bread and the first recipe I used was too salty. This recipe was just right. I especially love the way coffee brings out the chocolate flavor. Thank you for the step by step instructions and for calming my fears as to the texture.

    • — Brenda Ven on February 1, 2021
    • Reply
  • This bread was delicious! I do think it tasted more like cake than bread, but that’s not a bad thing in my book. 🙂 You can’t tell at all that there is zucchini in it besides the fact that the bread is super moist – everyone loved it!

    • — Jess K on January 30, 2021
    • Reply
  • I love this bread along with my family. So easy to make and the final result is a moist chocolatey goodness! Made it a few times and will continue since I still have zucchinis left from my summer bumper crop. What a delicious way to use them up!

    • — Henrieta on January 29, 2021
    • Reply
  • You MUST try this recipe! It’s now one of my favorites. Decided to brighten our neighbor’s Covid days with a porch delivery of a loaf – found out later that I’d converted a non-chocolate lover (didn’t know they exist).

    • — Barb on January 28, 2021
    • Reply
  • This has become a staple in our house. In season I buy the zucchini from a local farmer and I gave him one of the loaves to try. Now he gives me free zucchini in exchange for making him this loaf. I also grate and freeze the zucchini so we can enjoy year round using local zucchini.

    • — RLCorcoran on January 28, 2021
    • Reply
    • How does your defrosted zucchini turn out? I hear it’s mushy / watery? I still have zucchinis left from my summer garden and would love to extend their life by freezing them for this delicious bread. Thank you in advance.

      • — Henrieta on January 29, 2021
      • Reply
      • If you squeeze out a lot of the liquid, and vacuum seal it defrosts perfectly! Can also use freezer bags…get out as much air as possible. It won’t last AS long as vacuum sealed…but it works.

        • — Susan L Teeters on July 9, 2021
        • Reply
  • It is the third time I make this recipe and each time it comes out better than the last. My kids like to have it for breakfast with some berries on the side.

    • — Margaret Reizian on January 28, 2021
    • Reply
  • No crumbs left! Everyone loves how most it is. I used plantains second time I did it and it was lovely.

    • — l on January 28, 2021
    • Reply
  • This was kind of nice but the zucchini flavour was incredibly strong.

    • — Spencer on January 21, 2021
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  • Made it once, made it twice, and will continue to make it so long as we can find carob powder and carob chips.

    My wife is allergic to dairy as well as deathly allergic to chocolate and I’m Celiac (gluten allergy). We swap butter for vegan margarine, regular flour for gluten free all-purpose flour, and chocolate/cocoa ingredients for their carob counterparts. It’s like the best chocolate cake I’ve ever had!! So rarely do we get these kinds of treats, as you can imagine, and this is my absolute favourite. I’d choose this over anything store bought.

    • — James S. on January 16, 2021
    • Reply
  • I found this bread to be quite dry, but otherwise quite tasty. I think it would benefit from an extra tablespoon or two of butter in the recipe.

    • — Jaylin on January 16, 2021
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    • This is my go to recipe during zucchini season. The chocolate makes this rise above plain zucchini bread! It freezes well so I make several to have on hand for spontaneous guests or for gifts.

      • — Jane on January 28, 2021
      • Reply
  • Best recipe for zucchini. I have been making it as brownies in individual one bite pan. Instead of chocolate chips used skor pieces. So happy my daughter gifted me with 12 baggies of grated frozen zucchini.

    • — Kathy on December 24, 2020
    • Reply
  • Hi,
    I wanted to make these as muffins, would that be ok or best to stick to loaf tin? Thanks

    • — Tasnim on December 11, 2020
    • Reply
    • Hi Tasnim, You can make these into muffins. Keep in mind that based on the amount of batter, it will probably render about 8 muffins. While not as chocolately, you could also consider this recipe. Hope that helps and that you enjoy whatever you try!

      • — Jenn on December 11, 2020
      • Reply
  • This. Was. Fantastic.
    I’m not the biggest chocolate fan in the world, but I went back for another slice.
    A new family and friend favorite!

    • — Lindsey J on November 24, 2020
    • Reply

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