Chocolate Zucchini Bread

Tested & Perfected Recipes

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

ingredients

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.

shredded-zucchini

Next, melt the butter in a large mixing bowl.

butter

Add the brown sugar.

butter-and-brown-sugar

And stir until smooth.

butter-and-brown-sugar-mixed

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.)

stirring-in-eggs-and-vanilla

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

whisking-dry-ingredients

Add it to the wet ingredients.

adding-dry-to-wet

And stir to combine — it will be very thick.

wet-and-dry-mixed

Next, add the grated zucchini and chocolate chips.

adding-zucchini-and-chocolate-chips

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

finished-batter

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

spreading-batter-in-pan

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

out-of-the-oven

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!

cooling

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

Ingredients

  • 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

Instructions

  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

Powered by Edamam

  • 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, Edamam.com. 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

  • 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
    • Reply
  • 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
  • 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
    • Reply
  • 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
    • Reply
    • 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
    • I 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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