Chocolate Zucchini Bread
This post may contain affiliate links. Read my full disclosure policy.
This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
This chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. It has a deep chocolate flavor from unsweetened cocoa powder and semi-sweet chocolate chips, yet it’s not so sweet that it tastes like dessert. Plus, it’s 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 the 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.
You may also like
Chocolate Zucchini Bread
This rich chocolate zucchini bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.
Ingredients
- 1 stick (½ cup) unsalted butter
- ¾ cup plus 2 tablespoons light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife
- ⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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
- Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- 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.)
- 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.
- Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
- Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 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.
- 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 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious!
I am not able to consume processed sugars of any kind so I’m always searching for recipes that I can effectively ‘modify’ using the sugars that work for me. I made your recipe as written to take to an event and received rave reviews! In order to enjoy it myself, I made the following modifications: I used half white, half whole wheat flour. Instead of brown sugar, I used coconut palm sugar the first time. It was good, but hard to smooth out. The next time, I used 1/4 cup coconut palm sugar and 1/4 cup of Truvia’s brown sugar blend (Stevia with brown sugar). Better mixing. I use KRISDA chocolate chips that are sweetened with Stevia. The modifications make it a much more expensive venture. But the results are so fantastic that I have no regrets! The zucchini was fresh from my garden 🙂 I have a vegan friend that I’d love to share this with so I’m planning to make it next time with a chia seed replacement for the eggs (I’ve had good luck with this for other recipes). Thank you so much for this great recipe that is awesome as is, but also easy to modify for dietary restrictions.
I do love all your recipes! Your site is always my first stop when I want to try something new. Today, I tried your chocolate zucchini bread. It looks almost as good the the picture you have on your site. The only thing I may do differently next time is use a bit less salt. Love your cookbook too! 🙂
Delicious and easy!
My “go to” recipe for chocolate zucchini bread. Have made this same recipe for years, always turns out great
This is the BEST chocolate zucchini recipe, and I’ve tried a few. thank you so much!
Haven’t made this yet. Can I double this recipe?
Sure — you’ll just need 2 loaf pans. 🙂 Enjoy!
First let me say I love all of your recipes. I have been cooking for years and can really count on trying a new recipe of yours.
I want to tell you about my experience with this Chocolate Zucchini Recipe!!
I grow my own zucchini, organic in my garden. I work 60 hrs a week so it’s not easy to fit it all in….however I discovered Scharffen Berger Chocolate cocoa powder and also semisweet baking chunks. I make this recipe now into muffins. I never use the coffee, don’t seem to have it, I have used almond extract when I run out of vanilla and tonight I added a pinch of nutmeg. It is a beautiful consistent perfectly wonderful recipe and the chocolate is a cut above the usual.
Everyone who knows me LOVES this recipe and I have made it twice a week since my zucchini has been harvested. My grandson who won’t eat anything begs for my muffins!!
My son-in-law who planted my garden loves the bread version only because he hasn’t had the muffins yet.
You do great work!! Keep it up!! Terri Davis
❤️
I made this recipe and really enjoyed it. I did not add the espresso or chocolate chips, but I did add roasted chopped pecans.
This is the first time I’ve made a bread with zucchini. This is AMAZING!!!! I LOVE this bread for breakfast … or for an afternoon snack!!!
I was dumbfounded initially that my husband wasn’t a fan of this bread. I was drooling over it straight out of the oven and when he tried a piece he was less than impressed! Anyway, one time sent it with him when it had been in the fridge and he said it was SO amazing! Him and his workers are always begging for this and they even know there is zuchinni but love it nonetheless (some people have stigmas to veggies you know….). Another guy tried it a different time and loved it so much even though he jokes he is allergic to veggies! To me it is way better than brownies any day! What is even more amazing is how it takes less added sugar than most banana breads which also have additional sugar from the banana (duh!)…. that, in my book, makes it totally justifiable!!
One of the best!!! I can’t get enough of this moist chocolate bread. You can’t even taste the zucchini. My 8 year old loves to help out on this simple recipe. I use Penzeys Dutch cocoa. If you haven’t been introduced to the glove for use with a shredder box or mandolin, let me tell you it’s a must have. Thank you for this amazing recipe.
Jenn, this bread was SO delicious, but I did have a problem. By mistake, I added two cups of chocolate chips (to my surprise, they melted) at the end. Baked for 65 minutes and thought the bread was done, but it was still a tad under baked in the middle and a litle browner on top then i would have liked despite covering it with foil for the last ten minutes. My oven temp is spot on. Could it have been he extra chocolate chips that caused this to happen? Tasted so good with them t I am tempted to switch to a 9 x 5 pan. Won’t be as high and look as pretty. What do you think?
Hi Carol, While very chocolatey sounds yummy, I do think the addition to the batter volume plus the moistness that the melted chips contributed caused the inside of the bread to be underbaked. I don’t think you need to bake this in a 9 x 5-inch pan; I’d just try it again with the correct amount of chips. 🙂
Finally remade it with the correct amount of chocolate chips and served it with espreesio gelato…came out perfect and was a great finish to my dinner out on the terrace tonight. Thanks, Jenn
This bread is delicious. It is so easy to make and more importantly, so delicious. (I always dial back a bit on sugar/salt with all recipes as that’s our preference.) I’m not a huge zucchini fan but I think it’s perfect when used in baked goods. This bread is moist, with great chocolate flavor and I serve it for dessert with a dusting of powdered sugar. Oh and of course we enjoy any leftovers with coffee the next day! Jen’s recipes have never disappointed; I’m perfectly comfortable with trying a new recipe of hers when having company.
Super dense, moist and delicious!!
The best chocolate zucchini bread recipe
This recipe is outstanding! It has a nice rich flavor, it is not too sweet, and with just some typical ingredients, it really has something unique and special about the flavor. Thank you! By the way, I substituted oil and a bit of shortening for the butter, since I’m trying to cut back on Dairy while breastfeeding. And I used Hershey’s special dark cocoa powder. Everything was just delicious. Thanks again.
I just made this this morning because I had the ingredients and couldn’t sleep, so why not do something. It is absolutely delicious, the zucchini keeps it so moist. We are gonna heat it up for dessert with Hagen Das coffee ice cream on top, talk about spoiled. I’m thinking of trying this recipe doubled in a Bundy pan with nuts on the bottom which would then be the top and a bourbon glaze,kinda like that Bacardi rum cake, thanks for an awesome recipe, I knew I had to make it the moment I saw it!
This has more chocolate flavor than any other chocolate zucchini recipe you will find! My husband had no idea there was zucchini in them. It’s so quick and easy I made them several times in a week. This will be my go to zucchini recipe from now on.
Easy to make and so good!
Recipe is super. Loaf didn’t make it past day two in our household of three. Wondering if I could swap all or a portion of the flour to whole wheat
Glad you liked it! If you want to swap in some whole wheat flour, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make it, you can up the ratio of whole wheat to white a bit more.
This was amazing!! An absolute favorite. Will definitely make this again.
Excellent, the right amount of chocolate and not too sweet! It took much much longer to bake, I’m wondering if it was the glass loaf pan (vs. metal)? I also think adding the zucchini in with the wet ingredients first would have been very helpful. I added walnuts…..which were yummy!
Hi Erin, glad you enjoyed this! The glass pan shouldn’t require you to add baking time to the bread. I’m wondering if your oven temperature may be a bit inaccurate. Here is an easy way to test it.
Made this for a very wet picnic in the UK. Got rave reviews from the other cyclists, and have directed them all to your website.
Thanks so much for a tasty recipe.
Made this for the second time…..and will not be the last. Very good
I wondered if I could make this in a jar like I do traditional zucchini bread?
I’ve never tried this method, Pat, so can’t say for sure if it’d work. So sorry I can’t be more helpful…if anyone else has tried it, please chime in!
Love this recipe and was able to fix my previous problems when I used the scooping method for measuring flour. Just wondering if you doubled the recipe for the photo? My version didn’t yield such a high loaf…
I didn’t, Henna – did you use a larger loaf pan by chance?
Made muffins rather than a loaf, reduced baking time to 25-30 minutes at 375F, delicious. Thank you.
Outstanding recipe! Everyone loves it. Wondering if I can bake it this weekend, wrap it well and keep it in the fridge to bring as a hostess give the following weekend? Thought this might be better than freezing since only a week but would love your thoughts.
Hi Diane, I think you’re better off freezing it. 🙂
Awesome. Thanks for the scoop. Can’t wait to introduce this to some new friends!
What was I suppose to do with the extra sugar?
I’m guessing to sprinkle over top of Choc/Zucchini cake!!
Sorry for the confusion, Dianne – all the sugar is added at once. It’s just a strange measurement.
Hi Jennifer,
I love your recipes! Never tried one that was not a huge success with my family, and we are a “food” family! My Dad was also a chef and I just completed a family cookbook for my children and grandchildren.
For the zucchini bread recipe, do you peel your zucchini before you grate it? Thanks so much. A fan!
Robin Gabrielle
Hi Robin, So happy your family is enjoying the recipes! And no need to peel the zucchini. 😊
Jenn
I’d love to switch these out for my grandsons usual chocolate mini bite muffins. Do you have any recommendations for time and temp if I bake these as mini muffins? The loaf has been delicious as I’ve made that twice before. Thanks.
Ilene
Hi Ilene, I’d say same temp and start checking at 12 to 15 min. Hope your grandson loves them!
I made it and it was really good. Chocolatey without being too sweet.
I’m not a huge fan of zucchini so when a friend dropped one off the size of a NFL player’s shoe I needed a really good recipe. This chocolate bread recipe hides the zucchini with such profound deliciousness it has to be outlawed in ever state except California. Thanks for sharing.
Does the loaf freeze well? I usually try to make two loaves and freeze on for later. Thank you!
Hi Annie, Yes it freezes very well. Enjoy!
I just made this a few days ago and shared 1/2 with my mom. It’s delicious and super easy to make. I added a handful of chopped walnuts and a heaping tablespoon of ground flax seed to the mix. Very good. Will definitely make again.
Wondering if a chopped chocolate bar would substitute effectively for chocolate chips. Thanks!
Hi Lois, Chocolate chips retain their shape better than a chopped up chocolate bar because they have less cocoa butter than chocolate bars. That said, if you don’t have chips on hand, a chopped up bar should work. Hope you enjoy!
My first time baking and I decided to go with your recipe! It is so delicious and i think anyone can bake using your recipe because a beginner like me can too! Thank you!
A-mazing! Make this immediately! I made this with my toddler today and it is unreal. I grabbed a big zucchini from my garden and had the whole thing put together in about 20 minutes. I did half white flour and half whole wheat. The bread is not super sweet and is a nice background for the chocolate chips. We ate half of it already! I cut up the rest and popped it in the freezer. It should defrost well with melty chips.
Love your recipes, can’t wait to get your cookbook! Making this recipe with some of my daughters tomorrow but want to make them as muffins. Should I modify the ingredients at all for the change in pan? Also how long should the muffins bake? TIA
Thank you, Venus! No need to modify the ingredients. I’d start checking for doneness around 20-25 min.
Thank you! Just shy of 25 min worked perfectly for the muffins. They turned out amazing. Also just received your cookbook. Excited, so is the husband!
Just wondering if I can make cupcakes from this recipe? I’ve made the bread and it is delicious!!! But my son won’t eat it that way.
Hi Michelle, sure cupcakes/muffins would work here. They will take less time in the oven – I’d start checking them at 20 – 25 minutes. Hope you enjoy!
where can I get the large glass canisters for flour etc that you show in your pictures when you put out all the ingredients for recipes
I got mine at The Container Store. 🙂
Excellent! If you following the directions exactly as stated you won’t be disappointed. I used a slightly larger loaf pan and just watched my baking time. Very thick batter but keep mixing to incorporate zucchini and I added 1/2 cup of chopped walnuts. Very chocolatey in taste so if you love chocolate you have to make this loaf.
Any advice for making this into mini-loaves? Not sure what time and temperature would be.
Hi D, Temp can remain the same; I’d start checking the loaves at 30 minutes. Stick a toothpick into the center of the loaf – if it comes out clean, it’s done. If it’s not done, check it with a toothpick every five minutes after that. When the toothpick comes out clean, you’re good to go. Hope you enjoy!
Superb recipe !
This is so delicious I make it all the time . Be patient it takes a while to bake , at least one and quarter hours
This is a fantastic recipe! I’ve made it exactly as is and the results were just beautiful! I’ve even given them out as presents. I loaf itself is dense yet moist at the same time, full of chocolatey flavor. It isn’t too sweet, but boy is it a piece of indulgence! You don’t taste the zucchini at all either; it just lends a perfectly moist texture. I love to pair it with a cup of english or chai tea and my boyfriend loves it with his morning coffee. Make this!
This is one of my favorites! Everyone that has tried it couldn’t believe that there is zucchini in it, and has loved it as well. It is moist and decadent! Thanks again Jenn!
I love this recipe! I make it as-is : no substitutions required. The loaf is moist and not too sweet/rich, and you can’t even taste the zucchini. Also – thumbs up for not having to use a stand-mixer.
I made this recipe for a work potluck and everyone went wild–it was gone within minutes. An excellent way to use up all that zucchini everyone has in abundance, and who can resist chocolate? This one definitely goes in my forever recipe collection! Thanks, Jen!
moist choclatey smooth, delicious
Have made several times and increasing my baking confidence and desire to try more recipes on the site.
So I’m struggling with this recipe… both times the batter was really dry almost dough like. Any tips?
Hi Henna, sorry to hear you’re having a problem with this recipe! I’m wondering if you may be using too much flour. Are you using the spoon and level method when measuring the flour?
I don’t have the spoons so I’ve been using the measuring cup… the first time I substituted half whole wheat flour and finely grated the zucchini and so I thought this was what went wrong – cake rose and flattened when I removed. The second I followed the recipe exactly(coarsely shredded zucchini) and this time didn’t rise and batter was still dry…
Henna, did you by any chance squeeze the zucchini to get rid of excess liquid? That’s not required in this recipe and could make the batter dry.
Hi Jenn,
Do you think its possible to use coconut oil instead of butter for this recipe? Im currently breastfeeding and cannot have dairy.
I do think it’d work, Janelle. Please lmk how it turns out if you try it :).
If I were to use honey instead of sugar… how much should I use?
And would I still add it to the melted butter first.. then mix in eggs?
Thank you, thank you.
Hi Nadia, I don’t recommend replacing the sugar with honey; the bread is likely to burn. Sorry!
Just made this and it is delicious! I was given a zucchini and this was my first ever recipe using it. I made it as described but added 1 tsp cinnamon and an extra sprinkle of cocoa. I found that it cooked faster than 60 minutes (~50 mins) so keep an eye on it so it doesn’t dry out!! It came out looking exactly like the photos!
This is a great recipe and I will keep on making more. So moist, chocolately, and delicious. Thank you!
Hi Jenn,
Do you think I could use gluten free flour in this recipe? Thanks!
Hi Cyndi, I do think that would work. Enjoy and please LMK how it turns out.
I have made this many times before and it turns out perfectly. I made it yesterday with “Bob’s Red Mill gluten free, 1 to 1 baking flour”….it turned out exactly the same…PERFECT.! you cannot go wrong with this recipe, or any, by this wonderful home-maker Chef. I am a big fan of this lady!