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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.

Loaf of chocolate zucchini bread with the end sliced off.

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

Bread ingredients including cocoa powder, zucchini, and eggs.

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.

Food processor of shredded zucchini.

Next, melt the butter in a large mixing bowl.

Bowl of butter.

Add the brown sugar.

Butter and brown sugar in a bowl.

And stir until smooth.

Fork mixing butter and brown sugar.

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.)

Eggs and vanilla in a bowl with a brown sugar mixture.

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

Whisk in a bowl of unmixed dry ingredients.

Add it to the wet ingredients.

Dry ingredients pouring into a bowl of wet ingredients.

And stir to combine — it will be very thick.

Bowl of chocolate dough.

Next, add the grated zucchini and chocolate chips.

Zucchini and chocolate chips in a bowl with dough.

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

Batter with zucchini and chocolate chips.

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

Bread pan with chocolate zucchini bread batter.

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

Loaf of chocolate zucchini bread in a loaf pan.

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!

Loaf of chocolate zucchini bread on a wire rack.

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 8½ x 4½-inch loaf
Total Time: 1 Hour 20 Minutes

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

  1. Preheat the oven to 350°F degrees and grease an 8½ x 4½-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 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.
  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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Comments

  • Vert moist and rich. I made a cream cheese icing with orange zest for a little sweet topping. Absolutely wonderful.

  • I made this and at first I was not impressed. I felt that something was missing even though I had followed the recipe to the dot. However, the next day, it was a different story. This seems to be one of those recipes that are better the next day. After the second day, the bread was pretty much gone. My son even said to me “can you do it again? it is excellent but I didn’t feel it that way the first day you made.”

  • This is without a doubt the BEST zucchini bread or “chocolate cake”. Huge hit with the kids, even with half the sugar suggested.

  • My family’s favourite. I use organic mini chocolate chips and it’s just SO GOOD every time I make it. My daughter’s friends all ask for it… can also be turned into 12 muffins, just cook for less time.

  • To die for. So good warm right out of the oven!

  • AMAZING! Let’s just say I made this yesterday and I’m already making another one today! Your recipes never disappoint.

  • Ahhhhmazing!! Made muffins instead of bread & turned out perfect. I froze the muffins for a camping trip — tasted even better half way defrosted!!!

  • My loaf took another 18 minutes to cook

    • — Allise de Smet
    • Reply
  • Can I exchange yellow summer squash for zucchini?

    • — Allise de Smet
    • Reply
    • Sure, that should be fine. Enjoy!

  • Incredible recipe! Baked it to bring to the lake and it was gobbled up within 2 days. No problems or issues with the recipe. Thank you for sharing!

  • Besides making ratatouille, this is THE BEST use of the plentiful zucchini coming out of the garden. I’ve made 3 loaves already some of which went to our local ranchers who are trying to stay ahead of the wild fires by getting the hay off fields and round of their cattle which are summer grazing.

  • Love your recipes. This one was another winner. So easy to make and turned out beautiful – chocolately and moist. No adjustments needed!

    • — Sarah Bertrand
    • Reply
  • No substitutions, always delicious!

  • I omitted the choc chips and added a touch extra cocoa. So glad to find a recipe that uses 2 cups zucchini for ONE loaf. Great way to use up zucchini and save on other ingredients. Plus it’s delicious.

  • Your chocolate zucchini bread is awesome! So moist and full of chocolate! My friends couldn’t believe there was zucchini in the recipe! This recipe is a keeper! Thank you!

  • I added mixed nuts came out very moist and luscious. Great recipe.

  • THIS IS DELICIOUS!!!!! AND you’d never know zucchini was in the cake. OMG…so moist, delicious and not sweet! Thank you for the recipe because we have boatloads of squash!

  • This recipe was AMAZING. First time I didn’t have to wring out the zucchini, and it made for such a wonderful moist bread! I brought it to my office and there was nothing but crumbs by the end of the day. Many thanks!

  • Wow! Was this ever good. I don’t usually leave recipe reviews but I had to on this one. I made it today, let it cool and cut off an end piece then cut off a bite size piece and walked away. It was so good I went back for another bite and then back for another bite. Lol. It is sweet and rich just how I like it. Thank you for a fabulous treat

    • — Bonnie Hoffman
    • Reply
  • Very rich and very chocolatey – delish! Cries out for a glass of cold milk or some vanilla ice cream! Made as written, but used bittersweet chocolate chips (60% cacao) which I had on hand. I will use them again, but not a full cup. Some walnuts would be lovely in this – I love nuts in sweet breads.

  • Delicious! Especially soon after coming out of the oven. Must smear on a bit of melty butter so that it’s bread, not cake…

  • Hi Jenn!

    I literally just picked some fresh zucchini from the garden…now I have a recipe to use them! Silly question. Do I leave the skin on the zucchini when I grate it?

    Thanks,
    Vinny

    • — Vincent M Tarantino
    • Reply
    • Yep no need to peel 🙂

      • Thanks Jenn. I figured as much. Made 2 loaves on Saturday. My family now has a new favorite! This bread/dessert turned out amazingly yummy. Thanks again for the great recipes. Vinny

      • Absolutely delicious!

        My only addition to these directions is to allow 25 minutes to half an hour to cool before turning out onto the rack if you’re using a glass loaf pan.

        I did a double recipe, and my first only came 3/4 out at the 10 minute mark.

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

  • THANK YOU, JENN! I made two loaves yesterday for my husband. One is gone! He loves this bread! (I do, also).

    • — Christine PAULL
    • Reply
  • Truly delicious! Super moist and amazing flavour.

  • Can I substitute the butter with canola oil?

    • Sure, that should work. Hope you enjoy!

  • 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!

  • This was probably the best loaf ever, moist and very chocolatey.
    I will use this recipe for muffins also.

  • 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!!

    • 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!

  • 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.

    • Try shredding the zucchini and letting it sit while preparing the other ingredients.

  • 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

  • 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!

  • 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 .

    • I had the same issue. Kept testing and ended up cooking for 90 minutes.

      • — Terry on August 29, 2022
      • Reply
    • Makenzie: I forgot to add that the bread was delicious! When I told my sister-in-law what I was going to make – she could not believe how great it tasted. Will make again for sure.

      • — Terry on August 29, 2022
      • Reply
  • 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!

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

  • I made this in the summer with fresh garden zucchini – it is so moist and delicious! This recipe is definitely a keeper!

  • 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?

    • 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!

  • 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.

  • 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!

  • 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!

  • 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).

  • 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.

    • 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.

      • 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
        • 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
    • Reply
  • No crumbs left! Everyone loves how most it is. I used plantains second time I did it and it was lovely.

  • This was kind of nice but the zucchini flavour was incredibly strong.

  • 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.

  • 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.

    • 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.

  • 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.

  • Hi,
    I wanted to make these as muffins, would that be ok or best to stick to loaf tin? Thanks

    • 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!

  • 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!

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