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 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.
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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.
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
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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, 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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This is yet another delicious recipe! I can honestly say that everything I’ve tried from your website has been a hit ! This bread is decadent, moist and feels like a warm hug on a rainy day. Thank you for making me a better cook – my kids appreciate it😊
So easy, so chocolatey and delicious! I’ve made this 3 or 4 times and it is great every single time.
I made this and the flavor is amazing! But, I cooked it as directed, then about 20 more minutes, and parts of interior are still akin to a molten lava cake. Perhaps too much zucchini? Nevertheless, this is a keeper. Try a slice with a bit of whipped cream and fresh raspberries!!!
Delicious!! Perfectly chocolate, not too sweet!
Easy to make and so delicious! Also great baked in a muffin tin!
Smelled delicious and looked like the pictures but was very, very dry. I think it might have needed more butter to actually turn out moist. I think it will still be good warmed up with butter on it.
Dare I say decadent? Made as written except for adding toasted chopped pecans. It rose beautifully, had a lovely crust, was unbelievably moist. Baked for 60” and loosely covered last 10. Definitely a keeper as is your regular zucchini bread. Thank you for a great recipe!
I want to make this bread but I want to put it in pan that has small loaves. How long should I bake it.
Hi Kathy, 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!
Made this chocolate zucchini loaf the other day and it was delicious! Have passed on your recipe to my mom. I have made several of your other recipes in the past and have enjoyed them all. Usually they come with easy instructions to follow! Lol
Thanks
Doreen
No matter how many times I have made this recipe, my husband never gets tired of eating most of it! I made several last evening, we have way too much zucchini! and froze them. I have given it to neighbors with rave reviews!
Made this last night. Gave us major Costco chocolate muffin vibes, really helped with getting our chocolate fix. Awesome recipe!
Perfection. I really appreciate that your recipes are so reliably great. Well done!
YUMMY! Made into 16 cupcakes. Baked for 20 min. And used a combination of yellow squash & zucchini. Definitely gives me my chocolate fix!!! Thanks Jenn for such great recipes!
Made this for the first time today…….it was delicious! I used dark chocolate cocoa powder and bittersweet chocolate chips……a chocolate lovers delight!! The next time I will use smaller zucchini for extra moisture…..and make two loaves instead of one!!! Thank you for clear, easy-to-follow directions!
This zucchini loaf is excellent, even my fussy 3yr old granddaughter loved it, she was getting some veggie and didn’t even notice!
I am by no means an accomplished baker but I followed your recipe exactly and it turned out fantastic! Lovely and moist and light!!! Mine was done in 55 minutes. Thank you for this wonderful recipe- it’s a keeper!!!
Can I omit the chocolate chips
Sure 🙂
Jenn, we love, love, love this bread. Can it be made in muffins? It would be nice to grab and go. If you could give me directions to do this I would appreciate your guidance.. Many thanks!
Hi Mona, I don’t see why not. I’d keep the oven temp the same and start checking for doneness around 20 min.
I hunted through majority of the comments and couldn’t see anyone mentioning anything about the zucchini seeds. I’m hoping to try this recipe, it looks great. My husband is quite particular about finding any seeds/nuts etc in baking. My zucchini this year have noticeable seeds. If I remove core, do I add a bit of water (ie: 1tbsp).
Hi Elle, I don’t think you’ll need to add any water, but if the batter seems really thick/dry, it wouldn’t hurt the bread to add a tablespoon or so of water. Hope both you and your husband enjoy!
This is our go to recipe to use up zucchini. I find it works better using the metric measurements. I used smaller zucchini (around 1-2 inches in diameter) for the correct water content. I made them into muffins and it gets me about 15. Bake at 275 for 20-25 minutes.
I’m not one to follow directions, but I did on this one and it turned out exactly as promised and looks just like the photograph. One problem with your description. It does taste like dessert!
hi Jenn,
For the Chocolate Zucchini bread, I’d like to use canola oil in place of butter to cut down on cholesterol. About a half cup do you think is a good equivalent?
PS. I’ve learned so much from you. Thank you. 😊
So glad you’ve learned from the blog. 🙂
Yes, I’d replace the butter with 1/2 cup canola oil. Please LMK how it turns out!
Will this work in those disposable aluminum foil loaf pans? I don’t have the suggested pan size.
Yes it should be fine, Diane. Enjoy!
This is my all time favourite healthier treat. My kids love it too and it goes great with a cup of coffee. I make it often!
Hi Jan. I am a big fan of your website and books. Thank you for your perfectionism, mastership, and wonderful ideas. Made zucchini bread this time. Tastes delicious, as always, but for some reason did not raise properly. Could you help me to figure out what is the possible cause for the next time?
Hi Natalia, So glad you like the website and books — thanks for your support! I’m sorry to hear the zucchini bread didn’t rise — did you use an 8½ x 4½-inch loaf pan? If so, is your baking powder or baking soda very old or expired?
Absolutely delicious! And no electric beater needed! This will be my go-to recipe here on in. Only baked it for 50 mins. VERY moist. Will add 5 mins. baking time next time—and there will be a next time!
My absolute favorite recipe! Everyone I make it for asks me for the recipe! It’s amazing and comes out perfect every time!
This is the best recipe I have found!! I only made one loaf…my kids devoured it in seconds!
This was amazing – just like every other recipe I try here! The zucchini is barely perceivable but adds moisture that makes this delectable! Another hit!
So I just squeezed the heck out of my zucchini, not thinking…I’ve made this recipe many times before and can’t believe I forgot this detail! Now that I have dry zucchini, should I add a little liquid buffer to the recipe, or just not use the zucchini for this recipe? Any suggestions?
Hi Leah, I think it will be fine if you add a little water to it. I’d guesstimate you’ll need about a tablespoon. Hope it works out!
Just made this for the first time this past weekend. Wow! It’s delicious!
Thank you for sharing this recipe.
Thanks so much Jenn! I’ll try it again with drained zucchini and see if that works. These are so delicious–I’d love for my people with Celiac to be able to eat them!
Delicious! I love the texture and the chocolatey richness. I will be storing these in the freezer for my chocolate cravings
If using zucchini that has been frozen do I drain some or all of the liquid?
Hi Marina, if there’s a lot of excess liquid when you thaw the zucchini I might let a little drain off; just be sure not to wring out any additional liquid.
I made this with frozen zucchini. I thawed it in a mesh strainer and let the liquid drain off as it thawed. The bread seemed a little dry so maybe I wouldn’t drain it completely next time.
Mine also didn’t rise very much so it was very dense. Going to buy new baking powder since mine is getting old. I thought 1/2 tsp wasn’t very much but not sure what the issue was. My baking soda is brand new.
Someone brought this recipe to our quilt retreat last weekend. OH MY GOODNESS – it was THE BEST! Everyone demanded the recipe! Truly a 5 star recipe!
I’ve made this bread several times, very moist, fudgy, and delicious. Everyone asked for the recipe!
I have made this amazing bread more times than I can count. I need to try more of your recipes. This gets requested constantly by my coworkers. Perfection. Always do a double batch and for the first time today, I did mini loaves. It’s a straight no fail. I double the espresso and that is all I do different. Love love this quick bread 🍞
Easy to stir together. My result looks just like the picture. Moist and delicious. This recipe is a keeper!
Can I substitute summer squash for zucchini? Boy is it plentiful!
Sure – enjoy!
I do and it does not change the deliciousness at all. The color of the yellow stands out more but that’s the only difference! 💛
I made this yesterday with home grown courgettes (zucchini). I didn’t really know what to expect, but I was pretty confident that my partner wouldn’t like it, and it would all be for me.
Bad news. . . . he loved it. I loved it too, so felt quite disappointed that I would have to share the rest LOL. Will definitely be making this again.
Just wondering if you could make something similar with sugar pumpkin, as I’m not so keen on the spice mix, cinnamon that is usually used.
Hi Catherine, so glad this was a hit! Unfortunately, I don’t think it would work with pumpkin. I would suggest using my pumpkin bread recipe and cutting back on the spices. If you want a chocolate fix, you could add chocolate chips to it. Hope that helps!
Thank you! I will try that and let you know how it goes 🙂
I have made this bread twice. Nice and moist fresh out of the oven, but a little dense and dry after it had cooled. Would more butter or another egg help?
Hi Bonnie, Sorry you’ve had a problem with this — it really shouldn’t be dry. Are you wringing the liquid out the zucchini?
Out of this world!. Super moist and chocolatey. Easily comes together with really very few ingredients for a baked good. Not a fussy recipe. Please do make this bread, people will love you! Or love you more!
I made this bread for my son, daughter-in-law and two grandkids. Everyone loved it. I’ll definitely make it again.
I have been making zucchini bread for over 40 years and this is by far my favorite as the base portions are just right I have made this recipe at least 15times have added a variety of nuts and dried fruits doubled and tripled the recipe and it gets rave reviews every time. Definitely a keeper
I am looking for a recipe I can make in 9×13..any idea what kind of adjustments I need to make this happen? Want to make several for a church event and this one is GOLD because it uses more zucchini than most others!
Hi, I’d double the recipe for a 9 x 13-inch dish. I’d start checking for doneness at 30 to 35 minutes. Hope everyone enjoys!
I love to cook but baking never ends well for me. I was overloaded with zucchini and decided to give this recipe a try. SUCCESS! This was the yummiest bread I’ve ever baked and what’s not to love about chocolate! I doubled the recipe and it came out perfectly moist, chocolatey and delicious. Thank you for sharing your recipe.
I love cooking. I love gardening. I had WAY too much zucchini but have never been a huge fan of zucchini bread. I had a huge zucchini that I had to use or toss, so I figured I’d try it one time, but only wanted to make it if I found a chocolate bread recipe that sounded good. This recipe tastes like a decadent chocolate cake! Okay, so I used dark cocoa powder and dark chocolate chips, but I defy you to tell the difference between this and a cake. Wowza! I’m definitely saving this recipe. Thank you!
I made this for the kiddos in my home child care (and myself, of course). I used 1 cup AP flour and 2/3 whole wheat flour, pureed the zucchini instead of shredding it (I find that works best for the kids) and made it into muffins instead of a loaf to cut down on oven time in this heat. They turned out moist and delicious and were a huge hit with all of us!! Thank you so much for sharing the recipe!
Amazing and delicious! I finally had the opportunity to make this and it is all that I had hoped it would be! So chocolaty and moist. I might cut the chocolate chips in half next time to save on calories : )
Best thing I’ve tasted in a long time! And so easy to make. Thanks!
OMG! I have now found, hands down, the BEST chocolate ANYTHING I’ve ever experienced. This is rich, moist, and pure perfection. I served it to guests last night. Rave reviews. Requests for second servings. Pleas to take home leftovers. Demands for the recipe. This is now my go-to recipe when a chocolate fix is needed. You will love it too.