Chocolate zucchini bread is a moist, delicious bread that combines the richness of chocolate with the goodness of zucchini. It’s a great way to use up excess zucchini from your garden!
This easy chocolate zucchini bread is moist, chocolatey and delicious! It’s made with cocoa powder, chocolate chips and shredded zucchini.
If you’ve never baked with zucchini before, you’re in for a treat. Zucchini adds both nutrition and moisture and this bread tastes like chocolate cake.
This recipe is similar to my Chocolate Avocado Muffins, Chocolate Pear Cake, and my Chocolate Persimmon Cake.
Why You’ll Love This Recipe
- This chocolate zucchini loaf only takes a few minutes to mix up. You don’t need a mixer to make it.
- It tastes like chocolate cake! It’s made with both cocoa powder and chocolate chips.
- You don’t have to feel guilty about eating this bread because it contains a vegetable! For another healthier chocolate dessert, try my chocolate brownies with avocado.
- Zucchini makes this bread extra moist just like my chocolate carrot cake! Vegetable or olive oil also adds additional moisture.
Ingredients
Below are useful notes about some of the ingredients for this chocolate zucchini bread recipe.
- Cocoa powder- Use unsweetened cocoa powder.
- Unsalted butter– Butter adds extra flavor. We are using melted, slightly cooled butter.
- Oil– Oil makes this bread extra moist. Use vegetable oil or olive oil.
- 2 eggs- Use two large, room temperature eggs.
- Zucchini– Use 1 medium zucchini. You don’t have to peel the zucchini or to squeeze water out of it. Use a food processor or a box grater to grate the zucchini. This sweet potato chocolate cake is another healthier chocolate cake made with a vegetable!
- Chocolate chips- You can use semisweet or dark chocolate chips. Use regular sized or mini chocolate chips.
Please see the recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Instead of olive oil, use vegetable oil.
- Swap in more oil for the butter.
- Add some chopped nuts.
- Enjoy a slice warm with a scoop of ice cream!
- Add a quarter teaspoon of espresso powder. It will bring out the chocolate flavor!
Instructions
Here is how to make and bake this double chocolate zucchini bread.
Step 1: Grate the zucchini. Grate the zucchini with a food processor or by hand with the largest holes on a box cutter.
Step 2: Mix the wet ingredients together. In a medium sized bowl, whisk to combine the melted butter, oil and sugars. Add the eggs followed by the vanilla extract.
Step 3: Add the dry ingredients. Next, use a rubber spatula to fold the dry ingredients into wet ingredients. Stir in the shredded zucchini. Fold in the chocolate chips in.
Step 4: Pour the batter into the pan. Grease a 9 by 5 inch loaf pan and line it with parchment paper. Pour the batter into the pan. Spread it evenly with an offset spatula. Top it with the remaining chocolate chips.
Step 5: Bake. Bake at 350 for 40-50 minutes.
Recipe FAQs
Yes! It would be delicious with my chocolate sour cream frosting. It’s very luscious and fresh tasting.
Yes! They will bake much faster than bread. Check for doneness at about 20 minutes.
Store zucchini chocolate chip loaf in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Expert Tips
Tip #1: Leave an overhang of parchment paper on the two longer sides. This will make it easier to remove the bread after baking.
Tip #2: Be careful not to overmix the batter. This will make the texture less soft.
Tip #3: Allow bread to cool completely before cutting it. Use a serrated knife to slice it.
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Chocolate Zucchini Bread
Ingredients
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅔ cup granulated sugar
- ⅓ cup brown sugar light or dark, packed
- ¼ cup unsalted butter melted, slightly cooled
- ¼ cup vegetable oil or olive oil
- 2 large eggs room temperature
- 1¾ teaspoons vanilla extract
- 1½ cups zucchini shredded (1 medium zucchini)
- ¾ cup chocolate chips semi sweet or dark, divided
Instructions
- Preheat the oven to 350 F. Butter the bottom of an 9 by 5 inch loaf pan.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, cocoa powder, and salt. Set aside.
- In a large bowl, whisk to combine the melted butter, oil and sugars. Add the eggs followed by the vanilla extract.
- Add the dry ingredients to the wet ingredients and stir together until just combined. Stir in the zucchini and finally 1/2 cup of the chocolate chips.
- Pour the mixture into the prepared tin and add the remaining 1/4 cup of chocolate chips on top.
- Bake for 40-50 minutes or until a toothpick comes out clean when inserted into the center of the bread.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Frodobakings
So good! I tried this will all olive oil and flake salt on top. Delicious. Not too sweet. Great texture with the chocolate chips. Perfect way to hide zucchini when your kids are afraid of green bits.
Natalie
Thank you so much for making this chocolate zucchini bread! You described it perfectly and I’m so happy you enjoyed it 🙂 xo Natalie
Christine
There’s so much zucchini in this recipe but even the pickiest eater couldn’t tell, that’s how yummy these are! Loved this loaf, it was a huge hit at my family BBQ! Highly recommend baking this especially if you’re trying to get an extra serving of veggies into your life.
Natalie
Thanks so much for making this chocolate zucchini bread, Christine. So glad it was a big hit and you are right, with all the chocolate, you would never know there’s zucchini in it!! 🙂
Sam
I remember baking this the first lockdown we had with my oldest son. He couldn’t believe his eyes that it is made with zucchini! It is so moist and chocolatey you can’t even tell it’s made with a vegetable!
Natalie
Love hearing this! Thank you so much for making this zucchini bread, Sam!