Chocolate Zucchini Bread

Chocolate zucchini bread is a simple recipe using pantry basics, fresh zucchini, and a secret double chocolate boost.

slices of Chocolate Zucchini Bread on a plate with a bite taken out and butter on top

Flavor: Double chocolate zucchini bread is rich, chocolatey, super soft, and with just the right touch of zucchini to keep it perfectly tender.
Skill Level: Homemade quick breads don’t require steps like proofing, rising, or shaping, so they are perfect for a beginner baker!
Yield: This recipe makes two loaves, one to enjoy and one to give away.
Freezing: Chocolate zucchini bread freezes and thaws perfectly, so double up the recipe and save some for a sweet treat later.

eggs , applesauce , brown sugar , salt , baking soda , salt, sugar , cocoa , chocolate chips , vanilla , oil , flour , baking powder , zucchini with labels to make Chocolate Zucchini Bread

Ingredient Tips for Chocolate Zucchini Bread

Zucchini: No need to peel small to medium zucchini. Larger zucchini from the garden should be peeled and seeded for the best flavor.
Chocolate: Cocoa powder and mini chocolate chips bring the rich flavor to the chocolate zucchini bread.
Dry Ingredients: Properly measured flour ensures a light loaf with a moist texture. Check the expiration dates on baking powder and baking soda for the best results.
Wet Ingredients: Room temperature eggs whip up faster and better. No applesauce? Experiment with using ½ cup of mashed banana, pumpkin puree, or additional oil.

Bring your eggs to room temperature by placing them in warm water for about 10 minutes. No need to wait for them to come to room temperature on the counter!

ingredients in a bowl to make Chocolate Zucchini Bread

adding zucchini to ingredients to make Chocolate Zucchini Bread

Favorite Variations

Got bananas? Make another version with mashed banana.
Add toasted walnuts, pecans, almonds, or, for a nut-free version, use sunflower seeds, pumpkin seeds, or coconut. Toasting nuts or seeds in a dry sauté pan until lightly browned makes them extra crunchy and intensifies their flavor.
Use white chocolate or peanut butter chips for a fun color and flavor change.

loaf of Chocolate Zucchini Bread cut into slices

A box grater makes shredding zucchini quick and easy. Since garden zucchini can be quite watery, gently squeeze out a little extra moisture if needed.
Lining the loaf pans with parchment paper allows for easy removal and easy cleanup.
Oven temps vary, so to be safe, check the loaves about 10 minutes before the timer goes off.

Best Ways to Store

Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days or in the refrigerator for up to 7. Freeze slices or a loaf by wrapping them in plastic wrap for up to two months.

More Zucchini Favorites

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For a moist and sweet treat, this chocolate zucchini bread is a decadent delight.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.
Grate the zucchini with the large holes on a box grater.
In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.
Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.
Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.
Transfer the bread to a wire rack to cool completely.

You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds.
Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
Do not overmix the batter; it should be stirred just until the ingredients are moist.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Dessert

Cuisine American

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