This post may contain affiliate links. For more information, read my disclosure policy.

Chocolate Zucchini Bread is an easy quick bread recipe that’s moist, soft, and super chocolatey. It’s also freezer-friendly – and the perfect breakfast or snack or dessert. It’s a simple one-bowl recipe that requires no fancy equipment and zero effort spent wringing out the zucchini. I made my famous zucchini bread and turned it chocolate – you’ll love it!

sliced zucchini bread

Recipe Summary

To make moist chocolate zucchini bread, whisk together vegetable oil, brown sugar, granulated sugar, eggs, and vanilla, then stir in cocoa powder, cinnamon, baking soda, baking powder, and salt . Fold in all-purpose flour, 1.5 cups of shredded zucchini (no wringing required!), and chocolate chips. Pour into an 8×4-inch pan and bake at 350°F for 45–55 minutes, or until a toothpick comes out with just a few moist crumbs.

Have you ever thought to turn zucchini bread chocolate? This is a seriously easy chocolate bread that is the best way to use up zucchini before it goes bad. The shredded zucchini keeps the bread moist, while the cocoa powder and chocolate chips make it super chocolatey! It’s a quick bread recipe – a one bowl zucchini bread with double the chocolate.

What sets this recipe apart is the double dose of chocolate from unsweetened cocoa powder and plenty of chocolate chips. The shredded zucchini provides incredible moisture without adding any vegetable flavor, so even the kids love it. I’ve tested this bread in multiple pan sizes and found that an 8×4-inch loaf pan yields the perfect, high-domed top we all crave.

Ingredients in Chocolate Zucchini Bread

  1. Vegetable oil: You can also use canola oil or melted coconut oil.
  2. Sugars: I like to use a combination of brown sugar and granulated sugar to keep the bread moist.
  3. Unsweetened cocoa powder: Regular is best, not dutch processed cocoa.
  4. All-purpose flour: Be sure to measure flour correctly.
  5. Shredded zucchini: Shred it yourself for best results. Unlike many zucchini recipes, you do not need to wring out or squeeze the shredded zucchini for this bread. The natural moisture in the vegetable is essential for the soft, fudgy texture of the loaf.
  6. Chocolate chips: Use regular or mini chips! Or trade out the chips for chopped nuts, or use half and half.
  7. You can make it gluten-free chocolate zucchini bread. Use your favorite 1:1 gluten-free flour!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Why did my quick bread fall after baking?

  • Did you measure the ingredients correctly? Too much liquid in the batter can cause the bread to sink in the middle when it cools.
  • To keep quick bread from collapsting, don’t let the batter sit around too long before baking it. As soon as you’ve made it, it’s best to get that loaf into the oven. If the batter sits too long, the leavening agents lose their effectiveness.
  • Did you bake it long enough? If you take the chocolate zucchini bread out of the oven too soon the center will not be done, causing the loaf to sink. So, always do the toothpick test – once it comes out with just a few crumbs, it’s done. If there is batter on it, leave the bread in the oven.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

overhead shot of sliced zucchini bread

Dorothy’s Expert Bread Tips

  • You don’t want your zucchini to be too wet or it will cause too much moisture in your bread. Normally freshly grated zucchini is just fine, but if you’re using thawed frozen zucchini or your freshly grated seems extra wet, just pat it dry with paper towels.
  • You can also use a 9×5-inch loaf pan, but the bread will have a flatter top.
  • The best cocoa for this recipe is unsweetened cocoa powder. Because of the baking soda used for leavening, Dutch process cocoa should not be used.
  • You know the zucchini bread is done once you insert a toothpick in the center of the bread and it comes out with just a few moist crumbs.
4.80 from 5 votes

Chocolate Zucchini Bread Recipe

By: Dorothy Kern
A classic double chocolate quick bread recipe with zucchini – the perfect breakfast or brunch!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
overhead shot of sliced zucchini bread
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Ingredients

  • ½ cup (118ml) vegetable oil
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (40g) unsweetened cocoa powder
  • 1 cup (124g) all-purpose flour
  • 1 ½ cups (152g) shredded zucchini
  • 1 cup (170g) chocolate chips (plus more for topping)

Instructions 

  • Preheat oven to 350°F. Spray a 8×4-inch loaf pan with nonstick cooking spray.
  • Add oil, brown sugar, granulated sugar, egg and vanilla to a large bowl. Stir to mix.
  • Add cinnamon, baking soda, baking powder, salt and cocoa to the mixture and stir to combine.
  • Stir in flour, then fold in zucchini. Stir in chocolate chips.
  • Pour batter into prepared pan and sprinkle with additional chocolate chips. Bake until a toothpick comes out with just a few crumbs from the center of the bread, about 45-55 minutes.
  • Cool at least 10 minutes before slicing. Store covered at room temperature for up to 3 days.

Notes

  • This recipe hasn’t been tested with dutch process cooca, so use regular unsweetened cocoa powder.
  • Swap chocolate chips with chopped nuts, or add ½ cup chopped nuts in addition to the chocolate chips in the bread.
  • If you use a 9×5-inch loaf pan the bread will be flatter and not as domed, but it works just fine.
  • Freezing instructions: Wrap tightly in plastic and freeze for up to 3 months, or freeze slices in sandwich bags for grab and go.

Modify with AI

chat gptchat gptchat gptchat gpt

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 195mg | Potassium: 184mg | Fiber: 2g | Sugar: 28g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Storing Zucchini Bread

  • Store at room temperature, wrapped in plastic wrap.
  • You can freeze the whole loaf or freeze slices in sandwich bags.

Variations on Zucchini Bread

How to make Zucchini Bread

  1. Combine the oil, both sugars, egg, and vanilla in a large mixing bowl.
  2. Add the cinnamon, baking soda, baking powder, salt, and cocoa powder and mix to combine. You can also whisk the dry ingredients separately.
  3. Stir the flour into the wet ingredients.
  4. Then fold in the zucchini and the chocolate chips and mix.
  5. Pour the batter into the prepared pan and sprinkle chocolate chips over the top. Bake the bread for 45 to 55 minutes.
  6. Cool the chocolate zucchini bread for at least ten minutes before slicing it.
stacked zucchini bread slices

We also love homemade monkey bread!

FAQs

Do I need to peel the zucchini first?

No, there is no need to peel it; the skin is thin and softens completely during baking.

Can I use frozen zucchini?

Yes, you can use freshly grated or thawed frozen zucchini. If using thawed zucchini that seems extra wet, pat it dry with a paper towel before adding to the batter.

Can I make this gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Other Quick Breads & Muffins

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.80 from 5 votes (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. I made this loaf and it was exceptional. My boys had no idea there was zucchini inside which worked well for my picky eaters. It was moist and delicious.

    Reply

  4. Very good! Chocolatey goodness. Added cherries and pecans and used non-gluten flour. All worked well and I will make it again!

    Reply