Chocolate Zucchini Bread
This post may contain affiliate links. Read my full disclosure policy.
Rich, deeply chocolaty, and incredibly moist, this chocolate zucchini bread tastes more like chocolate cake than vegetable bread. It’s easy to make with simple pantry ingredients, freezes beautifully, and is the perfect way to use up summer zucchini.
Every summer, when zucchini starts taking over the garden, I make at least one loaf of this chocolate zucchini bread. It’s one of those recipes that surprises people because, despite containing two whole cups of shredded zucchini, it doesn’t taste even remotely like vegetables. The zucchini simply melts into the batter as it bakes, creating an incredibly moist, tender loaf with an intense chocolate flavor.
Enjoy it as an afternoon snack, dessert, or even breakfast with a cup of coffee. And if you’re looking for more sweet ways to use up zucchini, don’t miss my classic zucchini bread and chocolate chip zucchini muffins. If you love chocolate quick breads, my chocolate banana bread is another reader favorite.
“This was ridiculously delicious! Moist and deeply chocolatey, using dutch processed cocoa plus espresso powder made a huge difference.”
What you’ll need to make Chocolate zucchini Bread
- All-purpose flour: Provides structure while keeping the loaf tender.
- Dutch-process cocoa powder: Gives the bread a deep chocolate flavor and rich dark color. Natural cocoa powder works, too, if that’s what you have on hand.
- Brown sugar: Adds sweetness along with a subtle caramel flavor that pairs beautifully with the chocolate.
- Butter: Melted butter keeps the recipe simple while adding richness and flavor.
- Eggs: Add structure and moisture.
- Baking powder and baking soda: Working together, they help the loaf rise evenly.
- Espresso powder (optional): You won’t taste coffee—it simply deepens the chocolate flavor.
- Zucchini: You’ll need about two medium zucchini. There’s no need to peel them or squeeze out the moisture—the zucchini’s natural moisture is what keeps the bread so tender.
- Chocolate chips: Folded into the batter for pockets of melted chocolate in every slice.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Shred 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.
Step 2: Combine the wet ingredients. Melt the butter in a large mixing bowl and mix in the brown sugar. Once combined, stir in the eggs and vanilla.
Pro tip: 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.
Step 3: Combine the dry ingredients. Next, combine the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl. Whisk to combine.
Step 4: Mix the batter. Combine the egg mixture with the flour mixture and stir to combine—the mixture will be quite thick. Next, mix in the grated zucchini and chocolate chips.
Step 5: Bake and cool. Transfer the batter 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, then 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!
More Quick Bread Recipes You’ll Love
Chocolate Zucchini Bread
Ingredients
- ½ cup (1 stick) unsalted butter
- ¾ cup + 2 tablespoons (packed) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
- 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 (175°C) degrees and grease an 8½ x 4½-in (22 x 11-cm) 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.
Notes
Nutrition Information
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
My only problem was even though I own 12 loaf pans of various sizes not one fit the dimensions you gave.
What is the closest you have?
Nice flavour. I had to add about half a cup of milk in increments to get the flour to incorporate. Other loaves I’ve made recently have milk already in the recipe, perhaps this one should have it too?
Hi Johanna, I know the batter seems very thick but that’s because there is a ton of water in the zucchini — as it cooks, it all works out 🙂
LOVE. IT. I made your recipe one evening, pulled it out the oven to cool and went to bed. The next morning, half of the loaf was gone! My husband says it is hands down the best dessert he’s ever had. Thank you for this wonderful recipe!
I have made the zucchini bread many times. I reduced the sugar by about 1/4 cup. After making it the first time, I processed most of the zucchinis from my garden in baggies containing 2 cups of shredded zucchinis just for this recipe.
This recipe has become a family favorite and I have shared it with many people. No one can believe it’s actually zucchini bread. It has such good cocoa flavor, texture and moistness.
Made this today and it tastes so good!
Although I did replace the butter with some earth balance coconut spread and can’t wait to make it again!
Took this loaf to a gathering and it was gone in seconds. A really good way to use zucchini. I always reduce sugar in whatever recipe I do, and it was still good. I also substituted quinoa flour for wheat. My loaf looked just like the picture so it is a good representation of what your final product will look like.
Hi Jenn,
I am new to your site and have discovered many recipes that I would like to try, especially this one!! My only concern abou this recipe is trying to make it in a way that is gluten free. I recently discovered that I have a gluten sensitivity (not celiac disease) and I am intimidated about converting receipes that call for flour with gluten-free flours. Is it possible to make this recipe by substituting the all-purpose flour with a gluten free one (I specifically have one made by Glutino)? Are there additional binding ingredients that I would have to add the receipe? Do you know if there is a standard rule or ratios in baking when substituting flours? I really appreciate you indulging this gluten-free novice.
Hi Cherie, I don’t have a lot of experience with gluten free baking but I believe you can just substitute the flour with a gluten-free one without any other changes. I have a dear friend whose husband has celiac and she swears by Pamela’s Baking Mix as a flour substitute. Hope that helps!
To Cherie: I know this is coming 3 yrs after your review comment/question, but I too have non-celiac gluten sensitivity, and have become pretty proficient with baking GF. I strongly recommend you google Gluten Free and More (glutenfreeandmore.com) and subscribe to the magazine. It is a treasure trove of everything important to anyone needing to follow GF diets. Many recipes, articles, product reviews, substitutions, etc. Even recipes for making your own flour blends. GREAT sandwich bread recipe (google Champion Sandwich Bread). Incredible meal recipes (like Cuban Stew!), salads, etc. Hope this suggestion helps.
Delicious! I have a glut of courgette from my allotment and didn’t have any idea what to do with SO MUCH… Well now I do! I substituted the sugar for coconut palm sugar to lower the gi and it worked very well. What a fantastic recipe! Thank you! 🙂
Thank you for this delicious recipe. I’m enjoying a warm piece of Double Chocolate Zucchini Bread with a cup of tea as I write this review. Beautiful !!!!